The results of the first coordinated control plan on the authenticity and purity of herbs and spices, carried out by 21 EU Member States, Switzerland and Norway, were published on 25 November by the European Commission.
The exercise involved six different herbs and spices. Almost 10,000 analyses on a total of 1,885 samples were carried out by the Joint Research Centre (JRC). The authenticity and purity of the herbs and spices were assessed against relevant ISO standards. The results of additional tests targeting certain biomarkers of herbs and spices were also used.
The percentage of samples considered to be at risk of adulteration was 17% for pepper, 14% for cumin, 11% for curcuma, 11% for saffron and 6% for paprika/chili. Oregano was identified as the most vulnerable with 48% of the samples showing a risk of contamination, with olive leaves in most cases.
Based on these results, the European Commission says it has already asked industry operators for an immediate action plan to put things right and thus protect consumers’ health from misleading and potentially dangerous products.
The institution also called on the relevant national authorities to strengthen official controls in the sector with a view to deterring and punishing fraudulent practices. (Original version in French by Aminata Niang)