Regulations for Spices in Colombia (Source)

Spices

Maximum Allowable/Recommended Units

15 ppb
(spices, all types and mixtures except licorice)

20 ppb
(licorice, extracts and all forms)

80 ppb
(licorice, extracts for use in the food industry)

Selected Molds that produce ochratoxin

Aspergillus ochraceus and Penicillium verrucosum

Commodities susceptible to contamination

Barley, beer, coffee, corn/maize, dried fruit, feeds, infant formula, oats, rice, rye, sorghum, spices, wheat, and wine

Health effects

  • Kidney damage and cancer
  • Immunosuppression

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