Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy

Romagnoli, B.; Menna, V.; Gruppioni, N.; Bergamini, Cecília Whitaker

doi:10.1016/j.foodcont.2006.02.020

Cited by 173 publications

(110 citation statements)

References 11 publications

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“…Even though spices are generally used in small amounts, they represent an important vector of microbial contamination due to the conditions under which they were grown, harvested and processed (Romagnoli et al 2007;Gnonlonfin et al 2013).Fungi are the most represented microbial flora isolated from these products. They are able to grow on, and this may subsequently lead to mycotoxin contamination (Kocic-Tanackov et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

et al. 2018

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Background: Spices are widely consumed in Cameroon, but there is no data available concerning their mycotoxin contamination. A cross-sectional study was conducted from February to June 2017 to assess the occurrence of Ochratoxin A (OTA) in black pepper, white pepper and clove sold in three main markets of Yaoundé (the capital of Cameroon), and the health risk that can be associated taking into account consumers' practices during and after purchase.

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Section: Introductionmentioning

confidence: 99%

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

et al. 2018

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“…But a high level of consumption of red chili was demonstrated to be an environmental risk factor as it is highly susceptible to fungal contamination and subsequently mycotoxin formation. Chilli is recognized as significant carrier of microbial contamination, primarily molds and some bacteria [5]. Chilies have been reported as one of the crops with high aflatoxin contamination.…”

Section: Introductionmentioning

confidence: 99%

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Hossain¹,

Talukder²,

Afroze³

et al. 2018

AiM

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Aflatoxins are the potential lethal toxin produced by Aspergillus sp. important health hazard throughout the world. In this study, 26 Aspergillus sp. have been isolated from 50 samples of red chilli collected throughout the country. These 26 isolates were grown primarily on agar media to identify the aflatoxin producing species. It is possible to distinguish A. flavus strains from other Aspergillus sp. developing orange colour on the reverse of the plates. The Coconut Cream Agar (CCA) is used to detect aflatoxin producer strains having blue fluorescence when exposed to a UV-light. Several other media were used for morphological characteristics of Aspergillus sp. Out of 26 isolates, four isolates were confirmed as Aspergillus sp. These isolates were subjected to cross contamination with freshly ground, sterile maize and after 15 days of incubation the contaminated maize were analyzed by HPLC and found aflatoxin in each of the sample containing 186 ppb (max.). This study was conducted to assay the ability to produce aflatoxins by the Aspergillus spp. isolated from red chilli (Capsicum annuum L. Solanaceae) available throughout the country. The results found in the experiment are much more behind the acceptable limit according to some international standard. As red chilli is a widely used spice in Bangladesh, the proper controlling measures may be taken for controlling the surveillance of aflatoxinic fungi like as use of bio-pesticides, proper drying method and storage conditions.

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“…The components present in plants have beneficial effects but toxic effects of certain plant components have also been reported, i.e., the oestrogenic effect of isoflavonoids or the toxicity of coumarins. Tannins in the feed of monogastric animals could reduce bioavailability and utilization of proteins (Roy et al 1988;Bankole 1997;Abou-Arab et al 1999;Soliman and Badeaa 2002;Romagnoli et al 2007). …”

Section: Discussionmentioning

confidence: 99%

Biological approach to aflatoxin control in stored poultry feed

et al. 2017

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The anti-aflatoxigenic potentials of the leaves of Psidium guajava, Ficus benghalensis, Gardenia radicans, Punica granatum and Ziziphus jujuba Mill. were investigated. Poultry feed inoculated with Aspergillus flavus was treated with plant leaves powder and stored for the period of six months at 28 °C and 16% moisture level. At the end of each month, aflatoxin (AFT) concentrations were determined by high performance liquid chromatography. The proximate and mineral analysis was performed at the end of the storage period. Plant leaves control the AFTs (AFB1 and AFB2) efficiently without compromising the feed quality. Punica granatum leaves (5%) completely inhibited the AFTs in the stored feed over the period of six months. Ziziphus jujube Mill., P. guajava, F. benghalensis, and G. radicans also showed promising antiaflatoxigenic activities. Results revealed that the AFT production by A. flavus in a stored poultry feed can be inhibited using the plant leaves under investigation. Anti-aflatoxigenic activity, medicinal plant, storage conditions, nutritional quality, high performance liquid chromatography

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Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy

Cited by 173 publications

References 11 publications

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC

Biological approach to aflatoxin control in stored poultry feed

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Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy

Cited by 173 publications

References 11 publications

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (&lt;i&gt;Capsicum annuum&lt;/i&gt;) Samples Using Direct Cultural Method and HPLC

Biological approach to aflatoxin control in stored poultry feed

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Identification of Aflatoxigenic Fungi and Detection of Their Aflatoxin in Red Chilli (<i>Capsicum annuum</i>) Samples Using Direct Cultural Method and HPLC