Prevalence of aflatoxins and ochratoxine A in organically and conventionally produced herbs and spices Background: Healing with herbs and spices has had a long history and from decades is enjoyed increasing interest worldwide. This increase in popularity renders safety issues important. Quality problems of herbs and spices may concern various factors: adulteration, misidentification and chemical and biological contamination. Herbal raw material is vulnerable to contamination by toxigenic fungi resulting in the more frequent occurrence of mycotoxins that cannot be neutralized through high temperature. In the present study, the mycotoxins contamination of organic and conventional herbs and spices marketed in Poland was investigated in order to estimate their human health risk.
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Gajewska et al. (2022) studied this question.
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