Assessment of quality and microbial safety of chilli pepper powder

ABSTRACT Background Chilli pepper powder contamination is a major problem in the global market. This study aimed to determine the quality and safety of chilli pepper powder. Methods Commercial samples of chilli pepper powder were purchased from major markets in seven regions of Ghana. Physicochemical analyses, such as moisture, pH, and ash content were employed to determine some quality parameters of chilli pepper powder. Colour was measured using colourimeter, and fungal identification was performed using the plating method. Results The study revealed that the mean moisture, ash content and pH of the chilli pepper powders ranged from 0.39-10.84 %, 4.64-14.10 % and 4.79-6.40 %, respectively. The study showed that all chilli pepper powders had positive a* values (3.05 - 21.08) and positive b* values (15.59 – 28.95). None of the commercial chilli pepper powder showed signs of dye contamination. The mean fungal count of the chilli pepper powder ranged from 2.10 – 4.19 log 10 CFU/g. Some fungal species found in the chilli pepper powder were Rhizopus stolonifer, Aspergillus sp., Mucor racemosus, Fusarium sp. and yeasts. Conclusion Some of the samples did not conform to Codex Alimentarius standards, hence the need for appropriate measures to be instituted to ensure safe processing and storage to improve the quality of the chilli pepper powder.