Dried vine fruits surveyed

Monday 3 March 2003

A recent Food Standards Agency survey shows that the vast majority of dried vine fruits are within the legal limits for a chemical called ochratoxin A.

A total of 300 samples of dried vine fruits, such as currants and sultanas, on sale in shops in the UK were tested. Results showed that only 2% of samples (1 of currants, 1 of raisins, 2 of sultanas, and 1 of mixed fruit) had a level of ochratoxin A higher than the legal limit of 10 micrograms per kilogram once analytical uncertainty is taken into account.

In similar surveys conducted in both 1997 and 1999, 17.3% and 9.3% samples of dried vine fruits, respectively, were in excess of the legal limit of 10 micrograms per kilogram.

Ochratoxin A is a chemical produced naturally by moulds that can grow on vine fruit. A legal limit for the toxin in food has been set, because high concentrations are thought to cause kidney disease and cancer. A European Commission Regulation recommends that the levels of ochratoxin A in foodstuffs are reduced to the lowest technologically feasible.

The Food Standards Agency considers that occasionally eating dried vine fruits with levels of ochratoxin A above the legal limit does not present any danger to health. People are only at risk if they eat products containing high levels of ochratoxin A over a number of years.

Results from this survey show an encouraging downward trend in ochratoxin A contamination. The Agency has contacted all the companies whose products were found to be in excess of the legal limit to ensure that appropriate action was taken and have met with the companies to discuss their quality assurance procedures in more detail.

The Agency is continuing to work with industry and enforcement authorities to ensure ochratoxin A contamination is reduced to a minimum.