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 est...