Abstract
Key words: paprika, hot red pepper, filamentous fungi, aflatoxin B1, strains, contamination The aim of this study was to investigate the contamination of ground red pepper with mycotoxigenic fungi. During 2019-2020 we have analyzed 45 samples taken from different regions of the republic. 13 species of filamentous fungi, belonging to five genera were isolated from ground pepper. Such spices as Aspergillus niger, A. flavus, A. fumigatus var. griseobrunes, A. ochraceus, Penicillium lanosum и Absidia corymbifera were most frequently isolated from red pepper samples on Czapek-Dox agar medium. A chromatographic analysis of 17 samples of ground red pepper was carried out for the presence of aflatoxin B1. As a result, Aflatoxin B1 had been detected in 9 samples. Aflatoxin concentrations in paprika and hot red pepper ranged from 10 to 50 μg/kg. The aflatoxin content in red pepper samples did not depend on its pungency. Other mycotoxins have not been identified during the present study. These findings indicate the risk possibility of human exposure to mycotoxins through the consumption of dry rep pepper.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
