Qualitative analysis of fumonisin content and their hydrolysed forms in Mexican diet foods: a perspective on consumption and food safety

Summary Food safety is crucial globally, particularly regarding mycotoxins in food. Mycotoxins, primarily found in cereals, can also contaminate animal products. In Mexico, staple foods like maize and animal products may contain fumonisins, mycotoxins from Fusarium fungi linked to various health issues. Type B fumonisins (FBs) and their hydrolysis products are particularly toxic to humans. This study analysed the most commonly consumed foods in the Mexican diet, selected based on data from Mexican government institutions. Samples were processed and dried at various temperatures according to the food type. To identify the most effective extraction method, each sample underwent testing under different extraction conditions. The presence of FB 1 , FB 2 , FB 3 , and their hydrolysed forms in the selected foods, as well as their relative concentrations, was determined using high‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry (HPLC‐MS‐QTOF). Therefore, this work aims to analyse the presence of fumonisins as contaminants in foods consumed by Mexicans, providing an analytical method for their inspection.