P B11. AFLATOXINS AND OCHRATOXIN A CONTENT IN GROUND PAPRIKA AND CONDIMENTS

J. Matić, A. Mišan

Institute for Food Technology, Bul. cara Lazara 1, Novi Sad

Ground paprika is a product made by drying and grinding of the whole ripe paprika fruit. Condiment is a mixture of spices, additivies, herbs and various vegetables. Ground paprika and condiments have important role in development of desirable odor and taste of food, as in cookery as well in food industry, especially in meat industry. However, they are often contaminated by molds and mycotoxins. Mycotoxins are a group of fungal toxic and cancerogenic secondary metabolites, including aflatoxins (B1, B2, G1 i G2) and ochratoxin A. Since mycotoxins can cause serious problems with human health, the maximum tolerated levels of mycotoxins in foodstuffs have been established in many countries. The aim of this work was to determine the aflatoxins (AFs) and ochratoxin A (OTA) levels in 15 samples of ground paprika and 20 samples of condiments, available on market in Serbia, with regards to maximum tolerable limits in Serbia and European Union, and to indicate the importance of contamination regarding public health. Samples were analysed using competitive enzyme-linked immunosorbent assay (ELISA). AFs were detected in 13 samples of ground paprika (2.3 to 7.2 µg/kg), and OTA was detected in 10 samples (2.0 to 3.8 µg/kg). Out of 20 samples of condiments, AFs were detected in only 2 samples (1.0 and 1.2 µg/kg). OTA was detected in 15 samples of condiments (2.2 to 8.1 µg/kg). The results showed that content of AFs and OTA in investigeted samples is lower than maximum tolerable limits of Serbian and EU standards.