Spices are imported worldwide mainly from developing countries with tropical and/or subtropical climate. Local conditions, such as high temperature, heavy rainfall, and humidity, promote fungal growth leading to increased occurrence of mycotoxins in spices. Moreover, the lack of good agricultural practice (GAP), good manufacturing practice (GMP), and good hygienic practice (GHP) in developing countries are of great concern. This review summarizes recent data from a total of 56 original papers dealing with mycotoxins and microfungi in various spices in the last five years. A total of 38 kinds of spices, 17 mycotoxins, and 14 microfungi are discussed in the review. Worldwide, spices are rather overlooked in terms of mycotoxin regulations, which usually only cover aflatoxins (AFs) and ochratoxin A (OTA). In this paper, an extensive attention is devoted to the limits on mycotoxins in spices in the context of the European Union (EU) as well as other countries. As proven in this review, the incidence of AFs and OTA, as well as other mycotoxins, is relatively high in many spices; thus, the preparation of new regulation limits is advisable.

Center for Health Nutrition and Food in Brno National Institute of Public Health Prague Palackeho 3a CZ 61242 Brno Czech Republic;

Department of Biology Faculty of Science University of Hradec Kralove Rokitanskeho 62 CZ 50003 Hradec Kralove Czech Republic

Department of Public Law Institute of State and Law Czech Academy of Sciences Narodni 18 CZ 11600 Prague Czech Republic

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Aflatoxins: History, Significant Milestones, Recent Data on Their Toxicity and Ways to Mitigation

A Recent Overview of Producers and Important Dietary Sources of Aflatoxins