Presence of mycotoxins in common spices and condiments marketed in Moncton NB, Canada

Presence of mycotoxins in common spices and condiments marketed in Moncton NB, Canada | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Presence of mycotoxins in common spices and condiments marketed in Moncton NB, Canada Talia Batista Boaventura, Etienne Dako This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6919201/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract Purpose - The use of spices has steadily increased over the years,driven by their ability to enhance flavor and preserve food. However, their quality depends on several variables, including weather conditions, pH, water activity and other biochemical factors. Consequently, the potential presence of mycotoxins, which can cause long-term damage to human health, remains a significant concern. The aim of this study is to determine the presence and levels of mycotoxins in spices and condiments commonly marketed in Moncton NB, Canada, and to evaluate (or to assess) their compliance with existing regulations. Design/methodology/approach – Twelve different spices and condiments were selected to be tested: allspice; black pepper; dry granulated garlic; chili powder; lemon pepper; turmeric; barbecue sauce; Worcestershire sauce; hot pepper sauce; soy sauce; vanilla extract and dry bouillons. A total of 39 samples were purchased from local markets. The presence and quantity of mycotoxins (Sum of aflatoxins; Ochratoxin; Fumonisins and T-2 HT-2 toxins) were analyzed using the Vicam Vertu Touch polymerase chain reaction (PCR) test. Additionally, microbiological analyses for mesophilic bacteria, yeast and molds were conducted following the HPB methods for the microbiological analysis of foods. Findings – Although most spices tested positive for mycotoxins, only 12,82% exceeded the maximum limits set by one of the existing regulations. Microbiological analyses revealed no presence of mesophilic bacteria in any of the samples. Yeast and molds were detected in 25,64% of tested spices, but their levels remained within the acceptable thresholds defined by Health Canada's "Microbial Guidelines for Ready-to-Eat Foods". Originality/value – From the best of our knowledge, this is the first study to determine the levels of mycotoxins in spices marketed in Canada. mycotoxins spices aflatoxin fumonisins ochratoxins T-2 HT-2 Figures Figure 1 Introduction Spices are widely used across the globe as essential components of regional cuisine, enhancing flavor and preserving food (Sherman; Billing, 1999). Unlike herbs, which are typically fresh and used as seasonings, spices are generally found in dried form (Sherman; Billing, 1999). While the types of spices vary from one country to another, they often undergo similar agricultural processes. Their quality is influenced by several factors, including weather conditions, pH and water activity (Greeff-Laubscher et al. 2019; Pleadin, Frece and Markov, 2019). Dry spices, particularly those marketed in ground, granulated, or powdered forms, require more extensive processing. During the production and processing of spices, molds such as Aspergillus , Penicillium , and Fusarium can develop, influenced by environmental conditions and the biochemical properties of the spices. These molds can produce mycotoxins, which are secondary fungal metabolites whose production is determined by the fungal species and environmental factors. For instance, Aspergillus produces aflatoxins, both Aspergillus and Penicillium generate ochratoxins, while Fusarium is responsible for fumonisins and T-2/HT-2 mycotoxins (Greeff-Laubscher et al. 2019; Pleadin, Frece and Markov, 2019). Mycotoxins can develop under various environmental conditions. For instance, aflatoxins are commonly found in warm and humid climates, while ochratoxins are frequently detected in grains, coffee, cocoa, grapes, and wine. Fumonisins are primarily associated with corn, whereas T-2 HT-2 mycotoxins are found in cereals such as oats, rye, barley, and wheat (El-Sayed et al., 2022). Mycotoxins are highly toxic and pose serious health risks (WHO, 2023). Among them, aflatoxins are the most hazardous, exhibiting carcinogenic, teratogenic, hepatotoxic, and mutagenic properties with long-term health effects. Ochratoxin is teratogenic and can cross the placenta, leading to fetal malformations. Fumosins have been linked to various health issues in animals and are associated with esophageal cancer in humans. T-2 HT-2 toxins are known to cause gastroenteric, dermatological, and hematological disorders (Omotayo et al., 2019; El-Sayed et al., 2022). Spice consumption has been steadily increasing as their health benefits and phenolic composition receive growing scientific attention (Jiang, 2019). This trend is reflected in market projections, with the spice industry expected to grow at a compound annual rate of between 5,5–6% from 2024 to 2034 (Fact.MR, 2024; Polaris Market Research, 2024). In 2021, the production of garlic, ginger, fennel, coriander, fenugreek, red chilies, and turmeric saw significant increase (Precedence, 2024). Additionally, consumers are progressively turning to spices for their potential antioxidants and anti-inflammatory properties (Credence, 2024; García-Casal, Peña‐Rosas and Malavé, 2016). Although spices may not be the primary source of mycotoxins contamination, they still contribute to toxins exposure through the diet (Pickova et al., 2020). Furthermore, not all mycotoxins have been extensively studied to establish safe levels in spices. While ochratoxins and aflatoxins are known to be the most prevalent in spices, there is limited research on the level of fumonisins and T-2 HT-2. The European Union (EU) EC (2006) is one of the few to include regulations for several spices, though not all are covered. In addition, condiments and sauces, despite being essential components of global diets, are rarely tested for mycotoxins. Consequently, this study aims to assess the presence and concentration of mycotoxins in commonly marketed spices and condiments in Moncton NB, Canada, and to evaluate their compliance with existing regulations. Material and Methods Spice selection Spices commonly used in households, such as pepper, garlic, turmeric, allspice and chili powder, were selected for testing. In addition, condiments like liquid sauces and spice mixtures, were included in the study, like soy sauce, vanilla extract, Worcestershire sauce, hot pepper sauce, lemon pepper and dry bouillon. The selection process was based on the criteria of choosing spices that have either been under-researched (Pickova et al., 2020) or are widely