| Summary: | Cereals are prone to fungal infection during growth, harvesting, transportation, and/or storage. As a result, cereals such as wheat grains and wheat-derived products may be contaminated with mycotoxins leading to acute and chronic health exposure. The current study investigated the presence of the mycotoxins: ochratoxin A (OTA), ochratoxin B (OTB), T-2, and HT-2 toxins in samples of wheat grains (<i>n</i> = 50), wheat flour (<i>n</i> = 50), and bread (<i>n</i> = 37) from the main mills in Lebanon using LC-MS/MS. Accuracy ranged from 98−100%, recoveries from 93−105%, and intraday and interday precision were 5−7% and 9−12%, respectively. The tested wheat grains, wheat flour, and bread samples did not contain detectable levels of T-2 and HT-2 toxins and OTB. Four wheat flour samples (8% of flour samples) showed positive OTA levels ranging from 0.6−3.4 μg·kg<sup>−1</sup> with an arithmetic mean of 1.9 ± 0.2 μg·kg<sup>−1</sup>. Only one sample contained an OTA concentration greater than the limit set by the European Union (3 μg·kg<sup>−1</sup>) for wheat-derived products. This study suggests that mycotoxin contamination of wheat grains, wheat flour, and bread in Lebanon is currently not a serious public health concern. However, surveillance strategies and monitoring programs must be routinely implemented to ensure minimal mycotoxin contamination of wheat-based products.
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