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Food Additives & Contaminants: Part A Volume 27, 2010 - Issue 10
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Original Articles

Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process

A. Pietri Istituto di Scienze degli Alimenti e della Nutrizione
,
T. Bertuzzi Istituto di Scienze degli Alimenti e della NutrizioneCorrespondence[email protected]
,
B. Agosti Istituto di Scienze degli Alimenti e della Nutrizione
&
G. Donadini AIDASA–Istituto di Entomologia e Patologia Vegetale, Facoltà di Agraria, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29100 Piacenza, Italy
Pages 1431-1439 | Received 16 Oct 2009, Accepted 25 Apr 2010, Published online: 25 Jun 2010

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Lindsey Rodhouse & Franck Carbonero. (2019) Overview of craft brewing specificities and potentially associated microbiota. Critical Reviews in Food Science and Nutrition 59:3, pages 462-473.
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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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Yarong Zhao, Jianxiang Huang, Liyan Ma, Shuai Liu & Fuhua Wang. (2017) Aflatoxin B1 and sterigmatocystin survey in beer sold in China. Food Additives & Contaminants: Part B 10:1, pages 64-68.
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Tomonori INOUE, Yasushi NAGATOMI, Atsuo UYAMA & Naoki MOCHIZUKI. (2013) Fate of Mycotoxins during Beer Brewing and Fermentation. Bioscience, Biotechnology, and Biochemistry 77:7, pages 1410-1415.
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Lucía Molina-García, Maria Luisa Fernández-de Córdova & Antonio Ruiz-Medina. (2012) Indirect determination of aflatoxin B1 in beer via a multi-commuted optical sensor. Food Additives & Contaminants: Part A 29:3, pages 392-402.
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Articles from other publishers (34)