consumed (Greeff-Laubscher, 2019; Precedence, 2024; Credence, 2024; Siruguri; Bhat, 2015). Sample selection A total of 39 samples were tested, including: 4 samples of black pepper; 3 of dry granulated garlic; 4 of chili powder; 3 of lemon pepper; 4 of turmeric; 3 of barbecue sauce; 2 of Worcestershire sauce; 4 of hot pepper sauce; 3 of soy sauce; 3 of vanilla extract and 5 of dry bouillons. All samples were readily available in common supermarkets throughout the city. Determination of Mycotoxin presence A Polymerase chain reaction (PCR) test from Vicam Vertu Touch (Vicam, 2021)was conducted, following the procedure provided by the manufacturer. The steps involved were as follows: 1) grinding the samples; 2) mixing 5 g of the sample with 25 ml the solution AquaPremix for 30 seconds; 3) filtering the sample; 4) pipetting 100 µL into the PCR test vial; and 5) analyzing the PCR result using the machine. The result indicated whether the toxin was present, along with its concentration in ng/g (Aflatoxin, Ochratoxin and T-2 HT-2) or µg/g (Fumonisins). samples with a positive result underwent a second test to confirm the quantity of toxins present. Microbiology analysis All spices and condiments were tested for mesophilic bacteria and fungi (yeast and molds). The analysis was conducted according to the HPB Methods for the Microbiological Analysis of Foods (Government of Canada, 2025). Aerobic bacteria determination: Aerobic bacteria were assessed using MFHPB-18 (2015), following this procedure: Sample preparation: 100 g of sample was mixed with 300 ml of 0.1% peptone water. The mixture was homogenized for 60 seconds using the Smasher from AES Laboratoire. 40 g of the homogenate was transferred to a container with 90 ml of 0.1% peptone water, forming the first dilution. Plating and incubation Four serial dilutions were prepared and incubated for 48 hours. Yeast and Mold Analysis: Yeast and molds were analyzed following MFHPB-32 (2003). The prepared sample for Aerobic bacteria was used. Dilution: Three additional serial dilutions were preparedby adding 10 ml of the previouslydiluted sample to 90 ml of 0.1% peptone water. Plating and Incubation 1 ml of each dilution was pipetted onto plates and incubated for 72 hours. Results Among the 39 spice samples analyzed, 35 tested positive for Aflatoxins (89,74%), 22 for Fumonisins (56,41%), 10 for Ochratoxin A (25,64%) and 9 for T-2 HT-2 (23,07%) (Table 1 ) (Fig. 1 ). Most spices samples contained levels of mycotoxins within acceptable, only 3 had higher levels of Aflatoxins than those recommended by the EU legislation. The allspice had an average aflatoxins concentration of 17 ng/g, two chili powder samples exceeded the limit of 10 ng/g, with average values of 10.55 ng/g and 11.55 ng/g, respectively. For Ochratoxin A (OTA) 2 turmeric samples (50%) (18,05 ng/g and 18.75 ng/g) had higher levels than those recommended by the EU (15 ng/g). Regarding fumonisins and T-2 HT-2, the detected levels were within an acceptable range. Table 1 Mycotoxin contamination levels in spice samples ng/g or ug/kg. Spice n Aflatoxins Fumonisins Ochratoxin A T-2/HT-2 Positive (%) Average (ng/g) Positive (%) Average (µg/g) Positive (%) Average (ng/g) Positive (%) Average (ng/g) Allspice 1 100% 17 ± 2.12 100 0,19 ± 0,06 - - - - Black pepper 4 100 2 ± 0.23 - - 25 1.06 ± 3.01 100 70.86 ± 4.61 Bouillon 5 100 5.01 ± 1.58 100 0.32 ± 017 40 0.58 ± 0.98 20 3.53 ± 7.47 Barbecue sauce 3 100 4.3 ± 3.63 100 0.72 ± 0.31 - - - - Chili powder 4 100 7.13 ± 4.72 - - - - - - Garlic 3 100 3.25 ± 1.68 33 0.07 ± 0.11 66 0.63 ± 0.69 - - Lemon pepper 3 NA* NA* NA* NA* NA* NA* NA* NA* Turmeric 4 100 5.13 NA*0.62 100 0.20 ± 0.14 100 14.3 ± 5.13 100 48.35 ± 7.71 Hot pepper sauce 4 100 1.16 75 0.66 ± 0.43 - - - - Soy sauce 3 100 3.3 ± 2.48 - - 33 1.27 ± 2.19 - - Vanilla extract 3 66 4.63 ± 3.64 100 0.38 ± 0.16 - - - - Worcestershire sauce 2 100 2.6 ± 1.52 100 0.53 ± 0.1 - - - - Total 39 89.74 - 56.41 - 25.64 - 23.07 - *Results invalid. Positive (%): number of positive/ n. Average from positives Table 2 – Spice samples Containing more than 1 colony-forming unit (> 1 CFU) of mesophilic bacteria and/or years and molds. Spice n Mesophilic bacteria Yeast and Molds Positives (%) CFU/g Positives (%) CFU/g Allspice 1 0 - 0 - Black pepper 4 0 - 50 30; 1600 Bouillon 5 0 - 40 10; 170 Barbecue sauce 3 0 - 0 - Chili powder 4 0 - 50 1300; 2400 Garlic 3 0 - 66.6 690; 5000 Lemon pepper 3 0 - 33.3 200 Turmeric 4 0 - 25 210 Hot pepper sauce 4 0 - 0 - Soy sauce 3 0 - 0 - Vanilla extract 3 0 - 0 - Worcestershire sauce 2 0 - 0 - Total 39 0 25.64 Positives (%): number of positives/ n The lemon pepper could not be read, as the spice appeared to react to the antigens from the test strip, making the test invalid. This reaction washed off the control and test lines. This could be a result of the lemon, pepper and salt from the sample having an antimicrobial effect (Viuda-Martos et al., 2008; Khounganian et al., 2023; Yanti and Lay, 2023; Stockwell et al., 2012; Llewellyn et al. 1992) and interfering with the reagent in the strip. Corroborating with this, the microbiological analysis showed no bacterial or fungi growth (< 1 CFU). The microbiological analysis showed no bacterial contamination in any of the samples. However, 10 samples (25,64%) tested positive for yeast and molds. The most contaminated was one garlic sample presenting 5,000 CFUs. Discussion The EU regulation (EC, 2006) sets specific mycotoxin limits for certain spices, although not for all. The regulation establishes the limits for Aflatoxins and Ochratoxin A in some spices, although not all. It specifies that for "Capsicum spp. (dried fruits thereof, whole or ground, including chillies, chilli powder, cayenne and paprika); Piper spp. (fruits thereof, including white and black pepper); Myristica fragrans (nutmeg); Zingiber officinale (ginger); Curcuma longa (turmeric) and mixtures of spices containing one or more of the abovementioned spices" the limit of the sum of Aflatoxins is 10 ng/g or 10 ug/kg, and for Aflatoxin B1 is 5 ng/g. For the same spices, the limit of Ochratoxins is 15 ng/g. There are regulations from India and Brazil that set limits for several spices. Food Safety and Standards Authority of India (FSSAI) (Kumar, 2019) has set a maximum limit of 30 ng/g of Aflatoxins in spices, and Brazilian regulations (Brasil, 2011) establish maximum limits of 20 µg/kg for total aflatoxins and 30 µg/kg for OTA in this food genre. Nevertheless, the regulations are not complete and do not contemplate other mycotoxins. Among the sampled spices, 3 (7.7%) exceeded the limit of total Aflatoxins from EC (2006). Two of those were samples