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Food Safety Alert: Pyrrolizidine Alkaloids Detected in Oregano Varieties
Date: November 20, 2025
Recent testing has revealed the presence of pyrrolizidine alkaloids in various oregano varieties originating from France. Pyrrolizidine alkaloids are naturally occurring compounds found in certain plants that can pose health risks when consumed in significant quantities. This incident falls under the category of bio-contaminants, which are substances that can contaminate food products and potentially lead to adverse health effects.
The detection of these compounds in oregano raises concerns regarding food safety, particularly for consumers who use this herb in cooking or as a seasoning. Oregano is widely utilized in various cuisines and is often associated with numerous health benefits. However, the presence of pyrrolizidine alkaloids necessitates caution, as these compounds have been linked to liver damage and other serious health issues when ingested over time.
Consumers are advised to be vigilant and check the source of their oregano products. It is essential to purchase herbs from reputable suppliers who adhere to safety standards and conduct regular testing for contaminants. Additionally, it is recommended to stay informed about any recalls or safety alerts related to food products.
For further information, individuals can refer to food safety authorities and resources that monitor and report on food safety incidents. Ensuring the safety of food products is crucial for public health, and awareness is the first step in preventing potential health risks associated with contaminated food items.
- Incident: Pyrrolizidine Alkaloids has been detected in Oregano Varieties.
- Date: 2025-11-20
- Product: Oregano Varieties
- Market: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Origin of issue: France
- Hazard: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Incident Category: Control
- Hazard Category: Bio-contaminants
- Source: Informační centrum bezpečnosti potravin
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