The aim of this focus action was to check the maximum content of polycyclic aromatic hydrocarbons (PAH) in dried herbs and spices as well as the contamination with pyrrolizidine alkaloids (PA) of herbs offered in Austrian trade.

76 samples from all over Austria were tested: 39 samples of spices (bell pepper, paprika, fennel, ginger, coriander, cumin, allspice, juniper berries, cardamom, Thai garlic) and 37 samples of dried herbs (basil, tarragon, bay leaves, marjoram, origanum, parsley leaves, rosemary, thyme).

Six samples were rejected:

• Six samples of herbs with oregano contained elevated levels of pyrrolizidine alkaloids.

For dried herbs and spices (with the exception of cardamom and smoked Capsicum spp), maximum PAH levels have been in effect since April 1, 2016: benzo(a)pyrene: 10.0 µg/kg, sum of ben-zo(a)pyrene, benz(a)-anthracene, benzo(b)-fluoranthene and chrysene: 50.0 µg/kg.

Pyrrolizidine alkaloids occur naturally as secondary plant constituents in many plant families. The unintentional harvesting of pyrrolizidine alkaloid-forming weeds may result in their introduction into the food.