Mould and mycotoxin contamination of pepper: a review
The various ecologies and weather conditions, together with the agricultural and cultural practices, in addition to the poor postharvest technologies and storage systems employed by the operators in the entire pepper value-chain often predispose the peppers to fungal infection, growth and colonization and consequent mycotoxin contamination. Red pepper, sweet pepper, chilli pepper, and other peppers can be attacked by moulds and subsequently be contaminated by mycotoxins such as aflatoxins, ochratoxins, patulin, zearalenone, and sterigmatocystin which pose a serious risk to public health and the economics of pepper. This paper reviews the aspects of mycotoxins contaminating pepper in the context of the global importance of the commodity, being a critical ingredient of soups in some cultures, as well as the effects of processing on the final product destined for consumption. Some preventive measures are also highlighted.
Negedu, A., Atawodi, S.E., Fapohunda, S.O., Makun, H.A., Habib, M.A. and Tanko, H.Y. (2018). Mould and mycotoxin contamination of pepper: a review. Acta Hortic. 1225, 473-492
Capsicum spp., aflatoxins, ochratoxins, fungi contamination, food safety