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BfR
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Annual Report 2015
44
Cases of food adulteration are being discovered over and over again. Some adulterations, such as the
extension of milk powder with melamine or the colouring of spices with Sudan dyes, do not only amount
to deception and fraud, they can also result in health risks for consumers. The authenticity testing of food
and feed is therefore a fundamental aspect of consumer health protection. The BfR develops, validates
and assesses analytical strategies and methods for authenticity testing. This involves the examination of
the composition and origin of food and feed to ensure that the products actually comply with the labelling
information of the manufacturer or distributor. The increasing globalisation of commodity chains is posing
a special challenge to authenticity testing and document-based traceability. In the event of an incident or
crisis, only when seamless documentation on all production, processing and distribution stages is on hand
specific goods can be identified and withdrawn from the market quickly and effectively.
SPICED: Improved safety of spices and dried herbs
Spices, including dried culinary herbs, refine the quality and appear-
ance of food dishes and give them a characteristic taste. Due to the
often high value of these commodities, there were repeated instances
of deliberate, unauthorised adulteration in international spice trading in
order to stretch the product with cheaper materials or to feign
better quality. In the past, for example, there have been
cases where potentially health-damaging substances
such as Sudan dye or lead oxide have been added to
paprika powder to produce the desired intensive red
colour. In addition to this, unintentional or natural con-
tamination with chemical and/or biological agents can
take place during the production, processing, storage
and marketing of the goods. Despite the relatively small
quantities of spices consumed, contamination of this
kind can pose a health risk to consumers.
Authenticity testing