Food Safety Action Plan report : 2011-2012 targeted surveys - chemistry : lead in dried herbs and spices. : A104-555/2012E-PDF

"Lead levels in meat, dairy products, eggs, honey, fruits and vegetables (processed and fresh), and fresh herbs are monitored annually under the Canadian Food Inspection Agency’s National Chemical Residue Monitoring Program (NRCMP). The NCRMP does not routinely test finished and/or manufactured foods, such as dried herbs and spices. There is limited Canadian data available from other sources (i.e. Health Canada’s Total Diet Study) and high lead levels have been reported for some spices in the United States and in the European Union by the media and in the scientific literature. Therefore, the main objective of the current survey was to generate baseline surveillance data on the level of lead in dried herbs and spices available on the Canadian retail market"--Executive summary, page 2.

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