Table 3.
Incidence and occurrence of AFs in different spices from different countries.
| Food Type | Samples | Positive | Mean (µg/kg) | Range (µg/kg) | Country | Author |
|---|---|---|---|---|---|---|
| Black pepper | AFB1 (69.28 | 84.09 | Qatar | Hammami et al. [34] | ||
| Chili powder | 66.6% | AFB1 (37.44) | 5.60 to 69.28 | China | Zhao, et al. [35] | |
| Black cumin | 40.0% | AFB1 (25) | 20 to 30 | |||
| Chili | 100% | AFs (33.8) | 1.9 to 65.7 | Spain | Santos et al. [36] | |
| Chili | AFB1 (41) | 1.6 to 80.4 | Turkey | Bircan [37] | ||
| Red pepper | 75 | 72 (96%) | AFB1 (12.405) | 0.11 to 24.7 | Turkey | Ardic et al. [38] |
| Pepper | 11 | 5 (54.5%) | AFB1 (13.74) | 0.57 to 26.9 | Italy | Romagnoli et al. [39] |
| Pepper | 30 | 13 | 18.7 | 1.9 to 35.5 | Turkey | Colak et al. [40] |
| Ground chili | 39.7% | 18.5 | Pakistan | Iqbal et al. [27], | ||
| Whole chili | 33.3% | 17.4 | ||||
| Ginger (Dry season) | 46% | AFs (1.18) | 0.17 to 12.02 | Nigeria | Lippolis et al. [41] | |
| Ginger (rainy season) | 81% | AFs (3.13) | 0.11 to 9.52 | |||
| Cayenne | 25% | 0.06 | Ireland | O’Riordan and Wilkinson [42] | ||
| Coriander | 11.1% | 0.31 | ||||
| Paprika | 20% | 0.32 | ||||
| Turmeric | 40% | 1.90 | ||||
| Ginger | 7 | 1 (14.2%) | 0.295 | China | Zhao et al. [35] | |
| Mixed Spices | 6 | 5 (83.3) | 2.64 | |||
| Spices | 130 | 20 | 0.96 | 0.59 to 5.38 | Italy | Prelle et al. [43] |
| Chili | 37.5% | 3 | 1 to 5 | Portugal | Martins et al. [44] |