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Publication

Environmental and food safety of spices and herbs along global food chains

Date
2017
Abstract
Spices and herbs, which are consumed in small quantities, but used in a wide range of foods and food products, represent a unique segment within the food sector. Moreover, being distributed as mostly in their dried, low water activity formats and associated with very complex distribution product chains, specific concerns as regards food safety apply to these particular commodities. To promote the capability of the food sector and the society to detect, respond to and prevent bio-threats, data generated from the EU FP7 project “Securing the spices and herbs commodity chains in Europe against deliberate, accidental or natural biological and chemical contamination” (SPICED) are presented thematically including: general considerations and issues of sampling, chemical and microbial contamination, and to food chain and societal aspects.
Supervisor
Description
peer-reviewed
Publisher
Elsevier
Citation
Food Control;83, pp.1-6
Collections
Biological Sciences
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Wilkinson_2017_food.pdf
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Keywords
herbs and spices, accidental or deliberate contamination, pesticide residues, mycotoxins, pathogenic microorganisms, trade network, vulnerable points
ULRR Identifiers
https://researchrepository.ul.ie/handle/10344/6235
 https://doi.org/10.34961/6248
Funding code
Funding Information
European Research Council (ERC), Hungarian Scientific Research
Sustainable Development Goals
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Type
Article
Rights
https://creativecommons.org/licenses/by-nc-sa/1.0/
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