Fungal contamination, aflatoxigenic fungi and levels of aflatoxin B1 in spices marketed in the West Bank of Palestine

ABSTRACT

Ninety-seven spices of seven different types were collected from different retailers in the West Bank of Palestine and were analysed for fungal contamination, specifically aflatoxigenic Aspergillus spp. and Aflatoxin B1 (AFB1) levels. Aspergillus was found in 89% samples analysed. Ground red chilli had the highest average number of fungal colonies. In decreasing order, mixed spices (57%), cardamom (53%), red chilli (52%), chicken spices (50%), sumac (47%) and pepper (38%), were contaminated with Aspergillus species. Aspergillus niger and A. flavus were dominating Aspergillus species in 37% and 23% of food samples analysed, respectively. Of the 11 tested isolates, 82% were identified as aflatoxin-producers. AFB1 was detected in 40.2% of the samples analysed with a mean value of 2.09 ± 3.20 μg/kg. Red chilli powder followed by chicken spices and cardamom recorded the highest levels (6.98, 3.55 and 1.48 μg/kg, respectively). Twenty-two of the spices (23%), were above the European Union's maximum limit of 5 μg/kg.

KEYWORDS:

• Spices
• fungal contamination
• Aspergillus
• aflatoxin B1
• ELISA
• West Bank
• Palestine

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by Birzeit University as a master thesis research for Sanade Barakat under the supervision of Prof. K. M. Swaileh.