Journal of Scientific Research and Reports

Commercial spice preparations were analysed for aflatoxins contamination in order to determine the incidence of spice samples containing levels likely to pose a risk to public health. In the months of May and June 2012, spice samples were purchased from different randomly selected premises in the Nyahururu town. Forty-six spice preparations were included in the survey. Individual spices were ground and mixed to uniform consistency using a laboratory mill and analysed for aflatoxins using a commercial ELISA kit. Thirty four (73.9%) samples were positive for aflatoxins while twelve (26.1%) had aflatoxin levels below the detection limit. Over 50% of samples analysed contained aflatoxin <10 µg/kg. The highest quantities of aflatoxins were found in cayenne, paprika and cumin (99.6, 99 and 98 µg/kg, respectively). Relatively high levels of aflatoxins were also found in chilli (31.5 µg/kg) while no mean detectable levels were observed in curry and nutmeg. The average aflatoxins level in positive spice samples was 30.6 µg/kg. Statistical analysis showed significant difference in aflatoxin levels between spice types (p <0.001). Maximum acceptable aflatoxins levels were exceeded in most of the sampled spices; therefore it is important for regulatory bodies in Kenya to continuously monitor for aflatoxins in retail spices preparations. Additionally, post-harvest methods for the prevention of fungal contamination should be enhanced by all spice handlers.