{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T15:31:21Z","timestamp":1778859081595,"version":"3.51.4"},"reference-count":75,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2022,5,6]],"date-time":"2022-05-06T00:00:00Z","timestamp":1651795200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Qatar University"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Toxins"],"abstract":"<jats:p>This study aimed at evaluating the incidence of aflatoxin B1 (AFB1) and ochratoxin A (OTA) in thyme and thyme-based products, related dietary exposure, and cancer risk for regular and high consumption. A total of 160 samples were collected, and 32 composite samples were analyzed. AFB1 and OTA were respectively found in 84% (27\/32) and 38% (12\/32) of the samples. AFB1 exceeded the limits in 41% (13\/32) and 25% (8\/32) of the samples according to the Lebanese and European standards, respectively. OTA was unacceptable in only 6% (2\/32) and 3% (1\/32) of the samples according to the Lebanese and European standards, respectively. AFB1 and OTA daily exposure was shown to be 4.270 and 1.345 ng\/kg bw\/day, respectively. AFB1 was shown to be associated with 0.41 and 0.35 additional cancer cases per 100,000 persons per year for regular consumption, respectively; while for high consumption, an increase of 0.911 and 0.639 cancer cases per 100,000 person per year was noted, respectively. The margin of exposure (MOE) for OTA was &gt;10,000 for the non-neoplastic effect and &gt;200 for the neoplastic effect, representing no toxicological concerns for consumers.<\/jats:p>","DOI":"10.3390\/toxins14050331","type":"journal-article","created":{"date-parts":[[2022,5,8]],"date-time":"2022-05-08T23:27:25Z","timestamp":1652052445000},"page":"331","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Dietary Exposure and Risk Assessment of Mycotoxins in Thyme and Thyme-Based Products Marketed in Lebanon"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4215-6815","authenticated-orcid":false,"given":"Hussein F.","family":"Hassan","sequence":"first","affiliation":[{"name":"Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Beirut P.O. Box 13-5053, Lebanon"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lara","family":"Koaik","sequence":"additional","affiliation":[{"name":"Department of Nursing & Health Sciences, Faculty of Nursing & Health Sciences, Notre Dame University-Louaize, Zouk Mikael P.O. Box 72, Lebanon"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1687-1989","authenticated-orcid":false,"given":"Andr\u00e9 El","family":"Khoury","sequence":"additional","affiliation":[{"name":"Centre d\u2019Analyses et de Recherche (CAR), Unit\u00e9 de Recherche Technologies et Valorisation Agro-Alimentaire (UR-TVA), Faculty of Sciences, Saint-Joseph University of Beirut, Campus of Sciences and Technologies, Beirut P.O. Box 17-5208, Lebanon"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7027-6067","authenticated-orcid":false,"given":"Ali","family":"Atoui","sequence":"additional","affiliation":[{"name":"Laboratory of Microbiology, Department of Life and Earth Sciences, Faculty of Sciences, Lebanese University, Hadath Campus, Beirut P.O. Box 5, Lebanon"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tahra","family":"El Obeid","sequence":"additional","affiliation":[{"name":"Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6970-0174","authenticated-orcid":false,"given":"Layal","family":"Karam","sequence":"additional","affiliation":[{"name":"Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2022,5,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1016\/j.tifs.2019.08.010","article-title":"Mycotoxin contamination in food: An exposition on spices","volume":"93","author":"Thanushree","year":"2019","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Costa, J., Rodr\u00edguez, R., Garcia-Cela, E., Medina, A., Magan, N., Lima, N., and Santos, C. (2019). Overview of fungi and mycotoxin contamination in Capsicum pepper and in its derivatives. Toxins, 11.","DOI":"10.3390\/toxins11010027"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Hassan, H.F., Kordahi, R., Dimassi, H., Khoury, A., Daou, R., Alwan, N., Merhi, S., Haddad, J., and Karam, L. (2022). Aflatoxin B1 in rice: Effects of storage duration, grain type and size, production site and season. J. 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