Screening of Propyl paraben (PP) for control in situ populations of Aspergillus flavus and AFB1 contamination on stored chilli powder

Abstract

Food spoilage and their contamination with mycotoxins are a significant issue for the food industry, leading to economic losses and a negative impact on public health all over the world. The objective of this study was to examine the preventive effect of different concentrations of Propylparaben (PP) for control of fungal populations and aflatoxin b1 (AFB1) contamination of stored chilli powder in both artificially and naturally contaminations. These treatments were examined at two different water activity (aw) levels (0.90 and 0.95 aw) in stored chilli powder at 30oC for 20 days. The total populations of A. flavus isolated from both artificially and naturally contamination of stored chilli powder at 30oC were significantly reduced by using PP treatments especially, with 2000 ppm. In additions, the AFB1 production was reduced when increased PP concentration compared to the untreated control. In conclusion, the economic and health impacts related to Aspergillus and AFB1 contamination could be minimised by adding PP as a food-grade preservative to stored chilli powder, Results show From a human health perspective, the use of PP is allowed as a food preservative by the (IARC) and (WHO). It must use according to legislation doses (0.1%) introduced by the law of (GRAS) regulations.