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<table style="height: 347px;" border="0" cellspacing="0" cellpadding="0" width="498" align="left"><tbody><tr><td height="347" align="left" valign="top"><p>A total of 67 samples of spices and herbs were tested for mould contamination. From 50.7% of samples, moulds were not isolated. The most dominant genera were <em>Aspergillus </em>and <em>Penicillium</em>. Potential producers of&nbsp;mycotoxins <em>Aspergillus</em> spp. and <em>Penicillium</em> spp. were tested for the ability to produce some mycotoxins. Isolates of potentially toxinogenic species were found to produce various mycotoxins, namely alfatoxin B₁ (<em>Aspergillus flavus</em>), cyclopiazonic acid (<em>Aspergillus&nbsp;flavus</em>), sterigmatocystin (<em>Emericella nidulans</em>), roquefortine C (<em>Penicillium allii, P. chrysogenum, P.&nbsp;crustosum, P.&nbsp;expansum</em>), penitrem A (<em>P. crustosum</em>) and patulin (<em>P.&nbsp;expansum</em>). Some of the tested isolates produce two mycotoxins: <em>A. flavus</em> (aflatoxin B₁ and cyclopiazonic acid), <em>P. crustosum</em> (roquefortine C and patulin) and <em>P. expansum</em> (roquefortine C and patulin). None of the tested isolates of <em>Aspergillus</em> section <em>Nigri</em> screened, appeared to produce ochratoxin A. Totally 11 samples were analysed for the presence of aflatoxins and ochratoxin A. Aflatoxin B₁ was found in 5 (45.5%) out of 11 samples analysed with levels ranging from 0.14 to 2.9 &micro;g.kg^-1. In one sample we detected aflatoxin G₁.&nbsp; Ochratoxin A was found in 3 samples (27.3%), with levels ranging from 2.2 to 5.19 &micro;g.kg^-1. No sample was contaminated by aflatoxins or ochratoxin A above the maximum admitted threshold established by the European legislation.</p></td></tr></tbody></table> <br />