Mycotoxin Assessment in Minimally Processed Traditional Ecuadorian Foods

Nowadays, there is special interest in promoting the consumption of ancestral crops and minimally processed foods with high nutritional value. However, besides nutritional issues, safety assessments must be addressed. This study aimed to evaluate mycotoxin contamination in five minimally processed traditional Ecuadorian foods: ochratoxin A (OTA), fumonisin B1 (FB1), and aflatoxins (AFs) in brown rice, lupin, and quinoa; OTA, FB1, and deoxynivalenol (DON) in whole-wheat flour; and OTA and AFs...