Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

Int J Food Microbiol. 2019 Nov 2;308:108303. doi: 10.1016/j.ijfoodmicro.2019.108303. Epub 2019 Aug 9.


Environmental conditions during ripening of dry-cured meat products favour growth of fungal population on their surface. Some of these moulds can produce mycotoxins. Paprika is one of the ingredients usually used in the formulation of raw-cured sausages, and its addition could influence the growth and production of mycotoxins of the moulds present in these products. In this work the effect of Spanish smoked paprika "Pimentón de la Vera" on growth of Aspergillus parasiticus and Penicillium nordicum and production of aflatoxins B1 (AFB1), G1 (AFG1) and ochratoxin A (OTA) respectively, was evaluated. Moulds were grown in a culture medium made from lyophilized fresh pork meat added with 4% salt and different concentrations of Spanish smoked paprika (1, 2 and 3%) at several water activity values (0.98, 0.94 and 0.87) and temperature (20-25 °C), to simulate conditions usually found during ripening of dry-cured meat products. Mould growth was evaluated by measuring the diameter of the colony every 24 h, and the production of mycotoxins by UHPLC-MS/MS every 2 days, during 10 days of incubation. Addition of paprika favours growth of the two mould species tested. However, the synthesis of mycotoxins was reduced at 0.94 and 0.98 aw when at least a 2% of paprika was added. Therefore, the addition of Spanish smoked paprika at 2-3% in the formulations may help to minimize AFs and OTA production in dry-cured meat products such as loins or "chorizo" sausages.

Keywords: Aflatoxin B(1); Aflatoxin G(1); Dry-cured meat products; Ochratoxin A; Paprika.

MeSH terms

  • Aflatoxin B1 / biosynthesis*
  • Animals
  • Aspergillus / growth & development*
  • Aspergillus / metabolism
  • Capsicum / chemistry*
  • Food Microbiology
  • Meat Products / microbiology*
  • Ochratoxins / biosynthesis*
  • Penicillium / growth & development*
  • Penicillium / metabolism
  • Smoke
  • Sodium Chloride / analysis
  • Swine
  • Tandem Mass Spectrometry
  • Temperature
  • Water


  • Ochratoxins
  • Smoke
  • Water
  • ochratoxin A
  • Sodium Chloride
  • Aflatoxin B1