Mycotoxins and mycotoxigenic fungi in spices and mixed spices: a review

Syamilah N. and Nurul Afifah S. and Effarizah M. E. and Norlia, M. (2022) Mycotoxins and mycotoxigenic fungi in spices and mixed spices: a review. Food Research (Malaysia), 6 (4). 30 -46. ISSN 2550-2166

Mycotoxins are secondary metabolites produced by fungi mainly from the genus Aspergillus, Penicillium, Fusarium, and Alternaria. The occurrence of mycotoxin contamination has been reported in various types of food, including spices such as chili, black pepper, white pepper, cumin, coriander seed, and the ground mix spices. Aflatoxins (AFs) and ochratoxin A (OTA) are the primary mycotoxins in spices produced by Aspergillus spp. and Penicillium spp. Among these spices, chili is more susceptible to the invasion of these mycotoxigenic fungi, especially during prolonged storage and inappropriate storage conditions, resulting in mycotoxin production. The storage conditions, processing methods, and handling practices of spices may affect the growth of fungi and subsequent mycotoxin production. This paper reviewed mycotoxigenic fungi and mycotoxin contamination in spices, the impact on humans, and the regulatory limit adopted by many countries worldwide.

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Abstract

Mycotoxins are secondary metabolites produced by fungi mainly from the genus Aspergillus, Penicillium, Fusarium, and Alternaria. The occurrence of mycotoxin contamination has been reported in various types of food, including spices such as chili, black pepper, white pepper, cumin, coriander seed, and the ground mix spices. Aflatoxins (AFs) and ochratoxin A (OTA) are the primary mycotoxins in spices produced by Aspergillus spp. and Penicillium spp. Among these spices, chili is more susceptible to the invasion of these mycotoxigenic fungi, especially during prolonged storage and inappropriate storage conditions, resulting in mycotoxin production. The storage conditions, processing methods, and handling practices of spices may affect the growth of fungi and subsequent mycotoxin production. This paper reviewed mycotoxigenic fungi and mycotoxin contamination in spices, the impact on humans, and the regulatory limit adopted by many countries worldwide.

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Item Type:	Article
AGROVOC Term:	mycotoxins
AGROVOC Term:	Fungi
AGROVOC Term:	spices
AGROVOC Term:	ochratoxins
AGROVOC Term:	food contamination
AGROVOC Term:	fungal contamination > fungal contamination Prefer using biological contaminationbiological contamination
AGROVOC Term:	food preservation
AGROVOC Term:	consumers
AGROVOC Term:	food safety
Geographical Term:	Malaysia
Depositing User:	Ms. Azariah Hashim
Date Deposited:	10 Oct 2024 07:50
Last Modified:	10 Oct 2024 07:50
URI:	http://webagris.upm.edu.my/id/eprint/645

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