Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 504096
Title European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs
Author(s) Banach, J.L.; Stratakou, I.; Fels, Ine van der; Besten, H.M.W. den; Zwietering, M.H.
Source Food Control 69 (2016). - ISSN 0956-7135 - p. 237 - 249.
Department(s) RIKILT - BU Toxicology Bioassays & Novel Foods
Food Microbiology Laboratory
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Food safety - Foodborne pathogen - Hazard identification - Mycotoxin - Rapid Alert System for Food and Feed (RASFF)

Food chains are susceptible to contaminations from food-borne hazards, including pathogens and chemical contaminants. An assessment of the potential product-hazard combinations can be supported by using multiple data sources. The objective of this study was to identify the main trends of food safety hazards in the European spice and herb chain, and then, evaluate how the data sources can be used during each step of a microbiological and a toxicological risk assessment. Thereafter, the possibilities and limitations of the selected data sources for the risk assessment of certain hazards in spices and herbs are examined. European governmental alerting and monitoring data and legislation were examined and evaluated for particular product-hazard combinations. Pathogenic microorganisms, particularly Salmonella spp. and pathogenic Bacillus spp., were identified as a potential concern in black pepper and dried herbs, while mycotoxins like aflatoxin (B1) and ochratoxin A were a probable concern in chilies (including chili powder and cayenne), paprika, and nutmeg. Evaluating multiple, accessible, data sources can support several steps during the risk assessment process as seen for the hazard identification step. Therefore, identifying the potential spice and herb food safety hazards in the chain and other specific data can support risk assessors in compiling a comprehensive risk assessment.

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