Fungal contamination, aflatoxigenic fungi and levels of aflatoxin B1 in spices marketed in the West Bank of Palestine

IF 2.5 3区农林科学 Q2 CHEMISTRY, APPLIED Food additives & contaminants. Part B, Surveillance Pub Date : 2022-06-06 DOI:10.1080/19393210.2022.2085330

S. Barakat, K. Swaileh

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引用次数: 3

Abstract

ABSTRACT Ninety-seven spices of seven different types were collected from different retailers in the West Bank of Palestine and were analysed for fungal contamination, specifically aflatoxigenic Aspergillus spp. and Aflatoxin B1 (AFB1) levels. Aspergillus was found in 89% samples analysed. Ground red chilli had the highest average number of fungal colonies. In decreasing order, mixed spices (57%), cardamom (53%), red chilli (52%), chicken spices (50%), sumac (47%) and pepper (38%), were contaminated with Aspergillus species. Aspergillus niger and A. flavus were dominating Aspergillus species in 37% and 23% of food samples analysed, respectively. Of the 11 tested isolates, 82% were identified as aflatoxin-producers. AFB1 was detected in 40.2% of the samples analysed with a mean value of 2.09 ± 3.20 μg/kg. Red chilli powder followed by chicken spices and cardamom recorded the highest levels (6.98, 3.55 and 1.48 μg/kg, respectively). Twenty-two of the spices (23%), were above the European Union's maximum limit of 5 μg/kg.

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在巴勒斯坦西岸销售的香料中真菌污染、产黄曲霉毒素真菌和黄曲霉毒素B1水平

摘要从巴勒斯坦西岸不同零售商处收集了7种不同类型的97种香料，分析了真菌污染，特别是黄曲霉毒素曲霉属和黄曲霉毒素B1 (AFB1)水平。在89%的分析样本中发现了曲霉。磨碎的红辣椒真菌菌落平均数量最高。混合香料(57%)、豆蔻(53%)、红辣椒(52%)、鸡肉香料(50%)、漆树(47%)和辣椒(38%)受曲霉菌污染的程度依次为:混合香料(57%)、豆蔻(53%)、红辣椒(52%)、鸡肉香料(50%)。黑曲霉和黄曲霉分别在37%和23%的食品样品中占主导地位。在11个测试的分离株中，82%被鉴定为黄曲霉毒素产生者。在40.2%的样品中检出AFB1，平均值为2.09±3.20 μg/kg。红辣椒粉的含量最高，分别为6.98、3.55、1.48 μg/kg。22种香料(23%)的含量高于欧盟规定的5 μg/kg的最高限量。

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来源期刊

Food additives & contaminants. Part B, Surveillance 农林科学-毒理学

CiteScore

5.30

自引率

10.30%

发文量

审稿时长

2.7 months

期刊介绍： Food Additives & Contaminants: Part B publishes surveillance data indicating the presence and levels of occurrence of designated food additives, residues and contaminants in foods, food supplements and animal feed. Data using validated methods must meet stipulated quality standards to be acceptable and must be presented in a prescribed format for subsequent data-handling. Food Additives & Contaminants: Part B restricts its scope to include certain classes of food additives, residues and contaminants. This is based on a goal of covering those areas where there is a need to record surveillance data for the purposes of exposure and risk assessment. The scope is initially restricted to: Additives - food colours, artificial sweeteners, and preservatives; Residues – veterinary drug and pesticide residues; Contaminants – metals, mycotoxins, phycotoxins, plant toxins, nitrate/nitrite, PCDDs/PCFDs, PCBs, PAHs, acrylamide, 3-MPCD and contaminants derived from food packaging. Readership: The readership includes scientists involved in all aspects of food safety and quality and particularly those involved in monitoring human exposure to chemicals from the diet. Papers reporting surveillance data in areas other than the above should be submitted to Part A . The scope of Part B will be expanded from time-to-time to ensure inclusion of new areas of concern.