Contamination of spices with moulds and aflatoxins. [Serbo-croat
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 est...
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Format | Conference Proceeding |
Language | English |
Published |
1990
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Abstract | 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. |
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AbstractList | 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. |
Author | Ljesevic O Sutic M |
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Snippet | 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... |
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SubjectTerms | 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 |
Title | Contamination of spices with moulds and aflatoxins. [Serbo-croat |
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