Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy

Twenty-seven aromatic herbs, 28 spices and 48 herbal infusions and med plants were analysed for estimation of aflatoxins by high-performance liquid chromatography (HPLC) using a post-column derivatisation procedure (Kobra cell) and a fluorescence detection. Samples were randomly collected, from 2000 to 2005, from markets, shops and bonded warehouse in Emilia Romagna Region, Italy. Of the 103 samples analysed only 7 spices resulted positives: 5 chilli-peppers, 1 nut meg and 1 cinnamon. Two samples contained the toxin at non-permissible levels. It’s interesting to note that none of the aromatic herb, herb-tea and medicinal-plant samples analysed was contaminated, even if they are from tropical countries.