Abstract
Aflatoxin production of Aspergillus parasiticus IFO 30179 and A flavus var columnaris S46 on black pepper, white pepper and red pepper was investigated and the results compared with those obtained using polished rice. The levels of aflatoxin B1 production on cooked and uncooked black pepper and white pepper were negligible. However, a little aflatoxin production was observed on red pepper even when uncooked. The inhibition of aflatoxin production was also observed in extracts of black pepper, white pepper and red pepper. Irradiation of the spices did not affect aflatoxin production.
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