New York State has announced new action levels for lead in several commonly used spices, establishing what officials say are the strictest standards in the nation to help protect consumers and the food supply.
The announcement comes ahead of World Food Safety Day on Sunday and follows years of testing and research by the New York State Departments of Agriculture and Markets and Health.
Under the new standards, the state’s action level for lead in curry, dill seed, dried basil leaves, dried non-bell pepper, nutmeg, sesame seed, and turmeric has been reduced by 40 percent, from 1 part per million to 0.6 parts per million.
Beginning January 1, 2028, state officials will take action if products exceed the new threshold. If a producer or distributor fails to voluntarily recall an affected product, the Department of Agriculture and Markets may issue a consumer alert and work to remove the product from store shelves.
State officials said the new limit was developed after reviewing laboratory testing data, toxicity studies, and consumer spice consumption rates. Agriculture and Markets found that approximately 85 percent of tested products in the affected spice categories already meet the new standard.
New York first established its own lead thresholds for spices in 2016 because no specific federal limits existed. Since then, the state has secured recalls of 341 contaminated spice products, including seven recalls involving products deemed capable of causing serious health consequences.
Research conducted by the state has identified lead, cadmium, and inorganic arsenic as the primary heavy metals of concern in spices. Officials said additional testing and evaluation will continue on other spices, including cinnamon and ginger.
While New York is implementing the 0.6 parts per million threshold for the listed spices, state officials said they remain committed to eventually reaching an even lower target of 0.21 parts per million as more data becomes available and industry compliance improves.
