DETECTION OF AFLATOXIN IN, AND MICROBIOLOGICAL EXAMINATION OF STORED PEPPER PASTE PRODUCED DOMESTICALLY
Abstract
Pepper paste produced and stored domestically can become contaminated by fungi that produce
aflatoxin and this is of public health concern hence a preservative method that can prevent or reduce
the level of contaminants should be employed to maintain the product's quality and to extend shelf-
life. The aim of this study is to isolate fungi from and to detect Aflatoxin in stored pepper paste
produced domestically. A total of 28 battles of pepper paste were produced and stored
domestically, fourteen (14) samples of the pepper paste ware labelled as TP (Treated pastes) and
the other fourteen (14) samples of the pepper paste were labelled as NT (Non-Treated paste).
Fungal isolates were obtained from the samples using pour plate method and standard procedures
were used to carry out aflatoxin detection. Eleven (11) fungal isolates were identified from the
pepper pastes and these include; Lasiodiplodia theobromae, Penicillium chrysogenum, Fusarium
oxysporum Aspergilus niger, Aspergilus flavus, Fonicilfiumm digitatum, Penicillium digitatum,
Fusarium solani. Six (54.5%) were from TP and five (45.5%) were from NT. The most occurring
fungal isolate were Penicillium chrysogenum, Fusarum oxysporum, Penicillium digitatum and
Aspergillus niger. Both Treated and Non-Treated pepper pastes were examined for Aflatoxin
contamination. The selected pepper pastes were examined for Aflatoxin B1, B2, G1, and G2. The
highest level of Aflatoxin contamination was observed in non-treated paste for Aflatoxin which
was 9ppb while the lowest level of Aflatoxin contamination for B1 was observed in Treated paste
and this was 3ppb which is below the maximum tolerable limits of the European Commission
Regulation of 5ppb in pepper products. The result of this study showed that both treated and non-
treated pepper paste samples contained fungi with minimal percentage of occurrence and the level
of aflatoxin contamination in TP sample was below the tolerable limit.
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