Microbiological quality of Argentinian paprika

The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from dif...

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Autores principales:	Larumbe, Ada Gabriela, Vaamonde, Graciela
Publicado:	2017
Materias:	Microbial contamination Mycobiota Paprika Toxigenic fungi mycotoxin Article Aspergillus chevalieri Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus parasiticus Aspergillus restrictus Aspergillus ruber Aspergillus terreus coliform bacterium colony forming unit Eurotium herbariorum mesophilic bacterium microbial contamination microbiology mould nonhuman pathogen load Penicillium chrysogenum Penicillium crustosum Penicillium expansum Penicillium italicum pepper plate count Salmonella yeast Argentina food contamination fungus isolation and purification Penicillium Capsicum Food Contamination Fungi Mycotoxins
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v49_n4_p339_MeloGonzalez http://hdl.handle.net/20.500.12110/paper_03257541_v49_n4_p339_MeloGonzalez
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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spelling	paper:paper_03257541_v49_n4_p339_MeloGonzalez2023-06-08T15:32:57Z Microbiological quality of Argentinian paprika Larumbe, Ada Gabriela Vaamonde, Graciela Microbial contamination Mycobiota Paprika Toxigenic fungi mycotoxin Article Aspergillus chevalieri Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus parasiticus Aspergillus restrictus Aspergillus ruber Aspergillus terreus coliform bacterium colony forming unit Eurotium herbariorum mesophilic bacterium microbial contamination microbiology mould nonhuman pathogen load Penicillium chrysogenum Penicillium crustosum Penicillium expansum Penicillium italicum pepper plate count Salmonella yeast Argentina food contamination fungus isolation and purification microbiology Penicillium Argentina Capsicum Food Contamination Fungi Mycotoxins Penicillium The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7 × 105 to 3.7 × 107 CFU/g. Coliform counts ranged from <10 to 8.1 × 104 CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2 × 102 and 1.9 × 105 CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina. © 2017 Asociación Argentina de Microbiología Fil:Larumbe, A.G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Vaamonde, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v49_n4_p339_MeloGonzalez http://hdl.handle.net/20.500.12110/paper_03257541_v49_n4_p339_MeloGonzalez
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Microbial contamination Mycobiota Paprika Toxigenic fungi mycotoxin Article Aspergillus chevalieri Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus parasiticus Aspergillus restrictus Aspergillus ruber Aspergillus terreus coliform bacterium colony forming unit Eurotium herbariorum mesophilic bacterium microbial contamination microbiology mould nonhuman pathogen load Penicillium chrysogenum Penicillium crustosum Penicillium expansum Penicillium italicum pepper plate count Salmonella yeast Argentina food contamination fungus isolation and purification microbiology Penicillium Argentina Capsicum Food Contamination Fungi Mycotoxins Penicillium
spellingShingle	Microbial contamination Mycobiota Paprika Toxigenic fungi mycotoxin Article Aspergillus chevalieri Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus parasiticus Aspergillus restrictus Aspergillus ruber Aspergillus terreus coliform bacterium colony forming unit Eurotium herbariorum mesophilic bacterium microbial contamination microbiology mould nonhuman pathogen load Penicillium chrysogenum Penicillium crustosum Penicillium expansum Penicillium italicum pepper plate count Salmonella yeast Argentina food contamination fungus isolation and purification microbiology Penicillium Argentina Capsicum Food Contamination Fungi Mycotoxins Penicillium Larumbe, Ada Gabriela Vaamonde, Graciela Microbiological quality of Argentinian paprika
topic_facet	Microbial contamination Mycobiota Paprika Toxigenic fungi mycotoxin Article Aspergillus chevalieri Aspergillus flavus Aspergillus niger Aspergillus ochraceus Aspergillus parasiticus Aspergillus restrictus Aspergillus ruber Aspergillus terreus coliform bacterium colony forming unit Eurotium herbariorum mesophilic bacterium microbial contamination microbiology mould nonhuman pathogen load Penicillium chrysogenum Penicillium crustosum Penicillium expansum Penicillium italicum pepper plate count Salmonella yeast Argentina food contamination fungus isolation and purification microbiology Penicillium Argentina Capsicum Food Contamination Fungi Mycotoxins Penicillium
description	The aim of this study was to evaluate the microbiological quality of paprika produced in Catamarca, Argentina. Microbiological analyses were carried out for the enumeration of total aerobic mesophilic bacteria, coliforms, yeasts and molds, and the detection of Salmonella in samples obtained from different local producers during three consecutive years. The mycobiota was identified paying special attention to the mycotoxigenic molds. Standard plate counts of aerobic mesophilic bacteria ranged from 2.7 × 105 to 3.7 × 107 CFU/g. Coliform counts ranged from <10 to 8.1 × 104 CFU/g. Salmonella was not detected in any of the samples tested. Fungal counts (including yeasts and molds) ranged between 2 × 102 and 1.9 × 105 CFU/g. These results showed a high level of microbial contamination, exceeding in several samples the maximum limits set in international food regulations. The study of the mycobiota demonstrated that Aspergillus was the predominant genus and Aspergillus niger (potential producer of ochratoxin A) the most frequently isolated species, followed by Aspergillus flavus (potential producer of aflatoxins). Other species of potential toxigenic fungi such as Aspergillus ochraceus, Aspergillus westerdijkiae, Penicillium chrysogenum, Penicillium crustosum, Penicillium commune, Penicillium expansum and Alternaria tenuissima species group were encountered as part of the mycobiota of the paprika samples indicating a risk of mycotoxin contamination. A. westerdijkiae was isolated for the first time in Argentina. © 2017 Asociación Argentina de Microbiología
author	Larumbe, Ada Gabriela Vaamonde, Graciela
author_facet	Larumbe, Ada Gabriela Vaamonde, Graciela
author_sort	Larumbe, Ada Gabriela
title	Microbiological quality of Argentinian paprika
title_short	Microbiological quality of Argentinian paprika
title_full	Microbiological quality of Argentinian paprika
title_fullStr	Microbiological quality of Argentinian paprika
title_full_unstemmed	Microbiological quality of Argentinian paprika
title_sort	microbiological quality of argentinian paprika
publishDate	2017
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03257541_v49_n4_p339_MeloGonzalez http://hdl.handle.net/20.500.12110/paper_03257541_v49_n4_p339_MeloGonzalez
work_keys_str_mv	AT larumbeadagabriela microbiologicalqualityofargentinianpaprika AT vaamondegraciela microbiologicalqualityofargentinianpaprika
_version_	1768543704241405952

Microbiological quality of Argentinian paprika

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