January 16 – World Hot & Spicy Food Day!

Spices bring flavor, color, and aroma to our dishes but they can also carry hidden risks. Did you know that chili, pepper, turmeric and other spices are among the most vulnerable foods to mycotoxin contamination?

Warm, humid conditions during cultivation and storage create the perfect environment for molds like Aspergillus and Penicillium. Their toxic metabolites aflatoxins and ochratoxin A are not just quality issues, they pose serious health risks, including carcinogenic and nephrotoxic effects.

Why is analytics essential?

• Spices often come from global supply chains with varying safety standards.
• Contamination can occur at multiple stages: harvest, drying, transport, or storage.
• Regulatory limits for mycotoxins in spices are strict and for good reason.

Modern analytical solutions, from rapid screening, ELISA to advanced IAC with LC-MS/MS workflows, help ensure that the spices we love are safe and compliant. Robust testing protects consumers, supports international trade and builds trust in food safety.

So, while we celebrate the hot and spicy food today, let’s also remember the analytical effort behind safe spices.

How does your organization manage mycotoxin risks in spices? Get in contact with us!