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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.
Revista Argentina De Microbiologia
|June 3, 2017
Summary
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.
