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Comparative analysis examines mycotoxin communities in chili pepper powders, indicating the need for enhanced food safety measures.
These findings underscore the importance of systematically monitoring fungal and mycotoxin-producing communities in chili pepper powders and evaluating the impact of kimchi fermentation on mycotoxin persistence and mitigation. Such measures are essential for improving food safety and traceability.
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Seo et al. (2026) studied this question.
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