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AFLATOXIN IN HUNGARIAN PAPRIKA POWDER(Capsicum annuum Longum)

FSRA IP Amsterdam 2008 november 3-15

Gyrgy Kenesei, Balzs MrzCorvinus University of Budapest

Paprika production has a long tradition of several hundered years

in Hungary especially in the region of Kalocsa and Szeged.

The hungarianpaprika powder is made by grounding the ripe,

dried fruit. It is a traditional spice of the hungarian cuisine.

he paprika powder is rich in antioxidants and has favo urable effects on the digestion and contributes

o the colour and flavour of food products by providing red colour. It contains vitamins (A, B1, B2, C)

hich are preserved during processing.

It is clear that contaminated paprika powder is dangerous and is not suitable for human

consumption.

The hungarian paprika powder can be considered safe to avoid the contamination with aflatoxinit should not be blended with paprika from other origin.

The proper control nad monitoring of mycotoxin levels a nd the application of GAP and GMP ca n

limit the level of contamination.

Call the producers attention to their responsibility to avoid the intake of such dangerous

contaminator as aflatoxin only by the application of ALARA principle can ensure the safety of

consumer.

Call the attention of consumer to the risk of moldy products.

Hazard identification Aflatoxin B1 is a mycotoxin produced by a moldAspergillus flavus. The

ideal climate for toxin production is tropic and subtropic. The main

resaon of the presence of aflatoxin in hungarian paprika powder is: its

been mixed with contaminated paprika imported from tropical region.

Hazard characterization Aflatoxin B1 acut toxicity is not likely (Ld50=60 mg/bwkg) but long term

exposure has effects like:

- Genotoxic

- Carcinogenic

- Teratogenic

- Immunsupressive

- Hepatotoxic

Exposure assessment Normally the pure hungarian paprika powder is not ontaminated with

aflatoxin. Mixing with parpika from tropical origin is the source of

contamination. The upper limit of aflatoxin content in spices 5g/kg for

aflatoxin B1 and 10 g/kg for total aflatoxin. In the case of 2004 crisis the

highest value was 80 g/kg. Assuming 1.3g/day/capita hungarian spice

consumption means 1.7 ng/kgbw/day aflatoxin intake.

Risk Assessment Because of the genotoxic and carcinogenic effects this toxin has no NOEL,

PTDI and PTWI levels. The hungarian consumption of paprika powder is

far more higher than the mean european consumption. Regarding the bad

general health condition of the hungarian population especially the high

number of patients suffering from liver and tumor related diseases, it is

necessary to regard the spice contamination as a priority.

Aflatoxin means a big problem in the tropic and subtropic regions. The aflatoxin meant problem in

the case of paprika imported from this region as well. Paprika powder is essential for the

traditional hungarian cuisine and has severeal favourable effects. It can be considered as safe

product since the levels of conatmination is usually under the threshold levels. That means t hat the

normal daily intake is far below 1.7 ng/kgbw.

flatoxin is a mycotoxin, produced by the molds belonging to Aspergillus genera. There are four major

flatoxins B1, B2, G1, G2. Aflatoxin B1 is the most dangerous and the most common. It is carcinogenic,

mutagenic, teratogenic, immunsuppressive.

was studid that the aflatoxin B is cocarcinogen with Hepatitis A virus.

AFLATOXIN

RISK MANAGEMENT

CONCLUSION

REFERENCES

2003-2004 A poor harvest in 2003 pushed Hungarian producers to import paprika - from

other world producers: South America, South Africa and India

2004 May Kotnyi the Austrian spice trading company is rejecting a Hungarian paprika

batch because of its high content of aflatoxin .

2004 October Hungarian food safety authorities alertes EU Member States

2004 late October Survey was undertaken following a notification from Hungary reporting levels of

the naturally occurring mycotoxin aflatoxin, above the EC limits, in paprika.

2004 end of October All paprika powder products are banned in Hungary.

2004 November Samples were found to exceed the legal limits of 5 micrograms/kilogram (g/kg)

for aflatoxin B1 and 10 g/kg for total aflatoxins

2004 november Suppliers of products as requested, has withdrawn the affected batches from the

food chain.

2004 2005 Investigation and a survey was undertaken following the notification of the Food

Safety Authorities in order to find out who is respnsible and in order to avoid

such dangerous situations in the future.

2007 September Several propositions has been worked out to emphasise control on spices

underlining the importance of the reputation of the Hungarian paprika .

RISK COMMUNICATION - Chronologie

RISK PERCEPTION IN HUNGARY

October 2004 the Hungarian food safety authorities alerted EUMember States that a consignment of

aprika on the Hungarian market contained aflatoxins above the EC permitted limits. This incident and

hers led the Hungarian Authorities to issue a ban o n the use of ground red pepper (paprika) The reason

hy it was extremely worrysome was t he fact that the discovered aflatoxin does not form under the

ungarian climate.

RISK ASSESSMENT

www.mebih.gov.hu

www.antsz.hu

www.oeti.hu

www.cfri.gov.hu

PAPRIKA POWDER