Presence of mycotoxins in common spices and condiments marketed in Moncton NB, Canada

Purpose - The use of spices has steadily increased over the years,driven by their ability to enhance flavor and preserve food. However, their quality depends on several variables, including weather conditions, pH, water activity and other biochemical factors. Consequently, the potential presence of mycotoxins, which can cause long-term damage to human health, remains a significant concern. The aim of this study is to determine the presence and levels of mycotoxins in spices and condiments commonly marketed in Moncton NB, Canada, and to evaluate (or to assess) their compliance with existing regulations. Design/methodology/approach – Twelve different spices and condiments were selected to be tested: allspice; black pepper; dry granulated garlic; chili powder; lemon pepper; turmeric; barbecue sauce; Worcestershire sauce; hot pepper sauce; soy sauce; vanilla extract and dry bouillons. A total of 39 samples were purchased from local markets. The presence and quantity of mycotoxins (Sum of aflatoxins; Ochratoxin; Fumonisins and T-2 HT-2 toxins) were analyzed using the Vicam Vertu Touch polymerase chain reaction (PCR) test. Additionally, microbiological analyses for mesophilic bacteria, yeast and molds were conducted following the HPB methods for the microbiological analysis of foods. Findings – Although most spices tested positive for mycotoxins, only 12,82% exceeded the maximum limits set by one of the existing regulations. Microbiological analyses revealed no presence of mesophilic bacteria in any of the samples. Yeast and molds were detected in 25,64% of tested spices, but their levels remained within the acceptable thresholds defined by Health Canada's "Microbial Guidelines for Ready-to-Eat Foods". Originality/value – From the best of our knowledge, this is the first study to determine the levels of mycotoxins in spices marketed in Canada.