Fungal contamination is a threat to food safety in West Africa with implications for food and
feed due to their climate, which is characterised by high temperatures and high relative …

Fourteen spice samples were collected from local markets in Doha, Qatar, during 2012, and
were surveyed for the presence of potentially harmful mycoflora and for contamination with …

Aflatoxins are toxic secondary metabolites of fungal origin that contaminate agricultural
commodities before, during and after harvest periods. A total of fifty-three (53) different foods …

There is an increasing demand for herbs and spices within the African continent either for
culinary or medicinal purposes. Though herbs and spices are regularly consumed in small …

Spices and herbs are widely used food ingredients that enhance most organoleptic features
of prepared foods. They are also used for medicinal and preservative purposes. Spices and …

Mycotoxigenic fungi can infect and produce potent mycotoxins in foodstuffs prior to harvest,
during harvest (field fungi), and in storage after harvest (storage fungi), which when …

Background The main purpose of using spice to grill meat is to add aroma, colour, flavour,
taste and pungency. However, the purpose is sometime befitted when spice is contaminated …

Spices are used all over the world for culinary purposes. Bangladeshis have strongest
preferences for this. Warm and humid condition is favorable for their growth. For this reason …

Fungi are significant contaminants and destroyers of spices. This study aimed at determining
the mycoflora, mycotoxins, contaminants, and antimicrobial properties of some local spices; …

Pretreatment of fruit and vegetables is necessary to reduce microbial proliferation and to
preserve color of the produce. The effect of drying and pretreatment with potassium …