Table 7.

Samples positivity: Natural occurrence of Alternaria mycotoxins in spices in the last 5 years (since 2015).

Mycotoxin a/Spice	ALT			AOH			TEA			Reference
	Positive b (%)		n c	Positive (%)		n	Positive (%)		n
Allspice	×	0.0	3	⏺	33.3	3	×	0.0	3	[10]
Anise	×	0.0	3	×	0.0	3	×	0.0	3	[10]
Basil	×	0.0	2	×	0.0	2	×	0.0	2	[10]
Bay leaf	×	0.0	2	×	0.0	2	⏺	50.0	2	[10]
Caraway	×	0.0	2	×	0.0	2	⏺	100	2	[10]
Cardamom	×	0.0	4	×	0.0	4	⏺	75.0	4	[10]
Chili	○	14.3	7	⏺	42.9	7	⏺	100	7	[10]
Cinnamon	⏺	66.7	3	⏺	66.7	3	⏺	66.7	3	[10]
Cloves	⏺	50.0	2	×	0.0	2	⏺	50.0	2	[10]
Coriander	×	0.0	2	×	0.0	2	⏺	100	2	[10]
Cumin	×	0.0	5	×	0.0	5	⏺	100	5	[10]
Fennel	×	0.0	2	×	0.0	2	⏺	100	2	[10]
Fenugreek	×	0.0	4	×	0.0	4	⏺	50.0	4	[10]
Garlic	×	0.0	2	⏺	50.0	2	⏺	100	2	[10]
Ginger	⏺	33.3	3	⏺	33.3	3	⏺	66.7	3	[10]
Licorice	-	-	0	⏺	45.2	31	-	-	0	[141]
Marjoram	×	0.0	2	×	0.0	2	⏺	100	2	[10]
Mint	×	0.0	3	⏺	33.3	3	⏺	66.7	3	[10]
Nutmeg	×	0.0	2	⏺	50.0	2	⏺	50.0	2	[10]
Onion	×	0.0	4	⏺	50.0	4	⏺	50.0	4	[10]
Oregano	×	0.0	3	⏺	33.3	3	⏺	100	3	[10]
Paprika	○	5.9	34	⏺	61.8	34	⏺	100	34	[10,107]
Parsley	×	0.0	1	×	0.0	1	×	0.0	1	[10]
Pepper, black	×	0.0	4	○	25.0	4	⏺	75.0	4	[10]
Pepper, white	×	0.0	2	⏺	50.0	2	⏺	50.0	2	[10]
Rosemary	×	0.0	2	×	0.0	2	⏺	50.0	2	[10]
Sage	×	0.0	3	⏺	66.7	3	⏺	66.7	3	[10]
Sumac	×	0.0	2	⏺	50.0	2	⏺	100	2	[10]
Thyme	×	0.0	3	×	0.0	3	⏺	100	3	[10]
Turmeric	⏺	50.0	2	×	0.0	2	⏺	100	2	[10]

Notes: ^a ALT = Altenuene, AOH = Alternariol, TEA = Tenuazonic acid; ^b Positive = the percentage of positive samples; ^c n = the total number of samples related to mycotoxin and spice from all publications involved; × = none occurrence (0%), ☆ = rare occurrence (up to 5%), ○ = low occurrence (up to 25%), ⏺ = moderate occurrence (up to 50%); ⏺ = high occurrence (up to 75%), ⏺ = very high occurrence (more than 75%).