Occurrence and Co-Occurrence of Regulated and Emerging Mycotoxins in Foods Marketed to U.S. Toddlers

Foodborne mycotoxins are toxic secondary metabolites produced by filamentous fungi. At sufficient concentrations, ingested mycotoxins have been found to disrupt the microbiome and exert toxic effects on gastrointestinal, hepatic, renal, and other tissues. Toddlers are particularly vulnerable to ill effects due to increased intake relative to lower body weight and immature detoxification, metabolic, and immune function. Despite this susceptibility, their adverse health effects remain under-recognized in public health sectors, and data on mycotoxin contamination in foods marketed to young children in North America remain sparse. To investigate this, 118 food products, including cereals, snacks, pasta, first foods, juices, and staple ingredients, were purchased at retail and analyzed for 34 mycotoxins using liquid chromatography–tandem mass spectrometry. The results were compared with the United States Food and Drug Administration (FDA) regulatory thresholds and European tolerable daily intake (TDI) limits. Of the 34 analytes, 32 were detected, and 25 were quantified. At least one mycotoxin was quantified in 87 percent of products, with a mean of 3.7 per item and a maximum of 13. Multi-toxin contamination was common; many products exceeded the FDA and TDI limits, and many remain unregulated. These findings highlight regulatory gaps in food safety and underscore the need for stronger child-focused oversight, particularly regarding emerging mycotoxins and multi-toxin contamination.