DETERMINATION OF MYCOTOXIN LEVELS IN PAPRIKA POWDER/RED PEPPER FOR CONSUMPTION AND EXPORT PURPOSES: IN ADDIS ABABA CITY ADMINISTRATION.

Abstract

Red pepper is one of the most widely distributed food plants in the world and its infection by fungi can result mycotoxin contamination during the growing, harvesting, storage, transporting and processing stages It is widely produced in Ethiopia and is even regarded a national spice. However, aflatoxins can degrade this cereal crop, resulting in negative health effects in humans and cattle who consume aflatoxin-contaminated food. Both locally consumed and export red peppers were collected from the market and exporters site respectively. Using the HPLC technique with a method of AOAC Official Method 2005.08, this study was conducted experimentally to quantify the degree of Aflatoxin (AFB1, AFB2, AFG1 and AFG2) contamination in both domestically eaten and exported standard red pepper samples acquired from the Addis Ababa Administration. The calibration curve of standard solution aflatoxins in the range of 5-100ppb showed good linearity, with regression coefficient (R2) values of virtually > 0.998.The results of the study indicates that the total and individual aflatoxin concentrations are high in both locally consumed and export red peppers. The average results also show that locally consumed red pepper samples were more infected than export red pepper samples. The contamination of red peppers by aflatoxins need to be controlled by regulations to protect consumers.