Mycobiota and co-occurrence of mycotoxins in Capsicum powder

Santos, Liliana; Marı́n, Sonia; Mateo, Eva M.; Gil-Serna, Jéssica; Valle-Algarra, Francisco M.; Patiño, Belén; Ramos, Antonio J.

doi:10.1016/j.ijfoodmicro.2011.09.011

Cited by 51 publications

(39 citation statements)

References 28 publications

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“…Co‐occurrence of AFs and OTA in chilies has been reported in Turkey (Ozbey and Kabak ) and co‐occurrence of AFs, ZEA, and OTA in Spain (Santos and others ). Moreover, co‐occurrence of AFs, OTA, DON, ZEA, and T‐2 toxin was also observed in chili samples by Santos and others ().…”

Section: Mycotoxin Contamination Of Food and Feed In Pakistanmentioning

confidence: 55%

Natural Occurrence of Mycotoxins in Food and Feed: Pakistan Perspective

Ashiq

2014

Comp Rev Food Sci Food Safe

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Fungi are commonly present in the environment and can grow under favorable conditions on an extensive variety of substrates. During harvesting, handling, storage, and distribution, agricultural commodities are subjected to infection by toxigenic molds, which may cause spoilage and produce toxic metabolites called mycotoxins. Fungal contamination of various food commodities with consequent exposure of the community to mycotoxins is a hazard that may exist depending on environmental factors, crop health, and soil conditions. Mycotoxins represent serious consequences due to substantial economic loss and risk to health. The environmental conditions of Pakistan with its mostly warm temperature are conducive to growth of toxigenic fungi resulting in mycotoxin production in different food items. Moreover, the poor conditions of storage and deficiency in regulatory measures in food quality control worsen the situation in the country. This review encompasses mycotoxin contamination of food and feed in Pakistan. High concentrations of mycotoxins are found in some commodities that are used on a daily basis in Pakistan, which may be a concern depending on dietary variety and health conditions of individuals in the population. Therefore, the mycotoxin contamination of foodstuff with exceeding levels represents a serious health hazard for the local population. There is a need to conduct more studies to analyze mycotoxin occurrence in all types of food commodities throughout the country. For consumer safety and the country's economy, the regulatory authorities should take into account this issue of contamination, and control strategies should be implemented and the quality control system of food improved.

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Section: Mycotoxin Contamination Of Food and Feed In Pakistanmentioning

confidence: 55%

Natural Occurrence of Mycotoxins in Food and Feed: Pakistan Perspective

Ashiq

2014

Comp Rev Food Sci Food Safe

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Section: Identification Of Aspergillus Spp Fungi On Dried Chili and mentioning

confidence: 99%

“…The species of Aspergillus detected in red pepper in Saudi Arabia were A. flavus, A. niger, A. ochraceus and A.fumigatus [25]. It has been reported that Aspergillus section nigri was dominant in the chili powder sample [26]. The high frequency (50%) of A. parasiticus and A. flavus both in the traditional and the modern markets indicated the risk of mycotoxin contamination in the sample as A. flavus and A. parasiticus are commonly known as AF producers.…”

Section: Identification Of Aspergillus Spp Fungi On Dried Chili and mentioning

confidence: 99%

See 1 more Smart Citation

Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis

Wikandari

Mayningsih

Sari

et al. 2020

IJERPH

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The growing interest in spicy foods leads to the global demand for spices, particularly dried chili. This study aimed to assay both aflatoxin (AFs) and ochratoxin A (OTA) contamination using an integrative method of morphological identification, molecular detection, and chromatography analysis on dried chili provided from traditional and modern markets in Indonesia. The results showed that total fungal infection ranged from 1-408 × 103 CFU/g. Eighty percent of the chili obtained from both the traditional and the modern markets were infected by Aspergillus spp., in which 50% of the infections were identified as A. parasiticus and A. flavus. A complete set of targeted genes involved in AF production and OTA were detected in two isolates of A. flavus and one isolate of A. carbonarius, respectively. The levels of AFs B1, B2, and OTA in the contaminated dried chilies were in the range of 39.3–139.5 µg/kg, 2.6–33.3 µg/kg, and 23.7–84.6 µg/kg, respectively. In contrast, no AFs G1 and G2 were detected. This study showed that the fungal infection of Indonesian dried chili occurs both in the field and during storage; thus, it is suggested to implement good agricultural and handling processes.

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“…Spices and herbs are important food flavourings, colourants, dietary supplements, and have prominent antioxidant and antimicrobial roles in herbal medicine and cosmetics (Peppin & Pappagallo, 2014;Santos et al, 2011). Environmental pollution and chemical contamination during the growth and storage of agricultural products, such as bell fruits of Capsicum spp.…”

Section: Introductionmentioning

confidence: 99%