Aflatoxin Contamination Of Marketed Spices In Tanzania: A Case Study Of Dar Es Salaam

ABSTRACT

Aflatoxin contamination of spices, namely ginger, cinnamon, cardamom and cloves marketed in three districts of Ilala, Temeke and Kinondoni in Dar es Salaam region, Tanzania was investigated in the year 2017/18. Aflatoxin B1, B2, G1 and G2 and total aflatoxins were determined in 120 spice samples using immuno-affinity high performance liquid chromatography and post column derivatization. Fifty eight percent of the spice samples were contaminated and the mean total aflatoxins level in ginger, cinnamon, cloves and cardamom was 2.67, 2.88, 2.79 and 2.26 (µg/kg), respectively. Aflatoxin B1 level in ginger, cinnamon, cloves and cardamom was 0.65, 0.41, 0.40 and 1.09 (µg/kg), respectively. About 10% of the contaminated spices had total aflatoxins above the acceptable EU regulatory level of 10µg/kg and the highest level was 11.9µg/kg, whereas 20.4% of contaminated spices contained aflatoxin B1 above the acceptable EU regulatory level of 5µg/kg, of which the highest level was 11.23µg/kg. Thirty respondents, from whom the spice samples were collected, were interviewed through a structured questionnaire to assess their awareness on aflatoxins, handling and storage practices of spices. The majority (96.7%) of the participants had neither heard of aflatoxins nor attended any training related to food handling and storage. None of the participants were aware of the ill-health effects of aflatoxins on humans and animals. The odds of respondents with age between 36 and 44 years (OR = 0.326, 95%CI = 0.113 - 0.940, p = 0.038) was significantly associated with aflatoxin contamination of spices collected compared to other age groups. The odds of spices that were purchased from farmers (OR = 0.178, 95% CI = 0.061 - 0.525, p = 0.002) was also significantly associated with aflatoxin contamination of spices compared to other sources. The odds of storing spices for length of more than 14 days (OR = 3.608, 95%CI = 1.099 - 11.845, p = 0.034) was iii significantly associated with aflatoxin contamination of spices as compared to storing for shorter periods of time. It was concluded that the prevalence of aflatoxin contamination of the spices was high and the level of awareness on aflatoxins was very low in the study population. Hence, there was need for raising awareness and sensitization of stakeholders involved in spices and spice value chain.