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Spices

Spices

Spices

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.

Toxins Related to Spices

Rapid Testing

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Laboratory Testing

Upcoming Events

October
9
October 11, 2023
The World Mycotoxin Forum 14th Conference
Antwerp, Belgium
December
5
December 7, 2023
Almond Conference 2023
SAFE Credit Union Convention Center, Sacramento, California
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