from chili powder and one of allspice. Jalili and Jinap (2012) studied dried chilis and have shown that most samples contained Aflatoxins. Similarly, 95% of the tested samples by Chuaysrinule (2020) in Thailand were contaminated with fungi. This is due to chili powder undergoing long processes until it reaches market and normally being produced in countries with warmer climates, which could cause the growth of molds and respectively of mycotoxins (Jalili and Jinap, 2012). The contamination of allspice in this study although intriguing, since this spice has been studied before for having an inhibitory effect on Aspergillus (Kumar Chaudhari et al., 2022; Hitokoto, 1980), corroborates with Darra et al (2019), who had previously found 2 samples (out of 3) contaminated with aflatoxins in his study, such as the results in the present study. In addition, two samples from turmeric exceeded the limit of Ochratoxins (5,1%), contrasting the results from Wakhungu (2024), who found that the least contaminated samples were those from turmeric when assessing the spices marketed in Kenya. This difference may be a result of improper storage and shipping, where the humidity and temperature were higher (ICMSF, 2010). The findings of this study differ from those reported by Cighir et al (2023), who observed that all tested spices contained OTA levels exceeding the permissible limit. Cighir et al. specifically analyzed herbal spices, which may account for the contrasting results. Additionally, they reported that 95.24% of spices surpassed the maximum allowable limit for aflatoxin B1, highlighting a limitation of the present study. Even though there are no specific maximum values for Fumonisins and T-2 HT-2 in spices, EU legislation (EC, 2006) presents that the amount ingested daily should not exceed 0,06ug per kg of body weight (bw) of T-2 HT-2 and 2ug/kg bw of fumonisins, meaning that a person weighing 70kg could ingest 4,2 ug of T-2 HT-2 daily, and 140 ug of fumonisins. Therefore, to check if fumonisins and T-2 HT-2 levels are high, the amount of spice a person consumes daily should be considered. If, for instance, a person consumes 5g daily, that would mean that the 9 spices that were positive for T-2 HT-2 were within accepted parameters (Table 1 ). As for Fumonisins, all 22 spices that were positive had lower levels than the limit when considering that the amount people consume is around 3 to 10g daily (Carlsen et al., 2011; Siruguri and Bhat, 2015). There was no bacterial contamination in the samples tested. From the 10 samples that presented yeast and molds, all were within the acceptable range from health Canada's "Microbial Guidelines for Ready-to-Eat Foods", that categorize yeast and mold levels as follows: Satisfactory: ≤10² colony-forming units per gram (CFU/g); Acceptable: 10³ to 10⁴ CFU/g; Unsatisfactory: >10⁴ CFU/g. Nevertheless, microorganisms' contamination does not necessarily correlate to the presence of toxins present in the sample, as it was earlier explored by Majerus et al. (1985); Garcia et al. (2018) and even found by Cighir et al. (2023). For example, while one garlic sample exhibited significant mold contamination, it contained only minimal toxin levels (2.8 ng/g of total aflatoxins and 1.5 ng/g of OTA). Conversely, turmeric samples with high OTA levels did not show elevated yeast and mold counts. As Cighir et al. highlighted, a spice can be microbiologically sterile yet still contaminated with mycotoxins. This study highlights that spice contamination by mycotoxins, specially by Aflatoxins and OTA should be monitored, particularly in the face of global warming, since it causes environmental changes that influence the climate, and therefore the occurrence of mycotoxin producing molds in crops (Medina et al., 2017). Conclusion These results highlight the need for further testing of marketed spices from around the world, particularly as spices continue to play an increasingly important role in people’s diets. It is crucial to deepen our understanding of the effects of mycotoxins such as T-2 HT-2, and fumonisins on human health to aid on refining regulations by with more precise limits tailored to specific categories of foodstuff. In addition, studies to comprehend the effects of co-contamination with more than one mycotoxin should be considered since many foodstuff are contaminated with more than one toxin simultaneously. The results of this research are preliminary, as the method used for mycotoxin detection has not yet been fully validated for this specific application. Future research should focus on verifying the reliability of this testing method and the scope of analysis to provide more comprehensive insights into mycotoxin contamination in spices. Declarations Author Contribution T.B.B., internship student, was the primary author of the manuscript, wrote the main manuscript and prepared Tables 1–2 and Figure 1.E.D., as the supervisor, revised the entire manuscript, including the figures and tables. Acknowledgements This research did not receive direct external funding. However, the authors gratefully acknowledge the Emerging Leaders in the Americas Program (ELAP), supported by Global Affairs Canada, for providing a scholarship to the student intern, which enabled the completion of her research. 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Available from: https://www.vicam.com/docs/vertu-touch-reader-instruction-guide Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Álvarez J. (2008) Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control. 19(12):1130–8. Wakhungu C, Okoth S, Amimo N, Wachira P, Amakhobe T, Owiti A, et al. (2024) Screening of mycoflora and ochratoxin A on common culinary herbs and spices in Kenya. Food Additives & Contaminants: Part A. 2024 Jun 13;41(8):1003–17. World Health Organization: WHO. Mycotoxins. World Health Organization: WHO. 2023 Oct 2; Available from: https://www.who.int/news-room/fact-sheets/detail/mycotoxins Yanti, Harijono C, Lay BW (2023) Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation. Pharmaceuticals. 1;16(3):371. Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6919201","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":485356222,"identity":"a922fc7e-a11f-46e4-83ce-0d3e88e2f468","order_by":0,"name":"Talia Batista Boaventura","email":"","orcid":"","institution":"Federal University of Parana","correspondingAuthor":false,"prefix":"","firstName":"Talia","middleName":"Batista","lastName":"Boaventura","suffix":""},{"id":485356224,"identity":"4c925d0e-db16-48a9-a249-32515ffc4069","order_by":1,"name":"Etienne Dako","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA/UlEQVRIiWNgGAWjYFACxgYIfYCNgeEDUTrYkLQwzgCzmAlpgTGAWph5iNHCL9/c+Lhwhw0D3/FjiY9t27bJmbOfP/i4gMFOHpcWyTbGZuOZZ9IYJM+kHTbObbttbNmTzGw8gyHZsAGHFoNjjG3SvG2HGQwOpLdJA7UkbrjBzCbNw3CAEZcW+2OM7b952/4zGJx/3iZtiaTFHqctbIxtzLxtBxgMbqQdk2ZE0pKIS4vEscRmoMOSeSRvPEs27Dl329jgTLKxMY9BcjIuLfzNxx9+5m2zk+M7n2b44EfZbTmD4wcfPuapsLPFpQUGeNAdTED9KBgFo2AUjAK8AADillNAeln7VAAAAABJRU5ErkJggg==","orcid":"","institution":"Université de Moncton","correspondingAuthor":true,"prefix":"","firstName":"Etienne","middleName":"","lastName":"Dako","suffix":""}],"badges":[],"createdAt":"2025-06-18 05:08:16","currentVersionCode":1,"declarations":{"humanSubjects":false,"vertebrateSubjects":false,"conflictsOfInterestStatement":false,"humanSubjectEthicalGuidelines":false,"humanSubjectConsent":false,"humanSubjectClinicalTrial":false,"humanSubjectCaseReport":false,"vertebrateSubjectEthicalGuidelines":false},"doi":"10.21203/rs.3.rs-6919201/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6919201/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":86805277,"identity":"feda978f-2961-4b24-813e-c9ba8451afc4","added_by":"auto","created_at":"2025-07-15 17:56:23","extension":"jpeg","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":223888,"visible":true,"origin":"","legend":"\u003cp\u003eLegend not included with this version.\u003c/p\u003e","description":"","filename":"floatimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-6919201/v1/1982f49d8cb418483fb51612.jpeg"},{"id":86974837,"identity":"cccf9485-7f8f-4269-afbe-84a1221940b5","added_by":"auto","created_at":"2025-07-17 20:46:40","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":834483,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6919201/v1/b7054d6b-c7ef-408a-a826-ed3ab35a0b32.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Presence of mycotoxins in common spices and condiments marketed in Moncton NB, Canada","fulltext":[{"header":"Introduction","content":"\u003cp\u003eSpices are widely used across the globe as essential components of regional cuisine, enhancing flavor and preserving food (Sherman; Billing, 1999). Unlike herbs, which are typically fresh and used as seasonings, spices are generally found in dried form (Sherman; Billing, 1999). While the types of spices vary from one country to another, they often undergo similar agricultural processes. Their quality is influenced by several factors, including weather conditions, pH and water activity (Greeff-Laubscher et al. 2019; Pleadin, Frece and Markov, 2019). Dry spices, particularly those marketed in ground, granulated, or powdered forms, require more extensive processing.\u003c/p\u003e\u003cp\u003eDuring the production and processing of spices, molds such as \u003cem\u003eAspergillus\u003c/em\u003e, \u003cem\u003ePenicillium\u003c/em\u003e, and \u003cem\u003eFusarium\u003c/em\u003e can develop, influenced by environmental conditions and the biochemical properties of the spices. These molds can produce mycotoxins, which are secondary fungal metabolites whose production is determined by the fungal species and environmental factors. For instance, \u003cem\u003eAspergillus\u003c/em\u003e produces aflatoxins, both \u003cem\u003eAspergillus\u003c/em\u003e and \u003cem\u003ePenicillium\u003c/em\u003e generate ochratoxins, while \u003cem\u003eFusarium\u003c/em\u003e is responsible for fumonisins and T-2/HT-2 mycotoxins (Greeff-Laubscher et al. 2019; Pleadin, Frece and Markov, 2019).\u003c/p\u003e\u003cp\u003eMycotoxins can develop under various environmental conditions. For instance, aflatoxins are commonly found in warm and humid climates, while ochratoxins are frequently detected in grains, coffee, cocoa, grapes, and wine. Fumonisins are primarily associated with corn, whereas T-2 HT-2 mycotoxins are found in cereals such as oats, rye, barley, and wheat (El-Sayed et al., 2022).\u003c/p\u003e\u003cp\u003eMycotoxins are highly toxic and pose serious health risks (WHO, 2023). Among them, aflatoxins are the most hazardous, exhibiting carcinogenic, teratogenic, hepatotoxic, and mutagenic properties with long-term health effects. Ochratoxin is teratogenic and can cross the placenta, leading to fetal malformations. Fumosins have been linked to various health issues in animals and are associated with esophageal cancer in humans. T-2 HT-2 toxins are known to cause gastroenteric, dermatological, and hematological disorders (Omotayo et al., 2019; El-Sayed et al., 2022).\u003c/p\u003e\u003cp\u003eSpice consumption has been steadily increasing as their health benefits and phenolic composition receive growing scientific attention (Jiang, 2019). This trend is reflected in market projections, with the spice industry expected to grow at a compound annual rate of between 5,5\u0026ndash;6% from 2024 to 2034 (Fact.MR, 2024; Polaris Market Research, 2024). In 2021, the production of garlic, ginger, fennel, coriander, fenugreek, red chilies, and turmeric saw significant increase (Precedence, 2024). Additionally, consumers are progressively turning to spices for their potential antioxidants and anti-inflammatory properties (Credence, 2024; Garc\u0026iacute;a-Casal, Pe\u0026ntilde;a‐Rosas and Malav\u0026eacute;, 2016).\u003c/p\u003e\u003cp\u003eAlthough spices may not be the primary source of mycotoxins contamination, they still contribute to toxins exposure through the diet (Pickova et al., 2020). Furthermore, not all mycotoxins have been extensively studied to establish safe levels in spices. While ochratoxins and aflatoxins are known to be the most prevalent in spices, there is limited research on the level of fumonisins and T-2 HT-2. The European Union (EU) EC (2006) is one of the few to include regulations for several spices, though not all are covered. In addition, condiments and sauces, despite being essential components of global diets, are rarely tested for mycotoxins. Consequently, this study aims to assess the presence and concentration of mycotoxins in commonly marketed spices and condiments in Moncton NB, Canada, and to evaluate their compliance with existing regulations.\u003c/p\u003e"},{"header":"Material and Methods","content":"\u003cp\u003e\u003cstrong\u003eSpice selection\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eSpices commonly used in households, such as pepper, garlic, turmeric, allspice and chili powder, were selected for testing. In addition, condiments like liquid sauces and spice mixtures, were included in the study, like soy sauce, vanilla extract, Worcestershire sauce, hot pepper sauce, lemon pepper and dry bouillon. The selection process was based on the criteria of choosing spices that have either been under-researched\u0026nbsp;(Pickova et al., 2020)\u0026nbsp;or\u0026nbsp;are widely\u0026nbsp;consumed (Greeff-Laubscher, 2019; Precedence, 2024; Credence, 2024;\u0026nbsp;Siruguri; Bhat, 2015).