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Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer

Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, UCSC, Via Emilia Parmense, 84, 29122 Piacenza, Italy
Author to whom correspondence should be addressed.
Received: 29 May 2018 / Revised: 5 June 2018 / Accepted: 14 June 2018 / Published: 20 June 2018
(This article belongs to the Special Issue Mycotoxins in Beverages)
The occurrence of ochratoxin A (OTA), deoxynivalenol (DON), sterigmatocystin (STC), and citrinin (CIT) was evaluated in samples of small- (SS) and large-scale (LS) brewed beer. The analyses were conducted using HPLC-FLD for OTA, GC-MS for DON, and LC-MS/MS for STC and CIT. During 2017, a total of 83 samples of SS and LS brewed beer (42 and 41, respectively) were sampled; for both types of beer, the most sold beers in Italy were collected. CIT was never detected in any sample, whereas OTA, DON, and STC prevalence was 45.8%, 25.3%, and 27.7%, respectively. The mean and maximum values for OTA, DON, and STC were 0.007 and 0.070; 8.6 and 99; 0.001 and 0.018 µg/kg, respectively. No significant difference was observed between the SS and LS beers. The results of this survey showed a low contamination; the levels found should not represent a serious risk for consumers’ health. View Full-Text
Keywords: ochratoxin A; deoxynivalenol; sterigmatocystin; citrinin ochratoxin A; deoxynivalenol; sterigmatocystin; citrinin
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MDPI and ACS Style

Bertuzzi, T.; Rastelli, S.; Mulazzi, A.; Donadini, G.; Pietri, A. Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer. Beverages 2018, 4, 46.

AMA Style

Bertuzzi T, Rastelli S, Mulazzi A, Donadini G, Pietri A. Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer. Beverages. 2018; 4(2):46.

Chicago/Turabian Style

Bertuzzi, Terenzio, Silvia Rastelli, Annalisa Mulazzi, Gianluca Donadini, and Amedeo Pietri. 2018. "Known and Emerging Mycotoxins in Small- and Large-Scale Brewed Beer" Beverages 4, no. 2: 46.

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