![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
ABSTRACT
This survey was carried out to evaluate the occurrence of total aflatoxins (AFs; B1+B2+G1+G2) in unpacked composite spices. A total of 75 samples of composite spices such as biryani, karhai, tikka, nihari and korma masalas were collected from local markets of Karachi, Pakistan, and analysed using HPLC technique. The results indicated that AFs were detected in 77% (n = 58) samples ranging from 0.68 to 25.74 µg kg−1 with a mean of 4.63 ± 0.95 µg kg−1. In 88% (n = 66) samples, AFs level was below the maximum limits (ML = 10 µg kg−1) as imposed by EU. Furthermore, 61% (n = 46) tested samples contained AFs level between 1 and 10 µg kg−1, 9% (n = 7) exhibited AFs contamination ranged 10−20 µg kg−1 and only 3% (n = 2) of the investigated samples contained AFs levels higher than the ML of 20 µg kg−1 for total aflatoxins as set by the USA. It was concluded that there is need to establish a strict and continuous national monitoring plan to improve safety and quality of spices in Pakistan.
Disclosure statement
No potential conflict of interest was reported by the authors.