Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia

The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, ‘garam masala’, and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g−1 for each aflatoxin (AF) and 0.10 ng g−1 for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g−1, 0.01–9.34 ng g−1 and 85%, respectively, and for AFB1 were 1.38 ng g−1, 0.01–7.68 ng g−1 and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g−1, 0.14–20.40 ng g−1 and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g−1, 0.32–31.17 ng g−1 and 88%, respectively, and for AFB1 were 7.31 ng g−1, 0.32–28.43 ng g−1 and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g−1. Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.