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Fungal Contamination Of Spices Used In Local Malaysian Cuisines

Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma of the cuisines. However, spices are susceptible to fungal infection and subsequent mycotoxin contamination if the storage conditions are favorable for the fungal growth. Thus, this study aimed to determine the p...

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Main Author: Nordin, Syamilah
Format: Monograph
Language:English
Published: Universiti Sains Malaysia 2021
Subjects:
T1-995 Technology(General)
Online Access:http://eprints.usm.my/51505/1/SYAMILAH%20BINTI%20NORDIN.pdf
http://eprints.usm.my/51505/
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spelling my.usm.eprints.51505 http://eprints.usm.my/51505/ Fungal Contamination Of Spices Used In Local Malaysian Cuisines Nordin, Syamilah T1-995 Technology(General) Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma of the cuisines. However, spices are susceptible to fungal infection and subsequent mycotoxin contamination if the storage conditions are favorable for the fungal growth. Thus, this study aimed to determine the prevalence of mycotoxigenic fungi in spices used in Malaysian local cuisines and to identify the species based on morphological characteristics. A total of 48 samples that consist of ground spices and whole spices were purchased randomly at the retail market in Penang. The level of fungal contamination in ground and whole spices were analyzed using dilution plating method, and direct plating method, respectively. Based on the direct plating results, cumin (4.0 × 103 CFU/g) recorded the highest total fungal load, followed by black pepper (3.6 × 103 CFU/g) and coriander seed (3.3 × 103 CFU/g). Meanwhile, the highest incidence of fungal infection for the whole spices was recorded by coriander seed (91%) followed by black pepper (90%) and white pepper (87%). In contrast, star anise and cloves were free from fungal contamination. A. niger was the predominant species found in kurma mix and curry powder with the isolation frequency of 72% and 65% respectively. A. niger is described as black colonies with inconspicuous mycelium on Czapek Yeast Autolysate (CYA) and Malt Extract Agar (MEA). In addition, A. carbonarius, A. chavelieri, and A. tamarii were also isolated from other spices such as black pepper and coriander seeds with lower isolation frequency. A. niger is the most common mycotoxigenic fungi that produce ochratoxin A, which is classified as a potential human carcinogen (Group 2B). These findings might indicate the risk of ochratoxin exposure to the consumers since spices are commonly used in various local cuisines in Malaysia. Universiti Sains Malaysia 2021-06 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/51505/1/SYAMILAH%20BINTI%20NORDIN.pdf Nordin, Syamilah (2021) Fungal Contamination Of Spices Used In Local Malaysian Cuisines. Project Report. Universiti Sains Malaysia. (Submitted)
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic T1-995 Technology(General)
spellingShingle T1-995 Technology(General)
Nordin, Syamilah
Fungal Contamination Of Spices Used In Local Malaysian Cuisines
description Spices are widely used in various cuisines in Malaysia to enhance the flavour and aroma of the cuisines. However, spices are susceptible to fungal infection and subsequent mycotoxin contamination if the storage conditions are favorable for the fungal growth. Thus, this study aimed to determine the prevalence of mycotoxigenic fungi in spices used in Malaysian local cuisines and to identify the species based on morphological characteristics. A total of 48 samples that consist of ground spices and whole spices were purchased randomly at the retail market in Penang. The level of fungal contamination in ground and whole spices were analyzed using dilution plating method, and direct plating method, respectively. Based on the direct plating results, cumin (4.0 × 103 CFU/g) recorded the highest total fungal load, followed by black pepper (3.6 × 103 CFU/g) and coriander seed (3.3 × 103 CFU/g). Meanwhile, the highest incidence of fungal infection for the whole spices was recorded by coriander seed (91%) followed by black pepper (90%) and white pepper (87%). In contrast, star anise and cloves were free from fungal contamination. A. niger was the predominant species found in kurma mix and curry powder with the isolation frequency of 72% and 65% respectively. A. niger is described as black colonies with inconspicuous mycelium on Czapek Yeast Autolysate (CYA) and Malt Extract Agar (MEA). In addition, A. carbonarius, A. chavelieri, and A. tamarii were also isolated from other spices such as black pepper and coriander seeds with lower isolation frequency. A. niger is the most common mycotoxigenic fungi that produce ochratoxin A, which is classified as a potential human carcinogen (Group 2B). These findings might indicate the risk of ochratoxin exposure to the consumers since spices are commonly used in various local cuisines in Malaysia.
format Monograph
author Nordin, Syamilah
author_facet Nordin, Syamilah
author_sort Nordin, Syamilah
title Fungal Contamination Of Spices Used In Local Malaysian Cuisines
title_short Fungal Contamination Of Spices Used In Local Malaysian Cuisines
title_full Fungal Contamination Of Spices Used In Local Malaysian Cuisines
title_fullStr Fungal Contamination Of Spices Used In Local Malaysian Cuisines
title_full_unstemmed Fungal Contamination Of Spices Used In Local Malaysian Cuisines
title_sort fungal contamination of spices used in local malaysian cuisines
publisher Universiti Sains Malaysia
publishDate 2021
url http://eprints.usm.my/51505/1/SYAMILAH%20BINTI%20NORDIN.pdf
http://eprints.usm.my/51505/
_version_ 1725973321674129408
score 13.211869

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