Aflatoxin Contamination in Selected Spice Preparations in the Nyahururu Retail Market, Kenya

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.