Multiple mycotoxins in commonly used edible oils: Occurrence and evaluation of potential health risks

•An investigation on the contamination of multiple mycotoxins in edible oils was conducted.•Representative mycotoxins and distribution features vary depending on the types of edible oils.•The risk of ingestion of mycotoxins from edible oil is usually acceptable.•Attention should be paid to the intakes of aflatoxins and alternariol monomethyl ether. In this study, the contamination of 51 mycotoxins in 416 edible oils were determined by UPLC-MS/MS. Totally, twenty-four mycotoxins were detected and nearly half of the samples (46.9%, n = 195) were contaminated simultaneously with six to nine kinds of mycotoxins. The predominant mycotoxins and contamination characteristics varied depending on the type of oils. More specifically, four enniatins, alternariol monomethyl ether (AME) and zearalenone were the most frequent combination. Overall, peanut and sesame oils (10.7–11.7 mycotoxins on average) were found to be the most contaminated matrices whereas camellia and sunflower seed oils (1.8–2.7 species) were the opposite. Dietary exposure risks of mycotoxins were acceptable in most cases, however, the ingestion of aflatoxins (especially aflatoxin B1) through peanut and sesame oil (margin of exposure: 239.4–386.3