Xingguang Chen, Dingding Li, Ran Qiu, Qianhui Gu, Mingtao Ma, Ziqiang Chen, Jian Lu & Dianhui Wu. (2023) Co-occurrence of deoxynivalenol and its acetylated derivatives in Chinese beer samples. Journal of Food Composition and Analysis 121, pages 105393.
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Andrea Rebouças Rocha, Mariana Silva Cardoso, José Antônio Souza Júnior, Erival Amorim Gomes Júnior, Leonardo Fonseca Maciel & José Antonio Menezes-Filho. (2023) Occurrence of aflatoxins B1, B2, G1, and G2 in beers produced in Brazil and their carcinogenic risk evaluation. Food Control 145, pages 109348.
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Laura Oliveira Lago, Júlia Barreto Hoffmann Maciel, Gustavo Pires Costa, Luana Peixoto Mallmann, Flávio Fonseca Veras & Juliane Elisa Welke. (2022) Fate of enniatins in the Ale beer production stages analyzed by a validated method based on matrix-matched calibration and LC-QToF-MS. Food Chemistry 384, pages 132484.
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Salvador Villacreces, Carlos A. Blanco & Isabel Caballero. (2022) Developments and characteristics of craft beer production processes. Food Bioscience 45, pages 101495.
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Xenia Pascari, Sonia Marin, Antonio J. Ramos & Vicente Sanchis. (2022) Relevant Fusarium Mycotoxins in Malt and Beer. Foods 11:2, pages 246.
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Sara Shahba, Jalil Mehrzad & Amir Mohammad Malvandi. (2021) Neuroimmune disruptions from naturally occurring levels of mycotoxins. Environmental Science and Pollution Research 28:25, pages 32156-32176.
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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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Xenia Pascari, Ronald Maul, Sabine Kemmlein, Sonia Marin & Vicente Sanchis. (2020) The fate of several trichothecenes and zearalenone during roasting and enzymatic treatment of cereal flour applied in cereal-based infant food production. Food Control 114, pages 107245.
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Karmina Álvarez-Segovia, Rebeca García-Varela, Hugo Sergio García, José Eleazar Aguilar-Toalá, María del Carmen Estrada-Montoya, Belinda Vallejo-Cordoba, Aaron Fernando González-Córdova & Adrian Hernández-Mendoza. (2019) Determination of AFB1 in clear lager beer samples from Mexico and the possible correlation between physicochemical parameters and AFB1 levels. Journal of Consumer Protection and Food Safety 15:2, pages 121-133.
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Ann-Kristin Rausch, Robert Brockmeyer & Tanja Schwerdtle. (2020) Development and Validation of a QuEChERS-Based Liquid Chromatography Tandem Mass Spectrometry Multi-Method for the Determination of 38 Native and Modified Mycotoxins in Cereals. Journal of Agricultural and Food Chemistry 68:16, pages 4657-4669.
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Sofia Agriopoulou, Eygenia Stamatelopoulou & Theodoros Varzakas. (2020) Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods. Foods 9:2, pages 137.
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Xenia Pascari, Yelko Rodriguez-Carrasco, Cristina Juan, Jordi Mañes, Sonia Marin, Antonio J. Ramos & Vicente Sanchis. (2019) Transfer of Fusarium mycotoxins from malt to boiled wort. Food Chemistry 278, pages 700-710.
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Lin Lu & Sundaram Gunasekaran. (2019) Dual-channel ITO-microfluidic electrochemical immunosensor for simultaneous detection of two mycotoxins. Talanta 194, pages 709-716.
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Xenia Pascari, Sonia Gil-Samarra, Sonia Marín, Antonio J. Ramos & Vicente Sanchis. (2019) Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process. LWT 99, pages 540-546.
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Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Gianluca Donadini & Amedeo Pietri. (2018) Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer. Beverages 4:2, pages 46.
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Xenia Pascari, Jordi Ortiz-Solá, Sonia Marín, Antonio J. Ramos & Vicente Sanchis. (2018) Survey of mycotoxins in beer and exposure assessment through the consumption of commercially available beer in Lleida, Spain. LWT 92, pages 87-91.
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Xenia Pascari, Antonio J. Ramos, Sonia Marín & Vicente Sanchís. (2018) Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review. Food Research International 103, pages 121-129.
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Karim C. Piacentini, Liliana O. Rocha, Lívia C. Fontes, Lorena Carnielli, Tatiana A. Reis & Benedito Corrêa. (2017) Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B1 and deoxynivalenol in beer quality. Food Chemistry 218, pages 64-69.
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F. Cantú-Cornelio, J.E. Aguilar-Toalá, C.I. de León-Rodríguez, J. Esparza-Romero, B. Vallejo-Cordoba, A.F. González-Córdova, H.S. García & A. Hernández-Mendoza. (2016) Occurrence and factors associated with the presence of aflatoxin M1 in breast milk samples of nursing mothers in central Mexico. Food Control 62, pages 16-22.
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S. Agriopoulou, A. Koliadima, G. Karaiskakis & J. Kapolos. (2016) Kinetic study of aflatoxins' degradation in the presence of ozone. Food Control 61, pages 221-226.
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Karim C. Piacentini, Geovana D. Savi, Maria E.V. Pereira & Vildes M. Scussel. (2015) Fungi and the natural occurrence of deoxynivalenol and fumonisins in malting barley (Hordeum vulgare L.). Food Chemistry 187, pages 204-209.
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N.V. Beloglazova & S.A. Eremin. (2015) Rapid screening of aflatoxin B1 in beer by fluorescence polarization immunoassay. Talanta 142, pages 170-175.
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Karim Cristina Piacentini, Geovana Dagostim Savi, Gisele Olivo & Vildes Maria Scussel. (2015) Quality and occurrence of deoxynivalenol and fumonisins in craft beer. Food Control 50, pages 925-929.
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J. ChenZ. JiaJ. SongY. YuanL. Zhang. (2015) Fumonisins in China: update on occurrence, epidemiology, exposure and regulation. Quality Assurance and Safety of Crops & Foods 7:1, pages 63-72.
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A. Laitila. 2015. Brewing Microbiology. Brewing Microbiology 107 139 .
Antonio Ruiz-Medina & Ma Luisa Fernández-de Córdova. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food 517 523 .
Rosanna Zivoli, Lucia Gambacorta, Giancarlo Perrone & Michele Solfrizzo. (2014) Effect of Almond Processing on Levels and Distribution of Aflatoxins in Finished Products and Byproducts. Journal of Agricultural and Food Chemistry 62:24, pages 5707-5715.
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P.A. Burdaspal & T.M. Legarda. (2013) Survey on aflatoxin in beer sold in Spain and other European countries. World Mycotoxin Journal 6:1, pages 93-101.
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Martin WeidenbörnerMartin Weidenbörner. 2013. Mycotoxins in Foodstuffs. Mycotoxins in Foodstuffs 1 546 .
Agnieszka Waśkiewicz, Monika Beszterda & Piotr Goliński. (2012) Occurrence of fumonisins in food – An interdisciplinary approach to the problem. Food Control 26:2, pages 491-499.
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Karolína Benešová, Sylvie Běláková, Renata Mikulíková & Zdeněk Svoboda. (2012) Monitoring of selected aflatoxins in brewing materials and beer by liquid chromatography/mass spectrometry. Food Control 25:2, pages 626-630.
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M.L. Gonzalez Pereyra, C.A.R. Rosa, A.M. Dalcero & L.R. Cavaglieri. (2011) Mycobiota and mycotoxins in malted barley and brewer’s spent grain from Argentinean breweries. Letters in Applied Microbiology 53:6, pages 649-655.
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Terenzio Bertuzzi, Silvia Rastelli, Annalisa Mulazzi, Gianluca Donadini & Amedeo Pietri. (2011) Mycotoxin occurrence in beer produced in several European countries. Food Control 22:12, pages 2059-2064.
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Eva M. Mateo, Jéssica Gil-Serna, Belén Patiño & Misericordia Jiménez. (2011) Aflatoxins and ochratoxin A in stored barley grain in Spain and impact of PCR-based strategies to assess the occurrence of aflatoxigenic and ochratoxigenic Aspergillus spp.. International Journal of Food Microbiology 149:2, pages 118-126.
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