Aflatoxins and Ochratoxin A in Red Chili (Capsicum) Powder from Tunisia: Co-Occurrence and Fungal Associated Microbiota

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-06-15 DOI:10.18502/jfqhc.9.1.9688

S. Lasram, H. Hajri, Z. Hamdi

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引用次数: 1

Abstract

. Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder with Aflatoxins (AFs) and Ochratoxin A (OTA) and to identify the associated microbiota. Methods: Fifty-five samples of red Capsicum powder (Capsicum annuum) were screened for AFs and OTA and toxigenic fungal species. Mycotoxins were extracted using immunoaffinity columns and quantified by High Performance Liquid Chromatography (HPLC). Dilution method was realized for fungal isolation and confirmed Polymerase Chain Reaction (PCR) analysis. Data were statistically analysed using statistical software (version 5.0). Results: Mycotoxins levels in 5 out of 55 samples were above the European Union (EU) limit. The highest co-occurrence of mycotoxins was found between AFB1 and OTA (39/55 samples). Aspergillus flavus and Aspergillus niger were the most toxigenic species identified. The highest level of molds contamination found in Capsicum powder reached 7.91×106 Colony Forming Unit (CFU)/g. Conclusion: The co-occurrence of two important mycotoxins (OTA and AFB1) observed in this study, alarm us about the hygienic risk raised by Tunisian consumers and raise the need to improve the production process for red Capsicum powder in Tunisia.

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突尼斯红辣椒粉中黄曲霉毒素和赭曲霉毒素A的共存与真菌相关微生物群

背景：由于作物在收获前后受到霉菌感染，食物中会产生真菌毒素。本报告的目的是在突尼斯首次评估红辣椒粉中黄曲霉毒素（AF）和赭毒素A（OTA）的污染情况，并确定相关的微生物群。方法：对55份辣椒粉样品进行AFs、OTA及产毒真菌的筛选。使用免疫亲和柱提取真菌毒素，并通过高效液相色谱法（HPLC）进行定量。实现了稀释法分离真菌，并证实了聚合酶链式反应（PCR）分析。使用统计软件（5.0版）对数据进行统计分析。结果：55个样本中有5个样本的真菌毒素水平高于欧盟（EU）限值。在AFB1和OTA之间发现了最高的真菌毒素共现率（39/55个样本）。黄曲霉和黑曲霉是鉴定出的毒性最强的菌种。辣椒粉中霉菌污染最高可达7.91×106菌落形成单位（CFU）/g。结论：本研究中观察到的两种重要真菌毒素（OTA和AFB1）的共存，提醒我们突尼斯消费者的卫生风险，并提出了改进突尼斯红辣椒粉生产工艺的必要性。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.