Assessment of Hot Peppers for Aflatoxin and Mold Proliferation during Storage

• Published in: Journal of food protection 2011-05, Vol.74 (5), p.830-835
• Main Authors: IQBAL, Qumer, AMJAD, Muhammad, RAFIQUE ASI, Muhammad, ARINO, Agustin
• Format: Article
• Language: English
• Subjects: Aflatoxins; Aflatoxins - analysis; Agricultural commodities; Aspergillus - growth & development; Aspergillus - isolation & purification; Biological and medical sciences; Capsicum - chemistry; Capsicum - microbiology; Chromatography; Chromatography, High Pressure Liquid; Colony Count, Microbial; Consumer Product Safety; Contamination; Food contamination & poisoning; Food Contamination - analysis; Food Contamination - prevention & control; Food industries; Food microbiology; Food Packaging - methods; Food Preservation - methods; Food safety; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Fungi - growth & development; Fungi - isolation & purification; Humans; Humidity; Hybrids; Liquid chromatography; Moisture content; Mold; Polyethylene; Spices; Storage; Temperature; Time Factors; Vegetables
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X.JFP-10-449

Aflatoxin contamination and mold proliferation in three hot pepper hybrids (Sky Red, Maha, and Wonder King) were studied during 5 months of storage at three temperatures (20, 25, and 30°C) and under different packaging conditions (low-density polyethylene bags and jute bags). The presence of aflatoxins in hot pepper samples was determined by high-performance liquid chromatography with a UV-Vis detector. Sampling for analysis of aflatoxins, total mold counts, and Aspergillus counts was carried out at 0, 50, 100, and 150 days of storage. Hot peppers packed in jute bags were more susceptible to aflatoxin contamination than those packed in polyethylene bags; aflatoxin concentrations were 75% higher in peppers stored in jute bags. The effect of storage temperature resulted in aflatoxin concentrations that were 61% higher in hot peppers stored at 25 and 30°C than in those stored at 20°C. Of the three pepper hybrids, Wonder King was more susceptible to aflatoxin contamination, with a maximum of 1.50 μg/kg when packed in jute bags and stored at 25°C for 150 days. However, no sample exceeded the maximum permitted level for total aflatoxins in spices established by European Union regulations (10 μg/kg). Total mold counts and Aspergillus counts increased with storage duration, but all counts were significantly lower in peppers stored in polyethylene bags. A gradual increase in temperature during prolonged storage of hot peppers in combination with aeration may be the main reasons for increases in fungal biomass and Aspergillus proliferation with the subsequent aflatoxin production.