Pyrrolizidine Alkaloids in Food
Pyrrolizidine alkaloids (PAs) are a group of natural compounds produced as secondary metabolites by various plant species. More than 600 different alkaloids of this class have been identified, over half of which are toxic to humans and animals.
PAs occur naturally in plants as part of their defense mechanisms against herbivores. Although these plants are not typically part of the human diet, their accidental presence in food crops — due to contamination during harvesting or processing — can lead to detectable levels in food products.
PAs represent an emerging chemical risk to food safety due to their unintended presence in a wide range of food products, such as herbal infusions, pollen, plant-based supplements, and certain cereals. Their potential hepatotoxic, genotoxic, and carcinogenic effects have led to increased attention from health and regulatory authorities, particularly the European Food Safety Authority (EFSA) and the European Commission.
The foods at highest risk include teas and herbal infusions, honey, herb-based supplements, and cereals and their derivatives.
In response to the identified risks and with the aim of protecting public health, the European Commission adopted Regulation (EU) 2023/915, which sets maximum levels for certain contaminants in food, including PAs. This regulation replaces the previous Regulation (EC) No. 1881/2006.
The maximum PA levels specified in the regulation are:
Fresh borage: 750 ppm.
Dried borage, lovage, marjoram, and oregano: 1,000 ppm
Dried tea (150 ppm), dried tea for children (75 ppm), and liquid tea for children (1.0 ppm)
Herbal infusions and dried herbs: between 200 and 400 ppm, depending on the type.
Plant-based food supplements: 400 ppm.
Cumin: 400 ppm
Pollen and derivatives: 500 ppm
Compliance with this regulation requires food business operators — especially those working with plant-based raw materials, apicultural products, or nutritional supplements — to take measures to control this contaminant.
The main actions include:
Quality control along the supply chain
Analytical validation and PA detection methods
Review of formulations to reduce or eliminate high-risk ingredients
Risk management and communication with different stakeholders.
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