Table 3.
Incidence and occurrence of AFB1 in different kinds of herbs in Lebanon.
| Herbs |
Samples analyzed (n) |
Positive samples n (%) |
Contamination level (μg/kg) | |
|---|---|---|---|---|
| Range of contamination | Mean ±SD | |||
| Sumac | 10 | 1 (10%) | BDL−0.84 | 0.08 ± 0.26 |
| Thyme | 10 | 3 (30%) | 0.72–0.96 | 0.25 ± 0.41 |
| Coriander | 8 | 2 (25%) | 0.85–2.16 | 0.38 ± 0.78 |
| Dried mint | 6 | 1 (16.7%) | BDL−0.89 | 0.15 ± 0.36 |
| Oregano | 6 | 1 (16.7%) | BDL−0.82 | 0.14 ± 0.33 |
| Basil | 3 | 0 | – | – |
| Anise | 8 | 2 (25%) | 0.84–4.87 | 0.71 ± 1.71 |
| Infused herbs | 3 | 1 (33.3%) | BDL−0.82 | 0.27 ± 0.47 |
| Total | 54 | 11 (20.4%) | 0.72–4.87 | 0.27 ± 0.76 |