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Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

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Mycotoxin Assessment in Minimally Processed Traditional Ecuadorian Foods.

Johana Ortiz-Ulloa1, Jorge Saquicela1, Michelle Castro1

  • 1Department of Biosciences, Faculty of Chemical Sciences, University of Cuenca, Av. 12 de Abril s/n Cdla. Universitaria, Cuenca P.O. Box 01.01.168, Ecuador.

Foods (Basel, Switzerland)
|August 14, 2025
PubMed
Summary

Mycotoxin contamination was found in 59.8% of minimally processed Ecuadorian foods like quinoa and whole-wheat flour. Ochratoxin A (OTA) was most common, with some samples exceeding European safety limits, highlighting the need for fungal control.

Keywords:
Ecuadorancestral cropsmycotoxinstraditional cropswhole grains

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Area of Science:

  • Food Science
  • Analytical Chemistry
  • Public Health

Background:

  • Growing interest in ancestral crops and minimally processed foods for nutritional value.
  • Essential need for safety assessments, including mycotoxin contamination, alongside nutritional benefits.
  • Traditional Ecuadorian foods are important for local diets and food sovereignty.

Purpose of the Study:

  • To evaluate the contamination levels of ochratoxin A (OTA), fumonisin B1 (FB1), aflatoxins (AFs), and deoxynivalenol (DON) in five minimally processed traditional Ecuadorian foods.
  • To compare detected mycotoxin levels against European Union maximum permitted levels (MPLs).

Main Methods:

  • Analysis of 213 samples of brown rice, lupin, quinoa, whole-wheat flour, and peanuts collected from Ecuadorian markets.
  • Mycotoxin quantification using reversed-phase High-Performance Liquid Chromatography (RP-HPLC) with fluorescence detection.
  • Statistical comparison of contamination data with established European regulatory limits.

Main Results:

  • Overall mycotoxin contamination detected in 59.8% of samples; co-occurrence found in 21.5%.
  • Ochratoxin A (OTA) was the most prevalent mycotoxin, found in 82.6% of quinoa and 76.7% of whole-wheat flour samples.
  • Exceedances of MPLs were noted for OTA in quinoa (17%) and lupin (5.7%), and for DON (28.9%) and FB1 (17.8%) in whole-wheat flour.

Conclusions:

  • Minimally processed traditional Ecuadorian foods exhibit significant mycotoxin contamination, necessitating improved fungal control strategies.
  • Findings highlight potential risks to public health and food safety, impacting healthy diet promotion and food sovereignty.
  • Further research on population consumption data is recommended for comprehensive exposure assessments.