Determination of mycotoxins in breakfast cereals by LC-MS/MS

Abstract

Breakfast cereals, attributed to low microbiological risk due to their low water activity, are not very innocent due to their components such as cereal, dried fruit and cocoa. Secondary fungal metabolites called mycotoxins are one of the most important risks that these foods can carry. The multimycotoxin level of 140 breakfast cereal samples sold in local markets in Istanbul, Turkiye, was analysed.Samples were tested using the LC-MS/MS technique. Contamination levels of aflatoxin B1, B2, G1, G2, ochratoxin (OTA), zearalenone (ZEN), deoxynivalenol (DON), fumonisin B1, B2, citrinin, HT-2 and T-2 toxins were determined in breakfast cereal.As a result, 71% (n = 100) of the samples were contaminated with at least one mycotoxin. Aflatoxin B1 levels in 17% of the samples and total aflatoxin levels in 31% were determined to exceed the limits defined in the “Turkish Food Codex Contaminants Regulation”. The sample rate containing all toxins (except CIT) above the detection limit was 24%. ZEN + DON + OTA was found in 24% of the samples, total aflatoxins (TAF) + OTA + ZEN in 25%, fumonisins (FUM) + OTA + DON in 29%, and TAF + FUM + OTA + DON + ZEN + HT-2+T-2 in 24% of the samples.Our findings indicate that breakfast cereal samples are susceptible to mycotoxin contamination and necessitate consistent monitoring to ensure safety. The presence of other mycotoxins not included in the legal regulation is noteworthy. Action is needed to prepare a legal regulation on the co-occurrence of mycotoxins.