PJB-2018-129
AFLATOXINS DETECTION IN DIFFERENT AROMATIC SPICES COMMONLY USED IN FOODS
Najma Shaheen
Abstract
The contamination of spices with aflatoxins can cause potential carcinogenic effects on human health. The susceptibility of spices to fungal growth occurs due to improper management from cultivation of planting, harvesting, handling, packing, transporting as well as bad storage condition of spices. In this study detection of aflatoxins carried out and emphasize on morphological method such as macroscopic and microscopic using scan electron microscope for identification of aspergillus species isolated from commonly used spices in Pakistan. In this study five selected spices from three different plant family such as caraway (Apaiaceae), cardamom small (Zingiberaceae), clove (Myrtaceae), cumin seed (Apaiaceae), and turmeric (Zingiberaceae) were studied. Result showed that out of 5 spices with the exception of clove, 4 spices were found contaminated with different fungus species. While the most predominant fungi Aspergillus niger was found in all 4 spices. Total 12 different aspergillus species have been found and also identified through scanning electron microscope (SEM) in spices first time in Pakistan. Consequently, it is necessary, proper standard methods such as harvesting, moisture content, storage condition and packing should be applied in order to reduce the risks toxigenic mycotoxins in spices for consumers’ health.
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