Presence of moulds and mycotoxins in spices

Abstract

In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are genera: Aspergillus and Penicillium. With smaller occurrence there are presented genera: Rhizopus, Mucor, Paecylomyces and Absydia. Mycotoxins - ochratoxin, aflatoxins and zearalenon, are detected in samples of ground white pepper, ginger, cloves and ground caraway

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

“…Mostafa et al (1990) and Hua et al (2014) observed the inhibitory effect of clove on fungal growth and OTA production. The absence of OTA in clove has also been reported by Karan et al (2005) in clove sold at Belgrade, Serbia. Despite having isolated mycotoxinproducing moulds from clove sold in Saudi Arabia, Bokhari (2007) also did not detect the presence of any mycotoxin in this spice.…”

“…Indeed, growth of ochratoxinogenic moulds in these two spices has previously been reported in literature (Karan et al 2005;Toma and Abdulla, 2013).The OTA levels obtained from the white pepper analysed in this study are in general below those reported by Jalili et al (2010) in white pepper from various market outlets in Malaysia (0.15-13.58 μg/kg). As for levels of OTA obtained in black pepper samples in this study, they are also lower than those reported by Jalili (2016) in similar samples imported into Iran (3.31 ± 2.69 μg/kg) and by Toma and Abdulla (2013) in samples collected from a common market in Erbil city, Iraq (5.8 μg/kg).This suggests a difference in the agricultural or manufacturing (handling, packaging and storage) practices, or the variability of the fungal profile.…”

Pathogenic microorganisms of medicinal herbal drugs

“…This may result in the accumulation of toxic fungal metabolites, which can be hazardous to humans who unknowingly consume products contaminated by mycotoxins. Karan et al (2005) assumed that essential oils from medicinal and aromatic plants and spices could influence the number and composition of molds. As our research has shown that the most contaminated herbal drugs are also those with a low content of essential oils; apart from mint, we can say that it has the greatest impact on the number of molds on the herb.…”

Antifungal activities of basil (Ocimum basilicum L.) extract on Fusarium species

“…Hence, comprehensive studies have been carried out recently on the use of essential oils, extracts and oleoresins extracted from spices and other aromatic herbs as alternative preservatives providing longer shelf-life and minimal changes in food quality (Benkeblia, 2004;Burt, 2004;Bakkali et al, 2008;Viuda-Martos et al, 2007Fawzi et al, 2009;Tajkarimi et al, 2010). The main advantage of extracts is the absence of microbial contamination unlike natural spices which are frequently heavily loaded with microorganisms (McKee, 1995;Karan et al, 2005;Kocić-Tanackov et al, 2009). The antimicrobial activity of extracts has been attributed to many active phytochemicals, inclunding flavonoides, terpenoides, carotenoides, coumarins, and curcumines (Burt, 2004;Ceylan and Fung, 2004;Tepe et al, 2005;Viuda-Martos et al, 2007).…”