Dioxins, PCBs. Maximum levels for dioxins and PCBs are
described in Regulation (EC)1881/20064 for certain foods of
animal origin, vegetable oils and fat and marine oils. Currently
there is no evidence that dioxins and PCBs are a matter of
concern for herbal food supplements.
Acrylamide. Primarily detected in fried potatoes, chips or
certain bakery products, the presence of acrylamide in herbal
preparations seems a minor problem since processes at high
temperatures (e.g., roasting) are rarely applied to them.