How to Avoid Aflatoxin Rejection on Spice Imports

How do I avoid aflatoxin rejections when importing Indian spices?

Source against the EU limits — aflatoxin B1 5 µg/kg and total aflatoxins 10 µg/kg for dried chillies, paprika, pepper, nutmeg, ginger and turmeric — and require lot-specific testing. Aflatoxin is driven by moisture and storage, so control drying and require the report.

The limits that trigger rejection

For dried chillies, paprika, pepper, nutmeg, ginger and turmeric, the EU sets aflatoxin B1 at 5 µg/kg and total aflatoxins at 10 µg/kg. Related mycotoxin limits include ochratoxin A at 15 µg/kg (20 for dried chillies). Exceed them and the lot is rejected and can trigger a RASFF alert.

Aflatoxin is a storage and moisture problem: it develops when spices are dried or stored poorly. Export turmeric finger, for example, is typically held at moisture ≤12%. Controlling moisture is the upstream defence.

Sourcing controls

• —Specify the destination limit in the contract and require a lot-specific aflatoxin test.
• —Confirm moisture control (e.g. turmeric finger ≤12% moisture).
• —For high-risk chilli, expect increased scrutiny and test on arrival.
• —Keep the aflatoxin report tied to the consignment number.

Frequently asked

Which spices are most at risk of aflatoxin rejection?

Dried chillies, paprika, pepper, nutmeg, ginger and turmeric are named for the 5/10 µg/kg limits. Dried chilli in particular sees heightened scrutiny.