Contamination of common spices by aflatoxigenic fungi and aflatoxin B1in Algeria | Zendy

Nadia Azzoune | Zendy; Salim Mokrane | Zendy; Amar Riba | Zendy; Noureddine Bouras | Zendy; Carol VerheeckeVaessen | Zendy; Nasserdine Sabaou | Zendy; Florence Mathieu | Zendy

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Contamination of common spices by aflatoxigenic fungi and aflatoxin B₁in Algeria

Author(s) -

Nadia Azzoune,

Salim Mokrane,

Amar Riba,

Noureddine Bouras,

Carol VerheeckeVaessen,

Nasserdine Sabaou,

Florence Mathieu

Publication year - 2015

Publication title -

quality assurance and safety of crops and foods

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.237

H-Index - 19

eISSN - 1757-837X

pISSN - 1757-8361

DOI - 10.3920/qas2014.0426

Subject(s) - aflatoxin , contamination , food science , mycotoxin , food contaminant , biology , microbiology and biotechnology , chemistry , ecology

Spices are usually produced in areas where the climatic conditions are favourable to growth of toxigenic fungi and production of mycotoxins. This study assesses the occurrence of aflatoxigenic fungi and aflatoxin B1 (AFB1) in spices marketed in Algeria. A total of 44 spice samples (4 for each type of spice) composed of aniseed, black pepper, caraway, cinnamon, coriander, cumin, ginger, red pepper, saffron, sweet cumin, and sweet pepper were collected from four popular markets located in Algeria. Mycological analysis of the spice was by dilution plating while AFB1 contamination levels were determined by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) after post-column derivatisation. The commonly isolated fungi were species of Aspergillus (56.4%), Penicillium (25.1%), Mucor (12.8%) and Eurotium (5.7%). Species belonging to Aspergillus section Flavi represented 28.9% of the total Aspergilli. The aflatoxin producing ability of isolates belonging to Aspergillus section Fl...

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