Mycotoxins in spices: red pepper

Dilek Heperkan; Özlem C. Ermiş

Mycotoxins in spices: red pepper

In: Meeting the mycotoxin menace

Authors:

Dilek Heperkan

Dilek Heperkan Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak - Istanbul, Turkey heperkan@itu.edu.tr

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Özlem C. Ermiş

Özlem C. Ermiş Istanbul Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, 34469 Maslak - Istanbul, Turkey heperkan@itu.edu.tr

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Type:: Chapter

Pages:: 197–219

DOI:: https://doi.org/10.3920/978-90-8686-523-9_013

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Toxic mould contamination causes mycotoxin production in spices and herbs at various stages of production. Besides aflatoxins, ochratoxin A, zearalenone, fumonisins and trichothecenes are also found in spices. The aim of this study is to provide some general information on moulds and mycotoxins occurring in spices and to present a case study reflecting the mycoflora and aflatoxin content of red pepper marketed in Turkey. A total of 36 samples of red pepper grown in 4 different regions of Turkey were examined. Aspergillus and Penicillium were the two most commonly encountered fungal genera followed by Eurotium. Aflatoxin B₁ was detected only in 5 samples at levels between 10.5 and 31.2 ppb.

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Meeting the mycotoxin menace

E-Book ISBN:: 9789086865239

Publisher:: Wageningen Academic

Print Publication Date:: 10 Oct 2004

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- Life Sciences

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Mycotoxins in spices: red pepper

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Meeting the mycotoxin menace

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