When it comes to foodborne illness, most horror stories involve questionable takeout or spoiled leftovers that end in a long night of misery glued to the bathroom floor.

But there’s another threat many consumers have never heard of — and you might be sprinkling it onto your dinner every night.

Spices, experts warn, are “especially susceptible” to mycotoxin contamination, which can potentially trigger a range of health problems when consumed.

“Because the symptoms overlap with so many other illnesses, mycotoxin exposure is highly susceptible to misdiagnosis,” said Dr. Racheal Onah, a doctor of naturopathic medicine and consulting physician for RealTime Labs. 

That can leave people feeling sick and searching for answers while the underlying problem goes unnoticed, potentially increasing the risk of more serious health effects over time.

To find out how worried consumers should really be, The Post spoke with Onah and three other experts about the hidden danger that may be lurking in your spice cabinet — and what you can do to protect yourself.

What are mycotoxins?

“Mycotoxins are poisonous chemical compounds produced by certain types of fungi, commonly known as mold,” Onah said.

“While humans are exposed to thousands of mycotoxins in our daily lives, only a specific subset is actually toxic to us.”

From a food safety standpoint, experts say the most concerning types include aflatoxins, ochratoxin A and fumonisins.

How do mycotoxins get into food?

The problem often starts long before products reach grocery store shelves.

“They form when crops or food products, like spices, are exposed to warm, humid conditions during growing, harvesting or storage, allowing mold to thrive,” said Dr. Vanessa Coffman, director of the Alliance to Stop Foodborne Illness.

And once the toxins develop, getting rid of them isn’t easy.

“Due to their chemical stability, mycotoxins are not all killed during cooking, drying or other processing,” said Dr. Mindy Haar, a registered dietitian and assistant dean at New York Institute of Technology’s School of Health Professions.

How vulnerable are spices to contamination?

“Since spices are grown in warm environments, dried outdoors, ground up to increase surface area and often stored for long periods, they are especially susceptible to contamination,” Haar said.

Studies suggest most spices can be vulnerable to mycotoxin contamination. Those grown in tropical regions with high heat and humidity — such as chili, paprika, pepper, ginger and turmeric — are among the most commonly studied for mold growth and toxin production when storage conditions aren’t carefully controlled.

What can mycotoxins do to your body?

The effects depend on the amount and duration of exposure.

“Most human mycotoxin exposures occur through environmental inhalation exposures in damp or moldy environments or through dietary exposure to contaminated food,” Onah said.

Symptoms vary widely from person to person, but short-term exposure to higher levels may trigger ailments such as fatigue, brain fog, headaches, nausea, vomiting, diarrhea, abdominal pain, hives, itchy skin and chronic sinus or respiratory issues.

The risks increase over time.

“Some mycotoxins are linked to serious health effects like liver toxicity and cancer, but those outcomes are associated with significant or long-term exposure — not typical use in the kitchen,” said Melissa Vaccaro, senior food safety program specialist at the National Environmental Health Association.

Mycotoxin poisoning has also been associated with reproductive issues, weakened immune function, kidney damage and impaired childhood growth.

Which other foods are susceptible to mycotoxin contamination?

“While spices can contain mycotoxins, they are generally not the primary source of exposure in the diet — in contrast to staple foods consumed in larger quantities,” Vaccaro said.

That includes items such as corn, wheat, rice, peanuts, tree nuts and dried fruit.

“Coffee beans, especially pre-ground, and teas are also common sources, but these products do not have mycotoxin regulations,” Onah said. “Meat and dairy can also carry mycotoxins if they are fed moldy grains.”

Herbal products and plant-based dietary supplements are also commonly cited sources, Haar noted.

What can you do at home to reduce mycotoxin exposure?

“As a consumer, you have limited personal control over mycotoxins in food, since the fungi and molds that produce them typically develop during crop production and storage before products reach your kitchen,” Coffman said.

“Mycotoxins are also chemically stable and can withstand typical cooking methods like baking, boiling or frying, so while cooking may kill mold, the toxins can remain in the food,” she noted.

That said, experts stress that US food safety regulations help keep the overall risk of contamination relatively low. For consumers, the best defense comes down to smart food storage and purchasing habits.

“Use reputable brands in sealed and dry jars that are not sitting too long on the supermarket shelves,” Haar advised.

She also recommends storing spices in airtight containers away from direct sunlight, in a cool, dry place — ideally a cabinet not located near the oven, stove or dishwasher.

“Avoid dipping a wet spoon in the spice container to minimize moisture exposure,” Haar said.

Most importantly, if something looks or smells off, don’t take chances.

“Potential warning signs for mycotoxin contamination in spices include a musty odor, clumping due to moisture exposure and visible discoloration,” Onah said.

“If you ever notice signs of mold, such as black spots, fuzzy growth or a white or pink film, dispose of the food immediately,” she stressed.

But Vaccaro noted that mycotoxins can still exist even when spices appear perfectly normal, meaning the absence of spoilage doesn’t guarantee they’re contamination-free.

That’s one reason experts say spices shouldn’t sit in your cabinet indefinitely.

“Ground spices are typically good for six to 12 months, while whole spices, with a smaller surface area, should be used within one to three years,” Haar said.

She also recommends rotating a variety of spices into your diet instead of relying heavily on just one or two. A more varied diet may help reduce overall exposure risk, while also boosting nutrition.

Onah added that keeping moisture levels low throughout the home can also help limit mold exposure from hidden growth elsewhere in the house.

“The average person wouldn’t likely develop severe symptoms due to exposure through food sources alone,” she explained.

“It can become a problem if there are other coinfections, further exposure to mycotoxins in the air or additional diagnoses like Lyme or autoimmune diseases.”