A review on food Safety challenges in Chilli (Capsicum annuum L) and mitigation measures

Abstract

Capsicum annuum L., often known as hot pepper or chilly pepper, is a vital vegetable crop and spice in the Solanaceae family. Since ancient times, people have used chilies as a flavoring, ingredient in food, and family medicine for a variety of illnesses, such as high blood pressure, arthritis, skin problems, and high cholesterol. They have also been used as a carminative, snack, stomachic, and refreshment, as well as a means of relieving pain in neuropathy and as a counterirritant in the treatment of lumbago and stiffness. Its organic design is to stop herbivorous creatures, parasites, and different microorganisms. The expression "capsicum" comes from the Greek word "kapsimo," and that signifies "to chomp". Dried chilly is susceptible to contaminants such as mould dirt and pesticides that must be removed to maintain the safety and quality of products.