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Does manufacturers' size affect the prevalence of mycobiota and occurrence of mycotoxins in spices and spice-based products?
in World Mycotoxin JournalSearch for other papers by A.I. Ahmad-Zaidi in
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Division of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
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Search for other papers by S.N.E. Yazid in
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Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Search for other papers by S. Jinap in
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Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
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The present work aimed to establish the prevalence of mycobiota and occurrence of mycotoxins (aflatoxins and ochratoxin A) in spices and spice-based products, and correlate these to their manufacturers’ sizes. A total of 90 spice, sauce and paste samples were purchased; 3 manufacturer sizes (small, medium, large) × 3 types of samples (spices, sauces, pastes) × 5 brands × 2 replicates. The prevalence of mycobiota was assessed with dichloran rose bengal chloramphenicol (DRBC) andAspergillus flavus andAspergillus parasiticus (AFPA) medium, while the occurrence of mycotoxins was quantified with HPLC-FLD. Large-scale manufacturers were found to adopt a greater number of safety and quality certifications. Small-scale manufacturers significantly yielded the highest total fungal loads on DRBC (log 5.084±0.417 cfu/g paste, log 6.253±0.407 cfu/g sauce, log 6.662±0.222 cfu/g spice) and AFPA (log 4.461±0.451 cfu/g paste, log 5.661±0.395 cfu/g sauce, and log 6.269±0.432 cfu/g spice). Correlation analysis (Pearson’sr) revealed that manufacturers’ sizes positively influenced (DRBCr=0.781; AFPAr=0.702) the prevalence of mycobiota. Aflatoxin B1 was present in 6/30 (20%) paste samples, 1/30 sauce samples (3.33%) and 12/30 spice samples (40%). Aflatoxin B2 was only present in 2/30 sauce samples (6.67%). Aflatoxin G1 and G2 were absent from all samples. Ochratoxin A was present in 11/30 (36.67%) paste samples, 5/30 sauce samples (16.67%) and 21/30 spice samples (70%). It was found that, to a certain extent, the size of and certification adopted by manufacturers affected the prevalence of mycobiota and the occurrence of mycotoxins in spices and spice-based products analysed in the present work. Nevertheless, it is henceforth recommended that a surveillance study of this nature be extended and widened in terms of number of samples as well as type of spices, sauces and pastes to obtain a more thorough and significant profile of the products’ food safety and quality level.
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Does manufacturers' size affect the prevalence of mycobiota and occurrence of mycotoxins in spices and spice-based products?
in World Mycotoxin JournalSearch for other papers by A.I. Ahmad-Zaidi in
Current site
Google Scholar
PubMed
Search for other papers by M.A.A. Ghazali in
Current site
Google Scholar
PubMed
Search for other papers by N.A. Nik-Muhammad in
Current site
Google Scholar
PubMed
Search for other papers by N.S. Sazali in
Current site
Google Scholar
PubMed
Division of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia.
Search for other papers by N. Mahror in
Current site
Google Scholar
PubMed
Search for other papers by S.N.E. Yazid in
Current site
Google Scholar
PubMed
Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Search for other papers by S. Jinap in
Current site
Google Scholar
PubMed
Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Search for other papers by N.I.P. Samsudin in
Current site
Google Scholar
PubMed
The present work aimed to establish the prevalence of mycobiota and occurrence of mycotoxins (aflatoxins and ochratoxin A) in spices and spice-based products, and correlate these to their manufacturers’ sizes. A total of 90 spice, sauce and paste samples were purchased; 3 manufacturer sizes (small, medium, large) × 3 types of samples (spices, sauces, pastes) × 5 brands × 2 replicates. The prevalence of mycobiota was assessed with dichloran rose bengal chloramphenicol (DRBC) andAspergillus flavus andAspergillus parasiticus (AFPA) medium, while the occurrence of mycotoxins was quantified with HPLC-FLD. Large-scale manufacturers were found to adopt a greater number of safety and quality certifications. Small-scale manufacturers significantly yielded the highest total fungal loads on DRBC (log 5.084±0.417 cfu/g paste, log 6.253±0.407 cfu/g sauce, log 6.662±0.222 cfu/g spice) and AFPA (log 4.461±0.451 cfu/g paste, log 5.661±0.395 cfu/g sauce, and log 6.269±0.432 cfu/g spice). Correlation analysis (Pearson’sr) revealed that manufacturers’ sizes positively influenced (DRBCr=0.781; AFPAr=0.702) the prevalence of mycobiota. Aflatoxin B1 was present in 6/30 (20%) paste samples, 1/30 sauce samples (3.33%) and 12/30 spice samples (40%). Aflatoxin B2 was only present in 2/30 sauce samples (6.67%). Aflatoxin G1 and G2 were absent from all samples. Ochratoxin A was present in 11/30 (36.67%) paste samples, 5/30 sauce samples (16.67%) and 21/30 spice samples (70%). It was found that, to a certain extent, the size of and certification adopted by manufacturers affected the prevalence of mycobiota and the occurrence of mycotoxins in spices and spice-based products analysed in the present work. Nevertheless, it is henceforth recommended that a surveillance study of this nature be extended and widened in terms of number of samples as well as type of spices, sauces and pastes to obtain a more thorough and significant profile of the products’ food safety and quality level.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 215 | 86 | 5 |
| Gesamttextansichten | 15 | 1 | 0 |
| PDF-Downloads | 10 | 0 | 0 |
