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Capsicum annuum grows in warm areas. Pepper production conditions require the   drying of fruits by sunlight. During the drying processes, the crop is   exposed to contamination by microorganisms, especially fungi. In this   article, the isolation of mycobiota from retail markets and food restaurants   of Taif city was studied. Crushed chili showed a high fungal load compared to   chili sauce and chili powder, while chili powder showed a high occurrence of   total aflatoxins (AFs). Aspergillus, Eurotium and Penicillium were the most   common genera isolated from chili samples. Thirty-four samples (out of 60)   were naturally contaminated with AFs ranging from 20 to 200 ppb. The total   aflatoxin potential of 35 isolates of A. flavus, A. parasiticus and A.   tamarri were studied. Seventy percent of A. flavus isolates were   aflatoxigenic. The frequencies of aflatoxin biosynthesis genes aflR, nor-1,   ver-1 and omtA were studied in aflatoxigenic and non-aflatoxigenic isolates   of Aspergillus species collected in this study. All aflatoxigenic isolates   (21) and 1 non-aflatoxigenic isolate of A. flavus showed DNA fragments that   correspond to the complete set of the targeted genes. In conclusion, the high   co-occurrence of Aspergillus species capable of producing aflatoxins,   particularly in chili samples, suggests the need for more efficient control   during processing and storage to reduce fungal contamination

Molecular detection of mycobiota and aflatoxin contamination of chili