Study on Mycoflora and Aflatoxins Contamination in Common Spices in Dharmapuri District, Tamil Nadu

Spices constitute an important group of agricultural commodities which are virtually indispensable in the culinary art. In India, some spices also possess strong anti-microbial and antibiotic activities. Samples of whole or ground black pepper from various sources yield numerous colonies of several species of Aspergillus. The mycolflora and mycotoxins of many agricultural products have been investigated by many researchers. The pH of the suspension was measured using a digital pH meter. Enumeration of fungal colonies in different sample sabourauds dextrose agar (SDA) (Hi-Media) was prepared and sterilized by autoclaving at 121° C for 15 minutes. Thin layer chromatography for detection of aflatoxin. The aflatoxin were isolated and characterized after the death of more that 1,00,000 turkey poults. Among 18 different types of and aflatoxins identified, major members are aflatoxin B1, B2, G1 and G2. Incidence of molds in different sample of spices showed fungal contamination with significance difference. The identified fungi assigned to 12 genera Aspergillus niger. These fungi are identified based on colony morphology and microscopic observation. TLC analysis of spices extracts revealed the presence of aflatoxin, once spices and food are contaminated by aflatoxins it is almost impossible to detoxifiy them by normal cooking methods.