Dietary exposure assessment to mycotoxins through total diet studies. A review

Mycotoxins are secondary metabolites of fungi that contaminate food in several stages and their increasing presence in food chain demand further control. Assessment of mycotoxins human exposure through processed diet is an important component of food safety strategies. The present review explores and summarises total diet studies (TDS) carried out in different countries focusing on mycotoxins determination. TDS were classified by samples preparation, mycotoxins analysis and dietary exposure evaluation. Most of reviewed TDS performed multi-mycotoxins analysis in composite samples mainly, prepared taking into account local culinary habits. High performance liquid chromatography coupled with fluorescence detector was the predominant and the most sensitive technique used for determination. Ochratoxin A was the most analyzed mycotoxin, followed by trichothecenes, aflatoxins, zearalenone, fumonisins, patulin, enniatins, and beauvericin respectively. Altenaria toxins and ergot alkaloids were also included. Food commonly analyzed were cereals, meat, vegetables, fruits, nuts and beverages. The findings in food were in below the current European legislation, except for some sporadic samples of wine and milk meaning less than 1% of total analyzed samples. Dietary exposure was evaluated, through the estimated daily intake mycotoxin evaluation and risk assessment concluded that relatively scarce toxicological concern was associated to mycotoxins exposure. However, a special attention should be paid to meat and cereal products high percentile consumers.