Prevalence and risk assessment of aflatoxins and ochratoxin A in dried chili and pepper products in Myanmar

Chili and pepper products are basic components of Myanmar cuisine. Mycotoxins in dried chili are major concerns for some countries due to poor post-harvest practices and insufficient enforcement of food control standards. This research investigated aflatoxins (AFs) and ochratoxin A (OTA) contamination in dried chili products, examined the mycobiota's ability to produce these toxins, and assessed exposure from dried chili consumption. Sixty-eight samples of five types of dried chili were collected from markets and factories in the Yangon region during two different periods. Samples were analyzed for AFs and OTA using ELISA, revealing contamination levels of 97 % for AFs and 91 % for OTA. Of the 66 positive samples, 37.9 % and 56.1 % exceeded the Myanmar FDA's maximum limit (ML) of 20 μg/kg for AFs and the EU's limit of 10 μg/kg. Myanmar lacks ML for OTA, 16.1 % of 62 samples exceeded the EU's limit of 20 μg/kg for chili powder. Regarding microbiological quality, 74 % of samples exhibited fungal loads exceeding 10 4 CFU/g. Dominant mycobiota included Aspergillus spp. (76 %), Penicillium spp. (21 %), and Rhizopus spp. (3 %), with Aspergillus section Flavi and Nigri . were identified as primary producers of AFs and OTA, respectively. Margin of Exposure (MOE) values for AFs, ranging from 246.9 to 277.8, were significantly lower than the threshold (≥10,000), indicating public health concern associated with dried chili consumption. Moreover, the estimated liver cancer risk ranged from 0.042 to 0.047 cases/year/100,000 people, indicating significant health risks. Although MOE values for OTA exceeded the safe thresholds for neoplastic effects (≥10,000), 97.5th percentile values of 1945.3 and 1730.3 were below this limit, indicating a potential health concern. These findings highlight the need for regulatory bodies to set OTA limits for dried spices. Further research on mycotoxin surveillance in other dried commodities in Myanmar is essential to ensure food quality and safety for consumers. • The recent prevalence of mycotoxins in Myanmar's chili and products was revealed. • 97 % of dried chili products were AFs positive and 38 % exceeded limit at 20 μg/kg. • OTA was co-contaminated and 16 % exceeded EU limit of 20 μg/kg for chili powder. • Estimated liver cancer risk ranged 0.042 to 0.047 case/year/100,000 populations.