Co-occurrence of aflatoxins and ochratoxin A in spices commercialized in Italy

- One hundred and thirty spices collected in Italy were analysed for aflatoxins (AFs) and ochratoxin A.
- The study is the largest monitoring in Italian spices for AFs and OTA contamination.
- A higher incidence of OTA was found in chili (60.0%) compared to pepper (13.3%).
- Chili powder showed higher OTA content (78.9%) than chili grains.
- Three spice samples (2.3%) trespassed the European threshold for OTA contamination.

A total of 130 spice samples coming from India, China, South America, USA, Northern Africa, Europe and Sub-Saharan Africa were collected in different stores of Northern Italy. They were analysed for aflatoxins (AFs: AFB1, AFB2, AFG1, AFG2) and ochratoxin A (OTA) content by liquid chromatography with mass spectroscopy and positive electrospray ionization (LC/ESI-MS/MS), and HPLC with fluorescence detector (FLD), respectively. The analysis showed that 20 (15.4%) and 31 (23.8%) out of 130 samples were contaminated with AFs and OTA, respectively. A low level of total AFs contamination was found in the positive samples, the average concentration was 0.64 ng g−1, far below the maximum threshold admitted by the European legislation (5 ng g−1 for AFB1, and 10 ng g−1 for total aflatoxins (AFB1, AFB2, AFG1 and AFG2). A higher incidence of OTA was found in chili (60.0%) more than in pepper (13.3%), ranging from 2.16 to 16.35 ng g−1, and from 1.61 to 15.85 ng g−1, respectively. Moreover, three spice samples (2.3%) contaminated by OTA trespassed the threshold admitted by the European Regulation (EC, 2010). The co-occurrence of OTA and AFs in spices was detected in 6 out of 130 samples (4.6%), ranging from 1.61 to 15.85 ng g−1 and from 0.57 to 3.19 ng g−1, respectively.