Abstract
Paprika, a staple ingredient in Hungarian cuisine and also considered a cultural symbol, was taken off the shelves of food retailers and withdrawn from restaurants by the Hungarian Ministry of Health on the 27th of October 2004, after aflatoxin was discovered in Hungarian paprika by authorities in Slovenia. This potentially carcinogenic toxin can only be found in paprika originating from the tropics. Suspect products contained paprika that apparently originated from South America. Some Hungarian producers were illegally mixing imported and Hungarian paprika before selling them to the public. Hungary exports approximately 5,500 tons of the spice every year.
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Hodúr, C., Lászlķ, Z., Horváth, Z.H. (2007). A ban on Paprika in Hungary. In: Ho, P., Vieira, M.M.C. (eds) Case Studies in Food Safety and Environmental Health. Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development, vol 6. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-45679-9_7
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DOI: https://doi.org/10.1007/978-0-387-45679-9_7
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