2005, Volume IX, Issue 2REGULATORY NEWSLast year’s discovery of high levels of aflatoxins in Hungarian paprika raised concerns about regulatory compliance in Europe, prompting the UK’s Food Standards Agency (FSA) to commission a survey of popular spices. In addition to being tested for unsafe levels of aflatoxins, samples were analyzed for ochratoxin A (OTA) to gather data for future discussions about appropriate limits on this mycotoxin. Aflatoxin levels above the EC limits in the stocks of three distributors led to the October 2004 ban on the sale of paprika in Hungary.Citing the climate of Hungary as inhospitable to the growth of aflatoxins, health minister Jeno Racz attributed the contamination to food producers suspected of mixing domestic paprika with imports from tropical regions such as South America.He declared any paprika with an expiration date later than April 15, 2005, to be safe. The results of the FSA survey of paprika, chili powder, and cayenne pepper were based on 61 samples collected from a broad cross section of packinghouses and retail establishments.Three samples exceeded the legal limit of 5 μg/kg for aflatoxin B1 and 10 μg/kg of total aflatoxins.Two samples contained levels of ochratoxin A that could result in OTA consumption that exceeds the recommended TDI for consumers.One of these samples also exceeded the legal limit for aflatoxin B1.All the affected products were withdrawn from distribution. More information on the recall is available on the following website: http://www.food.gov.uk |