Qualitative Detection of Fungal Contamination in Paprika Powder

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F17%3A43910731" target="_blank" >RIV/62156489:43210/17:43910731 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1111/jfs.12296" target="_blank" >http://dx.doi.org/10.1111/jfs.12296</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfs.12296" target="_blank" >10.1111/jfs.12296</a>

Result language

angličtina

Original language name

Qualitative Detection of Fungal Contamination in Paprika Powder

Original language description

Dried red pepper is one of the most commonly used spices in many parts of the world. In this study molecular biology methods were applied for detection of contamination in nine samples of paprika powder. Internal Transcribed Spacer (ITS) regions were selected for sequencing as they have a high variability between species and organisms and therefore are an appropriate tool for taxonomic identification. The sequence analysis of the ITS regions were identified by high sequence similarity with the ITS regions of many microscopic fungi, especially representatives of the class Ascomycota and several other yeast species. This work was a qualitative rather than a quantitative detection, so the extent to which fungi and yeasts were present in the samples is unknown. However, supplied quality certificates (microbiological data) indicated the overall quality of samples. Harmful microorganisms were identified in the paprika powder samples and the likely mode of contamination was identified. Practical Application: The presence of undesirable pathogens can be a serious problem for consumers, especially contamination by microscopic fungi that have the potential to produce mycotoxins. Today&apos;s conventional methods for determining contamination by microorganisms are time consuming and can be difficult to identify some less common types of pathogens. Fungal DNA (ITS regions) sequences of the class Ascomycetes were identified from samples of sweet and hot paprika powder.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Safety

ISSN

0149-6085

e-ISSN

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Volume of the periodical

37

Issue of the periodical within the volume

1

Country of publishing house

US - UNITED STATES

Number of pages

7

Pages from-to

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UT code for WoS article

000394670900018

EID of the result in the Scopus database

2-s2.0-84974815419