Resumo

RIOS BARRAGAN, Montserrat Lizeth et al. Determination of aflatoxins in spices, ingredients and spice mixtures used in the formulation of meat products marketed in Mexico City. Rev. mex. de cienc. pecuarias [online]. 2021, vol.12, n.3, pp.944-957.  Epub 14-Mar-2022. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v12i3.5530.

Aflatoxins are toxic substances produced by some species of fungi that pose a serious danger to human health, especially aflatoxin B1, which is one of the main analytes found in foods and is classified as carcinogenic. The objective of this study was to provide information on the presence of total aflatoxins in spices, ingredients and spice mixtures used for the formulation of meat products and meat products marketed in Mexico City, using an enzyme-linked immunosorbent assay (ELISA) method. Fifty samples were analyzed for total aflatoxins. Sixty-one percent of spices and ingredients were positive for total aflatoxins in concentrations of 0.07 to 4.24 μg/kg; 75 % of spice mixtures were positive, in quantities of 0.6 to 1.9 μg/kg and only 3.5 % of meat products were positive for total aflatoxins. The samples with the highest prevalence of total aflatoxins were chili and paprika. All results showed concentrations below the maximum limit set by the European Union of 10 to 20 μg/kg for total aflatoxins, which does not constitute a current public health problem under the conditions analyzed. It is recommended to use the ELISA system as a screening method and subsequent confirmation by liquid chromatography with fluorescence detection, as well as to have a monitoring program to evaluate the presence of aflatoxins and other mycotoxins; there is also a need for an official Mexican regulation for mycotoxins in spices considering the high consumption of chili in the Mexican population.

Palavras-chave : Aflatoxins; Spices; Meat products; ELISA.

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