6��g/kg) while in organic herbs, rosehip had the highest mean concentration of AFB1 (44.5��g/kg).Table 1Aflatoxin B1 content of organic spice samples.Table 2Aflatoxin B1 content of organic herb samples.The selleck chemical Regorafenib popularity of organic foods continues to grow dramatically. Consumers purchasing organic foods may do so for a number of reasons, including perceived benefits to the environment, animal welfare, and worker safety and the perception that organic foods are safer and more nutritious [10]. This perception is mainly associated with organic food production techniques. In organic food production the use of synthetic fertilizers or sewage sludge is prohibited [13]. Organic foods, despite the assumption that they are safe, can also carry risks as much as conventional foods.

Some studies have concluded that organic foods are significantly more contaminated with mycotoxins than conventional foods [14�C19].In our study the results of the survey indicate that organically produced spices and herbs were heavily contaminated with AFB1, especially cinnamon, sumac, red pepper, camomile, and rosehip samples. Several studies have reported AFB1 contamination in spices and herbs. Ozbey and Kabak [5] reported that AFB1 levels in four red chili flake and three red chili powder samples were above the EU limit of 5��g/kg. Aydin et al. [20] analyzed 100 powdered red pepper samples in Turkey, and AFB1 levels in 18 (18%) of 100 powdered red pepper samples were found to be higher than the legal limits of European Commission (>5��g/kg). They reported high levels of AFB1 contamination in red pepper powder with levels of contamination up to 40.

9��g/kg. Kanbur et al. [21] reported that the AFB1 contamination in red pepper samples is from 1.48 to 70��g/kg in Turkey. Erdogan [22] reported that 8 out of 44 red scale pepper samples were contaminated with AFB1 ranging from 1.1 to 97.5��g/kg. Riordan and Wilkinson [23] tested 130 commercial spice preparations, and 96% of the samples contained aflatoxin <10��g/kg. Maximum aflatoxin level was detected (27.5��g/kg) in chili powder. Martins et al. [2] reported that cumin samples were contaminated with AFB1 in the range of 1�C5��g/kg in Portugal. In our study, among samples, poppy seeds, anise, and thyme had the lowest AFB1 value. The absence of AFB1 contamination in thyme samples may be attributed to inhibition of mold growth by indigenous antifungal activity of essential oils.

R. Z. Soad and M. A. Soad [24] reported that thyme oil was effective against all Carfilzomib the tested fungi, and thyme oil could be used as a suitable lead to design effective and specific new fungicides. Anise essential oil has also stronger antifungal activities as several studies have shown [25�C27]. 4. ConclusionThe mycotoxin risks of organically produced foods are real due to the increasing popularity of organic food.