21/06/2010

Ochratoxin A (OTA) is a mycotoxin classified as being a possible human carcinogen (group 2B) by the International Agency for Research on Cancer (IARC). OTA is produced given the right water, nutrient and temperature activity conditions necessary for the growth of the fungi Aspergillus and Penicillium. OTA contamination can occur during cultivation and, due to its chemical structure, it remains stable during storage and is generally resistant to industrial processing procedures.

In order to protect public health, a maximum content level for ochratoxin A was established for various foodstuffs, although, on various occasions a very high content level of OTA has been observed in some spices, leading to the establishment of a maximum content level in these products to make sure that these highly contaminated products do not enter the food chain, thereby trying to keep the level of this contaminant as low as possible (ALARA principle=As low as reasonably achievable).

Specifically, Commission Regulation No 105/2010 (EU) of 5 February 2010 sets, for the first time and as a temporary measure a maximum content level of ochratoxin A in spices (which comes into force in July 2010), with stricter levels coming into force from July 2012. The European Commission has allowed this period of adaptation so that producing countries in different areas of the world who export to the European Community can put voluntary measures into place in order to lower the OTA content of these products.

Against this background, AESAN has produced and approved a Code of Practice for the prevention and reduction of ochratoxin A contamination in paprika, which has been presented to the European Commission.

This document is intended as a reference tool to help the sector to find out if it is possible to reach the limits which will be in place from 2012 (this limit reflects the level achievable by applying good practices).

As a second measure in the implementation of this code of practice, data on OTA in paprika will be gathered on a continuous basis, with the aim of assessing the code’s effectiveness, and this will be presented to the Commission before July 2012.

Any interested party wishing to send such information may do so to contaminantes@msps.es

Download Code of Practice for the prevention and reduction of OTA in paprika