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eSample selection\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA total of 39 samples were tested, including: 4 samples of black pepper; 3 of dry granulated garlic; 4 of chili powder; 3 of lemon pepper; 4 of turmeric; 3 of barbecue sauce; 2 of Worcestershire sauce; 4 of hot pepper sauce; 3 of soy sauce; 3 of vanilla extract and 5 of dry bouillons. All samples were readily available in common supermarkets throughout the city.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetermination of\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eMycotoxin presence\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eA Polymerase chain reaction (PCR) test from \u003cem\u003eVicam Vertu Touch\u0026nbsp;\u003c/em\u003e(Vicam, 2021)was conducted, following the procedure provided by the manufacturer. The steps involved were as follows: 1) grinding the samples; 2) mixing 5 g of the sample with 25 ml the solution AquaPremix for 30 seconds; 3) filtering the sample; 4) pipetting 100 µL into the PCR test vial; and 5) analyzing the PCR result using the machine. The result indicated whether the toxin was present, along with its concentration in ng/g (Aflatoxin, Ochratoxin and T-2 HT-2) or µg/g (Fumonisins). samples with a positive result underwent a second test to confirm the quantity of toxins present.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiology analysis\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll spices and condiments were tested for mesophilic bacteria and fungi (yeast and molds). The analysis was conducted according to the HPB Methods for the Microbiological Analysis of Foods (Government of Canada, 2025).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eAerobic bacteria determination: Aerobic bacteria were assessed using MFHPB-18 (2015), following this procedure:\u003c/p\u003e\n\u003cp\u003eSample preparation:\u0026nbsp;\u003c/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n \u003cul type=\"disc\"\u003e\n \u003cli\u003e100 g of sample was mixed with 300 ml of 0.1% peptone water.\u003c/li\u003e\n \u003cli\u003eThe mixture was homogenized for 60 seconds using the Smasher from AES Laboratoire.\u003c/li\u003e\n \u003cli\u003e40 g of the homogenate was transferred to a container with 90 ml of 0.1% peptone water, forming the first dilution.\u003c/li\u003e\n \u003c/ul\u003e\n\u003c/ol\u003e\n\u003cp\u003ePlating and incubation\u003c/p\u003e\n\u003col start=\"1\" type=\"1\"\u003e\n \u003cul type=\"disc\"\u003e\n \u003cli\u003eFour serial dilutions were prepared and incubated for 48 hours.\u003c/li\u003e\n \u003c/ul\u003e\n\u003c/ol\u003e\n\u003cp\u003eYeast and Mold Analysis: Yeast and molds were analyzed following MFHPB-32 (2003). The prepared sample for Aerobic bacteria was used.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eDilution:\u003c/p\u003e\n\u003cli\u003eThree additional serial dilutions were preparedby adding 10 ml of the previouslydiluted sample to 90 ml of 0.1% peptone water.\u003c/li\u003e\n\u003col start=\"2\" type=\"1\"\u003e\n \u003cli\u003ePlating and Incubation\u003cul type=\"disc\"\u003e\n \u003cli\u003e1 ml of each dilution was pipetted onto plates and incubated for 72 hours.\u003c/li\u003e\n \u003c/ul\u003e\n \u003c/li\u003e\n\u003c/ol\u003e"},{"header":"Results","content":"\u003cp\u003eAmong the 39 spice samples analyzed, 35 tested positive for Aflatoxins (89,74%), 22 for Fumonisins (56,41%), 10 for Ochratoxin A (25,64%) and 9 for T-2 HT-2 (23,07%) (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). Most spices samples contained levels of mycotoxins within acceptable, only 3 had higher levels of Aflatoxins than those recommended by the EU legislation. The allspice had an average aflatoxins concentration of 17 ng/g, two chili powder samples exceeded the limit of 10 ng/g, with average values of 10.55 ng/g and 11.55 ng/g, respectively. For Ochratoxin A (OTA) 2 turmeric samples (50%) (18,05 ng/g and 18.75 ng/g) had higher levels than those recommended by the EU (15 ng/g). Regarding fumonisins and T-2 HT-2, the detected levels were within an acceptable range.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eMycotoxin contamination levels in spice samples ng/g or ug/kg.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"10\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eSpice\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003en\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e\u003cp\u003eAflatoxins\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003eFumonisins\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c8\" namest=\"c7\"\u003e\u003cp\u003eOchratoxin A\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e\u003cp\u003eT-2/HT-2\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003ePositive\u003c/p\u003e\u003cp\u003e(%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eAverage\u003c/p\u003e\u003cp\u003e(ng/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003ePositive\u003c/p\u003e\u003cp\u003e(%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eAverage\u003c/p\u003e\u003cp\u003e(\u0026micro;g/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003ePositive\u003c/p\u003e\u003cp\u003e(%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eAverage\u003c/p\u003e\u003cp\u003e(ng/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003ePositive\u003c/p\u003e\u003cp\u003e(%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c10\"\u003e\u003cp\u003eAverage\u003c/p\u003e\u003cp\u003e(ng/g)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAllspice\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100%\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e17\u0026thinsp;\u0026plusmn;\u0026thinsp;2.12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0,19\u0026thinsp;\u0026plusmn;\u0026thinsp;0,06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBlack pepper\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.06\u0026thinsp;\u0026plusmn;\u0026thinsp;3.