Chaiprasert, AngkanaKomolpis, PodjaneeAnukarahanonta, TongtavuchImwidthay, Saowarose2012-05-142012-05-141987-01Chaiprasert Angkana, Komolpis Podjanee, Anukarahanonta Tongtavuch, Imwidthay Saowarose. Bacterial fungal and aflatoxin contamination of medicinal herbs, spices and curry in Bangkok. Siriraj Medical Journal, 1987 Jan; 39(1): 27-36.http://imsear.searo.who.int/handle/123456789/138347Thirty-nine samples of medicinal herbs, thirty-three samples of spices, one hundred and four samples of materials to prepare curry were randomly collected from various markets around Bangkok area during July 1983- June 1985. Fifteen percent of the medicinal herbs contained aflatoxin B1 20 to 150 parts per billion (ppb), and five percent contained aflatoxin G1 20 to 90 ppb. The aflatoxin contaminated medicinal herb samples revealed Aspergillus niger. Aflatoxin B1 contaminated eighteen percent and aflatoxin G1 contaminated twenty-four percent of spices, it amounts 80 to 760 ppb. In the curry group it was found that forty percent of 40 were contaminated by aflatoxin B1 and twenty percent was contaminated with aflatoxin G1 in amounts of 40 to 160 ppb. Culture for fungus A. Niger was predominant; otherwise gram negative bacteria such as Citrobacter sp., Entrerobacter sp. were identified. Aflatoxin B1 and G1 was found in sixty-nine and fifty-four percent of garlic, in amounts between 20 to 130 ppb. Culture for fungus also revealed A. niger. Only one sample from eleven samples of shrimp paste was contaminated with aflatoxin B1 with more than 30 ppb. Ten samples of fish sauce were savey for consumption. Forty percent of pepperoni was contaminated with aflatoxin B1 and also contaminated aflatoxin G1 fifty percent. Amount varical from 10 to 230 ppb. Aflatoxin B1 and G1 contaminated seventy to eight percent of curry. (uncooked), the amount varying from 10 to 270 ppb. Fifty-four samples of Chutni’s pasts (Nam Prix Pao) were contaminated with aflatoxin G1 amanta of 100 to 260 ppb. Twenty-nine to twenty-three percent of curry (canned) was contaminated with aflatoxin B1 and G1 respectively. Furthermore it was easily contaminated with other bacteria such as Staphylococcus aureus, Enterococci, Citrobacter sp. This study also proved that A. Niger can produce aflatoxin both B1 and G1 in glutinous rice and peanuts.enBacterial fungalAflatoxin contaminationMedicinal herbsSpicesCurryArticle