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.