Development of protocols and quantification of mycotoxin contaminants of bakery flours in the Maltese market

Abstract

Mycotoxins, secondary toxic metabolites produced by fungi under favourable conditions, have long raised concerns as contaminants in various flours, including wheat, wholemeal, rye, and maize, due to their detrimental effects on both human and animal health. This study addressed a knowledge gap by conducting the first survey of mycotoxin contamination in flours available in the Maltese market. The primary objective was to develop and validate in-house methods, while also identify and quantify mycotoxins present in flour samples sourced from supermarkets, milling facilities, and bakeries, specifically targeting products utilized in bread making and bakery processes. A survey in 16 flour samples was undertaken, utilizing high performance liquid chromatography coupled with fluorescent and photodiode detectors (HPLC-FLR-PDA) for the quantification of mycotoxin. OTA, DON, AF, ZEA, T-2, HT-2, FUM, and PAT were the key mycotoxins examined. Notably, the co-occurrences of mycotoxins were widely observed; however, AFs and FUM were absent from all samples. While common mycotoxins, including DON, T-2, and HT-2, were detected, the first was found below the maximum limits specified by the EU. The presence of patulin aligns with the prevalence of Penicillium contamination on the Maltese Islands. This finding highlights the need for more awareness and targeted surveillance strategies to accurately assess the true extent of mycotoxin levels in products circulating within the Maltese market. In conclusion, this first study gives an indication of the types of mycotoxins present in Maltese flours. The implications extend to both public health and food safety fields, prompting further investigations and the implementation of robust surveillance measures to ensure the accurate monitoring and control of mycotoxin levels within the local food supply chain.