文章基本信息

标题：Fungal contamination in dried spices sold in the market of the Porto of Cuiabá-MT
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作者：Adriana Paiva de Oliveira ; Gevanil Lene Arruda ; José Carlos de Oliveira 等
期刊名称：Revista Brasileira de Pesquisa em Alimentos
印刷版ISSN：2179-3174
电子版ISSN：2236-6563
出版年度：2016
卷号：7
期号：1
页码：149-160
语种：Portuguese
出版社：Universidade Tecnológia Federal do Paraná
摘要：Condiments are products of natural origin, with or without nutritional value, used in food in order to modify or enhance the flavor. However, these can be contaminated by bacteria and fungi during storage, transport or handling. The aim of this work was to research filamentous fungi in four of the most sold types of dehydrated spices at Port market, Cuiabá-MT: oregano ( Origanum vulgare L.), rosemary ( Rosmarinus officinalis L. ), basil ( Ocimum basilicum L. ) and black pepper ( Piper nigrum L. ) . For this, 200 g of each spice were acquired and, the collection was done in three periods of time, February, July and December 2014, totaling 12 samples. Fungal species were inoculated with Sabouraud agar with chloramphenicol, with subsequent fungal count and ultrastructure of fungal genera. The basil and black pepper were the spices that had higher fungal count (> 100 CFU / g) and rosemary the lowest score (2.8 x 10 1 CFU / g). The following were isolated filamentous fungi: Absidia spp ; Alternaria spp ; Aspergillus spp ; Cladosporium spp ; Mycelia sterilia ; Mucor spp ; Paecylomyces spp and Penicillium spp , and the genera Aspergillus was the most frequent (n = 165/67%). The presence of different types of filamentous fungi suggests that the conditions of production, storage and manipulation in the analyzed point of sale are not appropriate, making the spices evaluated susceptible to microbiological contamination.
关键词：condimentos;fungos;contaminação