Analytical methodologies for the determination of sterigmatocystin in food and current concentration levels

Sterigmatocystin (STE) is a possible human carcinogenic compound (2B) according to the International Agency for Research on Cancer classification. Structurally, STE is a precursor to aflatoxins, sharing a similar polyketide-derived biosynthetic pathway, which underscores its toxicological relevance. It has been reported to occur in a variety of foodstuffs including cereals and cereal-based products, spices, cheese, and nuts, among others. STE poses a substantial challenge to food safety and addressing this issue requires a comprehensive strategy encompassing prevention, monitoring, and regulation to protect both human and animal health from its harmful effects. The present paper presents the analytical methodologies for the determination of STE in foodstuffs and the reported levels of STE in food, based on a review of scientific publications from 2021 to 2024. Significative progress has been made in the development of analytical methodologies for STE determination in food; however, further advancements in analytical techniques, standardized protocols, and monitoring are essential to improve risk assessment and guide effective mitigation strategies.