Al-Harthi Helal F
Biology Department, Turabah University College, Taif University, Taif, Saudi Arabia.
Foodborne Pathog Dis. 2025 May;22(5):359-366. doi: 10.1089/fpd.2024.0096. Epub 2024 Sep 4.
Because of the medical importance of cumin as well as it being one of the food additives to many Saudi dishes, there was a need to study the fungal load of this type of spice. This study aimed to determine the mycological profile of the retail black and green cumin distributed in different markets at western region, Saudi Arabia, using the dilution plat method on dichloran 18% glycerol (DG18) agar and incubation at 25°C. Using morphological criteria and molecular markers (internal transcribed spacer sequence), 39 species belonging to 18 genera were collected from different black cumin (33 species belonging to 17 genera) and green cumin (25 species belonging to 9 genera). and were the most prevalent. Black cumin harbors fungal counts reaching 545 colony-forming units (CFU)/g, while green cumin included 500 CFU/g. Also, the natural occurrence of aflatoxins and ochratoxin A was also measured. Seventy-two cumin samples (90% of tested samples) showed toxin contamination. Aflatoxins and ochratoxin A ranged from 9.35 to 3.9 PPB in black cumin samples and from 4.08 to 5.75 PPB in green cumin samples.
由于孜然在医学上具有重要性，且是许多沙特菜肴的食品添加剂之一，因此有必要研究这种香料的真菌载量。本研究旨在通过在18%甘油二氯苯胺（DG18）琼脂上采用稀释平板法并在25°C下培养，来确定沙特阿拉伯西部地区不同市场销售的黑色和绿色孜然的真菌谱。利用形态学标准和分子标记（内转录间隔区序列），从不同的黑色孜然（17属33种）和绿色孜然（9属25种）中收集到18属39种。 和 最为常见。黑色孜然的真菌计数达到545菌落形成单位（CFU）/克，而绿色孜然为500 CFU/克。此外，还测定了黄曲霉毒素和赭曲霉毒素A的天然含量。72个孜然样品（占测试样品的90%）显示出毒素污染。黑色孜然样品中的黄曲霉毒素和赭曲霉毒素A含量在9.35至3.9 ppb之间，绿色孜然样品中的含量在4.08至5.75 ppb之间。
