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KMID : 0881720190340060571
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Journal of Food Hygiene and Safety
2019 Volume.34 No. 6 p.571 ~ p.575
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Fungal Occurrence in Fresh and Dried Red Pepper
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Kim So-Soo
Baek Seul-Gi
Hwang In-Jun
Kim Se-Ri
Jung Gyu-Suck
Roh Eun-Jung
Jang Ja-Yeong
Kim Jeom-Soon
Lee Theresa
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Abstract
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Fungal occurrence during production of dried red pepper was investigated using red pepper samples collected at harvest, before and after washing, and before, during or after drying. Fungal incidence was evaluated by counting the number of fungal colonies grown after incubating random pepper cuts on potato dextrose agar plates. Washing with ground water had no significant effect on reduction of fungal contamination. Fungal increase was observed in some samples, and the insides of washer and containers were contaminated with fungi. Drying caused significant fungal increase regardless of drying method although the fungal incidence after machine drying was lower than that after greenhouse drying. Fungal increase was observed in the samples being dried in a greenhouse and some mycotoxigenic species were also detected. Therefore, the most important control point for fungal contamination during dried pepper production appears to be the drying process, especially in a greenhouse.
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KEYWORD
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Drying, Fungi, Red pepper, Washing
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