Mycotoxins in spices: Red pepper

Meeting the Mycotoxin Menace

Volumn , Issue , 2023, Pages 197-219

  Heperkan, Dilek ^a   Ermiş, պlem C ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

aflatoxin; mycoflora; red pepper

Indexed keywords

EID: 85199078263     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.3920/978-90-8686-523-9_013     Document Type: Chapter

References (39)

1. Abdel-Hafez, S.I.I. and El-Said, H.M., 1997. Effect of garlic, onion and sodium benzoate on the mycoflora of pepper, cinnamon and rosemary in Egypt. International Biodeterioration and Biodegradation. 39(1), 67-77.
2. Akgül, A. and Kıvanç, M., 1998. Inhibitory effects of Turkish spices and oregano components on some foodborne fungi. International Journal of Food Microbiology. 6, 263-268.
3. Anklam, E. and Stroka, J., 2002. The European perspective of mycotoxins and food safety. Proceedings of the International Mycotoxin Worshop, College Park, Maryland, A.B.D.
4. Anon., 1998. The Turkish Food Codex. (pp.124). Istanbul Chamber of Commerce. Publication No: 2.
5. Aziz, N.H. and Youssef, Y.A., 1991. Occurrence of aflatoxins and aflatoxin-producing moulds in fresh and processed meat in Egypt. Food Additives and Contaminants. 8, 321-331.
6. Baxter, R. and Holzapfel, H., 1982. A microbial investigation of selected spices, herbs, and additives in South Africa. Journal of Food Science. 47, 570-574.
7. Beuchat, L., 2001. Control of foodborne pathogens and spoilage microorganisms by naturally occuring antimicrobials. (pp. 149-169). In Microbial Food Contamination. (C.L. Wilsson and S. Droby eds). CRC Press, Boca Raton.
8. Bhat, R., Geeta, H. and Kulkarni, P.R., 1987. Microbial profile of cumin seeds and chili powder sold in retail shops in the city of Bombay. Journal of Food Protection. 50(5), 418-419.
9. Bilgrami, K.S., Choudhary, A.K. and Masood, A., 1991. Aflatoxin contamination in mustard (Brassica juncea) in relation to agronomic practices. Journal of Science of Food Agriculture. 54, 221-228.
10. Bosland, P.W., 1994. Chiles: history, cultivation and uses. (pp. 347-366). In Spices, Herbs and Edible Fungi. (ed. Charalambous, G.). Elsevier, New York.
11. Bullerman, L.B., Lieu, F.Y. and Seier, S.A., 1977. Inhibition of growth and aflatoxin production by cinnamon and clove oils, cinnamic aldehyde and eugenol. Journal of Food Science. 42, 1107-1109.
12. De Boer, E., Spiegelenberg, W.M. and Janssen, F.W., 1985. Microbiology of spices and herbs. Antonie van Leeuwenhoek. 51, 435-438.
13. Dıraman, H. and Arıcı, M., 1999. A study on the aflatoxins in red pepper flakes consumed in the Tekirdağ region, Gıda. December: 41-43.
14. El-Dessouki, S., 1992. Aflatoxine in cayenne-pfeffer und paprika-pulver. Deutsche Lebensmittel-Rundschau. 3: 78.
15. Farkas, J., 2000. Spices and Herbs. (pp. 897-913). In The microbiological safety and quality of food. Vol. I. (Eds. Lund, B.M., Baird-Parker, T.C. and Gould, G.W.) Aspen Publishers, Inc. Gaithersburg, Maryland.
16. Flannigan, B. and Hui, S.C., 1976. The occurence of aflatoxin-producing strains of Aspergillus flavus in the mould floras of ground spices. Journal of Applied Bacteriology. 41, 411-418.
17. Frisvad, J.C. and Thrane, U., 1996. Mycotoxin production by food-borne fungi. Chap.4. (pp 251-260). In Introduction to Food-borne Fungi. (Eds. Samson, R.A., Hoekstra, E.S., Frisvad, J.C and Filtenborg, O.) Centraalbureau Voor Schimmelcultures, Baarn, The Netherlands.
18. Frisvad, J.C., Houbraken, J. and Samson, R.A., 1999. Aspergillus species and aflatoxin production: A reappraisal. In Food Microbiology and Food Safety into the Next Millenium. Proceedings of the 17 th International Conference of the ICFMH. (pp. 125-126). (Eds.A.C.J. Tuijtelaars, R.A. Samson, F.M. Rombouts, S. Notermans). September 13-17, Veldhoven, The Netherlands.
