Risk Assessment and Dietary Exposure to Mycotoxins in Lebanon: A Scoping Systematic Review

Mycotoxins, toxic fungal metabolites, contaminate a broad spectrum of dietary staples and pose a major global health risk. Lebanon faces unique challenges that may elevate exposure, making assessment crucial. A scoping narrative review was conducted to identify studies reporting mycotoxin contamination and dietary exposure in Lebanon. Multiple databases were searched to include a total of 35 articles. Across the included studies, cereals and cereal-based products were the most frequently analyzed food category, followed by milk, spices, and herbs. Mycotoxin contamination was widespread but variable, with rice, spices, and milk showing the highest positivity rates (100%), and lentils the lowest (8%). Milk had the greatest proportion of samples exceeding international safety thresholds (56%), while herbs and nuts showed none. OTA, AFB1, FB1, and DON were the most commonly detected mycotoxins. Risk assessment approaches revealed dietary exposures that in several cases exceeded safety margins, with MOE values for AFB1 falling below the 10,000 threshold and aflatoxin levels in spices surpassing regulatory limits in 13% of samples. Despite differences in methods and sample sizes, the findings indicate a notable potential for mycotoxin exposure in Lebanon, particularly from staple foods and spices. Current evidence emphasizes the need for strengthened regulatory measures, agricultural and storage practices, and mitigation strategies. Further research addressing existing gaps is also essential to inform evidence-based interventions and ensure food safety for the Lebanese population.