EU Aflatoxin Limits for Nutmeg
Aflatoxin control is one of the first things a European buyer checks when sourcing nutmeg. This guide explains what aflatoxins are, which limits apply to nutmeg in the European Union, and what to ask your supplier before you place an order.
What aflatoxins are
Aflatoxins are toxic compounds produced by certain moulds, mainly Aspergillus flavus and Aspergillus parasiticus. These moulds can grow on crops in warm and humid conditions, in the field and during drying and storage. Aflatoxin B1 is the most potent of them, and the International Agency for Research on Cancer classifies aflatoxins as carcinogenic to humans (Group 1).
Nutmeg is grown and dried in tropical climates, which is why aflatoxin is a key quality parameter for this spice. Four aflatoxins are analysed: B1, B2, G1 and G2, and they are the first figures we check on every lot we bring in as a nutmeg importer in Europe.
The EU maximum levels for nutmeg
In the European Union, maximum levels for contaminants in food are set by Commission Regulation (EU) 2023/915, which replaced Regulation (EC) No 1881/2006. Nutmeg (Myristica fragrans) is listed among the dried spices in Annex I:
| Contaminant | Maximum level in nutmeg |
|---|---|
| Aflatoxin B1 | 5.0 µg/kg |
| Sum of aflatoxins B1, B2, G1 and G2 | 10.0 µg/kg |
One microgram per kilogram (µg/kg) equals one part per billion (ppb), so supplier specifications such as "< 10 ppb total aflatoxins" can be compared directly with the legal limit for the sum of aflatoxins. The same entry also covers mixtures of dried spices that contain nutmeg.
What the limits mean in practice
- They apply to the product placed on the market. Nutmeg above the maximum levels may not be sold in the EU.
- Both values matter. A lot has to meet the limit for aflatoxin B1 and the limit for the sum of the four aflatoxins.
- Imports are checked. Spices entering the EU are subject to official controls, and the EU can increase the frequency of checks for specific combinations of product and country of origin.
How aflatoxin is controlled at origin
Prevention starts with good drying and dry storage of the nutmeg. During processing, contaminated nutmegs can be detected and removed. In our factory in Surabaya, Indonesia, nutmeg goes through manual selection by experienced operators and UV selection, which we use to detect and eliminate nutmegs affected by aflatoxin. Quality control is carried out by our own factory laboratory.
What to ask your nutmeg supplier
- A specification that states the maximum total aflatoxin level, and the aflatoxin B1 level.
- Analysis results for the lot you are buying, not only a general specification.
- How the nutmeg is sorted, for example manual and UV selection, and whether it is sterilized, and how.
- The food safety certification of the processing plant, such as FSSC 22000.
- Traceability of the lot back to its origin.
Further reading
How the nutmeg grades are sorted is explained on the Nutmeg Whole / Broken page.
This article is general information and not legal advice. Always check the current consolidated text of the regulation on EUR-Lex.