Overview
This page is a scaffolded entry for HMTc Taxonomy v2.0 Category 7 (Oils, Condiments, and Specialty Foods), Row 6: Condiments (hot sauce, soy sauce, mustard, ketchup, mayonnaise, salsa). Studies for this row are still being read. Where a section is empty, the row has not yet accumulated contributing sources of the required kind.
Reading guide
Legal, regulatory and retailer teams can use the cited measurements, applicable limits and study limitations to assess the evidence for this category.
Quality teams can examine product form, measurement basis and sources of variation. Journalists and researchers can follow each reference to the original findings and methods.
Related tools and pages: heavymetalcertified.com · methodology
Evidence summary
Sources for this row will be listed here once they are catalogued.
Source Evidence Inventory
Sources for this row will be listed here once they are catalogued.
Supporting evidence and scope
Broader-scope sources for this row will be listed here when they are catalogued.
Federal/Regulatory Limits vs Field Findings
Regulatory limits for this row will be listed here once they are catalogued.
Controls and mitigation
Practical interventions to reduce heavy-metal load in this row, ordered by impact magnitude. Each lever names the magnitude of the effect with a cited source; cross-links to dedicated Mitigation pages where they exist.
- Sourcing levers — Not yet catalogued.
- Agronomic levers — Not yet catalogued. (See Agronomic mitigation for general agronomic mitigation context.)
- Processing levers — Not yet catalogued. (See Processing mitigation.)
- Formulation levers — Not yet catalogued. (See Formulation mitigation.)
- Testing and QC levers — Not yet catalogued. (See Testing and quality-control mitigation when published.)
- Packaging and storage levers — Not yet catalogued. (See Packaging and storage mitigation when published.)
How standards math uses this page
HMT&C certification thresholds for this row are developed under the certification program at heavymetalcertified.com, not on this page. The row-standard for this row is an aggregate computed from the contributing source pool in the row’s native finished-product basis; it is not a per-source decoration of any single value cited on this page. This public page reports literature evidence only.
Historical recalls and enforcement
Public regulatory events for this row, such as recalls and import alerts, will be listed here as they are catalogued.
Methodology
This page reports what the cited sources say about heavy-metal concentrations in condiments (hot sauce, soy sauce, mustard, ketchup, mayonnaise, salsa). Speciation is non-substitutable (iAs vs tAs, MeHg vs tHg, Cr-VI vs total Cr). Basis is preserved (finished-product as sold unless the source specifies otherwise; see each row for the basis label). Non-detect handling follows each source’s reporting convention. Pooling is avoided across LOD/LOQ, period, geography, and analytical-basis differences. HMT&C certification thresholds for products in this row are developed under the certification program at heavymetalcertified.com, not on this page; this public page reports literature evidence only.
The applicable regulatory jurisdictions for this row are: FDA, EU, Codex.
Sources
Sources for this row will be listed here once they are catalogued.
Sources
Source records associated with this topic. Inclusion does not establish that every finding applies to this product or ingredient. References above identify works cited in the text.
| # | Citation | Year | Type | Used on this page for |
|---|---|---|---|---|
| 1 | Yewbmirt et al. 2025. Analysis of Nigella sativa L. (Black Cumin) seeds for levels of heavy metals using FAAS: geospatial profiling and regional safety implications, Discover Chemistry | 2025 | Peer-reviewed | ET Pb, Cd, Fe, Cu, Zn occurrence in 81 Nigella sativa L. black cumin seed samples from Dejen, Gozamen, and Sinan districts of East Gojjam, Ethiopia;… (n=81) |
| 2 | Chime et al. 2025. Assessment of toxic trace metal contamination in food spices sold in Nigerian markets, World Journal of Advanced Research and Reviews | 2025 | Peer-reviewed | NG tAs, Cd, Pb occurrence in Six coded commercial spice samples purchased from New Heaven market, Enugu, Nigeria, plus one scent leaf sample collected… (n=7) |
