Hong Kong – Mycotoxins in Spices

Posted on October 15, 2020 by | Leave a comment

CFS

Food Safety Focus (155th Issue, June 2019) – Food Safety Platform

Mycotoxins in Spices

Reported by Ms. Janny MA, Scientific Officer
Risk Assessment Section, Centre for Food Safety

In the last two issues, we touched on several mycotoxins in food that present a health concern in humans, including aflatoxins in tree nuts and oil seeds, deoxynivalenol in cereals as well as patulin in apple juices.  This time, we will focus on the contamination of mycotoxins in some other food ingredients that are often used in small quantities but can enhance flavours of our food – spices.

This entry was posted in Biotoxin, Food Micro Blog, Food Microbiology Blog, Food Microbiology Research, Food Microbiology Testing, Food Safety, Food Spoilage, Food Temperature Abuse, Food Testing, Food Toxin, Fusarium Toxin, Mold Toxin, Mould Toxin, Mycotoxin, Ochratoxin. Bookmark the permalink.

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