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e70.86\u0026thinsp;\u0026plusmn;\u0026thinsp;4.61\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBouillon\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.01\u0026thinsp;\u0026plusmn;\u0026thinsp;1.58\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.32\u0026thinsp;\u0026plusmn;\u0026thinsp;017\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e40\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e0.58\u0026thinsp;\u0026plusmn;\u0026thinsp;0.98\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e20\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e3.53\u0026thinsp;\u0026plusmn;\u0026thinsp;7.47\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBarbecue sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4.3\u0026thinsp;\u0026plusmn;\u0026thinsp;3.63\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.72\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eChili powder\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.13\u0026thinsp;\u0026plusmn;\u0026thinsp;4.72\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eGarlic\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.25\u0026thinsp;\u0026plusmn;\u0026thinsp;1.68\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e33\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e66\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e0.63\u0026thinsp;\u0026plusmn;\u0026thinsp;0.69\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eLemon pepper\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNA*\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTurmeric\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.13 NA*0.62\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.20\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e14.3\u0026thinsp;\u0026plusmn;\u0026thinsp;5.13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e48.35\u0026thinsp;\u0026plusmn;\u0026thinsp;7.71\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eHot pepper sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e75\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSoy sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.3\u0026thinsp;\u0026plusmn;\u0026thinsp;2.48\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e33\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.27\u0026thinsp;\u0026plusmn;\u0026thinsp;2.19\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eVanilla extract\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e66\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4.63\u0026thinsp;\u0026plusmn;\u0026thinsp;3.64\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWorcestershire sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.6\u0026thinsp;\u0026plusmn;\u0026thinsp;1.52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.53\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e39\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e89.74\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e56.41\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e25.64\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e23.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"10\"\u003e*Results invalid. Positive (%): number of positive/ n. Average from positives\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003e\u0026ndash; Spice samples Containing more than 1 colony-forming unit (\u0026gt;\u0026thinsp;1 CFU) of mesophilic bacteria and/or years and molds.\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eSpice\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003en\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c4\" namest=\"c3\"\u003e\u003cp\u003eMesophilic bacteria\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"2\" nameend=\"c6\" namest=\"c5\"\u003e\u003cp\u003eYeast and Molds\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003ePositives (%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eCFU/g\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003ePositives (%)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eCFU/g\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAllspice\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBlack pepper\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e50\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e30; 1600\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBouillon\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e40\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e10; 170\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBarbecue sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eChili powder\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e50\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e1300; 2400\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eGarlic\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e66.6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e690; 5000\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eLemon pepper\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e33.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e200\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTurmeric\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e210\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eHot pepper sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSoy sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eVanilla extract\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWorcestershire sauce\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTotal\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c2\"\u003e\u003cp\u003e39\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e25.64\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"6\"\u003ePositives (%): number of positives/ n\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eThe lemon pepper could not be read, as the spice appeared to react to the antigens from the test strip, making the test invalid. This reaction washed off the control and test lines. This could be a result of the lemon, pepper and salt from the sample having an antimicrobial effect (Viuda-Martos et al., 2008; Khounganian et al., 2023; Yanti and Lay, 2023; Stockwell et al., 2012; Llewellyn et al. 1992) and interfering with the reagent in the strip. Corroborating with this, the microbiological analysis showed no bacterial or fungi growth (\u0026lt;\u0026thinsp;1 CFU).\u003c/p\u003e\u003cp\u003eThe microbiological analysis showed no bacterial contamination in any of the samples. However, 10 samples (25,64%) tested positive for yeast and molds. The most contaminated was one garlic sample presenting 5,000 CFUs.