| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393081 | Food Control | 2013 | 26 Pages |
Abstract
⺠Spices are frequently contaminated with toxigenic Aspergilli of the section Flavi. ⺠Most frequent isolates produce both aflatoxins B and cyclopiazonic acid. ⺠For the first time in spices, isolates were identified as Aspergillus minisclerotigenes. ⺠40% of paprika samples exceeded European regulation concerning AFB1 contamination.
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Authors
A. El Mahgubi, O. Puel, S. Bailly, S. Tadrist, A. Querin, A. Ouadia, I.P. Oswald, J.D. Bailly,