Acknowledgement
This work was supported by the National Institute of Agricultural Sciences, Rural Development Administration, Republic of Korea (Project No. PJ012676).
References
- Adebanjo, A. and Shopeju, E. 1993. Sources and mycoflora associated with some sundried vegetables in storage. Int. Biodeterior. Biodegrad. 31: 255-263. https://doi.org/10.1016/0964-8305(93)90021-S
- Ali, N., Hashim, N. H. and Shuib, N. S. 2015. Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia. Food Addit. Contam. Part A Chem. Anal. Control Expo Risk Assess. 32: 518-532. https://doi.org/10.1080/19440049.2015.1011712
- Aydin, A., Erkan, M. E., Baskaya, R. and Ciftcioglu, G. 2007. Determination of aflatoxin B1 levels in powdered red pepper. Food Control 18: 1015-1018. https://doi.org/10.1016/j.foodcont.2006.03.013
- Belli, N., Ramos, A. J., Sanchis, V. and Marin, S. 2004. Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapes. Lett. Appl. Microbiol. 38: 72-77. https://doi.org/10.1046/j.1472-765X.2003.01445.x
- Bokhari, F. M. 2007. Spices mycobiota and mycotoxins available in Saudi Arabia and their abilities to inhibit growth of some toxigenic fungi. Mycobiology 35: 47-53. https://doi.org/10.4489/MYCO.2007.35.2.047
- Choi, S., Jun, H., Bang, J., Chung, S.-H., Kim, Y., Kim, B.-S. et al. 2015. Behaviour of Aspergillus flavus and Fusarium graminearum on rice as affected by degree of milling, temperature, and relative humidity during storage. Food Microbiol. 46: 307-313. https://doi.org/10.1016/j.fm.2014.08.019
- Choi, J. I., Oh, H. I., Cho, M. S. and Oh, J. E. 2018. Change in the quality characteristics of red pepper powder according to the storage method. J. Korean Soc. Food Cult. 33: 125-132. (In Korean) https://doi.org/10.7318/KJFC/2018.33.2.125
- Codex Committee on Contaminants in Foods (CCCF). 2018. Report of CCCF12. URL http://www.fao.org/fao-who-codexalimentarius/meetings/detail/en/?meeting=CCCF&session=14 [23 July 2021].
- Costa, J., Rodriguez, R., Garcia-Cela, E., Medina, A., Magan, N., Lima, N. et al. 2019. Overview of fungi and mycotoxin contamination in Capsicum pepper and in its derivatives. Toxins 11: 27. https://doi.org/10.3390/toxins11010027
- Duman, A. D. 2010. Storage of red chili pepper under hermetically sealed or vacuum conditions for preservation of its quality and prevention of mycotoxin occurrence. J. Stored Prod. Res. 46: 155-160. https://doi.org/10.1016/j.jspr.2010.02.002
- Erdogan, A. 2004. The aflatoxiin contamination of some pepper types sold in Turkey. Chemosphere 56: 321-325. https://doi.org/10.1016/j.chemosphere.2004.02.020
- Fazekas, B., Tar, A. and Kovacs, M. 2005. Aflatoxin and ochratoxin A content of spices in Hungary. Food Addit. Contam. 22: 856-863. https://doi.org/10.1080/02652030500198027
- Frisvad, J. C., Smedsgaard, J., Larsen, T. O. and Samson, R. A. 2004. Mycotoxins, drugs and other extrolites produced by species in Penicillium subgenus Penicillium. Stud. Mycol. 49: 201-241.
- Greenspan, L. 1977. Humidity fixed points of binary saturated aqueous solutions. J. Res. Natl. Bur. Stand. A Phys. Chem. 81A: 89-96. https://doi.org/10.6028/jres.081A.011
- Ham, H., Kim, S., Kim, M.-H., Lee, S., Hong, S. K., Ryu, J.-G. et al. 2016. Mycobiota of ground red pepper and their aflatoxigenic potential. J. Microbiol. 54: 832-837. https://doi.org/10.1007/s12275-016-6480-2
- Iqbal, Q., Amjad, M., Asi, M. R. and Arino, A. 2011. Assessment of hot peppers for aflatoxin and mold proliferation during storage. J. Food Prot. 74: 830-835. https://doi.org/10.4315/0362-028X.JFP-10-449
- Ismaiel, A. A. and Papenbrock, J. 2015. Mycotoxins: producing fungi and mechanisms of phytotoxicity. Agriculture 5: 492-537. https://doi.org/10.3390/agriculture5030492
- Jegal, S., Kim, J.-H., Joo, G.-S., Jung, S.-J., Na, H.-J., Jo, N.-G. et al. 2013. Survey of aflatoxin B1 and ochratoxin A on commercial dried red pepper and red pepper powder. J. Food Hyg. Saf. 28: 267-271. (In Korean) https://doi.org/10.13103/JFHS.2013.28.3.267
- Jeswal, P. and Kumar, D. 2015. Mycobiota and natural incidence of aflatoxins, ochratoxin A, and citrinin in Indian spices confirmed by LC-MS/MS. Int. J. Microbiol. 2015: 242486. https://doi.org/10.1155/2015/242486
- Khan, M. A., Asghar, M. A., Iqbal, J., Ahmed, A. and Shamsuddin, Z. A. 2014. Aflatoxins contamination and prevention in red chillies (Capsicum annuum L.) in Pakistan. Food Addit. Contam. Part B Surveill. 7: 1-6. https://doi.org/10.1080/19393210.2013.825330
- Kim, B.-K., Kausar, T., Kim, D.-H. and Kwon, J.-H. 2005. Effects of gamma-irradiation and fumigation on microbial growth, color and absorption properties of dried red pepper during storage. Korean J. Food Preserv. 12: 48-53. (In Korean)
- Kim, D., Jang, H., Kim, Y. and Ahn, J. 2009. Survey for contamination and study for reduction of ochratoxin A and aflatoxin in red pepper. J. Food Hyg. Saf. 24: 299-306.
