Elshafie Abdulkadir E, Al-Rashdi Tahiya A, Al-Bahry Saif N, Bakheit Charles S
Department of Biology, College of Science, Sultan Qaboos University, P.O. Box 36 AlKhodh, Postal Code 123, Sultanate of Oman.
Mycopathologia. 2002;155(3):155-60. doi: 10.1023/a:1020427527963.
One hundred and five samples of seven spices (cumin, cinnamon, clove, black pepper, cardamom, ginger, and coriander) were purchased from five popular companies in the Sultanate of Oman. The spices were surveyed for the mycoflora and aflatoxins. Twenty fungal species were isolated in which Aspergillus flavus, A. niger. Penicillium, Rhizopus, and Syncephalastrum racemosum were the most dominant. When colony forming units per gm (cfu/gm) of fungi were compared, significant differences were found among spices and companies. Of the seven spices studied, clove was found to be the least contaminated, while cumin was the most contaminated. None of the 15 selected samples of the spices contaminated by A. flavus were found to contain aflatoxins. Nevertheless, nine isolates (45%) of the twenty A. flavus strains screened for aflatoxins were aflatoxigenic. The moisture content of most of the spices was below the maximum standard limit. The results showed that the spices were contaminated by some fungi that might constitute health hazards for humans.
从阿曼苏丹国五家知名公司购买了七种香料（孜然、肉桂、丁香、黑胡椒、小豆蔻、姜和香菜）的105个样本。对这些香料进行了霉菌菌群和黄曲霉毒素检测。分离出了20种真菌，其中黄曲霉、黑曲霉、青霉、根霉和总状共头霉最为常见。当比较每克真菌的菌落形成单位（cfu/g）时，发现香料和公司之间存在显著差异。在所研究的七种香料中，丁香被发现污染最少，而孜然污染最严重。在15个被黄曲霉污染的香料样本中，没有一个被发现含有黄曲霉毒素。然而，在筛选黄曲霉毒素的20株黄曲霉菌株中，有9株（45%）具有产黄曲霉毒素的能力。大多数香料的水分含量低于最高标准限值。结果表明，这些香料受到了一些可能对人类健康构成危害的真菌的污染。
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