![]() (2−5) There are no international standards for maximum levels of heavy metals, such as Pb, in spices however, in consumable salts, the World Health Organization (WHO) and United Nation’s Food and Agriculture Organization (FAO) regulate a maximum limit of 1 mg Pb/kg. Lead adulteration of spices is widespread globally and a growing public health concern, (1) particularly in Bangladesh, Pakistan, Nepal, Morocco, and the Republic of Georgia, with concentrations reaching up to 48,000 mg/kg. ![]() We show that pXRF analysis and a colorimetric assay provide information that may improve field decisions about Pb adulteration in a range of spice types, helping to minimize Pb exposure. Color development, and thus detection, was observed when Pb concentrations exceeded approximately 5–70 mg/kg in dried turmeric roots and 1000 mg/kg in spice powders however, it was ineffective for the spice–salt mixture. The colorimetric test utilized here targets hexavalent chromium, making the method selective to Pb chromate adulteration assuming that this is its dominant source in spices. By pXRF, spice samples were analyzed within collection plastic bags without preparation, resulting in a detection limit of 2 mg Pb/kg for spice powders, which is comparable to national food standards. Lead concentrations measured using pXRF and ICP-MS were within 5% of each other for spice powders and 24% for dried roots. ![]() We assess their efficacy to detect Pb and its chemical form in seven spice types, including powders, spice–salt mixtures, and dried roots, compared to the proven laboratory technique, inductively coupled plasma mass spectrometry (ICP-MS). Here, we present two field procedures for Pb detection: portable X-ray fluorescence analysis (pXRF) and a simple colorimetric test. Advancing rapid Pb detection methods, inclusive of their accuracy and precision, would improve field assessments by food safety inspectors, stakeholders, and the public in the hope of reducing Pb exposure risks at its source. Currently, Pb detection in spices relies primarily on expensive and time-consuming laboratory analyses. ![]() Lead adulteration of spices, primarily via Pb chromate compounds, has been documented globally as a growing public health concern. ![]()
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