Mycological and mycotoxicological aspects of mould incidence in spices
1999
Dimic, G.
The presence of moulds in spice mixtures (for production of mortadella, luncheon meat, "Serbia" hot sausage, "alpine" and "tirol" salama, Frankfurter and ham sausages) was investigated. The highest intensity of contamination was in spice mixtures (46.13%), then in black pepper (28.95%) and in ground red pepper (24.92%). The group of xerophyllic moulds of genera Aspergillus, Emericella, Eurotium, Paecilomyces, Penicillium and Xeromyces was dominant. Among 45 species identified during mycological investigation of spices, 55.5% were possibly toxigenic. The presence of aflatoxin B1 was not observed in any of spices tested, ochratoxin A was found in two samples of black pepper (from traces to 32.00 microgram/kg), and zearalenone in three samples of black pepper (192.00 to 288.00 microgram/kg). The ability for synthesis of ochratoxin A was observed in 4 of 5 tested strains of Aspergillus ochraceus (20.00 to 340.00 microgram/l). The majority of Aspergillus versicolor strains and 50% of Eurotium herbariorum synthesized sterigmatocystin in significant quantities (100.00 up to 1600.00 microgram/l, and 160.00 up to 400.00 microgram/l, respectively).
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