Risk of exposure to aflatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking

Spices are susceptible to mycotoxin contamination which can cause gastrointestinal and adverse central nervous symptoms in humans, highlights the importance of assessing risk their consumption on a daily basis. The aim this study was assess intake from spices routinely prepared Lebanese dishes. 150 households were interviewed about usage 27 type 6 Results showed high variability levels. Among investigated dishes, minimum number that consumed dish 13 while maximum 18. mean one spice ranged 0.26 g/portion observed for cloves 5.37 cinnamon, with its per portion more than 1 g 2/3 20% sizes coriander, cinnamon fennel, had an exceeding 5 g/portion. Ochratoxin A (OTA) Probable Daily Intake (PDI) 0.11 ng/kg-bw/day. Mean PDI fumonisin B (FB ) 79.3 Aflatoxin (AFB 1.55 Margin Exposure (MOE) AFB 108.10 4444.44. present is matter concern OTA FB limited exception garlic onion. • household investigate Lebanon. exposure OTA, , determined. types quantities noted but concern.