Health risk of mycotoxins in wheat flour from the West Bank, Palestine

The occurrence of 22 mycotoxins in wheat flour marketed in the West Bank, Palestine, was investigated to evaluate the health risk for consumers. A total of 60 wheat flour samples were analysed by UHPLC-MS/MS, revealing the presence of several regulated and emerging mycotoxins, including AFB1, AFG2, OTA, DON, ZEN, CIT, T-2 toxin, fumonisins (FBs), beauvericin (BEA), and enniantins (ENNs). ENN A showed the highest levels, whereas FB1 was the most frequently detected mycotoxin, occurring in 70% of the analysed samples. Mycotoxin co-occurrence was commonly observed, with 2-8 mycotoxins being simultaneously detected in individual samples. Analytical results were compared with current European legislation, as it contains the most extensive list of regulated mycotoxins. Overall, the findings highlight the frequent contamination of wheat flour by (multiple) mycotoxins in Palestine and emphasise the associated potential health risks, especially for infants, and the need for effective control strategies.