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KMID : 0881720090240040299
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Journal of Food Hygiene and Safety
2009 Volume.24 No. 4 p.299 ~ p.306
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Survey for contamination and study for reduction of ochratoxin A and aflatoxin in red pepper
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Kim Dong-Ho
Jang Han-Sub
Kim Yeong-Min
Ahn Jong-Sung
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Abstract
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Aflatoxin (AF) and Ochratoxin A (OTA) are carcinogenic and possible carcinogenic mycotoxins respectively produced by Aspergillus spp or Penicillium spp. The study for contamination survey and proposal for reduction of mycotoxin in red pepper were carried out. 192 samples were collected at such various stages and markets as pre/post-harvest stages, internet shopping mall /super-market and small stakeholder mill/geographically indicated company. As only 2 samples were positive for aflatoxin, so contamination rate was 1.04%. In the meanwhile, contamination rate for ochratoxin A was 21.88% and a various amount of OTA was detected in 42 positive samples. 6 samples were found to be contaminated at higher level than 5 μgkg?1 for ochratoxin A, which was established recently as a maximum permissible limit in korea. There was no difference in degree of contamination with regard to cultivation type because any mycotoxin was not found at all in both organically and conventionally grown red pepper. But, there was statistically significant difference in the process of manufacturing. Finished products were OTA-contaminated at a level of 2.32 ± 6.54 μgkg?1(mean ± SD), even though OTA was not detected in deep frozen red peppers right after long term storage. And contamination for OTA was a level of 0.33 ± 0.91 μgkg?1(mean ± SD) in red paprika powder after uv sterilization, while the contamination for OTA was 2.78 ± 4.49 μgkg?1(mean ± SD) in non-uv sterilized powder. In addition, our investigation shows that higher OTA contamination occurred in some of famous brand products sold in super-market and domestic products than products collected through on-line shopping or from small stakeholder mills and imported products respectively, however, difference was not statistically significant.
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KEYWORD
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aflatoxin, ochratoxin, mycotoxin, red pepper
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