Table 4.

Incidence and occurrence of OTA 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	3 (30%)	0.02–1.24	0.24 ± 0.50
Thyme	10	3 (30%)	0.017–1.94	0.20 ± 0.61
Coriander	8	4 (50%)	0.017–10.98	1.50 ± 3.83
Dried mint	6	0	–	–
Oregano	6	2 (33.3%)	0.67–4.59	0.88 ± 1.84
Basil	3	2 (66.7%)	0.45–0.71	0.39 ± 0.36
Anise	8	8 (100%)	0.02–23.82	5.62 ± 8.30
Infused herbs	3	1 (33.3%)	BDL−20.18	10.04 ± 10.09
Total	54	23 (42.5%)	0.02–23.82	1.81 ± 4.78