Occurrence of aflatoxins in selected spices in Poland |
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| Authors: | Magdalena Twaru?ek Anna B?ajet-Kosicka Jan Grajewski |
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| Affiliation: | 1. Division of Physiology and Toxicology, Department of Natural Science, Institute of Experimental Biology, Kazimierz Wielki University, Chodkiewicza 30, 85064, Bydgoszcz, Poland
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| Abstract: | The aim of this study was to determine the contamination of aflatoxins B1, B2, G1, G2 in some selected spices (n = 84) in the Kuyavian-Pomeranian province of Poland. Aflatoxins were found in 63.1 % of the analysed samples. The presence of these compounds was confirmed in all the samples of pepper, nutmeg and turmeric. The maximum content for the sum of aflatoxins B1, B2, G1, G1 exceeding the acceptable level (10 μg/kg) was 16.91 μg/kg in one sample of nutmeg and 12.1 μg/kg in one sample of pepper, whereas in one sample of nutmeg the maximum content was equal to the regulatory limit. The lowest degree of contamination was found in black pepper. |
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