Lower legal limits for Ochratoxin A

New tighter legislation for ochratoxin A levels in some spices comes into force this month; we are able to analyse these and other products to ensure that you have any potential problems under control.

A wide range of food stuffs are covered by existing legislation: cereals, dried fruits, coffee, cocoa products, wine, grape juice, beer, liquorice, blood products, baby foods and spices. Maximum permitted levels in some spices are being reduced from 30ppm to 15ppm.

Ochratoxin A (OTA) is a carcinogenic compound produced by several species of moulds belonging to the Aspergillus and Penicillium genera.These moulds can and do affect a wide range of foodstuffs in a wide range of climates - contamination is not restricted to region or food type.

In our accredited servies, we typically report to a limit of 1ppb, but we can achieve lower limits to meet individual client requirements. Analysis is carried out by using proven methods of extraction, immunoaffinity clean up and then determination using HPLC fluorescence detection.

If you are not sure whether your ingredients, raw materials or products might be affected, or just want to discuss the options open to you, please get in touch.

Contact: Andrea Keyte
+44(0)1386 842267
andrea.keyte@campdenbri.co.uk