Seasonal impact and daily intake assessment of mycotoxins in flour, bread, and nixtamalized maize

The temperature and conditions of moisture after harvesting have the most important impact on fungal growth and mycotoxin production. The present study was designed to assess the presence of different mycotoxins in grains of spring and autumn varieties of maize collected from Sahiwal, district Pakistan. A total of 234 samples of maize flour, bread, and nixtamalized flour were analyzed. All samples were found to be contaminated with aflatoxin and zearalenone while ochratoxin was not detected in any sample. Bread showed the reduction in mycotoxins level for autumn and spring season as (55 and 51%) for aflatoxins (AFs) and (84 and 63% for zearalenone (ZEA) for autumn and spring season's samples. Nixtamalization also showed the reduction in mycotoxins level for autumn and spring (73 and 60%) for AFs and (72.9 and 52%) for ZEA for autumn and spring seasons sample. The probable daily intake values for aflatoxin and zearalenone in autumn and spring seasons were in the range between 0.035–0.049 and 0.350–0.336 μg/kg b.w./day. PRACTICAL APPLICATIONS: The potential presence of mycotoxins in maize is a major health concern for the producers as well as consumers. Mycotoxins presence in food supply chain is result of poor storage condition favoring growth of mold. The mold produces secondary metabolites, mycotoxins. Mycotoxins once become part of maize will be carried out with supply chain. Therefore, monitoring of mycotoxins is necessary to assess their concentration so that food can be made safe for the consumer. Other than quantification of mycotoxins, analysis of mycotoxins behavior toward processing or heat have significant importance for the maize processing industry. This study provides quantification and fate of mycotoxins during processing of maize and nixtamalization. Mycotoxins behavior toward processing will provide relation to their presence and possible reduction.