Occurrence of aflatoxins in processed chili pepper sold in Myanmar

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  • Aye Chaw Nu Nu
    Department of Food and Drug Administration, Ministry of Health and Sports Food Research Institute, National Agriculture and Food Research Organization
  • Nakagawa Hiroyuki
    Food Research Institute, National Agriculture and Food Research Organization Advanced Analysis Center, National Agriculture and Food Research Organization
  • Kushiro Masayo
    Food Research Institute, National Agriculture and Food Research Organization

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Other Title
  • ミャンマーで市販されていた加工唐辛子中のアフラトキシン類の汚染調査

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Abstract

<p>  A limited surveillance of aflatoxins (AFs) contamination was conducted with ten samples of processed chili pepper (CP) retailed in commercial market in Myanmar during 2017. All samples were dried and ground for consumption. The concentrations of major AFs, aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2), in these samples were quantitatively analyzed by high-performance liquid chromatography-fluorescence (HPLC-FL) detection after immunoaffinity column purification. Each value was confirmed by spike and recovery test. The contamination of AFB1 was detected in nine samples except for one sample (CP-3). That of AFB2 was detected in four samples (CP-6, CP-7, CP-8, and CP-9). One sample with the highest concentration of AFB1 and AFB2 (CP-8) showed the value of total AFs (sum of major four AFs) above 10 μg/kg, while others showed below 10 μg/kg, the maximum permissible limit of total AFs level set by many countries. No contamination of AFG1 and AFG2 was found in ten samples. The data obtained here suggest that CP may have affinity to Aspergillus flavus, a B-type AFs producer.</p>

Journal

  • JSM Mycotoxins

    JSM Mycotoxins 69 (1), 9-13, 2019-01-31

    Japanese Society of Mycotoxicology

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