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

Abstract

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.

Risk Assessment of Dietary Exposure to Aflatoxin Contamination in Spices

“…In the current study, the MOE for assessing risk of dietary exposure to AFB1 contamination in spices to consumers in Malaysia was calculated with reference to the approach by Benford, et al [16]. The worldwide contamination of AF and ochratoxin A (OTA) in spices, including in Malaysia has been compiled and reported by Ali, et al [17]. Contamination of AF in spices, along with rice as a staple food in Malaysia, even though contaminated at a very low level should be monitored closely as they are consumed daily.…”

Phytopathogenic organisms and mycotoxigenic fungi: Why do we control one and neglect the other? A biological control perspective in Malaysia

“…Cow's milk (n = 102) Aflatoxin M 1 n positive: 4/102 n above limit: 3/102 Shuib et al, 2017b Commercial vegetable oil (n = 25) Aflatoxins, ochratoxin A, deoxynivalenol, and zearalenone AFs n positive: None n above limit: None OTA n positive: None n above limit: None DON n positive: None n above limit: None ZEN n positive: 15/25 n above limit: None Sharmili et al, 2016 Commercial spice (n = 58) Aflatoxins and ochratoxin A AFs n positive: 50/58 n above limit: 15/58 OTA n positive: 27/34 n above limit: 1/34 Ali et al, 2015 Red yeast rice (traditional Chinese medicine; n = 50)…”

Optimization of washing and cooking processes of rice for Ochratoxin A decrement by RSM

“…carbonarius ) in food and feed (Feizy et al., 2011; Heshmati, Zohrevand, Khaneghah, Nejad, & Sant'Ana, 2017; Iha, Trucksess, & Tournas, 2009; Varga et al., 2010). OTA exists in agricultural products such as cereals, grapes, coffee, spices, cocoa, and their derivatives because of its thermostability (Ali, Hashim, & Shuib, 2015; Ghali, Hmaissia‐Khlifa, Ghorbel, Maaroufi, & Hedili, 2008; Varga et al., 2010). According to the experimental studies on OTA carcinogenicity in animals, the International Agency for Research on Cancer classified OTA as a possible human carcinogen (group 2B, IARC 1993).…”

“…On the other hand, OTA increases lipid peroxidation, resulting in mitochondrial and cell damage increase (Turner, Subrahmanyam, & Piletsky, 2009). Also, this mycotoxin is known to be nephrotoxic, cytotoxic, carcinogenic, teratogenic, and immunosuppressive (Ali et al., 2015). …”