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Microbiological quality of Argentinian paprika
María G Melo González1, Stella M Romero2, Mila Arjona3
1Facultad de Ciencias de la Salud, Universidad Nacional de Catamarca, Av. Belgrano 300, (K4700AAP), Catamarca, Argentina.
Abstract:
The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7×105 to 3.7×107CFU/g. Coliform counts ranged from <10 to 8.1×104CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2×102 and 1.9×105CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina.
Insights
Microbiological analysis of Argentinian paprika revealed high contamination levels, exceeding food safety limits. Key findings include the prevalence of potentially mycotoxigenic Aspergillus species, indicating a risk for consumers.
Area of Science:
- Food Microbiology
- Mycology
- Food Safety
Background:
- Paprika is a widely consumed spice globally.
- Microbiological quality is crucial for food safety and shelf-life.
- Contamination can occur during cultivation, harvesting, processing, and storage.
Purpose of the Study:
- To assess the microbiological quality of paprika from Catamarca, Argentina.
- To identify fungal species, with a focus on mycotoxigenic molds.
- To evaluate compliance with international food safety regulations.
Main Methods:
- Microbiological analyses included enumeration of total aerobic mesophilic bacteria, coliforms, yeasts, and molds.
- Detection of Salmonella was performed.
- Mycobiota identification focused on potentially mycotoxigenic fungi.
Main Results:
- High levels of microbial contamination were found, exceeding international limits in several samples.
- Aspergillus niger and Aspergillus flavus, potential producers of ochratoxin A and aflatoxins respectively, were predominant.
- Several other toxigenic fungal species were identified, including Aspergillus westerdijkiae, isolated in Argentina for the first time.
Conclusions:
- Paprika produced in Catamarca presents significant microbiological quality issues.
- The presence of mycotoxigenic fungi poses a risk of mycotoxin contamination.
- Further research and improved processing practices are needed to ensure paprika safety.
