Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices.

Giuseppa Di BellaHedi Ben MansourAsma Ben TekayaAsma BeltifaAngela Giorgia PotortìEmanuele SaiyaGiovanni BartolomeoGiacomo DugoVincenzo Lo Turco

Published in: Journal of food science (2018)

Plasticizers and BPA in Tunisian and Italian spices were determined by GC/MS. Tunisian spices seem to contain more residues than Italian samples. Intake of these contaminants by spices is not a dangerous risk to the consumers. These pollutants could result from environmental pollution or agricultural practices.

Keyphrases

heavy metals
human health
risk assessment
healthcare
primary care
climate change
health risk assessment
particulate matter
drinking water
air pollution