Codex panel says not more than 2 mg/kg of lead can be found in spices

The limit of lead in culinary herbs has been capped at 2 mg/kg
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The United Nations’ international food standards-setting body, the Codex Alimentarius Commission, has set the maximum permissible limit for lead in spices and culinary herbs, particularly cinnamon, to mitigate the toxic effects of the metal in food.

The Codex Alimentarius Commission, which is holding its meeting in Rome from November 10 to 14 to adopt food safety and quality standards, has fixed the maximum limit at 2.5 mg/kg for lead in spices and dried bark. The limit of lead in culinary herbs has been capped at 2 mg/kg.

An update on the Food and Agriculture Organisation (FAO) website said these limits will now be added to the General standard for contaminants and toxins in food and feed (CXS 193-1995).

Toxic on human health

The Codex panel decided to adopt the resolution on fixing limits for the presence of lead in view of the impact of its toxicity on human health, including neurodevelopmental effects such as a decrease in Intelligence Quotient (IQ) and attention span in children, impaired renal function, hypertension, cardiovascular disease, impaired fertility, and adverse pregnancy outcomes. 

“Although spices and culinary herbs are consumed in small amounts, as opposed to other foods, it remains important to assess the safety of lead levels in these foods,” the FAO said in its website, adding the move was to ensure consumer protection as well as fair practices in the food trade.

The Codex panel has adopted another resolution to revise the code of practice (CoP) for preventing and reducing aflatoxin contamination in groundnuts (peanuts). 

Liver carcinogen

“Aflatoxins are the most potent liver carcinogens known and additionally have acute, chronic, genotoxic, and immunosuppressive properties. The code of practice (CoP) includes recommended practices for reducing aflatoxins in peanuts at different stages of the food chain, such as the pre-harvest, harvest, transport, storage, and manufacturing stages,” it said.

Twenty years ago, the panel adopted the CoP for aflatoxin, which appears as greenish-yellow mold in peanuts, and since then, new information on reducing the is available. The information, including a table explaining the stages of growth, has been added to the CoP now. Besides, norms for feed and the effect of roasting have been added. 

With regard to pesticide residues, the Codex Alimentarius Commission has decided to permit the use of reference materials, used by laboratories to test the residues, beyond the date of expiry. This will help reduce recurring costs and minimise waste.

Growing dates trade

The FAO said the Codex panel has adopted a standard for fresh dates, following a decade of committee work as the trade is growing.  

“The aim of the new standard is to ensure consumers can trust the quality and safety of the dates, while facilitating trade through internationally agreed minimum requirements and agreed parameters, such as categories based on quality parameters and size, colour, shape, uniformity, packaging and other relevant quality factors,” it said. 

Published on November 12, 2025