{"title":"Food Safety Aspects of Pesticide Residues in Spice Paprika","authors":"Sz. Kl\u00e1tyik, B. Darvas, M. M\u00f6rtl, M. Ottucs\u00e1k, E. Tak\u00e1cs, H. B\u00e1n\u00e1ti, L. Simon, G. Gyurcs\u00f3, A. Sz\u00e9k\u00e1cs","volume":111,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":188,"pagesEnd":192,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/10004109","abstract":"<p>Environmental and health safety of condiments used for spicing food products in food processing or by culinary means receive relatively low attention, even though possible contamination of spices may affect food quality and safety. Contamination surveys mostly focus on microbial contaminants or their secondary metabolites, mycotoxins. Chemical contaminants, particularly pesticide residues, however, are clearly substantial factors in the case of given condiments in the <em>Capsicum<\/em> family including spice paprika and chilli. To assess food safety and support the quality of the <em>Hungaricum<\/em> product spice paprika, the pesticide residue status of spice paprika and chilli is assessed on the basis of reported pesticide contamination cases and non-compliances in the Rapid Alert System for Food and Feed of the European Union since 1998.<\/p>\r\n","references":"[1]\tEuropean Commission, \u201cRegulation (EC) No 178\/2002 of the European Parliament and of the Council of 28 January 2002 Laying Down the General Principles and Requirements of Food Law, Establishing the European Food Safety Authority and Laying Down Procedures in Matters of Food Safety,\u201d Offic. J., vol. 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