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Aflatoxigenic Aspergillus flavus and aflatoxin formation in selected spices during storage

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dc.contributor.author Rajasinghe, M.
dc.contributor.author Abeywickrama, K.P.
dc.contributor.author Jayasekera, R.
dc.date.accessioned 2016-04-08T05:31:33Z
dc.date.available 2016-04-08T05:31:33Z
dc.date.issued 2009
dc.identifier.citation Rajasinghe, M., Abeywickrama, K. and Jayasekera, R., 2009. Aflatoxigenic Aspergillus flavus and aflatoxin formation in selected spices during storage. Tropical Agricultural Research and Extension, 12(1), pp.1-6. en_US
dc.identifier.uri https://scholar.google.com/scholar?cluster=16545316101653722376&hl=en&as_sdt=0,5&as_vis=1
dc.identifier.uri http://repository.kln.ac.lk/handle/123456789/12559
dc.description.abstract Proliferation of aflatoxigenic fungi and accumulation of aflatoxins take place during storage of spices at various environmental conditions. The objective of this research was to identify the aflatoxigenic fungal species and their aflatoxin forming potential in selected spices during storage in the laboratory and refrigerator. Dilution series of spice samples namely chilli (Capsicum annum) powder, curry powder, turmeric (Curcurma longa) powder and pepper (Piper nigrum) powder (purchased from two producers) were prepared separately and the frequency of occurrence of aflatoxigenic and other fungi were assessed after plating each on Potato Dextrose Agar and incubating at ambient temperature. Aflatoxin formation of A. flavus was confirmed by growing a pure culture on a SMKY medium and identifying toxins on thin layer chromatographic plates. The presence of aflatoxins in spice samples stored at 30 ± 20C and 40C was also confirmed. Long storage of spices leads to aflatoxin production irrespective of storage temperature hence, it is advisable to consume spices such as chilli powerder, tumeric etc. within a relatively short period to avoid build up of aflatoxins. en_US
dc.language.iso en en_US
dc.subject Afltoxins en_US
dc.subject Aspergillus flavus en_US
dc.subject Spices en_US
dc.subject Storage en_US
dc.title Aflatoxigenic Aspergillus flavus and aflatoxin formation in selected spices during storage en_US
dc.type Article en_US


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