Identification & Prevention of Adulteration: Guidance from ASTA
This guidance covers the identification and prevention of economically motivated adulteration in spices. It includes legal and regulatory definitions of adulteration, EMA prevention strategies, a decision tree to identify vulnerabilities and verification and detection of fraud in raw spice materials.
07/08/2016 at 5:16 am
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Related Resources
2018 Technical Presentation: Panel on Adulteration
This presentation was provided at the 2018 Pre-Conference Workshop Presentations. The first presenter, Steve Clemenson from NedSpice, presented on the differences between standardization and adulteration and detection methods for adulteration. The second presentation, provided by Guillermo Molina of Sabater Spices, provided an overview of adulteration practices and detection methods for paprika powder. The third presenter, Ucar Sayil Gundem from Kutas Group, presented on economic adulteration in oregano.
Presentation: Fraud Concerns and Other Hazards in Spices
This presentation was shared with the ASTA Spice Integrity Council on October 17, 2023, by Karen Everstine of FoodChain ID. The presentation provides an overview of FoodChain ID's Food Fraud Database and trends in fraud for spices and herbs. The presentation also outlines the HorizonScan Database, which compiles global regulatory alerts on hazards in foods such as spices and herbs.
