SURVEY OF ETHNIC FOODS FOR MYCOTOXINS

A survey has been carried out in the UK to determine the levels of myc otoxins in a range of ethnic foods. The survey involved analysis of 12 1 samples of ethnic foods, purchased from specialist shops, for aflato xins, ochratoxin A and the Fusarium mycotoxins (fumonisins, zearalenon e and trichothecenes). The samples were of cereal and cereal product, fats and oils, nuts and nut products, seeds, spices and herbs, pickles , sauces and a variety of canned vegetable and/or pickle products. Low concentrations of mycotoxins were present in many samples analysed. T he types and levels of mycotoxins present varied with the type of samp le. The most common contaminants were the trichothecenes and ochratoxi n A. Trace levels of aflatoxins, ochratoxin A, zearalenone, fumonisins and trichothecenes were detected in samples containing cereal, such a s rice, noodles, corn flour and pitta bread. Trace levels of aflatoxin s and zearalenone were detected in a sample of chilli oil and ochratox in A in a sample of sesame oil. Only one sample of nut (almond) contai ned aflatoxin while aflatoxins, ochratoxin A, zearalenone and deoxyniv alenol (a trichothecene) were detected in various seeds. Aflatoxins, o chratoxin A and fumonisins were found in chilli paste and zearalenone and ochratoxin A in curry pastes. The highest mycotoxin levels and fre quency of occurrence were in chilli powder, curry powder and ginger.