Potential Health Risk Associated with Mycotoxins in Oat Grains Consumed in Spain
Andrea Tarazona1, José Vicente Gómez1, Fernando Mateo2
1Department of Microbiology and Ecology, University of Valencia, 46100 Burjasot, Valencia, Spain.
Mycotoxins like zearalenone and HT-2 toxin are common in Spanish oats. While most samples were within European limits, some exceeded limits for zearalenone and aflatoxins, with frequent co-occurrence of multiple toxins.
Area of Science:
- Food Science
- Analytical Chemistry
- Mycology
Background:
- Spain is a significant oat producer, yet data on mycotoxin contamination in marketed oats is lacking.
- Mycotoxins pose a risk to food safety and animal health, necessitating regular monitoring.
Purpose of the Study:
- To investigate the occurrence and co-occurrence of mycotoxins in oat kernels marketed in Spain.
- To assess compliance with European Union maximum limits for mycotoxins in unprocessed oats.
Main Methods:
- Analysis of 100 oat kernel samples from various Spanish regions (2015-2019).
- Utilized ultra-high performance liquid chromatography electrospray ionization tandem mass spectrometry (UPLC-ESI-MS/MS) with matrix-matched calibration.
- Focused on regulated mycotoxins and other relevant compounds.
Main Results:
- High incidence of zearalenone (66%), HT-2 toxin (47%), and deoxynivalenol (34%) detected.
- Fumonisin B1 (29%) and T-2 toxin (24%) were also prevalent.
- Mycotoxin co-occurrence was observed in 31% of samples, frequently involving HT-2/T-2 toxins, deoxynivalenol, and zearalenone.
Conclusions:
- The study provides the first comprehensive data on mycotoxin profiles in Spanish oats.
- Most samples complied with EU limits, but exceptions for zearalenone and total aflatoxins highlight ongoing concerns.
- The frequent co-occurrence of multiple mycotoxins underscores the need for integrated risk assessment and management strategies.
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