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Securing the spices and herbs commodity chains in Europe against deliberate, accidental or natural biological and chemical contamination (SPICED)
Project
Project code: 312631
Contract period: 01.07.2013
- 30.06.2016
Budget: 3,499,942 Euro
Purpose of research: Applied research
The aim of the project SPICED is to improve the safety and security of the entire food supply chain for spices and herbs, i.e. from the cultivation or their import into Europe to processing, trading and consumption (“From-farm-to-fork-approach”). The research focuses on herbs and spices, which are most commonly used in the EU. Global herb and spice supply chains will be investigated in particular and critical points, where biological and chemical contamination might occur, will be identified and examined. The project SPICED aims to help at avoiding contaminations of spices and herbs and pointing out possibilities for damage mitigation. The risks arising from natural, accidental and deliberate contaminations of these minor food components are taken into account. The results of the research project will be published and made available to the relevant stakeholders.
Section overview
Subjects
- Specialised crops
- Food Chemistry
- Food microbiology
- Toxicology
Funding programme
Excutive institution
Participating institutions
- Wageningen University and Research Centre (WUR)
- Institute of Food Safety (RIKILT)
- Institute of Food Safety, Animal Health and Environment (BIOR)
- University of Limerick (UL)
- Austrian Agency for Health and Food Safety (AGES)
- Bundeswehr Research Institute for Protective Technologies and NBC Protection (WIS)
- rtd services OG - DI Andreas Moser und DI Wolfram Allinger-Csollich (rtd)
- Fuchs Gewürze GmbH
- Central Environmental and Food Science Research Institute (KEKI)
- Food Research Institute (VUP)