19. Garcia, S., Iracheta, F., Galvan, F. and Heredia, N., 2001. Microbiological survey of retail herbs and spices from Mexican markets. Journal of Food Protection. 64(1), 99-103.
20. Garner, R.C., Whattam, M.M., Patrick, J.L., Stow, T. and Stow, M., 1993. Analysis of United Kingdom purchased spices for aflatoxins using an immunoaffinity column clean-up procedure followed by high-performance liquid chromatographic analysis and postcolumn derivatisation with pyridinium bromide perbromide. Journal of Chromatography. 648, 485-490.
21. Garrido, D., Jodral, M, and Pozo, R., 1992. Mold flora and aflatoxin-producing strains of Aspergillus flavus in spices and herbs. Journal of Food Protection. 55(6), 451-452.
22. Geeta, H. and Kulkarni, P.R., 1987. Survey of the microbiological quality of whole, black pepper and turmeric powder sold in retail shops in Bombay. Journal of Food Protection. 50(5), 401-403.
23. ICMSF, 1980. Spices. (pp. 731-751). In Microbial Ecology of Foods. Vol.2. Food Commodities. (ed. The International Commission on Microbiological Specifications for Foods). Academic Press, New York.
24. Juglal, S., Govinden, R. and Odhav, B., 2002. Spice oils for the control of co-occuring mycotoxin-producing fungi. Journal of Food Protection. 65(4), 683-687.
25. Kneifel, W. and Berger, E., 1994. Microbiological criteria of random samples of spices and herbs retailed on the Austrian market. Journal of Food Protection. 57(19), 893-901.
26. Martins, M.L. Martins, H.M. and Bernardo, F., 2001. Aflatoxins in spices marketed in Portugal. Food Additives and Contaminants. 18(4), 315-319.
27. Majerus, P. Woller, R., Leevivat, P. and Klintrimas, T., 1985. Gewürze-schimmelpilzbefall und gehalt an aflatoxinen, ochratoxin A und stergmatocystin. Fleischwirtschaft. 65(9), 1155-1158.
28. Martinez-Magana, P., Jodral-Villarejo and Pozo-Lora, R., 1989. Mycoflora and Aspergillus flavus in pepper on sale in Spain. Microbiologie-Aliments-Nutrition. 7, 311-314.
29. Moss, M.O., 1998. Recent studies of mycotoxins. Journal of Applied Microbiology: Symposium Supplement. 84, 62S-76S.
30. Nychas, G.J. and Tassou, C.C., 2000. Traditional preservatives-oils and spices. (pp. 1717-1722). In Encyclopedia of Food Microbiology. Vol 3. (Eds. Robinson, R., Batt, C.A. (Patel, P.D.) Academic Press, U.K.
31. Pafumi, J., 1986. Assesment of the microbiological quality of spices and herbs. Journal of Food Protection. 49(12), 958-963.
32. Patel, S., Hazel, C.M., Winterton, A.G.M. and Mortby, E., 1996. Survey of ethnic foods for mycotoxins. Food Additives and Contaminants 13(7), 833-841.
33. Pitt, J., 1988. A laboratory guide to common Penicillium species. Commonwealth Scientific and Industrial Research Organization Division of Food Peocessing, North Ryde, Australia. p. 187.
34. 1 in different grades of chillies (Capsicum annum L.) in India as determined by indirect competitive ELISA. Food Additives and Contaminants. 18(6), 553-558.
35. Samson, R.A., Hoekstra, E.S., Frisvad, J.C and Filtenborg, O., 1996. Introduction to Foodborne Fungi. Centraalbureau Voor Schimmelcultures, Baarn, The Netherlands. 322p.
36. Schwab, A.H., Harpestad, A.D., Swartzentruber, A., Lanier, J.M., Wentz, B.A., Duran, A.P., Barnard, R.J. and Read, R.B. Jr., 1982. Microbiological quality of some spices and herbs in retail markets. Applied and Environmental Microbiology. 44(3), 627-630.
37. Taydaş, E.E. and Aşkın, O., 1995. Aflatoxin formation in red peppers. Gıda 20(1), 3-8.
38. Thirumala-Devi, K., Mayo, M.A., Reddy, G., Emmanuel, K.E., Larondelle, Y. and Reddy, D.V.R., 2001. Occurence of ochratoxin A in black pepper, coriander, ginger and turmeric in India. Food Additives and Contaminants 18(9), 830-835.
39. Yin, M. C. and Cheng, W.S., 1998. Inhibition of Aspergillus flavus by some herbs and spices. Journal of Food Protection. 61(1), 123-125.