Prevalence, Identification and Mycotoxigenic Potential of Fungi in Common Spices Used in Local Malaysian Cuisines

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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Bibliographic Details
Main Authors: Syamilah Nordin, Nurul Afifah Samsudin, Effarizah Mohd Esah, Latiffah Zakaria, Jinap Selamat, Mohd Azuar Hamizan Rahman, Norlia Mahror
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
food safety and security
spices
fungi
<i>Aspergillus</i> spp.
mycotoxins
Online Access:https://www.mdpi.com/2304-8158/11/17/2548

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