Research Article
Detection of Aflatoxin and Ochratoxin A in Spices by High-Performance Liquid Chromatography
Table 4
The frequency of fungal contamination of different spices according to species of fungi and number of culture positive samples.
| | Spice | Number of positive cultures | Aspergillus section flavi | Isolated species |
| | Turmeric | 16/20 | 4 | Aspergillus section flavi, Aspergillus niger,Aspergillus fumigates, Mocur, Pencilium, Alternaria, Acromonium | | Red pepper | 17/20 | 1 | Aspergillus section flavi, Aspergillus niger,Aspergillus fumigates, Mocur, Pencilium, Acromonium | | Black pepper | 19/20 | 8 | Aspergillus section flavi, Aspergillus niger,Aspergillus fumigates, Mocur, Pencilium | | Cinnamon | 16/20 | 4 | Aspergillus section flavi, Aspergillus niger, Mocur, Pencilium |
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