Summary:
AHMEDABAD: It’s not just the factors such as smoking or tobacco consumption that might lead to cancer - it can even be the humble chilli powder in your kitchen.A study conducted by Gujarat Forensic Sciences University (GFSU) on popular chilli powder brands revealed that about half of them had higher level of mycotoxins, proven carcinogens. While the internationally acceptable limit is 30 parts per billion (ppb), some of the samples were found to have 50 to 100 ppb level. It is really matter of a concern to find half of the top brands of spices, in particular chilli powder, with a high level of either of the two variants of aflatoxin. Six brands were taken for the study. A probable reason could be improper storage of whole chilli by the vendors from whom the raw material is procured.Dr Prajapati mentioned that mycotoxins are produced by specific strains of fungus and enter in food supply chain silently..