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Listen to this siteMonday 21 March 2005
Food Survey Information Sheet 73/05
This survey was undertaken following a notification from Hungary reporting levels in paprika above the European Commission (EC) limits of the naturally occurring mycotoxin aflatoxin. The main aim was to check that UK consumers were not being exposed to high levels of aflatoxins in spices such as paprika. As well as paprika, the spices sampled included chilli powder and cayenne pepper. Samples were also analysed for ochratoxin A, to inform discussions on a future EC limit for this mycotoxin in spices.
A total of 61 samples of spices were collected from a wide cross-section of warehouses, packing establishments, supermarkets and smaller shops. Samples from warehouses and packing establishments were collected by local authority officers, and retail products were collected from supermarkets and smaller retailers by Ventress Technical Services. All samples were analysed for the mycotoxins by RHM Technology.
Three samples were found to exceed the legal limits of 5 micrograms/kilogram (μg/kg) for aflatoxin B1 and 10 μg/kg for total aflatoxins when the measurement uncertainty was taken into account. A further sample exceeded the legal limit for aflatoxin B1. All manufacturers and suppliers of products that exceeded the limits for aflatoxins have, as requested, withdrawn the affected batches from the food chain.
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. Both of these products have been withdrawn from the food chain.
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.
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