Abstract
Aflatoxins are carcinogenic to humans and deoxynivalenol causes digestive disorders, and both mycotoxins occur frequently in cereal-based foods. The purpose of this study was to investigate the occurrence and levels of aflatoxins (B1, B2, G1 and G2) and deoxynivalenol (DON) in cereal-based baby foods as well as to calculate the estimated daily intakes (EDI) in different stages of infancy. Sixty samples of infant cereals (wheat-, corn-, rice-, oat-, and mixed grain-based) were collected during a 2-year period and analyzed by validated methods. Aflatoxins were detected in 12 samples (20%), six of which exceeded the EU maximum level for aflatoxin B1 set at 0.10 µg/kg. Deoxynivalenol appeared in 20% of baby food samples, with one sample exceeding the EU maximum level established at 200 µg/kg. There were no significant differences between gluten-free products for babies aged 4–6 months and multi-cereal products for infants aged 7–12 months, nor between whole-grain-based and refined ingredients. However, baby food products of organic origin showed significantly higher levels of deoxynivalenol than conventional ones (p < 0.05). It is proposed for the health protection of infants and young children, a vulnerable group, to establish the lowest maximum level for the sum of aflatoxins (B1, B2, G1 and G2) in baby food.
Highlights
Mycotoxins are secondary metabolites produced by a wide variety of fungal species and constitute a significant hazard to the food chain [1]
The linearity requirements were met as the linear regression analysis data for the calibration curves of all studied mycotoxins produced coefficients of determination (R2 ) above 99%
The results of the present study, carried out in Spain, provide additional information related to the occurrence and exposure assessment of aflatoxins and deoxynivalenol in cereal-based baby foods
Summary
Mycotoxins are secondary metabolites produced by a wide variety of fungal species and constitute a significant hazard to the food chain [1]. According to the Food and Agricultural Organization (FAO), at least 25% of the world’s food crops are contaminated with mycotoxins [2]. Mycotoxin production in agricultural commodities is greatly influenced by environmental factors, such as temperature, water activity, agronomical techniques, insect damage, drought, and inadequate storage conditions [3]. Two of the most relevant fungal toxins of food concern are aflatoxins (AFs) and deoxynivalenol (DON). Aflatoxins are produced primarily by the fungus Aspergillus flavus and the closely related species. A. flavus produces aflatoxins B1 and B2, while A. parasiticus produces B1, B2, G1 and
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