| 3 | Pribil et al. 2025. Food safety considerations in hot sauce production: hazards, regulations, and industry challenges, MOJ Food Processing & Technology | 2025 | Review | US Pb occurrence in Narrative review — no primary sampling. Metals content references Dhaneria et al. 2013 on imported hot sauces from… |
| 4 | Sabri et al. 2025. Essential and Toxic Element Profiles in Selected Spices from Greater Casablanca, Morocco, World’s Veterinary Journal 15(4): 863-881 | 2025 | Peer-reviewed | MA/EU/INTL Pb, Cd, tAs, Cr, Ni occurrence in 137 bulk spice samples (cinnamon n=37, cumin n=25, turmeric n=25, black pepper n=25, ginger n=25) purchased from local… (n=137) |
| 5 | Dokubo et al. 2023. Heavy Metal Concentration and Human Health Risk Assessment of Selected Brands of Seasoning Powder Sold in Port Harcourt, Nigeria, International Journal of Science and Healthcare Research | 2023 | Peer-reviewed | NG Pb, Cd, Ni occurrence in 4 brands of commercially sold seasoning powder (labeled SP1–SP4) from retail shops in Port Harcourt, Rivers State, Nigeria,… (n=4) |
| 6 | Islam et al. 2023. Heavy Metals Induced Health Risk Assessment Through Consumption of Selected Commercially Available Spices in Noakhali District of Bangladesh, medRxiv (preprint) | 2023 | Preprint | BD Pb, Cd, Cr occurrence in 19 commercially-available spice samples (15 non-branded, 4 branded) collected from Sonapur and Maijdee marketplaces in Noakhali District, Bangladesh;… (n=19) |
| 7 | Patel et al. 2023. Evaluation of heavy metals in herbal plants growing in Singrauli Region of Madhya Pradesh, International Journal of Chemical and Biological Sciences | 2023 | Peer-reviewed | IN Pb, Cr, Cd, Cu, Ni, Zn, Fe occurrence in Ginger rhizome, suran rhizome, and cumin seed samples collected from different locations within Singrauli region, Madhya Pradesh, India;… (n=3) |
| 8 | Safwan et al. 2023. Assessment and health risk study of some heavy metals in instant soup and chicken stock products from Jordanian market, African Journal of Food, Agriculture, Nutrition and Development | 2023 | Peer-reviewed | JO Mn, Cr, Cd, Pb occurrence in Ten soup powder, chicken-stock powder, and instant-noodle products purchased from local markets in Jordan in 2020. (n=10) |
| 9 | ZeptoMetrix 2023. Heavy Metal Contamination of Hot Sauce and Chili Powder, SPEX Application Note (ZeptoMetrix) | 2023 | Industry | US Pb, Cd, tAs, Cr occurrence in 7 chili powders (1 organic) and 6 hot sauces (1 organic) purchased at US dollar stores, farmer’s markets,… (n=13) |
| 10 | Alam et al. 2022. Lead Exposure of Four Biologically Important Common Branded and Nonbranded Spices: Relative Analysis and Health Implication, Research Square (preprint) | 2022 | Preprint | BD Pb occurrence in 72 branded and nonbranded powdered spice samples (cumin, red pepper chili, turmeric, and coriander) collected from three local… (n=72) |
| 11 | Mercan 2022. Determination of Aflatoxin and Heavy Metal Levels in Some Spices Sold as Unpackaged in Van Province and Health Risks Assessment of Heavy Metals, Balikesir Health Sciences Journal | 2022 | Peer-reviewed | TR Ni, tAs, Cd, Pb, Al occurrence in 60 unpackaged spice samples sold in Van Province, Turkey: black pepper n=20, cumin n=20, and red pepper n=20. (n=60) |
| 12 | Wu et al. 2021. Determination of Trace Cd and Pb in Edible Salt and Soy Sauce by ETAAS Using Fluorescent Carbon Nanoparticles (FCNs) as Matrix Modifier, Atomic Spectroscopy | 2021 | Peer-reviewed | CN Pb, Cd occurrence in Edible salt and soy sauce samples used for ETAAS method validation (n=2) |
| 13 | Diviš et al. 2020. Determination of Mercury in Fish Sauces by Thermal Decomposition Gold Amalgamation Atomic Absorption Spectroscopy after Preconcentration by Diffusive Gradients in Thin Films Technique, Foods | 2020 | Peer-reviewed | VN/TH/CZ tHg occurrence in Ten commercial fish sauces from Vietnam (3) and Thailand (7), purchased at Asian markets in Brno (Czech Republic)… (n=10) |
| 14 | EL et al. 2020. Aluminum exposure from food in the population of Lebanon, Toxicology Reports | 2020 | Peer-reviewed | LB Al occurrence in Ninety-seven food items collected May–September 2018 from the Beirut retail market (105 sampled; 8 discarded for turbidity), comprising… (n=97) |
