date:Jun 04, 2019
Spices and aromatic herbs can be contaminated with mycotoxins due to their pre-harvest, post-harvest and storage conditions.
Researchers from the University of Messina assessed the mycotoxin content of 112 samples from different species and aromatic herbs from Italy and Tunisia to highlight their possible risk linked with human use.
Results showed that mycotoxins were occasionally identified only in coriander, bay, mint, rosemary and verbena samples. Different contamination types were detected