A survey has been carried out in the UK to determine the levels of mycotoxins in a range of ethnic foods. The survey involved analysis of 121 samples of ethnic foods, purchased from specialist shops, for aflatoxins, ochratoxin A and the Fusarium mycotoxins (fumonisins, zearalenone and trichothecenes). The samples were of cereal and cereal product, fats and oils, nuts and nut products, seeds, spices and herbs, pickles, sauces and a variety of canned vegetable and/or pickle products. Low concentrations of mycotoxins were present in many samples analysed. The types and levels of mycotoxins present varied with the type of sample. The most common contaminants were the trichothecenes and ochratoxin A. Trace levels of aflatoxins, ochratoxin A, zearalenone, fumonisins and trichothecenes were detected in samples containing cereal, such as rice, noodles, corn flour and pitta bread. Trace levels of aflatoxins and zearalenone were detected in a sample of chili oil and ochratoxin A in a sample of sesame oil. Only one sample of nut (almond) contained aflatoxin while aflatoxins, ochratoxin A, zearalenone and deoxynivalenol (a trichothecene) were detected in various seeds. Aflatoxins, ochratoxin A and fumonisins were found in chili paste and zearalenone and ochratoxin A in curry pastes. The highest mycotoxin levels and frequency of occurrence were in chili powder, curry powder and ginger.

A new method providing sensitivity to low concentrations was developed for the analysis of ochratoxin A in roast and ground and soluble coffee and a survey has been carried out to determine levels of ochratoxin A (OTA) in 100 samples of retail coffees available in the UK. The survey covered 80 soluble coffees (granulated, powdered, freeze-dried), of which nine products were decaffeinated, and 20 roast and ground retail coffee samples. OTA was detected (> or = 0.1 microgram/kg) in 64 samples of soluble coffee at levels ranging from 0.1 to 8 micrograms/kg. Seventeen samples of roast and ground coffee contained OTA at levels between 0.2 and 2.1 micrograms/kg. These results indicate that coffee products are not a major dietary source of OTA in the UK.

A survey has been carried out to determine the levels of fumonisins in a variety of maize-based foods and cereals available in the UK. The fate of fumonisins during commercial processing of maize was also assessed at each stage of the process. Fumonisins were not detected in samples of barley, wheat, soya, oats, rice, corn syrup or oil, corn-on-the-cob, corn-fed chicken or wheat flour tortilla. Despite detectable fumonisin contamination in samples of the original maize, fumonisins were not detected in samples of the food products obtained from commercial maize processing. Low levels were detected in samples of tacos and in some foods containing corn-based thickeners, such as instant semolina pudding and instant custard powder. Approximately 78% of corn snack samples contained fumonisins (11-220 micrograms/kg), while 24% of breakfast cereals contained total fumonisins at between 11 and 194 micrograms/kg. Although none of the ready-made popcorn samples contained detectable levels of fumonisins, 46% of popping corn samples and microwaveable popcorn contained fumonisins at 14-784 micrograms/kg. The highest levels of fumonisins were detected in samples of polenta with concentrations ranging from 16 to 2124 micrograms/kg. Overall, fumonisins were detected in 26% (76) of the 291 retail samples analysed.