Levels of Aflatoxins in Selected Spices Marketed in Dar es Salaam and Zanzibar, Tanzania

Abstract

Aflatoxins are produced by fungi species known as Aspergillus flavus and Aspergillus parasiticus which invade crops like maize, oilseeds, and spices. This study investigated the levels of aflatoxins in four selected types of spices marketed in Dar es Salaam and Zanzibar in Tanzania to determine the incidence of human exposure to aflatoxin through the consumption of spices as food additives. A total of 72 samples of selected spices (25 cinnamon, 16 ginger, 20 cloves, and 11 mixed spices) were collected from farms (Zanzibar), markets and stores in Dar es Salaam and Zanzibar. Aflatoxins B1, B2, G1, G2, and total aflatoxins were determined using high-performance liquid chromatography with fluorescence detection. The findings revealed that 24 (33%) samples out of 72 were contaminated by aflatoxin B1 but did not exceed the maximum tolerable level of 5 ngg-1; whereas, total aflatoxins contaminated 53 (73.6%) samples out of 72, with 2 samples exceeding the maximum permissible limits of 10 ngg-1. Although the detected levels were within acceptable limits, the risk of aflatoxicosis due to the consumption of spiced foods may be high; hence, necessitating regulatory bodies in the country to constantly monitor for aflatoxins in the marketed spices.