\u003c/p\u003e"},{"header":"Discussion","content":"\u003cp\u003eThe EU regulation (EC, 2006) sets specific mycotoxin limits for certain spices, although not for all. The regulation establishes the limits for Aflatoxins and Ochratoxin A in some spices, although not all. It specifies that for \"Capsicum spp. (dried fruits thereof, whole or ground, including chillies, chilli powder, cayenne and paprika); Piper spp. (fruits thereof, including white and black pepper); Myristica fragrans (nutmeg); Zingiber officinale (ginger); Curcuma longa (turmeric) and mixtures of spices containing one or more of the abovementioned spices\" the limit of the sum of Aflatoxins is 10 ng/g or 10 ug/kg, and for Aflatoxin B1 is 5 ng/g. For the same spices, the limit of Ochratoxins is 15 ng/g. There are regulations from India and Brazil that set limits for several spices. Food Safety and Standards Authority of India (FSSAI) (Kumar, 2019) has set a maximum limit of 30 ng/g of Aflatoxins in spices, and Brazilian regulations (Brasil, 2011) establish maximum limits of 20 \u0026micro;g/kg for total aflatoxins and 30 \u0026micro;g/kg for OTA in this food genre. Nevertheless, the regulations are not complete and do not contemplate other mycotoxins.\u003c/p\u003e\u003cp\u003eAmong the sampled spices, 3 (7.7%) exceeded the limit of total Aflatoxins from EC (2006). Two of those were samples from chili powder and one of allspice. Jalili and Jinap (2012) studied dried chilis and have shown that most samples contained Aflatoxins. Similarly, 95% of the tested samples by Chuaysrinule (2020) in Thailand were contaminated with fungi. This is due to chili powder undergoing long processes until it reaches market and normally being produced in countries with warmer climates, which could cause the growth of molds and respectively of mycotoxins (Jalili and Jinap, 2012). The contamination of allspice in this study although intriguing, since this spice has been studied before for having an inhibitory effect on Aspergillus (Kumar Chaudhari et al., 2022; Hitokoto, 1980), corroborates with Darra et al (2019), who had previously found 2 samples (out of 3) contaminated with aflatoxins in his study, such as the results in the present study.\u003c/p\u003e\u003cp\u003eIn addition, two samples from turmeric exceeded the limit of Ochratoxins (5,1%), contrasting the results from Wakhungu (2024), who found that the least contaminated samples were those from turmeric when assessing the spices marketed in Kenya. This difference may be a result of improper storage and shipping, where the humidity and temperature were higher (ICMSF, 2010). The findings of this study differ from those reported by Cighir et al (2023), who observed that all tested spices contained OTA levels exceeding the permissible limit. Cighir et al. specifically analyzed herbal spices, which may account for the contrasting results. Additionally, they reported that 95.24% of spices surpassed the maximum allowable limit for aflatoxin B1, highlighting a limitation of the present study.\u003c/p\u003e\u003cp\u003eEven though there are no specific maximum values for Fumonisins and T-2 HT-2 in spices, EU legislation (EC, 2006) presents that the amount ingested daily should not exceed 0,06ug per kg of body weight (bw) of T-2 HT-2 and 2ug/kg bw of fumonisins, meaning that a person weighing 70kg could ingest 4,2 ug of T-2 HT-2 daily, and 140 ug of fumonisins. Therefore, to check if fumonisins and T-2 HT-2 levels are high, the amount of spice a person consumes daily should be considered. If, for instance, a person consumes 5g daily, that would mean that the 9 spices that were positive for T-2 HT-2 were within accepted parameters (Table \u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). As for Fumonisins, all 22 spices that were positive had lower levels than the limit when considering that the amount people consume is around 3 to 10g daily (Carlsen et al., 2011; Siruguri and Bhat, 2015).\u003c/p\u003e\u003cp\u003eThere was no bacterial contamination in the samples tested. From the 10 samples that presented yeast and molds, all were within the acceptable range from health Canada's \"Microbial Guidelines for Ready-to-Eat Foods\", that categorize yeast and mold levels as follows: Satisfactory: \u0026le;10\u0026sup2; colony-forming units per gram (CFU/g); Acceptable: 10\u0026sup3; to 10⁴ CFU/g; Unsatisfactory: \u0026gt;10⁴ CFU/g.\u003c/p\u003e\u003cp\u003eNevertheless, microorganisms' contamination does not necessarily correlate to the presence of toxins present in the sample, as it was earlier explored by Majerus et al. (1985); Garcia et al. (2018) and even found by Cighir et al. (2023). For example, while one garlic sample exhibited significant mold contamination, it contained only minimal toxin levels (2.8 ng/g of total aflatoxins and 1.5 ng/g of OTA). Conversely, turmeric samples with high OTA levels did not show elevated yeast and mold counts. As Cighir et al. highlighted, a spice can be microbiologically sterile yet still contaminated with mycotoxins.\u003c/p\u003e\u003cp\u003eThis study highlights that spice contamination by mycotoxins, specially by Aflatoxins and OTA should be monitored, particularly in the face of global warming, since it causes environmental changes that influence the climate, and therefore the occurrence of mycotoxin producing molds in crops (Medina et al., 2017).\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThese results highlight the need for further testing of marketed spices from around the world, particularly as spices continue to play an increasingly important role in people\u0026rsquo;s diets. It is crucial to deepen our understanding of the effects of mycotoxins such as T-2 HT-2, and fumonisins on human health to aid on refining regulations by with more precise limits tailored to specific categories of foodstuff. In addition, studies to comprehend the effects of co-contamination with more than one mycotoxin should be considered since many foodstuff are contaminated with more than one toxin simultaneously.\u003c/p\u003e\u003cp\u003eThe results of this research are preliminary, as the method used for mycotoxin detection has not yet been fully validated for this specific application. Future research should focus on verifying the reliability of this testing method and the scope of analysis to provide more comprehensive insights into mycotoxin contamination in spices.\u003c/p\u003e"},{"header":"Declarations","content":"\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eT.B.B., internship student, was the primary author of the manuscript, wrote the main manuscript and prepared Tables 1\u0026ndash;2 and Figure 1.E.D., as the supervisor, revised the entire manuscript, including the figures and tables.\u003c/p\u003e\u003ch2\u003eAcknowledgements\u003c/h2\u003e\u003cp\u003eThis research did not receive direct external funding. However, the authors gratefully acknowledge the Emerging Leaders in the Americas Program (ELAP), supported by Global Affairs Canada, for providing a scholarship to the student intern, which enabled the completion of her research. We also thank the staff of the Food Research Center at the Universit\u0026eacute; de Moncton for their technical support and expert guidance.