Contamination of spices with moulds potential producers of sterigmatocystine

Abstract

The presence of moulds, potential producers of slerigmatocysline, was investigated in 20 samples ofspices (cinnamon, caraway, marjoram and clove). The following five species were isolatedfrom the samples: Aspergillus versicolor, Aspergillus sydowii, Aspergillus ustus, Emericella nidulans and Eurotium herbariorum. E. herbariorum was present in all the investigated spice samples, accounting for 7.6% of total mycopopulation in caraway and 42.9% in cloves. A. versicolor was detected in cinnamon, caraway and marjoram, accounting for 0.4% of total mycopopulation in caraway and 1.5% in cinnamon; A. ustus accounted for 0.1% of total mycopopulation in caraway and 0.4% in marjoram, while A. sydowii accounted for 18.9% qf total mycopopulution in marjoram and 7.1% in clove. E. nidulans was a contain inant of caraway (0.01%) and marjoram (0.4%).