Xerophilic moulds isolated from spices used in meat industry as potential producers of mycotoxins

Abstract

Spices are often considered as one of the possible sources of meat products contamination with toxigenic moulds. Genera Aspergillus, Eurotium and Penicillium are most frequent xerophilic storage moulds that contaminate spices. Because spices are possible source of contamination of the final product and potential producers of mycotoxins, it is necessary to estimate the degree of moulds contamination and their ability to produce secondary metabolites - mycotoxins. Mycological analysis was carried out on five samples of oregano and clove respectively. Presence of moulds was determined by parallel usage of Sabouraud maltose agar (SMA) and the medium that stimulates the growth of xerophilic species: malt - yeast extract agar with 50% of glucose (MY50G). Isolated moulds were classified into five genera (Aspergillus, Alternaria, Cladosporium, Rhizopus and Penicillium) and 9 species. Mycotoxins determination was carried out using ELISA test (commercial kits Tecna, Italy) for the presence of aflatoxin B1, ochratoxin, A and zearalenone. The results showed the presence of aflatoxin B1, ochratoxin A, and zearalenone in almost all samples, except one sample of oregano and one clove sample. We can conclude that it is necessary to introduce mandatory mycotoxins determination (aflatoxin B1, ochratoxin A), in raw material for meat industry, especially spices. These secondary metabolites are known as extremely toxic and are classified in group I of human carcinogens.