Monitoring Aflatoxin Contamination Risks in Red Pepper Spice Produced in Turke

Abstract

Even though Turkey is the third leading producer of fresh pepper, currently it only supplies 3-5% of processed red pepper spice in the international trade market because of high aflatoxin contamination. This study was designed to determine the presence and levels of aflatoxins in red pepper spice collected from three major producer provinces in Southeast (K. Maras, G. Antep, Hatay-Kilis) and one province in Central Turkey (Ankara). This pilot study also included companies that are actively involved in international red pepper spice trade. Nearly, half of the samples showed significant levels of contamination above the European Standard of 5 ng/g for AFBI and 10 ng/g for total aflatoxins. Over ninety percent of contaminated samples contained AFBI with levels ranging from 5 to 85.55 ng/g. The overall mean level of total aflatoxins was 22.18 ng/g with the highest level being 144.41 ng/g. These results indicate that there is a necessity for establishing stricter and continuous national surveillance schemes for improving safety and quality of red pepper spice in Turkey.