Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

Table 1

Aflatoxin B1 content of organic spice samples.

Organic spices	𝑛	Positive samples; 𝑛 (%)	No. of samples above EU limit  𝑛 (%)	Range of AFB1 concentration in positive samples (µg/kg)	Mean of positive samples (µg/kg)
Laurel leaves	7	2 (29)	2 (29)	16.5–20.3	18.4
Cumin	8	5 (62)	2 (25)	0.5–26.3	10.7
Mint	5	4 (80)	2 (40)	4.2–26.7	14.7
Rosemary	6	3 (50)	2 (33)	3.3–10	6.7
Basil	6	6 (100)	2 (33)	0.8–18.1	7.5
Cinnamon	5	5 (100)	5 (100)	49.4–53	51.6
Poppy seeds	7	3 (43)	0 (0)	0.98–3.2	2.4
Thyme	6	0 (0)	0 (0)	ND	ND
Ginger	4	3 (75)	2 (50)	3.8–23.1	16.5
Anise	6	4 (67)	3 (50)	4.9–8.4	7.1
Sumac	10	8 (80)	7 (70)	51.2–52.5	45.8
Black pepper	6	4 (67)	4 (67)	24.6–30	27.6
Red pepper flakes	7	4 (57)	3 (43)	3.5–30.3	23.4
Red pepper	8	6 (75)	6 (75)	23.4–46.6	41.5
Coriander	2	1 (50)	1 (50)	15.6–15.6	15.6
Total	93	58 (62)	41 (44)

ND: not detected.