Notable Trends of Quality of Spices: Need for Persistence Studies on Residues and Harmonization

Abstract

Global food trade, these days, is governed by regulations for residues set by Codex which demands for: i) harmonization of standards and ii) fixing limits of various residues, termed as Maximum Residue Limits. Recent trends show that MRLs of pesticides are being made more stringent with time. Fixing of MRLs must be done, on the basis of scientific evidences and reasoning using data from chemical as well as biological dossier of a given pesticide rather than doing it arbitrarily. Some importing countries have lowered MRLs to such levels that look practically unfeasible. Exporting countries keep protesting against this tendency of creating trade barriers and such cases are addressed at WTO. To resolve such matters, one must conduct studies to justify the safety limits for residue. Further, while arriving at the daily intake of a given pesticide in food, it is necessary to know as to how much of
the residue has persisted in the food after cooking. Effect of cooking methods on persistence of agrochemical residues plays important role especially for Indian cuisines. It is essential to know as to how much residues remain in foods prepared by different methods. Present paper discusses the notable trends of global trade of spices and presents a path forward for harmonization and persistence studies to ascertain the effect of cooking on residue levels when spices contaminated with high level of residues are used.