PMID 26229535. • The results of this study suggest that the spices are susceptible substrate for growth of mycotoxigenic fungi and further mycotoxin production. • Red chilli, black pepper, and dry ginger are the most contaminated spices in which AFs, OTA, and CTN were present in high concentration. ↑ http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S0030-24652013000100022/ ↑ Susan S. Lang (2006-01-06).