title: [Mycotoxins in spices].
abstract: Since antiquity, spices have been used for flavoring foods and beverages and for medication. They play an important role in the national economy of several of the producing, exporting and importing countries. Tropical climatic conditions under which spices are grown offer a favorable environment for the fungal and mycotoxin contamination. This review summarized information from 44 reports on the occurrence of mycotoxins (aflatoxins, ochratoxins zearalenone, fumonisins, trichothecenes) and their levels in different spices. Aflatoxins which are highly carcinogenic compounds, produced by A. flavus and A. parasiticus, are the leading toxins present in red peppers (paprika, chilli, cayenne) nutmeg, mustard, ginger, black and white peppers, coriander. Ochratoxins have been reported also as a natural contaminants in many spices. Although the levels of mycotoxins are generally low when compared with other food products, the testing of spices (imported and domestic) by regulatory agencies seems to be in need of expansion.
authors.forename: T M
authors.initials: TM
authors.lastname: Vrabcheva
mesh_terms: D000348:Aflatoxins / Q000032:analysis; D005504:Food Analysis; D005506:Food Contamination; D005513:Food Inspection; D009183:Mycotoxins / Q000032:analysis; D009793:Ochratoxins / Q000032:analysis; D017365:Spices / Q000032:analysis; D014255:Trichothecenes / Q000032:analysis; D015025:Zearalenone / Q000032:analysis
chemical_list: D000348:Aflatoxins; D009183:Mycotoxins; D009793:Ochratoxins; D014255:Trichothecenes; D015025:Zearalenone