The Contamination of Kenyan Lager Beers with Fusarium Mycotoxins

Mbugua, Samuel; Gathumbi, J. K.

doi:10.1002/j.2050-0416.2004.tb00207.x

Cited by 26 publications

(11 citation statements)

References 9 publications

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“…The presence of DON in beer samples investigated is in agreement with other previous studies reporting the occurrence of DON in Canadian and European beers (Scott 1996), in commercial Turkish beers (Omurtag and Beyog˘lu 2007) and Kenyan lager beers (Mbugua and Gathumbi 2004). The highest level of DON obtained in this study was 20 mg kg À1 in sample A (Table 2).…”

Section: Occurrence Of Mycotoxinssupporting

confidence: 94%

“…The results obtained in this study were lower than those of Shephard et al (2005), who reported the highest levels of FB 1 in South African popular home-brewed Xhosa maize beer, with mean level of 281 AE 262 ng ml À1 and ranging from 38 to 1066 ng ml À1 . These figures are higher than those of Mbugua and Gathumbi (2004) who recorded that 75 samples from two brands of commercial clear lager beers (Pilsner and Tusker) showed a contamination rate of 72% at levels of up to 0.78 ng ml À1 . The latter studies were contrary to those of Nkwe et al (2005) who found undetectable levels of FB 1 in beer prepared using sorghum malt contaminated with FB 1 in the range 47-1316 mg kg À1 in Botswana.…”

Section: Occurrence Of Mycotoxinscontrasting

confidence: 80%

See 1 more Smart Citation

Toxicity profile of commercially produced indigenous banana beer

Shale

Mukamugema

Lues

et al. 2012

Food Additives & Contaminants: Part A

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Section: Occurrence Of Mycotoxinssupporting

confidence: 94%

Section: Occurrence Of Mycotoxinscontrasting

confidence: 80%

Toxicity profile of commercially produced indigenous banana beer

Shale

Mukamugema

Lues

et al. 2012

Food Additives & Contaminants: Part A

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“…Flavour relevant volatiles, 4,22 as well as deterioration of the beer due to contamination (e.g. mycotxins 12 ), could be determined using online ion mobility spectrometry. Such analyses, e.g.…”

Section: Discussionmentioning

confidence: 99%

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

Vautz

Baumbach

Jung³

2006

Journal of the Institute of Brewing

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Beer fermentation -a time consuming part of the production process -is typically terminated based on the degradation of diacetyl and 2,3-pentanedione below the odour threshold. Presently no on-line control of both analytes is available. As a consequence, fermentation is often carried out longer than necessary, thus decreasing productivity. In this pilot study, an ion mobility spectrometer using a UV-lamp as an ionisation source and a GC column (30°C constant) for pre-separation were used for the rapid determination of both analytes from the headspace of beer wort, during and after fermentation. Samples were heated to 60°C. Results from such analyses were available after a few minutes without further sample treatment or pre-concentration. Detection limits were below the odour threshold (ng/L range in the gas phase corresponding to the µg/L range in the liquid phase). Results were validated by comparison with the brewery's standard GC-MS method. When applied on-line and in-situ, as a routine test in a brewery, it will help to ensure low levels of diacetyl and 2,3-pentanedione in the product on the one hand and will increase productivity by saving time during fermentation on the other (up to one day in large breweries and even more than one day in smaller ones) by obtaining on-line data of the relevant analytes. After optimisation of the method, further odour or taste relevant analytes could be determined simultaneously.

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“…This, together with applied agricultural practices, explains the fungal populations invading the crops on the field . Mbugua and Gathumbi (2004) calculated Pearson''s correlation coefficient for the co-occurrence of DON and other mycotoxins and have found a positive association between DON and FB1 and DON and ZEN (if DON is present it is more likely that other mycotoxins are also present in the product), which is explained by the fact that these are all Fusarium toxins. Taking into account that different strains are responsible for FB1 and ZEN production, their co-occurrence would mean the presence of more than one fungal strain within the same batch or sample.…”

Section: Incidence Of Mycotoxins In Malting Barleymentioning

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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The Contamination of Kenyan Lager Beers with Fusarium Mycotoxins

Cited by 26 publications

References 9 publications

Toxicity profile of commercially produced indigenous banana beer

Toxicity profile of commercially produced indigenous banana beer

Beer Fermentation Control Using Ion Mobility Spectrometry - Results of a Pilot Study

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

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