Handbook of Herbs and Spices - Volume 3

Contents

Contributor contact details................................................................................ xiii

Introduction........................................................................................................ xix

I.1 Production of quality spices........................................................... xix

I.2 Herbs and spices as sources of natural colours and flavours ....... xxiv

I.3 References and further reading...................................................... xxviii

Part I Improving the safety of herbs and spices....................................... 1

1Detecting and controlling mycotoxin contamination of herbs

and spices.................................................................................................. 3

D. Heperkan, Istanbul Technical University, Turkey

1.1 Introduction..................................................................................... 3

1.2 Naturally occurring mycotoxins in herbs and spices.................... 4

1.3 Mycobiota of spices and herbs and possible mycotoxin

production....................................................................................... 13

1.4 Detecting mycotoxins in herbs and spices.................................... 19

1.5 Preventing and controlling mycotoxin contamination.................. 27

1.6 Future trends................................................................................... 33

1.7 Sources of further information and advice.................................... 34

1.8 References....................................................................................... 34

2Controlling pesticide and other residues in herbs and spices........... 41

K. J. Venugopal, AVT McCormick Ingredients (P) Ltd, India

2.1 Introduction..................................................................................... 41

2.2 The regulation of pesticide residues.............................................. 42

2.3 Analytical methods for detecting pesticide residues.................... 44

2.4 Control of pesticide residues in herbs and spices......................... 49

2.5 Integrated pest management and organic production................... 54

2.6 Acknowledgements......................................................................... 58

2.7 Bibliography................................................................................... 58

3 Irradiation to decontaminate herbs and spices................................... 60

A. Sharma, Bhabha Atomic Research Centre, India

3.1 Introduction..................................................................................... 60

3.2 Quality considerations.................................................................... 61

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