Spices are valued for their distinc

Spices are valued for their distinctive flavors, colors and aromas and are among the most versatile and widely used ingredient in Islam food preparation. Most fungi contamination during pre-post-harvest and storage type, which develop after harvest if relative humidity is not controlled during storage. The present study aimed to Isolation of Fungal species and Detection of aflatoxin from spices of Islam food. A total 15 samples in 4 types of spices include turmeric 3 samples and cumin, cloves and cinnamon 4 of each samples were collected from Bangkok market and Yala market. The total number of isolated fungi from the all fifteen selected samples was Direct plating and Standard dilution plate. Aspergillus spp., Aspergillus flavus and Aspergillus niger were more frequently detected respectively.
Detection of aflatoxin by using CD-ELISA method. The positive results show 7 were
The high result of aflatoxin show in cinnamon, cloves and cumin 76.86, 73.01 and 34.50 ppb respectively.

Evaluate both THAI COMMUNITY PRODUCT STANDARD and Ministry of Public Health STANDARD from 8 in 15 samples 53.33% found that no standard criteria

Therefore, consumers should be cautious about consumed. Best entrepreneurs should find a way to prevent contamination fungi and the aflatoxin in spices

ผลลัพธ์ (อังกฤษ) 2:

Spices are valued for their distinctive flavors, colors and aromas and are among the most versatile and widely used ingredient in Islam food preparation. Most fungi contamination during pre-post-harvest and storage type, which develop after harvest if relative humidity is not controlled during storage. The present study aimed to Isolation of Fungal species and Detection of aflatoxin from spices of Islam food. A total 15 samples in 4 types of spices include turmeric 3 samples and cumin, cloves and cinnamon 4 of each samples were collected from Bangkok market and Yala market. The total number of isolated fungi from the all fifteen selected samples was Direct plating and Standard dilution plate. Aspergillus spp., Aspergillus flavus and Aspergillus niger were detected more Frequently respectively.
Detection of aflatoxin by using CD-ELISA method. The positive results show 7 were
The High Result of aflatoxin show in Cinnamon, cloves and Cumin 76.86, 73.01 and 34.50 ppb respectively. Evaluate Both THAI COMMUNITY PRODUCT STANDARD and Ministry of Public Health STANDARD from 8 in 15 Samples 53.33% Found that no standard criteria. Therefore, consumers should be cautious about consumed. Best entrepreneurs should find a way to prevent contamination fungi and the aflatoxin in spices.