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oapen-20.500.12657-492422021-11-23T13:59:02Z Chapter Quality Management in Spice Paprika Production: From Cultivation to End Product Klátyik, Szandra Bata-Vidács, Ildikó Molnár, Helga Székács, András Pék, Miklós Capsicum, agro-environmental and food safety, contaminants, technology, critical control points bic Book Industry Communication::K Economics, finance, business & management::KJ Business & management::KJM Management & management techniques::KJMV Management of specific areas::KJMV5 Production & quality control management There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage. 2021-06-02T10:10:22Z 2021-06-02T10:10:22Z 2018 chapter ONIX_20210602_10.5772/intechopen.71227_356 https://library.oapen.org/handle/20.500.12657/49242 eng application/pdf n/a 57847.pdf InTechOpen 10.5772/intechopen.71227 10.5772/intechopen.71227 09f6769d-48ed-467d-b150-4cf2680656a1 FP7-SEC-2012-1 312631 open access
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There is ample historical and scientifically proven information regarding the health benefits of spice paprika, including favourable physiological effects, anti-oxidant and anti-inflammatory properties. Nonetheless, even though it is consumed in small portions, spice paprika has occasionally been reported for chemical/microbiological contamination, as well as fraud or food adulteration. Quality management can guarantee effective reduction of such contamination cases. Different production stages within cultivation and production are subject to different contamination types. Cultivation is a common source of pesticide residues, and unfavourable harvest conditions may give rise to mycotoxins by pathogenic fungi. Storage and post-ripening prior to processing is attributed with microbial contamination and possible increase in mycotoxin content may significantly affect quality features. Technology steps, for example, washing, separation, drying may worsen microbial contamination or quality, but normally do not lead to increase in mycotoxins; nonetheless, decontamination technology is a prerequisite for microbial safety of the product. Upon effective decontamination, finishing steps in the processing technology, for example, grinding, packaging and end product handling do not affect the microbial status, but other, occasionally deliberate contamination due to mixing and adulteration may occur at this stage.
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