A wide range of spices are used in most dishes as seasoning, colouring, texture developer, palatability or preserving food and beverages worldwide. However, the spices are produced mainly in developing countries where tropical and/or subtropical climate such as high temperature, heavy rainfall and humidity encourage fungal growth leading to increased occurrence of aflatoxins (AFs) in spices. Moreover, the inadequate implementation of good agricultural practice, good manufacturing practice and good hygienic practice in these countries are great alarming situation. AFs are considered as a carcinogenic, mutagenic, teratogenic and immunosuppressive to humans and are classified as hazardous food toxins. This chapter provides the worldwide production and regulations of spices, suitable conditions for the AFs production, worldwide occurrence of AFs, detection techniques and some aspect for the reduction of AFs in spices.
Part of the book: Aflatoxins