Test Results Explained

What Are The Testing Limits For Kratom?

At Taunton Bay, we test our kratom products to keep consumers informed, safe, & confident in what they buy. There are currently no specific contaminant limits set for kratom, as it is not approved by any regulatory organization recognized in the U.S. – however – we follow similar guidelines imposed upon foods & dietary supplements to determine if our products are able to be sold.

We currently test every 3 boxes per product received in each batch & hold additional samples from each batch of product prepared for future packaging – in case of things such as reported complaints later down the road or a need for retesting, for example. Our test results are posted to the website by our webmaster once she receives new results for our products.

What happens to products that exceed those limits?

If they are above those limits, they are recorded & either sent back to our suppliers for a new batch or disposed of – but not wasted! We like to use some of our discarded kratom as compost in our flower gardens in the shop’s yard & our flower pots in the building!

Lab Passing Ranges:

  • Staphylococcus Aureus – Undetectable/Negative
  • Salmonella – Undetectable/Negative
  • Lead – NMT 1000 ppb
  • Arsenic – NMT 1500 ppb
  • Mercury – NMT 500 ppb
  • Cadmium NMT 300 ppb
  • Nickel NMT 200,000 ppb
  • Total Aerobic Plate: NMT 10,000,000 CFU/gm
  • Mold & Yeast Combined: NMT 100,000 CFU/gm

More Information On Abbreviations:

  • *NMT = Not More Than
  • *PPB = Parts Per Billion
  • *CFU = Colony Forming Units
  • *GM = gram

For any questions regarding our products or testing practices, please contact us at support@tauntonbaysoapcompany.com or 207-669-8246 Mon-Fri / 9am-5pm EST

External Resources

American Herbal Products Association Recommended Limits Chart: https://www.ahpa.org/Portals/0/PDFs/Policies/14_0206_AHPA_micro_limits_comparisons.pdf

The FDA has developed guidelines that specify limits on total yeast & mold from 10 to 100,000 cfm: https://www.fda.gov/food/laboratory-methods-food/bam-chapter-18-yeasts-molds-and-mycotoxins