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<p>Spices enhance the nutritional, therapeutic, and sensory qualities of food, yet they remain highly vulnerable to fraud. The presence of pesticide residues, toxic chemicals, heavy metals, microbial contamination, synthetic dyes, artificial flavors, and other adulterants jeopardizes public health and leads to frequent spice recalls and export rejections. Despite increasing reports of such incidents, comprehensive reviews that integrate technological solutions and regulatory gaps remain scarce. This review aims to examine the major sources of spice contamination and adulteration, analyses recall case studies, and assess current regulatory frameworks for ensuring spice quality and safety. It emphasizes the pivotal role of public awareness, policy reforms, rigorous testing, and quality surveillance in combating fraudulent practices and ensuring effective contamination control. The review also highlights the role of advanced chemical and biotechnological analytical techniques, of AI and advanced sensor technologies (e-nose, e-tongue, and e-vision) for a comprehensive understanding of key challenges and emerging solutions in ensuring spice safety, authenticity, and global trade reliability.</p>

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Quality control of spices: Regulatory guidelines and the role of analytical techniques

  • 期刊论文

  • 发表日期：

    2026年4月7日

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  • Swarnajeet Tripathy,
  • Prafulla Kumar Sahu,
  • Roja Sahu,
  • Teresa Cecchi,
  • Balaram Vysetti,
  • K. Appanna Chowdary

摘要

Spices enhance the nutritional, therapeutic, and sensory qualities of food, yet they remain highly vulnerable to fraud. The presence of pesticide residues, toxic chemicals, heavy metals, microbial contamination, synthetic dyes, artificial flavors, and other adulterants jeopardizes public health and leads to frequent spice recalls and export rejections. Despite increasing reports of such incidents, comprehensive reviews that integrate technological solutions and regulatory gaps remain scarce. This review aims to examine the major sources of spice contamination and adulteration, analyses recall case studies, and assess current regulatory frameworks for ensuring spice quality and safety. It emphasizes the pivotal role of public awareness, policy reforms, rigorous testing, and quality surveillance in combating fraudulent practices and ensuring effective contamination control. The review also highlights the role of advanced chemical and biotechnological analytical techniques, of AI and advanced sensor technologies (e-nose, e-tongue, and e-vision) for a comprehensive understanding of key challenges and emerging solutions in ensuring spice safety, authenticity, and global trade reliability.