Aflatoxins and Ochratoxin A in Red Chili (Capsicum) Powder from Tunisia: Co-Occurrence and Fungal Associated Microbiota

Abstract

Background: Mycotoxins are produced in foods as a result of mold infection of crops before and after harvest. The aim of this report was to assess, for the first time in Tunisia, the contamination of red chili powder with Aflatoxins (AFs) and Ochratoxin A (OTA) and to identify the associated microbiota. Methods: Fifty-five samples of red Capsicum powder (Capsicum annuum) were screened for AFs and OTA and toxigenic fungal species. Mycotoxins were extracted using immunoaffinity columns and quantified by High Performance Liquid Chromatography (HPLC). Dilution method was realized for fungal isolation and confirmed Polymerase Chain Reaction (PCR) analysis. Data were statistically analysed using statistical software (version 5.0). Results: Mycotoxins levels in 5 out of 55 samples were above the European Union (EU) limit. The highest co-occurrence of mycotoxins was found between AFB1 and OTA (39/55 samples). Aspergillus flavus and Aspergillus niger were the most toxigenic species identified. The highest level of molds contamination found in Capsicum powder reached 7.91×106 Colony Forming Unit (CFU)/g. Conclusion: The co-occurrence of two important mycotoxins (OTA and AFB1) observed in this study, alarm us about the hygienic risk raised by Tunisian consumers and raise the need to improve the production process for red Capsicum powder in Tunisia.