Fungal and aflatoxin contamination of marketed spices

Fourteen spice samples were collected from local markets in Doha, Qatar, during 2012, and were surveyed for the presence of potentially harmful mycoflora and for contamination with aflatoxins B1, B2, G1, and G2 by high-performance liquid chromatography (HPLC). Among the tested spice samples, chili p...

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Veröffentlicht in:	Food control 2014-03, Vol.37, p.177-181
Hauptverfasser:	Hammami, Walid, Fiori, Stefano, Al Thani, Roda, Ali Kali, Najet, Balmas, Virgilio, Migheli, Quirico, Jaoua, Samir
Format:	Artikel
Sprache:	eng
Schlagworte:	Aflatoxin biosynthetic genes Allium sativum Aspergillus Aspergillus flavus Aspergillus niger Aspergillus nomius Biological and medical sciences Curcuma longa Food industries Food safety Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Mycotoxin risk Penicillium Piper nigrum
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