Mycotoxins Occurrence and Mycotoxigenic Fungi in Imported Dried Farm Produce under Simulated Storage Conditions in Qatar

Climate change is increasingly recognized as a key driver of the proliferation of mycotoxigenic fungi and the production of mycotoxins, posing significant risks to global food safety. This study addresses a critical research gap in arid and semi-arid regions, specifically the Gulf, using exploratory experimental investigation of imported dried farm produce sold in the State of Qatar to provide context-specific insights into mycotoxin occurrence in imported dry food products. A total of 41 samples of grains, nuts, and spices were collected from Qatari retail outlets and monitored under simulated storage conditions, averaging 19.4°C and 63.6% relative humidity. Samples were analyzed using ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) to detect aflatoxins and ochratoxin A. Microbiological analysis revealed the presence of several fungal genera, including Aspergillus, Penicillium, and Cladosporium, as early as the first week of sampling. Quantitative analysis using UHPLC–MS/MS confirmed that 27% (11 of 41) of the samples contained detectable levels of Aflatoxins (AFT) or Ochratoxin A (OTA). Notably, turmeric showed consistent co-occurrence of AFT and OTA across batches, indicating it is a high-risk commodity. While all detected concentrations remained within European Union regulatory limits, significant variability was observed between sourcing locations, with local shops and souqs (Batch 3) showing the highest frequency of contamination. The results demonstrate that even moderate storage conditions (19–24°C) in arid climates can support fungal activity and toxin biosynthesis. These findings underscore the importance of comprehensive supply chain oversight and the development of adaptive food safety frameworks to mitigate the risks associated with cumulative dietary exposure and climate-driven fungal shifts.