Mycotoxins in spices and herbs-An update
Bulent Kabak1, Alan D W Dobson2
1a Department of Food Engineering , Faculty of Engineering, Hitit University , Corum , Turkey.
Critical Reviews in Food Science and Nutrition
|November 4, 2015
Summary
Spices and herbs, popular globally, can be contaminated with mycotoxins from toxigenic fungi, posing a health risk. This review examines the mycotoxin contamination risks in commonly consumed spices and herbs.
Area of Science:
- Food Science
- Mycology
- Public Health
Background:
- Spices and herbs are vital globally for culinary, medicinal, and preservative uses.
- Over 30 spices and herbs hold significant economic and culinary importance worldwide.
- Functional properties of these plants are extensively documented in scientific literature.
Purpose of the Study:
- To review the mycotoxin risks associated with widely consumed spices and aromatic herbs.
- To highlight the potential for fungal contamination in spices and herbs, particularly those from tropical and subtropical regions.
- To provide an overview of the mycotoxin contamination issue in these important food commodities.
Main Methods:
- Literature review of scientific studies on mycotoxin contamination in spices and herbs.
- Analysis of data regarding fungal presence and mycotoxin profiles in various spice and herb commodities.
- Identification of commonly consumed spices and herbs susceptible to mycotoxin contamination.
Main Results:
- Spices and herbs, especially those cultivated in tropical and subtropical areas, are vulnerable to toxigenic fungi.
- Mycotoxins, toxic secondary metabolites produced by fungi, can contaminate these plant materials.
- A range of popular spices and herbs are identified as potential sources of mycotoxin exposure.
Conclusions:
- Mycotoxin contamination represents a significant risk in the consumption of spices and herbs.
- Understanding and mitigating this risk is crucial for public health and food safety.
- Further research and regulatory oversight are needed to ensure the safety of spices and herbs.
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