Prieskonių, auginamų Pakistane, tarša mikotoksinais ir taršos mažinimo galimybės

The supervisor: assoc. prof., dr. Violeta Baliukonienė Place of research:Tthe research was carried out in 2018 – 2020, in Lithuanian University of Health Sciences, Veterinary Academy, Department of Food Safety and Quality, Mycotoxicology Laboratory Extent: 48 pages. The paper contains 9 tables and 6 figures The objective of research Evaluate the contamination of selected different spices with mycotoxins and to determine the potential for reduction of mycotoxin contamination. Research tasks: 1. Evaluate and compare the contamination with fungal genera and mycotoxins (aflatoxin B1, ochratoxin A). raw and dry different spices from Pakistan markets. 2. Compare contamination by fungi and aflatoxin B1, ochratoxin A of spices samples from Pakistan and Lithuanian markets. 3. Determine the antifungal properties of spices (black pepper, ginger, red chilli) extracts in vitro. 4. Evaluate the use of preventive measures by improving the quality of spices from Pakistan. Results and conclusion: There is a fluctuation between the value of Toatal fungal count in samples of different spices and also there is a variation among the presence of aflatoxin B1 and ochratoxin A in samples. . The ethanolic red chilli extract presented activity on the A. flavus, A. niger, P. chrysogenum and P. viridicatum, when the aqueous spice’s extracts presented slight activity on the fungi species. The spices quality can be improved by specific strategic preventive measures