Natural Occurrence of Main Mycotoxins in Herbs and Spices Commercialized in Italy

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A total of 98 samples of spices, herbs, and mixtures commercialized in Italy were analyzed for 11 mycotoxins, regulated and non-regulated. The occurrence of 1–4 mycotoxins was found in 84% and 60% of spice samples and herb samples, respectively. Spices were the most contaminated matrix. Total aflatoxins were detected in 5% and 9% of herbs and spices, respectively, and ochratoxin A was detected in 14% of spices and not at all in herbs. Only one sample of spices (cloves) showed an AFB1 value (9.0 µg/kg) higher than the limit. No sample of herbs and spices had an OTA content beyond the limit. Within the non-regulated mycotoxins, ZEA was the most commonly occurring, and its mean levels in positive samples of spices ranged from 4.6 µg/kg (ZEA) to 1813.9 µg/kg (FB1). The mean levels of FB2 and ZEA in positive samples of herbs were 131.4 µg/kg and 2.5 µg/kg, respectively. The mean levels of non-regulated mycotoxins in positive samples of herbs-and-spices mixtures ranged from 2.6 µg/kg (ZEA) to 1071.7 µg/kg (FB1). The most contaminated herbs and spices were garlic and basil, respectively. This study provides a significant amount of information on the natural occurrence of multi-mycotoxins in herbs and spices consumed in Italy, which will be useful for the future regulation of some mycotoxins, in particular, FBs.