Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis

• Published in: International journal of environmental research and public health Vol. 17; no. 6; p. 1847
• Main Authors: Wikandari, Rachma, Mayningsih, Inggrid Chrisanti, Sari, Maura Dania Permata, Purwandari, Fiametta Ayu, Setyaningsih, Widiastuti, Rahayu, Endang Sutriswati, Taherzadeh, Mohammad J
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 12.03.2020; MDPI
• Subjects: aflatoxin; Aflatoxins; Biosynthesis; Chromatography; Contamination; Deoxyribonucleic acid; DNA; dried chili; Food contamination & poisoning; Fungi; Harvest; Humidity; Identification; Indonesia; Infections; molecular; Morphology; mycobiota; Mycotoxins; Ochratoxin A; Peppers; Quality assessment; Resource Recovery; Resursåtervinning; Spices; United Kingdom > UK; China; Germany; Indonesia; ochratoxin A; molecular; aflatoxin; dried chili; mycobiota; Indonesia
• ISSN: 1660-4601; 1661-7827; 1660-4601
• DOI: 10.3390/ijerph17061847

The growing interest in spicy foods leads to the global demand for spices, particularly dried chili. This study aimed to assay both aflatoxin (AFs) and ochratoxin A (OTA) contamination using an integrative method of morphological identification, molecular detection, and chromatography analysis on dried chili provided from traditional and modern markets in Indonesia. The results showed that total fungal infection ranged from 1-408 × 10 CFU/g. Eighty percent of the chili obtained from both the traditional and the modern markets were infected by spp., in which 50% of the infections were identified as and . A complete set of targeted genes involved in AF production and OTA were detected in two isolates of and one isolate of , respectively. The levels of AFs B , B , and OTA in the contaminated dried chilies were in the range of 39.3-139.5 µg/kg, 2.6-33.3 µg/kg, and 23.7-84.6 µg/kg, respectively. In contrast, no AFs G and G were detected. This study showed that the fungal infection of Indonesian dried chili occurs both in the field and during storage; thus, it is suggested to implement good agricultural and handling processes.