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http://dx.doi.org/10.13103/JFHS.2019.34.6.571

Fungal Occurrence in Fresh and Dried Red Pepper  

Kim, Sosoo (Microbial Safety Team, National Institute of Agricultural Sciences)
Baek, Seul Gi (Microbial Safety Team, National Institute of Agricultural Sciences)
Hwang, Injun (Microbial Safety Team, National Institute of Agricultural Sciences)
Kim, Se-Ri (Microbial Safety Team, National Institute of Agricultural Sciences)
Jung, Gyusuck (Gyeonggi-do Agricultural Research & Extension Services)
Roh, Eunjung (Microbial Safety Team, National Institute of Agricultural Sciences)
Jang, Ja Yeong (Microbial Safety Team, National Institute of Agricultural Sciences)
Kim, Jeomsoon (Microbial Safety Team, National Institute of Agricultural Sciences)
Lee, Theresa (Microbial Safety Team, National Institute of Agricultural Sciences)
Publication Information
Journal of Food Hygiene and Safety / v.34, no.6, 2019 , pp. 571-575 More about this Journal
Abstract
Fungal occurrence during production of dried red pepper was investigated using red pepper samples collected at harvest, before and after washing, and before, during or after drying. Fungal incidence was evaluated by counting the number of fungal colonies grown after incubating random pepper cuts on potato dextrose agar plates. Washing with ground water had no significant effect on reduction of fungal contamination. Fungal increase was observed in some samples, and the insides of washer and containers were contaminated with fungi. Drying caused significant fungal increase regardless of drying method although the fungal incidence after machine drying was lower than that after greenhouse drying. Fungal increase was observed in the samples being dried in a greenhouse and some mycotoxigenic species were also detected. Therefore, the most important control point for fungal contamination during dried pepper production appears to be the drying process, especially in a greenhouse.
Keywords
Drying; Fungi; Red pepper; Washing;
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Times Cited By KSCI : 2  (Citation Analysis)
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