Bioaccessibility of Deoxynivalenol and its natural co-occurrence with Ochratoxin A and Aflatoxin B1 in Italian commercial pasta

► We examine the mycotoxin natural occurrence in pasta. ► We increase the information about the risk exposure of young consumers. ► We showed the bioaccessibility of mycotoxins during digestion processes in child and adult. ► We suggest to create a new subgroup of consumers from 3 to 10 years old exposed to mycotoxins from food.