Occurrence and risk assessment of citrinin in foodstuffs from the Spanish market

Citrinin is a mycotoxin classified by the European Food Safety Authority (EFSA) as a nephrotoxic compound. The main source of exposure to citrinin is through diet, specifically by the consumption of red yeast rice and products derived from it. However, its presence has also been reported in cereal-based products, spices, dried fruit and vegetables, and nuts, among others. Due to the limited data, the EFSA has requested information on citrinin levels in food. This study uses a quick, simple, and robust methodology for the determination of citrinin in foodstuffs. Determination is carried out by ultra-high performance liquid chromatography coupled to tandem mass spectrometry. The methodology was validated in seven different food matrices. Recovery rates ranged from 73 to 110 %, with relative standard deviations between 6 and 16 %, fulfilling the criteria established in Implementing Regulation (UE) 2023/2782. A total of 70 food samples were analysed, including spices, baby food, dried fruits and vegetables, and nuts. Citrinin was detected in 71 % of the samples, with concentration levels ranging from bellow the limit of quantification (0.15 μg/kg) to a maximum of 9.5 μg/kg, corresponding to a gingko biloba-based supplement. Based on the citrinin levels detected in the analysed samples, a dietary exposure assessment was conducted. By comparing the estimated exposure with the provisional tolerable daily intake (TDI) established by the European Union at 0.2 μg/kg body weight day, the potential health risk associated with citrinin intake was evaluated. The results indicated a low likelihood of adverse health effects resulting from dietary exposure to citrinin.