On the basis of the present investigation, it could be concluded
that the contamination of functional foods and spices with toxigenic
fungi and mycotoxins is alarming and some potential risks may be
caused as a result of using these contaminated samples, especially
in large quantities, which needs thorough inspection before being
channeled to the food industries and our daily diet. Of course, this
inspection needs some strict standards and laws. Although many
countries including China have set standards for microorganisms
for most food and related items, functional foods and spices have
almost been neglected.