ReviewFoods (Basel, Switzerland)2021
Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
9 citing papers in PubMed, 40 citations in OpenAlex.
- Spices and Essential Oils in Food Preservation: From Natural Additives to Active Packaging Systems.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- Health risk assessment of Sudan dyes, toxic elements, and pesticide residues in Egyptian spices.Scientific reports · 2025Article
- Plants Utilization and Perceptions in the Context of Novel Indigenous Food Spicing and Flavoring Among the Vhavenḓa People in the Vhembe Biosphere Reserve, South Africa.Plants (Basel, Switzerland) · 2025Article
- Spice-drug interactions: a case report on the use of turmeric, curry and ginger in a renal transplant patient on tacrolimus.European journal of hospital pharmacy : science and practice · 2023Article
- Glycerol Monolaurate Inhibits Wild-Type African Swine Fever Virus Infection in Porcine Macrophages.Pathogens (Basel, Switzerland) · 2023Article
- Cultural Influences on African Migrant Pregnant and Postnatal Women's Dietary Behaviours and Nutrition Support Needs in the UK.Nutrients · 2023Article
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art.Foods (Basel, Switzerland) · 2023Review
- Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon.Foods (Basel, Switzerland) · 2022Article
- Mineral and Microbiological Analysis of Spices and Aromatic Herbs.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015-2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.