Table 6.
Mean and range of contamination of AFB1 and OTA in vacuum packaged vs. unpackaged samples of spices, herbs, and nuts.
| Spices | Herbs | Nuts | |||||
|---|---|---|---|---|---|---|---|
|
Packed (51) |
Unpacked (22) |
Packed (34) |
Unpacked (20) |
Packed (28) |
Unpacked (43) |
||
| AFB1 | Mean ± SD (μg/kg) | 0.86 ± 1.97 | 1.22 ± 3.91 | 0.26 ± 0.92 | 0.29 ± 0.41 | 0.34 ± 0.20 | 0.44 ± 0.34 |
| Range (μg/kg) | 0.13–12.90 | 0.14–18.40 | 0.07–4.87 | 0.84–0.96 | 0.08–0.90 | 0.06–1.78 | |
| p-value (packed vs. unpacked) | 0.59* | 0.11* | 0.143* | ||||
| OTA | Mean ± SD (μg/kg) | 40.8 ± 90.0 | 34.0 ± 80.50 | 2.23 ± 5.52 | 1.10 ± 3.18 | ||
| Range (μg/kg) | 0.12–452 | 0.02–162 | 0.02–23.8 | 0.02–10.8 | |||
| p-value (packed vs. unpacked) | 0.741* | 0.881* | |||||
*
All p-values are >0.05 indicating no significant difference between packed and unpacked sample means.