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Food Additives & Contaminants: Part B
Surveillance
Volume 6, 2013 - Issue 1
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Original Articles

Occurrence of ochratoxin A in domestic beers and wines from Tunisia by immunoaffinity clean-up and liquid chromatography

S. Lasram Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
,
S. Oueslati Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria, Hammam-Lif, TunisiaCorrespondence[email protected]
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,
S. Chebil Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
,
A. Mliki Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
&
A. Ghorbel Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria, Hammam-Lif, Tunisia
Pages 1-5 | Received 01 Jan 2012, Accepted 25 Jul 2012, Published online: 23 Aug 2012

Citations (12)

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Carmen Luiza De Azevedo Costa, Maristela Barnes Rodrigues Cerqueira & Jaqueline Garda-Buffon. (2019) Kresoxim-methyl and famoxadone as activators of toxigenic potential of Aspergillus carbonarius. Food Additives & Contaminants: Part A 36:12, pages 1860-1870.
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Liliana J.G. Silva, Ana P. Rodrigues, André M.P.T. Pereira, Celeste M. Lino & Angelina Pena. (2019) Ochratoxin A in the Portuguese Wine Market, Occurrence and Risk Assessment. Food Additives & Contaminants: Part B 12:2, pages 145-149.
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Estefanija Bogdanova, Irina Rozentale, Iveta Pugajeva, Emeka E. Emecheta & Vadims Bartkevics. (2018) Occurrence and risk assessment of mycotoxins, acrylamide, and furan in Latvian beer. Food Additives & Contaminants: Part B 11:2, pages 126-137.
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Articles from other publishers (9)

Danieli C. Schabo, Verônica O. Alvarenga, Donald W. Schaffner & Marciane Magnani. (2021) A worldwide systematic review, meta‐analysis, and health risk assessment study of mycotoxins in beers. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5742-5764.
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Bryan Ortiz-Villeda, Olga Lobos, Kateryn Aguilar-Zuniga & Verónica Carrasco-Sánchez. (2021) Ochratoxins in Wines: A Review of Their Occurrence in the Last Decade, Toxicity, and Exposure Risk in Humans. Toxins 13:7, pages 478.
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Dionisia Carballo, Mónica Fernández-Franzón, Emilia Ferrer, Noelia Pallarés & Houda Berrada. (2021) Dietary Exposure to Mycotoxins through Alcoholic and Non-Alcoholic Beverages in Valencia, Spain. Toxins 13:7, pages 438.
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Danieli C. Schabo, Luísa Freire, Anderson S. Sant'Ana, Donald W. Schaffner & Marciane Magnani. (2021) Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved. Food Research International 141, pages 110114.
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Cristina Ubeda, Ruth Hornedo-Ortega, Ana B. Cerezo, M. Carmen Garcia-Parrilla & Ana M. Troncoso. (2020) Chemical hazards in grapes and wine, climate change and challenges to face. Food Chemistry 314, pages 126222.
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Silvia Quintela. 2020. Safety Issues in Beverage Production. Safety Issues in Beverage Production 147 186 .
Christopher De Jesus, Amanda Bartley, Aaron Welch & John Berry. (2017) High Incidence and Levels of Ochratoxin A in Wines Sourced from the United States. Toxins 10:1, pages 1.
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Jeroen Peters, Ruud van Dam, Ronald van Doorn, David Katerere, Franz Berthiller, Willem Haasnoot & Michel W. F. Nielen. (2017) Mycotoxin profiling of 1000 beer samples with a special focus on craft beer. PLOS ONE 12:10, pages e0185887.
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Bruna Dachery, Vitor Manfroi, Kally Janaina Berleze & Juliane Elisa Welke. (2015) Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure. Ciência Rural 46:1, pages 176-183.
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