The Joint Research Centre just released a new certified reference material (CRM) for aflatoxins in paprika powder. Aflatoxins are toxic substances formed by moulds.
For effective consumer protection, our food should be checked with reliable analytical methods, in combination with quality control through reference materials.
Mycotoxins are secondary metabolites of moulds that can pose a potential risk to human and animal health. They are toxic and occur as contaminants in a wide range of food and animal feed from plant origin.
The total content of aflatoxins in food should be limited, as well as the most toxic aflatoxin B1.
However, moulds cannot be completely avoided. Because of this, aflatoxins have to be monitored in food to guarantee it is safe. Commission Regulation (EC) No 1881/2006 defines the maximum levels of aflatoxins.
With this new CRM (ERM®-BD286), measurement laboratories get support to monitor the maximum levels of aflatoxin in food. The CRM is certified for the mass fraction of two aflatoxins (B1 and G1) in paprika powder.
Spices from dried fruits of Capsicum spp., and in particular paprika powder, are in fact one of the major contributors to aflatoxin exposure.
This new CRM will help to ensure that measurement results are correct, consistent over time and comparable between locations. This will then lead to improved regulatory compliance and safety of products. Regulatory compliance and safety of products on the market will improve.
For more details, please consult the certificate and the certification report, accessible via the links below:
- Publication date
- 17 February 2020