UK food agency finds high levels of the mycotoxins aflatoxin and ochratoxin A in the spice supply chain.
Prompted by the discovery of high levels of potential carcinogenic aflatoxins in its popular paprika spice, Hungary banned sales of the ingredient in October last year.
Spurred on by the Hungarian events, the Food Standards Agency (FSA) commissioned a survey to investigate possible contamination of paprika, chilli powder and cayenne pepper in UK spice supplies.
Aflatoxins are formed by certain moulds growing on some food crops – in warm, humid conditions - during production and storage. They have been shown to be carcinogenic - cancer causing - in animals and aflatoxin B1, the most toxic, is classified as both a human carcinogen and mutagenic – it damages DNA.
EU consumers are protected by existing legislation that controls the maximum levels of aflatoxins permissible in foodstuffs.
As well as aflatoxin, the UK survey samples were also analysed for the mycotoxin ochratoxin A (for which there are currently no legal limits), to contribute data to the on-going debate at a European level on possible limits.
"The survey results provide an opportunity to review procedures in the spice supply chain to ensure that products meet existing limits for aflatoxins and to ensure the industry is well placed to comply with future EC limits for ochratoxin A," said the FSA.
Out of a total of 61 samples collected from warehouses, packing establishments, supermarkets and smaller shops three samples were found to exceed the legal limits of 5 micrograms/kilogram for aflatoxin B1 and 10 micrograms/kilogram for total aflatoxins when the measurement uncertainty was taken into account.
Two samples were found to contain levels of ochratoxin A, which could result in consumers exceeding the tolerable daily intake. One of these samples also contained aflatoxins above the legal limit.
According to the FSA, all the contaminated products have been withdrawn from the food chain.
The affected products were Green Cuisine ground chilli contaminated by both aflatoxin and ochratoxin; Wing Yip TRS extra hot chilli powder, Indus Foods extra hot chilli powder and The Spice Shop organic cayenne pepper spoiled by aflatoxin; and Bart Spices organic paprika which contained ochratoxin A.
