SPAM-LOW: Contaminated herbs

[Guest guest]

> > Have we decided how many PPM we are comfortable with?

Please

> don't come

> > back with 0. I am really interested in what is a reasonable

risk.

> >

> > Thanks,

> > Chris

>

 

This address has a table for the minimum risk levels of many

contaminents. Minimum risk levels are explained at this page.

http://www.atsdr.cdc.gov/mrls.html

 

Jill Likkel

[Guest guest]

In a message dated 9/28/2004 1:10:57 AM Eastern Daylight Time,

jilllikkel writes:

 

I'll see if I can find the official FDA guidelines.

 

Jill Likkel

Excellent. Thank you very much.

 

Another question arises. Since there are studies showing unsafe levels

of heavy metals in some herbs, at what point do the authorities step in? Could

heavy metal contamination could be good excuse for the FDA to take huge

quantities of herbs off the market.

 

If so, how would that affect the Chinese trade?

 

On a slightly off topic bend, I have always been curious about commercial

tomato sauces as a source of Al contamination. Tomatoes which are very

acidic are cooked for long periods of time in Aluminum vessels. Anybody have

any

info regarding aluminum buildup in tomato sauce?

 

What authority would the powers have to take Tomato sauce off the shelf

if it was found to have unsafe amounts of aluminum?

 

 

Chris

 

 

 

[Guest guest]

In a message dated 9/28/2004 2:10:06 AM Eastern Daylight Time,

jilllikkel writes:

This address has a table for the minimum risk levels of many

contaminents. Minimum risk levels are explained at this page.

http://www.atsdr.cdc.gov/mrls.html

 

Jill Likkel

 

That is a pretty decent table of info. For what ever reason, it doesn't

include lead. What's up with that?

 

Thanks,

 

Chris