Risk characterization for aflatoxin B1 in spices in Tabriz, Iran

Spices, as a type of natural food, are highly important in people’s dietary baskets. This study aimed to determine the level of aflatoxin B₁ in spices distributed in Tabriz city and to estimate the deterministic risk of dietary exposure to aflatoxin B₁ in certain spices using margin of exposure (MOE) and cancer risk approaches. For this purpose, 75 spice samples, including red pepper, black pepper, and turmeric (25 samples each), were randomly collected from spice distribution centers in Tabriz city from March to June 2023. The level of aflatoxin B₁ was determined by high-performance liquid chromatography (HPLC). Red pepper and black pepper had the highest levels of aflatoxin B₁ (5.13 ± 1.98 and 5.12 ± 2.12 μg/kg, respectively), while turmeric had the lowest (3.27 ± 1.45 μg/kg) (P < 0.05). The average MOE was estimated to range from 728 to 1142 for residents of Tabriz based on their spice consumption (0.0075 kg/person/day). Less than 10⁻⁴ cases per 100,000 people are at risk for cancer. Overall, according to the MOE, the results indicate aflatoxin health risks for the consumption of distributed spices in Tabriz city. Furthermore, continuous monitoring and periodic assessments are essential to ensure the safety of spice consumption.