Detection of aflatoxin and ochratoxin contamination in locally processed spices sold at Owino Market in Kampala City

Abstract

There is a high global concern about Aflatoxin and ochratoxin contamination in food products linked to life-threatening complications such as hepatocellular carcinoma (HCC), endemic nephrotoxicity, DNA adducts, renal tumors, chromosomal aberrations. This study was done to investigate aflatoxins and ochratoxins contamination through detection of these Mycotoxin in traditionally processed organic spices namely Turmeric, cinnamon, red pepper and black pepper that are the most commonly used in Uganda as a developing country. Subsequently, 30 samples of 4 types of organic spices were collected from Owino Market in Kampala City center i.e., 9 turmeric samples, 8 cinnamon samples, 7 red pepper samples and 6 black pepper samples. All the 30 samples were screened for both Aflatoxins (B and G) and Ochratoxins using Thin Layer Chromatography technique. 83% were positive for aflatoxins B, 100% were positive for Aflatoxins G, 57% were positive for ochratoxin C and 57% were positive for both aflatoxins and ochratoxins.