Contamination of spices with moulds and aflatoxins. [Serbo-croat

• Main Authors: Ljesevic O, Sutic M
• Format: Conference Proceeding
• Language: English
• Published: 1990
• Subjects: aflatoxinas; aflatoxine; aflatoxins; ail; ajo; aspergillus; aspergillus flavus; biological contamination; contaminacion biologica; contamination biologique; garlic; ingestion toxicity; moho; moisissure; moulds; paprika; penicillium; pepper; pimenton; pimienta; poivre; polvos formulaciones; poudre; powders; toxicidad por ingestion; toxicite par ingestion; yougoslavie; yugoslavia

By mycologic analysis of black pepper, white pepper, paprika and garlic powder, contamination with moulds has been established in 58.9% of samples. Out of the isolated species, the dominant ones were from the Penicillium genus then Aspergillus, etc. In the samples of spices no aflatoxin type was established. Isolates of the Aspergillus flavus strain did not produce aflatoxin in laboratory conditions. Black and white pepper, in the concentration of 5% acted inhibitory both on the growth and the production of aflatoxin of the toxigenic strain A. flavus MP1. Paprika, in the same concentration as black and white pepper had poor inhibitory effect on the production of aflatoxins.