- Kim, H. K., Park, M. H., Min, B. Y. and Suh, K. B. 1984. Sorption characteristics of red pepper powder with relative humidity and temperature. Korean J. Food Sci. Technol. 16: 108-112.
- Kim, S. H. 2014. World trend of dried red pepper industry. World Agric. 166: 73-92. (In Korean)
- Lee, S.-H., Lee, H.-J. and Byun, M.-W. 1997. Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J. Korean Soc. Food Sci. Nutr. 26: 462-467.
- Mandeel, Q. A. 2005. Fungal contamination of some imported spices. Mycopathologia 159: 291-298. https://doi.org/10.1007/s11046-004-5496-z
- Mannaa, M. and Kim, K. D. 2018. Effect of temperature and relative humidity on growth of Aspergillus and Penicillium spp. and biocontrol activity of Pseudomonas protegens AS15 against aflatoxigenic Aspergillus flavus in stored rice grains. Mycobiology 46: 287-295. https://doi.org/10.1080/12298093.2018.1505247
- Nielsen, K. F., Mogensen, J. M., Johansen, M., Larsen, T. O. and Frisvad, J. C. 2009. Review of secondary metabolites and mycotoxins from the Aspergillus niger group. Anal. Bioanal. Chem. 395: 1225-1242. https://doi.org/10.1007/s00216-009-3081-5
- Ozbey, F. and Kabak, B. 2012. Natural co-occurrence of aflatoxins and ochratoxin A in spices. Food Control 28: 354-361. https://doi.org/10.1016/j.foodcont.2012.05.039
- Ozkan, A., Bindak, R. and Erkmen, O. 2015. Aflatoxin B1 and aflatoxins in ground red chilli pepper after drying. Food Addit. Contam. Part B Surveill. 8: 227-233. https://doi.org/10.1080/19393210.2015.1063014
- Park, M.-H., Kim, H.-K. and Kim, G.-H. 1994. A study on quality maintaining of dried red pepper fruits. Korean J. Post-harvest Sci. Technol. Agric. Prod. 1: 81-86.
- Perrone, G., Mule, G., Susca, A., Battilani, P., Pietri, A. and Logrieco, A. 2006. Ochratoxin A production and amplified fragment length polymorphism analysis of Aspergillus carbonarius, Aspergillus tubingensis, and Aspergillus niger strains isolated from grapes in Italy. Appl. Environ. Microbiol. 72: 680-685. https://doi.org/10.1128/AEM.72.1.680-685.2006
- Pitt, J. I. and Hocking, A. D. 2009. Fungi and Food Spoilage. Springer, Boston, MA, USA. 520 pp.
- Rico, C. W., Kim, G.-R., Ahm, J.-J., Kim, H.-K., Furuta, M. and Kwon, J.- H. 2010. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem. 119: 1012-1016. https://doi.org/10.1016/j.foodchem.2009.08.005
- Salari, R., Habibi Najafi, M. B., Boroushaki, M. T., Mortazavi, S. A. and Fathi Najafi, M. 2012. Assessment of the microbiological quality and mycotoxin contamination of Iranian red pepper spice. J. Agric. Sci. Technol. 14: 1511-1521.
- Santos, L., Marin, S., Mateo, E. M., Gil-Serna, J., Valle-Algarra, F. M., Patino, B. et al. 2011. Mycobiota and co-occurrence of mycotoxins in Capsicum powder. Int. J. Food Microbiol. 151: 270-276. https://doi.org/10.1016/j.ijfoodmicro.2011.09.011
- Santos, L., Marin, S., Sanchis, V. and Ramos, A. J. 2010. Co-occurrence of aflatoxins, ochratoxin A and zearalenone in Capsicum powder samples available on the Spanish market. Food Chem. 122: 826-830. https://doi.org/10.1016/j.foodchem.2010.03.070
- Singh, P. and Cotty, P. J. 2017. Aflatoxin contamination of dried red chilies: contrasts between the United States and Nigeria, two markets differing in regulation enforcement. Food Control 80: 374-379. https://doi.org/10.1016/j.foodcont.2017.05.014
- Wang, Y., Wang, L., Liu, F., Wang, Q., Selvaraj, J. N., Xing, F. et al. 2016. Ochratoxin A producing fungi, biosynthetic pathway and regulatory mechanisms. Toxins 8: 83. https://doi.org/10.3390/toxins8030083
- Zhao, L., Peng, Y., Zhang, X., Li, J., Zheng, X., Yang, O. et al. 2017. Integration of transcriptome and proteome data reveals ochratoxin A biosynthesis regulated by pH in Penicillium citrinum. RSC Adv. 7: 46767-46777. https://doi.org/10.1039/C7RA06927H