บทคัดย่องานวิจัย

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A UK retail survey of aflatoxins in herbs and spices and their fate during cooking.

MACDONALD, S. and CASTLE, L.

Food Additives and Contaminants 13 : 121-128.

1996

บทคัดย่อ

A UK retail survey of aflatoxins in herbs and spices and their fate during cooking.

In the UK, 157 retail samples including curry powders, pepper, cayenne pepper, chilli, paprika, ginger, cinnamon and coriander, were assayed for aflatoxin content.  Nearly 95% of samples contained below 10mg/kg total aflatoxins and only nine samples had higher levels.  In addition, of 14 consignments of whole chilli and chilli powder sampled at the port of entry, only two samples, both chilli powder, contained above 10mg/kg.  Cooking experiments showed that aflatoxin levels in spiced sauces are not reduced by domestic cooking with either microwave or conventional gas oven heating.