Review of the Global Regulations and Assessment of the Exposure Risk of Aflatoxin Contamination in Spices from Tanzania

Spices such as ginger, cinnamon, cardamom, black pepper, and chillies are important cash crops and culinary ingredients in Tanzania, valued for their flavour and health benefits.However, they also pose food safety risks due to potential aflatoxin contamination.This study reviewed existing aflatoxin regulations and assessed the contribution of spices to aflatoxin exposure by analysing contamination levels reported in both published and unpublished sources, comparing them against established Maximum Limits (MLs).A deterministic model was applied to estimate adult exposure based on average spice consumption and a standard body weight of 60 kg.Findings revealed that black pepper and chillies had the highest aflatoxin B1 concentrations, reaching up to 164 μg/kg, although most samples remained below the 5 μg/kg ML for aflatoxin B1.Estimated dietary exposure ranged from 0.01 to 13.74 ng/kg body weight/day, lower than exposure from maize-based foods, yet exceeding the European safety threshold of 0.04 ng/kg bw/day in certain cases, suggesting potential health risks such as hepatocellular carcinoma.While spices contribute less to overall aflatoxin exposure due to their lower consumption volumes compared to staples like maize and groundnuts, their frequent use in Tanzanian diets warrants targeted mitigation efforts.The study underscores the need for improved post-harvest handling practices, including proper drying, sorting, and storage, alongside stricter regulatory enforcement to enhance food safety.Continued surveillance and risk-based interventions are recommended to minimise aflatoxin exposure and support both public health and the growth of Tanzania's spice industry.