Multi-mycotoxin occurrence and risk assessment in Korean foods by validated liquid chromatography-tandem mass...

The co-occurrence of multiple mycotoxins, produced by Aspergillus, Fusarium, and Penicillium species, in food poses significant health risks, underscoring the necessity for accurate and simultaneous analytical methods. This study developed and validated an optimized analytical method for simultaneously detecting 20 mycotoxins using solid-phase extraction cleanup combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The method was evaluated across four representative food matrices, meeting European Commission guidelines for accuracy and precision through intra- and interlaboratory validations. Analysis of 365 food samples demonstrated that 7.8 % contained at least one mycotoxin, while 4.4 % exhibited contamination with two or more mycotoxins. Deoxynivalenol and fumonisin B1 were most frequently detected, while nivalenol exhibited the highest concentration (3110 μg/kg). The most common co-contamination involved deoxynivalenol, fumonisins, and zearalenone. Notably, Job's tears and sorghum showed the highest susceptibility to contamination. Dietary exposure assessments indicated that while mycotoxin levels remained within safe limits under average intake conditions, potential health risks emerged under extreme intake scenarios. These findings highlight the importance of integrating co-occurrence data into practical risk assessments to ensure accurate and effective food safety management.