Abstract
In the present study, the multi-occurrence of twenty (20) mycotoxins in pasta samples consumed in Morocco was assessed. For this, a modified Quick, Easy, Cheap Effective, Rugged, and Safe method was validated. The mycotoxins studied were identified and quantified by liquid chromatography–tandem mass spectrometry (LC–MS/MS) and gas chromatography–tandem mass spectrometry (GC-MS/MS). The validated method was applied to one hundred and six (n = 106) pasta samples purchased from several areas in the country. The analytical results showed that 99 out of 106 total samples (93.4%) were contaminated with at least one mycotoxin. Nine mycotoxins (Aflatoxin B1, Enniatin B, Enniatin B1, Enniatin A1, Zearalenone, Deoxynivalenol, 3-Acetyl-Deoxynivalenol, T-2, and HT-2 toxins) were present in the pasta samples. Enniatin B and Enniatin B1 were the predominant mycotoxins. The Zearalenone, Deoxynivalenol, HT-2, and T-2 toxins were present in 51.8%, 43.5%, 34.9%, and 16% of samples, respectively. Aflatoxin B1 was detected in only 2 samples. Risk exposure assessment concluded that mycotoxin levels found in pasta do not pose a significant human health risk for the Moroccan population. This is the first paper drafted on the multi-occurrence of mycotoxins in pasta from this country.
Highlights
Pasta is a cereal-based food produced and consumed all over the world
The extraction procedure used in this investigation was derived from the method previously applied in our laboratory for the multi-mycotoxin presence in couscous and wheat semolina samples detected by LC-MS/MS [17] and GC-MS/MS [18], respectively
This paper describes, for the first time, the multi-presence and the risk assessment of mycotoxins in pasta consumed in Morocco
Summary
Pasta is a cereal-based food produced and consumed all over the world. It is made from rice flour in Asia, from maize flour in South America, and from wheat in Northern, Eastern Europe, and Africa, but in general, pasta is made of durum wheat semolina. About 13.6 million tons of pasta are produced worldwide by more than 45 producer countries [1]. Pasta plays an important role in human nutrition and is present on a daily basis. It is easy to prepare and has many advantages for consumers such as having a low price, excellent nutritional value, multiple ways of preparation, and the possibility of being stored for a long time period after production [2].
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