Aflatoxins contamination in spices and processed spice products commercialized in Korea

Cho, Sung-Hye; Lee, Changhee; Jang, Mi-Ran; Son, Young-Wook; Lee, Sang-Mok; Choi, In-Sun; Kim, So-Hee; Kim, Dai-Byung

doi:10.1016/j.foodchem.2007.08.049

Cited by 112 publications

(68 citation statements)

References 15 publications

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“…As mentioned earlier, food products that can be contaminated with mycotoxins include cereal (maize, sorghum, pearl millet, rice, and wheat), oil seeds (ground nut, soybean, sunflower, cotton), spices (chilies, black pepper, coriander, turmeric, and ginger), tree nuts (almonds, pistachio, walnuts, and coconut) and finally milk (27,(229)(230)(231)(232). In addition, aflatoxins are found in the contaminated tobacco leaves (233).…”

Section: Mycotoxin Research Gaps and The Recommended New Research Areasmentioning

confidence: 99%

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

et al. 2017

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Abstract. The chemical nature of most of the mycotoxins makes them highly liposoluble compounds that can be absorbed from the site of exposure such as from the gastrointestinal and respiratory tract to the blood stream where it can be dissimilated throughout the body and reach different organs such as the liver and kidneys. Mycotoxins have a strong tendency and ability to penetrate the human and animal cells and reach the cellular genome where it causes a major mutagenic change in the nucleotide sequence which leads to strong and permanent defects in the genome. This defect will eventually be transcribed, translated and lead to the development of cancer. In this review, the chemical and physical nature of mycotoxins, the action of mycotoxins on the cellular genome and its effect on humans, mycotoxins and their carcinogenicity and mycotoxins research gaps are discussed, and new research areas are suggested. The research review posed various questions. What are the different mycotoxins that can cause cancer, what is the role of mycotoxins in causing cancer and what types of cancers can be caused by mycotoxins? These questions have been selected due to the significant increase in the mycotoxin contamination and the cancer incidence rate in the contemporary world. By revealing and understanding the role of mycotoxins in developing cancer, measures to reduce the risks and incidents of cancer could be taken.

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Section: Mycotoxin Research Gaps and The Recommended New Research Areasmentioning

confidence: 99%

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

et al. 2017

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“…They may also be contaminated through dust, waste water and animal/human excreta in unpackaged forms, which are sold in the markets and bazaars (5). There are some reports on the occurrence of mycotoxins in spices, owing to the climatic conditions of high humidity and high temperature in the countries where they are produced (6). Moreover, a few surveys have been done to determine OTA in different types of spices, including peppers (1,(7)(8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

Natural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran

Jalili

2016

Nutr Food Sci Res

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A B S T R A C TBackground and Objectives: Non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. The aim of the current study was to determine the concentration of ochratoxin A (OTA) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to Iran. Materials and Methods:OTA levels were determined using high performance liquid chromatography (HPLC) with fluorescence detection coupled with immunoaffinity column clean-up step. Mobile phase consisted of acetonitrile-water-acetic acid (49.5:49.5:1.0, v/v/v), and the flow rate was 1 ml/min. Results:The recovery values ranged from 77.10% ± 6.66 to 94.84% ± 8.38 for spiking of cinnamon at 0.5 and 5 ng/g, respectively. Overall, 29 out of the 92 (31.5%) samples were contaminated with OTA ranged from 0.45 to 18.64 ng/g. The results from statistical analysis revealed that there was significant difference (p<0.05) between the types of spices in the concentration of OTA. Conclusions:Incidence of OTA contamination in red pepper and cinnamon was significantly higher than in black pepper and turmeric. The highest concentration of OTA was detected in a sample of red pepper (18.64 ng/g). The results revealed that it is essential to continue regular monitoring for OTA in imported spices to shield consumer health.

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“…The presence of aflatoxins is reported in herbs and spices (Colak et al, 2006), chillies (Paterson, 2007), processed spices (Cho et al, 2008).…”

Section: Ccp 3: Aflatoxin Analysismentioning

confidence: 99%

“…flavus, A. niger, A. ochraceus were detected in many pepper samples previously (Erdoğan, 2004). Aflatoxin contamination in red pepper was also defined in several different countries including Australia (Klieber, 2001), China (Hu et al, 2006), Turkey (Set & Erkmen, 2010), Portugal (Martins et al, 2001), Korea (Cho et al, 2008). Red dried chili pepper (RDCP) is produced by drying of plant fruits which are grinded as leaf, with or without stem and stone, and mixing with salt and vegetable oil and dampening by water (Bozkurt & Erkmen, 2004).…”

Section: Introductionmentioning

confidence: 97%

A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper

Ozturkoğlu-Budak

2017

Food Sci. Technol

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Hazard analysis and critical control points (HACCP) is a process control system describes the potential hazards during food production flow chart. In contrast to the conventional way of ensuring product safety by end-product testing, HACCP establishes control systems, focuses mainly on preventive measures. Quality of red dried chili pepper (RDCP) should be assured by taking special care from harvesting of the peppers to retailing of the packaged product. RDCP is susceptible to fungi growth and mycotoxin contamination depending on the atmospheric and processing conditions such as humidity, temperature, storage and drying. Mycotoxins, are toxic metabolites to human health and strict control measures are required for preventing their occurrence in RDCP. In this study, HACCP system was implemented during the production of RDCP to ensure the food safety and quality characteristics of products and to expand the market. The most important critical control points (CCPs) during the production of RDCP was determined as sorting and drying. It is evident that development and use of the GMP, GAP, GSP and hygienic rules as well as HACCP during handling and processing of dry chili pepper are a must for processing plants.Keywords: dry chili pepper; HACCP; aflatoxin.Practical Application: Implementation of HACCP system during the production of red dried chili pepper.

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Aflatoxins contamination in spices and processed spice products commercialized in Korea

Cited by 112 publications

References 15 publications

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

Effects of different mycotoxins on humans, cell genome and their involvement in cancer

Natural Occurrence of Ochratoxin A Contamination in Commercial Spices in Tehran

A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper

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