Survey of Mycotoxin Occurrence, Co-Occurrence, Contamination Levels, and Dietary Exposure in Cereals and Legumes Commonly Consumed in Jordan

Abstract

The occurrence of mycotoxins in staple foods is a major food safety concern due to their adverse health effects. This study investigated the occurrence and concentrations of seven major mycotoxins—total aflatoxins (AFT), aflatoxin B1 (AFB1), deoxynivalenol (DON), fumonisins (FMN), ochratoxin A (OTA), T-2/HT-2 toxin, and zearalenone (ZEN)—in cereals and legumes marketed in Jordan. A total of 150 samples, comprising cereals (wheat, corn, barley, and rice; n = 60) and legumes (turmos, beans, chickpeas, lentils, peas, and kidney beans; n = 90), were analyzed using RIDASCREEN® competitive ELISA kits. Widespread contamination was detected. In cereals, AFT had the highest prevalence (86.6%), followed by ZEN (70.0%) and AFB1, DON, and OTA (46.7–48.3%). Maximum concentrations reached 23.32 μg kg⁻¹ for AFT, 24.36 μg kg⁻¹ for AFB1, 4.20 mg kg⁻¹ for DON, 3.32 mg kg⁻¹ for FMN, 4.36 μg kg⁻¹ for OTA, 0.86 mg kg⁻¹ for T-2/HT-2, and 99.81 μg kg⁻¹ for ZEN. In legumes, OTA was most prevalent (55.0%), followed by AFT (47.1%) and DON (43.7%). Frequent co-occurrence of multiple mycotoxins highlighted potential cumulative exposure. Dietary exposure assessment indicated variable consumer exposure, emphasizing the need for continuous monitoring, improved storage practices, and strengthened food safety management to minimize consumer risk.