Afacan, FOOdabaş, EYussuf, NHKabak, B2026-03-312026-03-3120250178-78881867-1632http://dx.doi.org/10.1007/s12550-025-00596-zhttps://hdl.handle.net/11491/9531The presence of mycotoxins, including ochratoxin A (OTA) and deoxynivalenol (DON), in tortillas raises potential food safety concerns, particularly in regions where these products constitute a dietary staple. In the present study, the natural occurrence and concentrations of OTA and DON were determined in commercially available tortillas in Turkey. A total of 84 tortilla samples were analysed using an in-house validated high-performance liquid chromatography (HPLC) method. OTA was detected in 25% of the samples, with concentrations ranging from 0.079 to 0.93 mu g/kg, all of which remained below the European Union maximum level (EU ML) of 3 mu g/kg. DON was found in 10.7% of the samples, with concentrations between 13.1 and 158 mu g/kg, also within the EU ML of 400 mu g/kg. Co-occurrence of OTA and DON was observed in three samples. These findings highlight considered variability among products, likely attributable to differences in raw material quality, environmental conditions, and post-harvest handling practices. This variability underscores the need for enhanced regulatory surveillance, improved storage conditions, and the implementation of optimised processing technologies. Furthermore, the estimated dietary exposure levels for both OTA and DON were found to pose no significant health risks under current consumption patterns.enCereal productsTortillasMycotoxinsFood safetyDietary exposureHPLCArticle41310.1007/s12550-025-00596-zWOS:00151428180000140555889