Deoxynivalenol and zearalenone occurence in beers analysed by an enzyme-linked immunosorbent assay method

Kuzdraliński, Adam; Solarska, E.; Muszyńska, Marta

doi:10.1016/j.foodcont.2012.06.003

Cited by 54 publications

(33 citation statements)

References 21 publications

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“…Table 3 displays the concentration of the occurrence of mycotoxins quantified in this study. An important incidence of DON (59.7%) was No significant statistical differences for a confidence interval of 95% in mycotoxin occurrence were observed between samples from different countries as previously described by Bertuzzi et al (2011) andKuzdraliń ski et al (2013). Nonetheless, different mycotoxin occurrence was detected taking into consideration the different types of beers regardless of the country of production (Fig.…”

Section: Exposure Data: Occurrence Of Mycotoxins In Beer Samplessupporting

confidence: 65%

Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population

et al. 2015

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Section: Exposure Data: Occurrence Of Mycotoxins In Beer Samplessupporting

confidence: 65%

Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population

et al. 2015

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“…Many studies in beer have focused their investigation on DON, which is the most abundant mycotoxin and which represents the highest public health concern related to the consumption of beer (Yoshizawa & Morooka, 1973;Tanaka et al, 1988;Lancova et al, 2008;Kuzdraliński, Solarska, & Muszyńska, 2013;Piacentini, Savi, Olivo, & Scussel, 2015).There are thousands of beer brands in the world and, in order to find a place on the market, each producer aims to obtain its own one according to the demand of the consumer. However, two beer styles are defined worldwide with respect to the fermentation style: top-fermented beer or ale and bottom-fermented beer, known as lager.…”

Section: Incidence Of Mycotoxins In Beermentioning

confidence: 99%

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Pascari

Ramos

Marı́n

et al. 2018

Food Research International

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Beer is the most consumed alcoholic beverage in the world. Its contamination with mycotoxins is of public health concern, especially for heavy drinkers. Beer production implies a variety of operations which might impact the initial level of mycotoxins in a positive or negative way. The complexity of these operations do not give to the brewer a complete control on chemical and biochemical reactions that take place in the batch, but the knowledge about mycotoxin properties can help in identifying the operations decreasing their level in foodstuffs and in the development of mitigation strategies. This review discusses available data about mycotoxin evolution during malting and brewing process. The operations that may lead to a decrease in mycotoxin load are found to be steeping, kilning, roasting, fermentation and stabilization operations applied over the process (e.g. clarification). Also, other general decontamination strategies usually employed in food industry, such as hot water treatment of barley, ozonation or even the use of lactic acid bacteria starter cultures during malting or fermentation are considered.

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“…As in the latter study, beer was analyzed directly after degasing without any purification . DON was detected in all beers tested in a range of 6-70 .2 µg/l (Kuzdraliński et al ., 2013) .…”

Section: Immunological Methodsmentioning

confidence: 99%

Analytical strategies for the determination of deoxynivalenol and its modified forms in beer: A mini review.

Malachová¹,

Varga²,

Schwartz-Zimmermann³

et al. 2015

Kvasny Prum

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Analytical strategies for the determination of deoxynivalenol and its modified forms in beer: A mini review. Kvasny Prum . 61, 2015, No . 2, pp . 46-50 The aim of this review is to provide a brief overview of analytical methods used for the determination of deoxynivalenol and its modified forms deoxynivalenol-3-β-D-glucoside, 3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol in beer . The analytical methods discussed involve gas chromatography coupled with flame ionization detection, electron capture detection and mass spectrometry as well as liquid chromatography hyphenated to ultra-violet detection and mass spectrometry . Special attention was paid to sample preparation . Immunochemical methods such as enzyme-linked immunosorbent assays (ELISAs) which represent efficient tools for fast screening of beer with no sample purification are also discussed .

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Deoxynivalenol and zearalenone occurence in beers analysed by an enzyme-linked immunosorbent assay method

Cited by 54 publications

References 21 publications

Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population

Occurrence of Fusarium mycotoxins and their dietary intake through beer consumption by the European population

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Analytical strategies for the determination of deoxynivalenol and its modified forms in beer: A mini review.

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