Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment

The aim of the study was to characterize the toxigenic moulds and to screen different mycotoxins in peppers (Piper nigrum L.) of Sri Lankan origin. Aspergillus flavus, Aspergillus parasiticus, Aspergillus niger and Penicillium spp. were found to be the most dominant fungi. Characterization of the mo...

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Bibliographic Details
Published in:Food control 2014-07, Vol.41, p.219-230
Main Authors: Yogendrarajah, Pratheeba, Deschuyffeleer, Nick, Jacxsens, Liesbeth, Sneyers, Pieter-Jan, Maene, Peter, De Saeger, Sarah, Devlieghere, Frank, De Meulenaer, Bruno
Format: Article
Language:English
Subjects:
Aspergillus
Aspergillus candidus
Aspergillus flavus
Aspergillus fumigatus
Aspergillus niger
Aspergillus parasiticus
Aspergillus tamarii
Biological and medical sciences
Black pepper
Exposure assessment
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hygiene and safety
Mycotoxins
Penicillium
Piper nigrum
Sri Lanka
Toxigenic moulds
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Summary:The aim of the study was to characterize the toxigenic moulds and to screen different mycotoxins in peppers (Piper nigrum L.) of Sri Lankan origin. Aspergillus flavus, Aspergillus parasiticus, Aspergillus niger and Penicillium spp. were found to be the most dominant fungi. Characterization of the moulds was carried out in A. flavus and parasiticus agar (AFPA) and malt extract agar (MEA) in 77 black pepper (BP) and 11 white pepper (WP) samples. In total, 73% of the BP and 64% of the WP samples were contaminated with A. flavus and/or A. parasiticus (AfAp). A BP sample with water activity (aw) 0.70 recorded the highest count of AfAp (4.3*104 CFU/g). Moreover, 75% of the BP samples exceeded the safe aw limit (0.65) set by the European Spice Association (ESA). The frequency of occurrence of A. niger in BP was 62% with counts up to 1.3*103 CFU/g. Penicillium spp. were found in 61% and 55% of the BP and WP samples, respectively. In BP 94% of the samples had a Penicillium contamination below 103 CFU/g. Other Aspergillus spp, found in peppers included, Aspergillus terrus, Aspergillus tamarii, Aspergillus candidus, Aspergillus penicilloides, Aspergillus sydowii and Aspergillus fumigatus. Mould counts in BP (102–104 CFU/g) were significantly higher than that of WP (
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2014.01.025