Aflatoxins in spices marketed in Portugal

Seventy-nine prepackaged samples of 12 different types of spice powders (five cardamon, five cayenne pepper, eight chilli, five cloves, seven cumin, five curry powder, five ginger, five mustard, 10 nutmeg, 12 paprika, five saffron and seven white pepper) were selected from supermarkets and ethnic shops in Lisbon (Portugal) for estimation of aflatoxins by immunoaffinity column clean-up followed by HPLC, Aflatoxin B-1 (AFB(1)) was detected in 34 samples of prepackaged spices (43.0%). All of the cayenne pepper samples were contaminated with levels ranging from 2 to 32 mug AFB(1)/kg. Three nutmeg samples contained levels ranging from 1 to 5 mug/kg, three samples had levels ranging from 6 to 20 mug/kg, and there were two wit 54 mug/kg and 58 mug/kg. paprika contained levels of aflatoxin B-1 ranging from 1 to 20 mug/kg. Chilli, cumin, curry powder, saffron and white pepper samples had levels ranging from 1 to 5 mug/kg. Aflatoxins were not detected in cardamon, cloves, ginger and mustard. None of the samples analysed contained aflatoxins B-2, G(1) and G(2).