Contaminación fúngica de especias comerciales

  1. MªD. Garrido 1
  2. R. Jordano 1
  3. P. Martínez 1
  4. M. Jodral 1
  5. R. Pozo 1
  1. 1 Universidad de Córdoba
    info

    Universidad de Córdoba

    Córdoba, España

    ROR https://ror.org/05yc77b46

Journal:
Alimentaria: Revista de tecnología e higiene de los alimentos

ISSN: 0300-5755

Year of publication: 1988

Issue: 189

Pages: 81-82

Type: Article

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More publications in: Alimentaria: Revista de tecnología e higiene de los alimentos

Abstract

Fungal contamination has been evaluated in 33 different commercial spices accoding to four grades: very low, low, high and extremely high. Only clove, whole, nutmeg, ground aniseed, ground tarragon and ground cumin showed very low or low contamination. The genera Aspergillus and Penicillium and the spices A. flavus, A. niger and A. glaucus has been frequently identified.

Data source: Dialnet