| 15 | Grochowska-Niedworok et al. 2020. Assessment of cadmium and lead content in tomatoes and tomato products, Roczniki Państwowego Zakładu Higieny (Annals of the National Institute of Hygiene) | 2020 | Peer-reviewed | PL/EU Pb, Cd occurrence in Fresh and processed tomato products purchased in Polish retail and local markets; variety includes conventional, organic, multiple varieties,… (n=25) |
| 16 | Vaishali et al. 2020. A Comparative Study on Presence of Heavy Metals Lead and Cadmium in Tomato Ketchups used by Street Vendors of Delhi NCR, Journal of Advanced Research in Medical Science & Technology | 2020 | Peer-reviewed | IN Pb, Cd occurrence in Tomato ketchup from street vendors in Delhi, Noida, Gurugram, and Faridabad (3 samples per locale) (n=12) |
| 17 | Matsumoto-Tanibuchi et al. 2019. Determination of Inorganic Arsenic in Seaweed and Seafood by LC-ICP-MS: Method Validation, Journal of AOAC International | 2019 | Peer-reviewed | JP tAs, iAs occurrence in Japanese local-market food samples: eight dried seaweed products, seven seafood muscle/edible-portion samples, and two seafood-derived sauces/products in Table… (n=17) |
| 18 | EFSA 2015. Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water, EFSA Journal 2015;13(2):4002, 202 pp. | 2015 | Government report | EU Ni occurrence in 18,885 food samples and 25,700 drinking water samples (final dataset after exclusions) submitted to EFSA from 15 European… (n=18885) |
| 19 | Baxter et al. 2015. Total Diet Study of metals and other elements in food, Food and Environment Research Agency report for the UK Food Standards Agency, Fera report 15/06, project FS102081 | 2015 | Government report | GB Al, Sb, tAs, iAs, Ba, Cd, Cr, Cu, Pb, Mn, tHg, Mo, Ni, Pd, Pt, Sn, Tl, Zn occurrence in 3312 retail food samples from 24 UK locations, combined into 138 prepared-as-consumed food-category composites and 28 food-group composites (n=3312) |
| 20 | Darko et al. 2014. Heavy metal content in mixed and unmixed seasonings on the Ghanaian market, African Journal of Food Science | 2014 | Peer-reviewed | GH Fe, Zn, Cu, Cd, Pb, tHg occurrence in Twenty-two powdered mixed and unmixed seasoning samples purchased at random from local shops and hawkers in the Asafo,… (n=22) |
| 21 | Berger Ritchie et al. 2013. An evaluation of lead concentrations in imported hot sauces, Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes | 2013 | Peer-reviewed | US/MX/GT Pb occurrence in 25 bottles of imported hot sauces purchased Sep 2009–Jan 2010 at 5 ethnic markets, 2 grocery stores, and… (n=25) |
| 22 | Centre for Food Safety 2012. The First Hong Kong Total Diet Study: Inorganic Arsenic, Centre for Food Safety, Food and Environmental Hygiene Department, Government of the Hong Kong Special Administrative Region | 2012 | Government report | HK iAs, tAs occurrence in Hong Kong adult population aged 20-84; composite samples from 150 TDS food items collected on four occasions March… (n=600) |
| 23 | Shindoh et al. 2010. Changes in Cadmium Content when Processing Soybean to Miso and Soy Sauce, Report of the National Food Research Institute (Rep. Nat’l Food Res. Inst), No. 74 | 2010 | Peer-reviewed | JP Cd occurrence in Two soybean lots (designated soybean A and soybean B) of different varieties were used as starting material for… (n=2) |
| 24 | Abdullah 2009. Determination of Heavy Metals in Selected Fish Sauce, B.Sc. (Hons.) Chemistry final-year project, Faculty of Applied Sciences, Universiti Teknologi MARA (UiTM), Shah Alam, Selangor, Malaysia | 2009 | Thesis | MY Pb, Cd, Zn, Al occurrence in Three commercial fish-sauce samples coded sample A, sample B, and sample C. The abstract does not state brand… (n=3) |
| 25 | Rodriguez et al. 2009. Arsenic speciation in fish sauce samples determined by HPLC coupled to inductively coupled plasma mass spectrometry, Food Chemistry | 2009 | Peer-reviewed | AT/TH/VN tAs, iAs occurrence in Six commercial fish sauces — four brands from Thailand and two from Vietnam — purchased at local stores… (n=6) |
Update history
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