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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved

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Author(s):
Schabo, Danieli C. [1, 2] ; Freire, Luisa [3] ; Sant'Ana, Anderson S. [3] ; Schaffner, Donald W. [4] ; Magnani, Marciane [2]
Total Authors: 5
Affiliation:
[1] Fed Inst Educ Sci & Technol Rondonia, Campus Colorado Oeste, BR 435, Km 63, BR-76993000 Colorado De Oeste, RO - Brazil
[2] Univ Fed Paraiba, Ctr Technol, Dept Food Engn, Lab Microbial Proc Foods, BR-58051900 Joao Pessoa, PB - Brazil
[3] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, BR-3083862 Campinas, SP - Brazil
[4] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 - USA
Total Affiliations: 4
Document type: Review article
Source: Food Research International; v. 141, MAR 2021.
Web of Science Citations: 0
Abstract

The consumption of artisanal beer has increased worldwide. Artisanal beers can include malted or unmalted wheat, maize, rice and sorghum, in addition to the basic ingredients. These grains can be infected by toxigenic fungi in the field or during storage and mycotoxins can be produced if they find favorable conditions. Mycotoxins may not be eliminated throughout the beer brewing and be detected in the final product. In addition, modified mycotoxins may also be formed during beer brewing. This review compiles relevant information about mycotoxins produced by Aspergillus, Fusarium and Penicillium in raw material of artisanal beer, as well as updates information about the production and fate of mycotoxins during the beer brewing process. Findings highlight that malting conditions favor the production of mycotoxins by the fungi contaminating cereals. Therefore, good agricultural and postharvest mitigation strategies are the most effective options for preventing the growth of toxigenic fungi and the production of mycotoxins in cereals. However, the final concentration of mycotoxin in artisanal beer is difficult to predict as it depends on the initial concentration contained in the raw material and the processing conditions. The current lack of limits of mycotoxins in artisanal beer underestimates possible risks to human health. In addition, modified mycotoxins, not detected by conventional methods, may be formed in artisanal beers. Maximum tolerated limits for these contaminants must be urgently established based on scientific data about transfer of mycotoxins throughout the artisanal beer brewery process. (AU)

FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
Grantee:Luisa Freire Colombo
Support Opportunities: Scholarships in Brazil - Doctorate