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eBrasil. Minist\u0026eacute;rio da Sa\u0026uacute;de. Ag\u0026ecirc;ncia Nacional de Vigil\u0026acirc;ncia Sanit\u0026aacute;ria - Anvisa. Ag\u0026ecirc;ncia Nacional de Vigil\u0026acirc;ncia Sanit\u0026aacute;ria - ANVISA; (2011) Resolu\u0026ccedil;\u0026atilde;o RDC no 7, de 18 de fevereiro de 2011. Disp\u0026otilde;e sobre limites m\u0026aacute;ximos tolerados (LMT) para micotoxinas em alimentos. Bras\u0026iacute;lia, DF: Di\u0026aacute;rio Oficial [da] Rep\u0026uacute;blica Federativa do Brasil.. Available from: https://www.gov.br/anvisa/pt-br\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eCarlsen MH, Blomhoff R, Andersen LF. (2011) Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records. Nutrition Journal. 2011 May 16;10(1).\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eChuaysrinule Chananya, Maneeboon Thanapoom, Roopkham Chanram, Mahakarnchanakul Warapa (2020) Occurrence of aflatoxin- and ochratoxin A-producing Aspergillus species in Thai dried chilli. Journal of Agriculture and Food Research.\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eCighir A, Curticăpean A, Mare AD, Cighir T, Gabor MR, Toma F, et al. (2023) Fungal and Mycotoxin Contamination of Green Leaf Spices Commercialized in Romania: A Food Choice Perspective. Sustainability. 2023 Nov 30;15(23):16437.\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eCredence Research. 2024. North america spices market size, growth \u0026amp; forecast 2032. Available from: https://www.credenceresearch.com/report/north-america-spices-market\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEC \u0026ndash; European Commission (2006) Commission regulation (EC) No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Off J Eur Union L 364:5\u0026ndash;24 Last consolidated version available from: https://eur-lex.europa.eu/legal-content/DE/AUTO/?uri=CELEX:02006R1881-20180319\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEl-Sayed, Raghda A; Jebur, Ali B.; Kang, Wenyi; El-Demerdash, Fatma M (2022) An overview on the major mycotoxins in food products: Characteristics, toxicity, and analysis. Journal of Future Foods. 2(2):91\u0026ndash;102.\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eEl Darra, N.; Gambacorta, L.; Solfrizzo, M. (2019) Multimycotoxins occurrence in spices and herbs commercialized in Lebanon. 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(2008) Antifungal activity of lemon (Citrus lemon L.), mandarin (Citrus reticulata L.), grapefruit (Citrus paradisi L.) and orange (Citrus sinensis L.) essential oils. Food Control. 19(12):1130\u0026ndash;8.\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eWakhungu C, Okoth S, Amimo N, Wachira P, Amakhobe T, Owiti A, et al. (2024) Screening of mycoflora and ochratoxin A on common culinary herbs and spices in Kenya. Food Additives \u0026amp; Contaminants: Part A. 2024 Jun 13;41(8):1003\u0026ndash;17.\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eWorld Health Organization: WHO. Mycotoxins. World Health Organization: WHO. 2023 Oct 2; Available from: https://www.who.int/news-room/fact-sheets/detail/mycotoxins\u003c/span\u003e\u003c/li\u003e\u003cli\u003e\u003cspan\u003eYanti, Harijono C, Lay BW (2023) Characterization of Lemon Pepper and Black Ginger Extracts and Macroemulsions as Natural Pain Relievers for Spice Stick Balsam Formulation. Pharmaceuticals. 1;16(3):371.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":true,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"mycotoxins, spices, aflatoxin, fumonisins, ochratoxins, T-2 HT-2","lastPublishedDoi":"10.21203/rs.3.rs-6919201/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6919201/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003e\u003cstrong\u003ePurpose - \u003c/strong\u003eThe use of spices has steadily increased over the years,driven by their ability to enhance flavor and preserve food. However, their quality depends on several variables, including weather conditions, pH, water activity and other biochemical factors. Consequently, the potential presence of mycotoxins, which can cause long-term damage to human health, remains a significant concern. The aim of this study is to determine the presence and levels of mycotoxins in spices and condiments commonly marketed in Moncton NB, Canada, and to evaluate (or to assess) their compliance with existing regulations.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesign/methodology/approach\u003c/strong\u003e – Twelve different spices and condiments were selected to be tested: allspice; black pepper; dry granulated garlic; chili powder; lemon pepper; turmeric; barbecue sauce; Worcestershire sauce; hot pepper sauce; soy sauce; vanilla extract and dry bouillons. A total of 39 samples were purchased from local markets. The presence and quantity of mycotoxins (Sum of aflatoxins; Ochratoxin; Fumonisins and T-2 HT-2 toxins) were analyzed using the Vicam Vertu Touch polymerase chain reaction (PCR) test. Additionally, microbiological analyses for mesophilic bacteria, yeast and molds were conducted following the HPB methods for the microbiological analysis of foods.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFindings \u003c/strong\u003e– Although most spices tested positive for mycotoxins, only 12,82% exceeded the maximum limits set by one of the existing regulations. Microbiological analyses revealed no presence of mesophilic bacteria in any of the samples. Yeast and molds were detected in 25,64% of tested spices, but their levels remained within the acceptable thresholds defined by Health Canada's \"Microbial Guidelines for Ready-to-Eat Foods\".\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eOriginality/value – \u003c/strong\u003eFrom the best of our knowledge, this is the first study to determine the levels of mycotoxins in spices marketed in Canada.\u003c/p\u003e","manuscriptTitle":"Presence of mycotoxins in common spices and condiments marketed in Moncton NB, Canada","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-07-15 17:56:18","doi":"10.21203/rs.3.rs-6919201/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"4b9ab6e7-f2b7-427f-8948-8a3f46852b4e","owner":[],"postedDate":"July 15th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2025-07-17T20:38:33+00:00","versionOfRecord":[],"versionCreatedAt":"2025-07-15 17:56:18","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6919201","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6919201","identity":"rs-6919201","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}