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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 1
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Mycotoxins in spices and herbs–An update

Bulent KabakDepartment of Food Engineering, Faculty of Engineering, Hitit University, Corum, TurkeyCorrespondence[email protected]
&
Alan D. W. DobsonMicrobiology Department and Environmental Research Institute, University College Cork, National University of Ireland, Cork, Ireland
Pages 18-34 | Published online: 17 Oct 2016
 
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ABSTRACT

Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.

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