Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika.
The purpose of this work was to analyze the fungal contamination in smoked and unsmoked paprika processed from different cultivars of pepper and to investigate the ability of these and other mycotoxigenic molds to grow and synthesize mycotoxins in smoked paprika. Eighteen mycotoxins were evaluated using micellar electrokinetic capillary chromatography. No relevant differences were found in fungal contamination between smoked and unsmoked paprika. The number of yeasts obtained was low, ranging from 0.4 to 3.29 log CFU g(-1); most of the yeast strains were identified as Cryptococcus spp. followed by Candida spp. All mold counts were <4 log CFU g(-1). Aspergillus, Cladosporium, Penicillium, and Fusarium were the predominant hyphomycete genera. Six mycotoxins were identified in the extracts of several strains isolated from paprika and incubated on malt extract agar. Penicillium expansum followed by Penicillium citrinum and Penicillium raistrickii were the dominant mycotoxigenic fungi isolated. Most of themycotoxin-producing fungi produced detectable amounts of mycotoxins when grown on paprika agar.
Martín
Alberto
A
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, 06071 Badajoz, Spain. amartin@unex.es
Aranda
Emilio
E
Benito
María J
MJ
Pérez-Nevado
Francisco
F
Córdoba
María G
MG
D002212:Capsicum / Q000382:microbiology*; D020374:Chromatography, Micellar Electrokinetic Capillary / Q000379:methods*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D006801:Humans; D009183:Mycotoxins / Q000096:biosynthesis*; D012906:Smoke; D015003:Yeasts / Q000145:classification / Q000302:isolation & purification* / Q000378:metabolism
D009183:Mycotoxins; D012906:Smoke