Mycobiota, Total Aflatoxins, And Ochratoxin A of Black And Green Cumin.

IF 1.9 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Foodborne pathogens and disease Pub Date : 2024-09-04 DOI:10.1089/fpd.2024.0096

Helal F Al-Harthi

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Abstract

Because of the medical importance of cumin as well as it being one of the food additives to many Saudi dishes, there was a need to study the fungal load of this type of spice. This study aimed to determine the mycological profile of the retail black and green cumin distributed in different markets at western region, Saudi Arabia, using the dilution plat method on dichloran 18% glycerol (DG18) agar and incubation at 25°C. Using morphological criteria and molecular markers (internal transcribed spacer sequence), 39 species belonging to 18 genera were collected from different black cumin (33 species belonging to 17 genera) and green cumin (25 species belonging to 9 genera). Alternaria alternata, Aspergillus flavus, A. niger, A. ochraceus, Cladosporium cladosporioides, and Stemphylium botryosum were the most prevalent. Black cumin harbors fungal counts reaching 545 colony-forming units (CFU)/g, while green cumin included 500 CFU/g. Also, the natural occurrence of aflatoxins and ochratoxin A was also measured. Seventy-two cumin samples (90% of tested samples) showed toxin contamination. Aflatoxins and ochratoxin A ranged from 9.35 to 3.9 PPB in black cumin samples and from 4.08 to 5.75 PPB in green cumin samples.

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黑小茴香和绿小茴香的菌群、黄曲霉毒素总量和赭曲霉毒素 A。

由于孜然在医学上的重要性以及它是许多沙特菜肴的食品添加剂之一，因此有必要研究这类香料中的真菌含量。这项研究旨在确定沙特阿拉伯西部地区不同市场上零售的黑孜然和绿孜然的真菌学特征，采用的方法是在 18% 的二氯甘油（DG18）琼脂上进行稀释平板法，并在 25°C 下进行培养。利用形态学标准和分子标记（内部转录间隔序列），从不同的黑孜然（33 种，属于 17 个属）和绿孜然（25 种，属于 9 个属）中收集到属于 18 个属的 39 个物种。其中最常见的是交替孢属（Alternaria alternata）、黄曲霉属（Aspergillus flavus）、黑曲霉属（A. niger）、赭曲霉属（A. ochraceus）、多孢子菌属（Cladosporium cladosporioides）和肉孢子菌属（Stemphylium botryosum）。黑小茴香的真菌数量达到 545 菌落总数（CFU）/克，而绿小茴香则为 500 菌落总数（CFU）/克。此外，还测定了黄曲霉毒素和赭曲霉毒素 A 的天然含量。72 个小茴香样本（占检测样本的 90%）出现毒素污染。黑孜然样本中黄曲霉毒素和赭曲霉毒素 A 的含量介于 9.35 至 3.9 PPB 之间，绿孜然样本中黄曲霉毒素和赭曲霉毒素 A 的含量介于 4.08 至 5.75 PPB 之间。

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来源期刊

Foodborne pathogens and disease 医学-食品科技

CiteScore

5.30

自引率

3.60%

发文量

审稿时长

1 months

期刊介绍： Foodborne Pathogens and Disease is one of the most inclusive scientific publications on the many disciplines that contribute to food safety. Spanning an array of issues from "farm-to-fork," the Journal bridges the gap between science and policy to reduce the burden of foodborne illness worldwide. Foodborne Pathogens and Disease coverage includes: Agroterrorism Safety of organically grown and genetically modified foods Emerging pathogens Emergence of drug resistance Methods and technology for rapid and accurate detection Strategies to destroy or control foodborne pathogens Novel strategies for the prevention and control of plant and animal diseases that impact food safety Biosecurity issues and the implications of new regulatory guidelines Impact of changing lifestyles and consumer demands on food safety.