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Aflatoxin B 1 , B 2 , G 1 , G 2 , Zearalenone, and Ochratoxin A in Cereals, Cereal‐Based Products and Baby Food: Method Validation, Monitoring Study and Exposure Assessment of the Italian Population

Year: 2026

Type: article

Abstract: ABSTRACT Mycotoxins are secondary fungal metabolites that may contaminate cereals used in the manufacturing of highly consumed cereal‐based foods. A “fit‐for‐purpose” analytical method for the determination of aflatoxins, zearalenone, and ochratoxin A was validated according to European Regulations and participating in several Proficiency Tests with satisfactory results (ǀ z scoresǀ: ≤ 2). The method was used to analyze 402 samples, mostly collected in five Italian regions (Umbria, Marche, Emilia‐Romagna, Tuscany, Lazio, and Calabria) from 2013 to 2023, using UPLC‐FLD instrumentation. Maize accounted for 85% of the contaminated samples (> LOQ), making it the most contaminated matrix in terms of both prevalence and average mycotoxin concentration. Prevalence of samples above EU maximum levels was low (3.7%); although, in rare cases, concentrations were extremely high. Aflatoxins were detected in the range 0.15–110.25 μg/kg, zearalenone from 21 to 77 μg/kg, and ochratoxin A from 1.5 to 285.0 μg/kg, while mycotoxins were never detected in baby food. Recent studies on individuals with special diets, such as celiacs, found no significant differences in mycotoxin exposure. However, further research is needed to better assess the risk of aflatoxin (AF) exposure related to people's dietary habits. The occurrence data here detailed would be useful to food safety entities to improve monitoring plans and to assess people exposure, including vulnerable segments like infants, children, and celiacs, to health concerning mycotoxins.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.71691