Number 22 January1994
MAFF UK - SURVEY OF AFLATOXINS IN HERBS AND SPICES
Index to MAFF UK Food Surveillance Information
Sheets, 1994
see also:
37:
MAFF UK - Survey of "Ethnic Foods" for Mycotoxins (September 1994)
45: MAFF UK - Aflatoxin Contamination of
Peanut Butter and Peanuts (November 1994)
56: MAFF UK - Aflatoxin Contamination of
Peanut Butter and Peanuts (February 1995)
64:
MAFF UK - Survey of Aflatoxin M1 in Retail Milk and Milk Products
(June 1995)
78: MAFF UK - Survey
of Aflatoxin M1 in Farm Gate Milk (January 1996)
81: MAFF UK - Aflatoxin Surveillance of
Retail and Imported Nuts, Nut Products, Dried Figs and Fig Products (March 1996)
Background
Aflatoxins are a group of naturally occurring toxic compounds produced
predominantly by two species of mould Aspergillus flavus and Aspergillus
parasiticus. These moulds occur on the wide variety of foodstuffs around the
world. In particular they occur in countries where climate or poor storage
conditions flavour the growth of these moulds with the consequent production of
aflatoxins. In the UK where conditions do not flavour the production of
aflatoxins, imported products are likely to be the major dietary sources of
aflatoxins. Aflatoxins B1, B2, G1 and G2
are the most common and of these, aflatoxins B1 and G1
occur most frequently in food.
The Working Party on Naturally Occurring Toxicants in Food commissioned a
survey of retail samples of imported herbs and spices to monitor aflatoxin
levels in a wide range of products. One hundred and fifty seven samples were
analysed including 29 curry powders, 37 pepper samples (excluding cayenne
pepper), 41 miscellaneous spices and 50 samples of chilli, cayenne pepper and
paprika. The samples were analysed for aflatoxin B1, B2,
G1 and G2. A limited study of the stability of
aflatoxins in chilli and curry sauces during domestic cooking processes was also
carried out. This subject was last reported on in the July issue of the Food
Safety Directorate Information Bulletin (No. 39) when the results of a limited
study of aflatoxin levels in chilli powder were reported.
Results
The results of the survey are presented in
Table 1 and show the range of aflatoxin
concentrations detected in the various herbs and spices. Nearly 95 per cent of
samples analysed contained aflatoxin below 10µg/kg (parts per billion) and
only nine samples contained higher levels. These samples were all chilli and
cayenne pepper. The highest concentration of aflatoxins found was 47.5 µg/kg,
detected in a sample of chilli powder. The majority of samples were below the
limit of determination (<1.0 µg/kg). The cooking experiments showed that
aflatoxin is not destroyed under domestic cooking conditions (microwave or
heating in gas oven).
Interpretation
The results of the surveillance indicate that there is little evidence of
significant aflatoxin contamination in retail herbs and spices. The majority of
samples contained aflatoxins at low levels which were not of toxicological
concern. The heating experiments showed that aflatoxins added to curry and
chilli sauces were quite stable during cooking when the sauces were heated in an
oven or microwave.
Contact Point
Further information can be obtained from:
Mrs Chelvi Leonard
MAFF,
Food Safety and Science Group
Food Contaminants Division
Room 210,
Ergon House,
c/o Nobel House,
17 Smith Square,
London SW1P 3JR
Tel:
+44 (0)171 238 5734
Fax: +44 (0)171 238 6591
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These pages were last updated on 1 October 1996
