Co-Occurrence of Major Mycotoxins and Emerging Alternaria Toxins in Couscous Marketed in Algeria

Cereal contamination by mycotoxins represents a major food safety concern. This study aimed to assess the co-occurrence of 15 mycotoxins in 50 couscous samples marketed in Algeria using HPLC/FLD and LC-MS/MS techniques. The samples included various couscous types, differing in ingredients, production method (organic or conventional), processing operations, and granularity. The most frequently detected mycotoxins were tentoxin (76%), deoxynivalenol (74%), tenuazonic acid (72%), and ochratoxin A (54%). For the regulated mycotoxins, none of the concentrations exceeded the maximum levels set by the European Union. In contrast, tenuazonic acid and tentoxin, which are not yet regulated, were the most common compounds detected. Contamination with multiple mycotoxins was commonly observed: 90% of the samples contained at least two mycotoxins, with some containing up to seven. The most frequent combination involved tenuazonic acid-tentoxin-ochratoxin A. These findings highlight the need for frequent and systematic monitoring of couscous and other processed cereal-based products.