Regulatory policies for heavy metals in spices – a New York approach

Authors

  • Maria L. Ishida Director, New York Department of Agriculture and Markets, Food Laboratory Division
  • Virginia Greene Supervisor, New York Department of Agriculture and Markets, Food Laboratory Division
  • Thomas King Supervisor, New York Department of Agriculture and Markets, Food Laboratory Division
  • Robert Sheridan
  • John Luker Assistant director, New York Department of Agriculture and Markets, Food Safety and Inspection Division
  • Debra V. Oglesby Assistant director, New York Department of Agriculture and Markets, Food Laboratory Division
  • Jennifer Trodden Deputy Commissioner, New York Department of Agriculture and Markets, Commissioner Office
  • Jon Greenberg Director, New York Department of Agriculture and Markets, Food Safety and Inspection Division (Retired)

DOI:

https://doi.org/10.21423/JRS-V10I1ISHIDA

Keywords:

spices, regulation, action level, heavy metals, lead, arsenic, cadmium

Abstract

The New York State Department of Agriculture and Markets (NYSAGM) Division of Food Safety and Inspection (NYSAGM-FSI), observed high levels of heavy metals in spices through its routine food surveillance program. There are no federal action levels for heavy metals in spices. In consultation with the NYSAGM Food Laboratory (NYSAGM-FL) and using results from a devised targeted sampling plan, NYSAGM-FSI instituted a State Class II action level of 1 ppm for Pb, arsenic (As) and cadmium (Cd) and a State Class I action level of 25 ppm for Pb in spices. In 2018, NYSAGM and the New York State Department of Health’s Bureau of Toxic Substance Assessment (NYSDOH-BTSA) created the Center of Excellence on Food Research to determine actionable limits of contaminants commonly found in spices, particularly heavy metals. NYSDOH-BTSA performed an assessment of relevant literature published and derived health-based guidance values for As, Cd, chromium (Cr), and Pb in spices. Consequently, NYSAGM lowered the State’s Class II action levels for Pb, As and Cd in spices by a factor of almost 5 times and is the first State in the nation to establish action levels for heavy metals in spices providing better protection to New York State consumers.

https://doi.org/10.21423/jrs-v10i1ishida

Author Biographies

Robert Sheridan

Robert Sheridan has retired. Contact is his personal email address. 

Jon Greenberg, Director, New York Department of Agriculture and Markets, Food Safety and Inspection Division (Retired)

Jon Greenberg has retired.

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Journal of Regulatory Science Volume 10, Issue 1

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Published

2022-01-26 — Updated on 2022-02-15

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Issue

Vol. 10 No. 1 (2022)

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Scientific Articles

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Copyright (c) 2022 Maria L. Ishida, Virginia Greene, Thomas King, Robert Sheridan, John Luker, Debra V. Oglesby, Jennifer Trodden, Jon Greenberg

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