Normal Mycoflora on Spicess

Abdelmohymin AA Abdalla, Mohamed Elsheikh, Ahmed Babiker, Mohanad Abdelrahim, Mohamed Abdelrahim, Mohamed Taha, Mohamed Muneer, Mahil Abdalla and Mohamedahamed Hassan Author-NameAbbashar Hussein
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Mohamedahamed Hassan Author-NameAbbashar Hussein: Department of Bioinformatics, University of Khartoum, Sudan

Current Trends in Biomedical Engineering & Biosciences, 2017, vol. 5, issue 1, 18-24

Abstract: Indian mothers use spices in kitchen and as medicinal tonics. Spices have also been reported worldwide for contamination due to fungal species which might be a risk of mycotoxins. Therefore, spices should be stored carefully and the growth of the naturally found toxic fungi should be inhibited. Fungal contamination of spices is a major impediment preventing India from export of more than 10% of its production. Normal mycoflora of frequently used spices in Indian kitchen has been reviewed herewith.

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Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jctbeb:v:5:y:2017:i:1:p:18-24

DOI: 10.19080/CTBEB.2017.05.555654

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