Abstract：
The study aimed to screen fungal diversity and ochratoxin A levels on culinary spice and herb samples sold in open-air markets and supermarkets in Nairobi County, Kenya. All herbs were grown in Kenya, while locally-produced and imported spices were purchased from both types of retail outlet. The results showed a high frequency of Aspergillus and Penicillium species contaminating the samples. The isolated species included Aspergillus ochraceous, Aspergillus nomiae, Aspergillus niger, Aspergillus flavus, Aspergillus ustus, Aspergillus terrus, Aspergillus nidulans, Aspergillus clavutus, Penicillium crustosum, Penicillium expansum, Penicillium brevicompactum, Penicillium glabrum, Penicillium thomii, Penicillium citrinum, Penicillium polonicum, and Cladosporium cladosporioides. Total fungal count on spice and herb samples collected from various sources varied between 6 and 7 CFU/mL. Of imported spices, garlic had the highest fungal diversity, while cardamom had the least. For spices from both open market and supermarket outlets, cloves had the highest fungal diversity, while white pepper had the least. For the herbs sampled from the open markets, basil was the most contaminated, while sage was the least. In supermarket samples, parsley, sage, and mint had the highest fungal diversity, and bay had the least. The results indicate the contamination of spices and herbs with OTA at high concentrations. The calibration curve was saturated at 40 µg/kg; with samples of garlic, cinnamon, red chili, basil, thyme, mint, sage, and parsley having levels above this. Of the spices, imported ginger had the highest OTA levels (28.7 µg/kg), while turmeric from the open market had the least, 2.14 µg/kg. For herb samples, parsley from the open market had the highest OTA levels at 29.4 µg/kg, while marjoram from the open market had the lowest at 6.35 µg/kg. The results demonstrate the presence of mycotoxigenic fungi and OTA contamination of marketed culinary herbs and spices beyond acceptable limits. Hence, there is a need for informed and sustainable mitigation strategies aimed at reducing human exposure in Kenya to OTA mycotoxicosis through dietary intake of spices and herbs.
摘要：
该研究旨在筛选在内罗毕县露天市场和超市出售的烹饪香料和草药样品中的真菌多样性和曲霉毒素A水平，肯尼亚。所有草药都生长在肯尼亚，而本地生产和进口香料是从这两种零售店购买的。结果表明，曲霉和青霉菌污染样品的频率很高。分离的物种包括曲霉，诺米曲霉,黑曲霉,黄曲霉,乌斯曲霉,土曲霉,构巢曲霉,棒曲霉,地壳青霉,扩展青霉,短青霉,光滑青霉,Thomii青霉,柑橘青霉,波兰青霉,和枝孢霉。从各种来源收集的香料和草药样品的总真菌计数在6和7CFU/mL之间变化。进口香料，大蒜的真菌多样性最高，而豆蔻却最少.对于来自公开市场和超市商店的香料，丁香的真菌多样性最高，而白胡椒最少。对于从公开市场取样的草药，罗勒污染最严重,而Sage是最小的.在超市样品中，欧芹,Sage,薄荷的真菌多样性最高，而Bay拥有的却是最少的.结果表明，高浓度的OTA污染了香料和草药。校准曲线在40µg/kg时饱和；大蒜样品，肉桂,红辣椒,罗勒,百里香,薄荷,Sage,欧芹的水平高于这个。在香料中，进口生姜的OTA含量最高(28.7微克/千克)，而来自公开市场的姜黄最少，2.14微克/千克。对于草药样品，来自公开市场的欧芹的OTA水平最高，为29.4微克/千克，而公开市场的马郁兰最低，为6.35微克/千克。结果表明，市售烹饪草药和香料的霉菌毒性真菌和OTA污染超出了可接受的范围。因此，有必要制定知情和可持续的缓解战略，旨在通过饮食摄入香料和草药来减少肯尼亚人类对OTA霉菌毒害的暴露。
