Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines
Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species in spices com...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2548 |
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| author | Syamilah Nordin Nurul Afifah Samsudin Effarizah Mohd Esah Latiffah Zakaria Jinap Selamat Mohd Azuar Hamizan Rahman Norlia Mahror |
| author_facet | Syamilah Nordin Nurul Afifah Samsudin Effarizah Mohd Esah Latiffah Zakaria Jinap Selamat Mohd Azuar Hamizan Rahman Norlia Mahror |
| author_sort | Syamilah Nordin |
| collection | DOAJ |
| description | Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species in spices commonly used in local Malaysian cuisines and determine their prevalence and mycotoxigenic potential. A total of 110 spice samples consisting of cumin, fennel, coriander, peppers (black pepper and white pepper), chillies (dried chilli, chilli paste and chilli powder), cinnamon, star anise, cloves, curry powder and korma powder were randomly purchased from retail markets in Penang. The samples were analysed for the total fungal count (ground spices) and the incidence of fungal infection (whole spices). The fungal species isolated from spices were identified based on morphological and molecular approaches, and the mycotoxigenic potential was determined using the Coconut Cream Agar method. The results showed that coriander seeds (ground) recorded the highest total fungal count (ADM 3.08 log CFU/g; DG18 3.14 log CFU/g), while black pepper (whole) recorded the highest incidence of fungal infection (94%). Interestingly, star anise and cloves were free from fungal contamination. The mycotoxigenic fungi of <i>A. flavus</i> and <i>A. niger</i> recorded the highest isolation frequency in ground and whole spices. These findings indicate the risk of mycotoxin exposure to consumers due to the high consumption of spices in local Malaysian cuisine. |
| first_indexed | 2024-03-10T01:49:40Z |
| format | Article |
| id | doaj.art-0539614b09a741dea5c47d4764321f01 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:49:40Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0539614b09a741dea5c47d4764321f012023-11-23T13:07:13ZengMDPI AGFoods2304-81582022-08-011117254810.3390/foods11172548Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian CuisinesSyamilah Nordin0Nurul Afifah Samsudin1Effarizah Mohd Esah2Latiffah Zakaria3Jinap Selamat4Mohd Azuar Hamizan Rahman5Norlia Mahror6Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Gelugor 11800, Pulau Pinang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Gelugor 11800, Pulau Pinang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Gelugor 11800, Pulau Pinang, MalaysiaSchool of Biological Sciences, Universiti Sains Malaysia (USM), Gelugor 11800, Pulau Pinang, MalaysiaLaboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Gelugor 11800, Pulau Pinang, MalaysiaSpices are widely used in various cuisines in Malaysia to enhance the flavour and aroma. However, spices are susceptible to fungal infection, leading to mycotoxin contamination if the storage conditions are favourable for fungal growth. Thus, this study aimed to identify fungal species in spices commonly used in local Malaysian cuisines and determine their prevalence and mycotoxigenic potential. A total of 110 spice samples consisting of cumin, fennel, coriander, peppers (black pepper and white pepper), chillies (dried chilli, chilli paste and chilli powder), cinnamon, star anise, cloves, curry powder and korma powder were randomly purchased from retail markets in Penang. The samples were analysed for the total fungal count (ground spices) and the incidence of fungal infection (whole spices). The fungal species isolated from spices were identified based on morphological and molecular approaches, and the mycotoxigenic potential was determined using the Coconut Cream Agar method. The results showed that coriander seeds (ground) recorded the highest total fungal count (ADM 3.08 log CFU/g; DG18 3.14 log CFU/g), while black pepper (whole) recorded the highest incidence of fungal infection (94%). Interestingly, star anise and cloves were free from fungal contamination. The mycotoxigenic fungi of <i>A. flavus</i> and <i>A. niger</i> recorded the highest isolation frequency in ground and whole spices. These findings indicate the risk of mycotoxin exposure to consumers due to the high consumption of spices in local Malaysian cuisine.https://www.mdpi.com/2304-8158/11/17/2548food safety and securityspicesfungi<i>Aspergillus</i> spp.mycotoxins |
| spellingShingle | Syamilah Nordin Nurul Afifah Samsudin Effarizah Mohd Esah Latiffah Zakaria Jinap Selamat Mohd Azuar Hamizan Rahman Norlia Mahror Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines Foods food safety and security spices fungi <i>Aspergillus</i> spp. mycotoxins |
| title | Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines |
| title_full | Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines |
| title_fullStr | Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines |
| title_full_unstemmed | Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines |
| title_short | Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines |
| title_sort | prevalence identification and mycotoxigenic potential of fungi in common spices used in local malaysian cuisines |
| topic | food safety and security spices fungi <i>Aspergillus</i> spp. mycotoxins |
| url | https://www.mdpi.com/2304-8158/11/17/2548 |
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