Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2020, Vol. 1, Issue 2, Part A
A review on Mycotoxin in Dried Herbs

Author(s): Abdela Befa

Abstract: Herbs can be used in different forms such as fresh and dried. A mycotoxin is the greatest concern in the case of dried herbs, due to their low water activity, microbial contamination may persist in these products, and thus, herbs can be sources of outbreaks of foodborne diseases. The toxigenic fungal compounds called mycotoxin are poisonous substances produced by different species of fungus. Three major genera of fungus are identified to produce mycotoxins: they include Aspergillus, Fusarium, and Penicillium. Although other genera also produce these toxigenic compounds. The presence of mycotoxins in dried herbs poses health risks ranging from mild to severe damage to the liver and kidney. Fungal toxicity could be prevented by controlling the environmental condition that influences fungal growth, which is by controlling the physical conditions of the dried herbs and by the use of mold inhibitors and anti-cracking additives. The control of the toxigenic compounds could also be by removing the suspected dried herbs with a fungal toxin or by the addition of the toxin binder to the ratio of the dried herbs.

Pages: 18-21 | Views: 626 | Downloads: 205

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How to cite this article:
Abdela Befa. A review on Mycotoxin in Dried Herbs. J Curr Res Food Sci 2020;1(2):18-21.
Journal of Current Research in Food Science
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