Mycotoxin Testing for Herbs, Teas & Spices
Mycotoxins are toxic secondary metabolites produced by moulds that can contaminate herbs, teas, and spices during growth, harvesting, drying, and storage. These toxins pose serious health risks, including liver damage, immune suppression, and carcinogenic effects, making regular mycotoxin analysis essential for food safety compliance.
At Minerva Scientific, we offer UKAS-accredited mycotoxin testing to help importers, manufacturers, and retailers ensure their herbs, teas, and spices meet UK and EU food safety standards.
Common Mycotoxins in Herbs, Teas & Spices
Certain moulds, including Aspergillus, Penicillium, and Fusarium, produce highly toxic mycotoxins that can persist in dried herbs and spices.
Key Mycotoxins We Test For (LC-MS/MS & HPLC Methods):
- Aflatoxins (B1, B2, G1, G2)
- Ochratoxin A
- Deoxynivalenol (DON)
- Zearalenone (ZEA)
- T-2 & HT-2 Toxins
Regular mycotoxin analysis is crucial for exporters, manufacturers, and food processors to ensure compliance with UK and EU food safety laws.
Why Choose Us for Mycotoxin Testing?
At Minerva Scientific, we offer:
- UKAS and ISO 17025 Accredited Testing – Ensuring regulatory compliance and accurate results.
- Ultra-Sensitive Detection – LC-MS/MS technology detects low-level mycotoxin contamination.
- Fast Turnaround Times – Reducing supply chain delays and import/export risks.
- Tailored Testing Options – Custom analysis for spices, teas, and herbal products.
- Expert Consultation – Helping businesses interpret results and maintain compliance.
Ensure food safety and regulatory compliance with our expert mycotoxin testing services. Contact us today for a free consultation or quote.