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Mold flora and aflatoxin-producing strains of Aspergillus flavus in spices and herbs



Mold flora and aflatoxin-producing strains of Aspergillus flavus in spices and herbs



Journal of food protection 55(6): 451-452



Each of 31 different spices and herbs, whole and ground, was contaminated by molds. However, cloves, ground cumin seed, ground tarragon, and whole nutmeg were only slightly contaminated. In general, the mold flora were dominated by Aspergillus spp., A. niger, and A. flavus groups being the most common. A. flavus was found in nine spices and 4 of 13 strains examined produced fluorescence on aflatoxin production media.

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Accession: 002163308

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