Share of aflatoxigenic moulds from genera Aspergillus and Penicillium in mycopopulations isolated from spices for meat processing industry

Abstract

Results of this paper show share of aflatoxigenic moulds from genera Aspergillus and Penicillium in mycopopulations isolated from spices that are often used in meat processing (ground pepper, dried peppercorn, paprika powder, caraway and laurel). Using standard mycological methods, it has been found that all the examined samples were contaminated by Aspergillus species, and further 50% by Penicillium species. Additionally, aflatoxigenic moulds A. flavus and A. niger were found to be present. A. flavus was present with 60% in the samples of dried peppercorn 2; paprika powder 2, while its frequencies in ground pepper 1 and laurel were 50% and 28,5%. respectively. A. niger made up 50% of all the isolates of Aspergillus and Penicillium species, isolated from paprika powder 1, although its share in the samples of laurel, paprika powder 2 and ground pepper 1 was 43%, 20% and 10% respectively.

Keywords

• aflatoxigenic moulds
• frequency
• spices