She said the keys to limiting contamination and adulteration include establishing sound specifications for in-process production and performing microbiological, chemical and other types of testing. When figuring out what to test for, one should acquire all available info on the product, including where it comes from, how it is produced and what tests directed the certificate of analysis (CofA). Also, it is important to find out if there have been any adverse events, recalls or toxicological concerns associated with the product, and learn of any high-cost production or supply factors.
Levanseler further noted contamination can come from environmental (pesticides, heavy metals, etc.), economic (spiking, poor herbal ID, etc.) and/or processing (microbial, allergens, etc.) origins. With over 500 different pesticides, screening can be complex and can utilize various methods including GC, LC and MS. She noted heavy metals are regulated nationally by FDA and in the state of California by the infamous “Prop 65” law, noting Prop 65 limits were not set using scientific studies. She further outlined several types of microbial contamination, in addition to discussing several possible secondary mycotoxins from fungi.
For ID testing, botanicals present unique challenges, as the test is dependent on the part of the herb used: roots, seeds and ariels require macroscopic; ground and powdered herbs require microscopic or organoleptic; and extracts require TLC. She cautioned to watch out for non-selective methods listed on CofAs. Overall, it is important to learn which test methods result in which kind of resultant data, in addition to knowing how each method can be tricked or manipulated (in order to catch adulteration early). Knowing your supply chain, verifying third parties involved and confirming all tests indicated on a CofA are three crucial preventive methods Levanseler recommended.