Detection of potentially mycotoxigenic Aspergillus species in Capsicum powder by a highly sensitive PCR-based detection method

The objective of this study was to gain information about the toxigenic Aspergillus species present in a wide survey of retail samples of paprika and chilli collected in Spain. Detection of these mycotoxigenic species was performed with an optimized protocol for paprika and chilli which includes a s...

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Bibliographic Details
Published in:Food control 2011-08, Vol.22 (8), p.1363-1366
Main Authors: Sardiñas, Noelia, Gil-Serna, Jéssica, Santos, Liliana, Ramos, Antonio J., González-Jaén, María Teresa, Patiño, Belén, Vázquez, Covadonga
Format: Article
Language:English
Subjects:
Aflatoxins
Aspergillus
Aspergillus carbonarius
Chilli
Ochratoxin A
Paprika
PCR detection
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Summary:The objective of this study was to gain information about the toxigenic Aspergillus species present in a wide survey of retail samples of paprika and chilli collected in Spain. Detection of these mycotoxigenic species was performed with an optimized protocol for paprika and chilli which includes a set of species-specific PCR assays. Occurrence of toxigenic Aspergillus species was higher in paprika than in chilli samples (83.9% and 64.5%, respectively). Paprika showed also the highest percentage of co-occurrence of two or more different species (43.6%) in comparison with chilli (35.5%). The most common aspergilli were Aspergillus niger aggregate (67.7%), followed by Aspergillus flavus (49.5%). Aspergillus carbonarius, Aspergillus parasiticus and Aspergillus steynii were detected at lower frequency (1.1%). The high co-occurrence of Aspergillus species able to produce ochratoxin A and aflatoxins, particularly in paprika, suggested the need of a more efficient control during processing and storage to reduce fungal contamination, and additional legislation to consider the simultaneous presence of both toxins in these matrices.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2011.02.013