Determination of Multiple Mycotoxins in Grain Using a QuEChERS Sample Preparation Approach and LC-MS/MS Detection

Introduction Mycotoxins are toxic secondary metabolites that are naturally produced by several species of fungi on agricultural products, particularly grain-based products. Mycotoxins are chemically stable and cannot be destroyed during food processing and heat treatment. Therefore, they may occur in the field, in raw materials during storage, and in processed foods. To date, more than 300 mycotoxins, possessing varying degrees of toxicity, have been identified, although only a relatively few of these are widely accepted as presenting a significant food or animal feed safety risk.1 Studies have shown that mycotoxins can have significant adverse effects on human health, even at very low concentrations.2 Therefore, monitoring and inspecting the contamination levels of mycotoxins in foods and feeds has gained major national and international attention over the years.