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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.

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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.

The EU has set maximum limits for the Fusarium mycotoxins, deoxynivalenol (DON) and zearalenone (ZON). The maximum permitted level decreases from unprocessed wheat, through intermediary products, e.g. flour, to finished products such as bakery goods and breakfast cereals. It is, therefore, important to understand the effects of processing on the mycotoxin distribution in mill fractions. Between 2004 and 2007, samples were taken at commercial flour mills at various points in the milling process and analysed for trichothecenes and ZON. Samples with a range of mycotoxin concentrations harvested in 2004 and 2005 were processed in a pilot mill and the mycotoxins in the different mill fractions quantified. In the commercial samples, DON was the predominant mycotoxin with highest levels detected in the bran fraction. Analysis of the pilot mill fractions identified a significant difference between the two years and between mycotoxins. The proportion of DON and nivalenol in the mill fractions varied between years. DON and nivalenol were higher in flour fractions and lower in bran and offal in samples from 2004 compared to samples from 2005. This may be a consequence of high rainfall pre-harvest in 2004 resulting in movement of these mycotoxins within grains before harvest. There was no significant difference in the distribution of ZON within mill fractions between the two years. For DON, higher concentrations in the grain resulted in a greater proportion of DON within the flour fractions. Understanding the factors that impact on the fractionation of mycotoxins during milling will help cereal processors to manufacture products within legislative limits.