Despite good cultivation practices, spices may be at risk for mycotoxins when environmental conditions encourage mold growth. Aflatoxin and ochratoxin are the most common to affect spice products. Global legislation places maximum allowable limits on domestic and imported food products for levels as low as 2 parts per billion (ppb) in spices. VICAM’s fast, effective detection solutions deliver AOAC and USDA approved results to help ensure market ready spice products.
