Mycotoxin occurrence in beer produced in several European countries |
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| Authors: | Terenzio Bertuzzi Silvia Rastelli Annalisa Mulazzi Gianluca Donadini Amedeo Pietri |
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| Affiliation: | 1. Feed & Food Science and Nutrition Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 – 29100 Piacenza, Italy;2. Oenology and Food, Engineering Institute, Faculty of Agriculture, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84 – 29100 Piacenza, Italy;1. Chair of Analytical Food Chemistry, Technische Universität München, Alte Akademie 10, D-85354 Freising, Germany;2. Chair of Brewing and Beverage Technology (WZW), Technische Universität München, D-85354 Freising, Germany;3. Chair of Phytopathology, Technische Universität München, D-85354 Freising, Germany;4. BIOANALYTIK Weihenstephan, ZIEL Research Center for Nutrition and Food Sciences, Technische Universität München, Alte Akademie 10, D-85354 Freising, Germany;1. Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland;2. Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;3. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil;1. Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV-XaRTA, Agrotecnio, Av. Rovira Roure 191, 25198 Lleida, Spain;2. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain |
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| Abstract: | The occurrence of ochratoxin A, trichothecenes, fumonisins and aflatoxins in a sample of 106 beers produced in several European countries, was investigated. The analyses were conducted using high-performance liquid chromatography with fluorimetric detection for ochratoxin A and aflatoxins, gas-chromatography and high-performance liquid chromatography, both coupled with mass spectrometer, for trichothecenes and fumonisins, respectively. Aflatoxins were not detected in any samples, whereas ochratoxin A, deoxynivalenol and fumonisins were found in a relatively high number of samples. Their presence was at low levels in all samples; however, some differences were observed between the European countries. As regards ochratoxin A, beer samples from southern Europe showed levels always lower than 0.040 μg l?1, while the samples from other European countries showed significantly higher values, up to 0.189 μg l?1 (P < 0.001). For fumonisins, the levels of Italian beers were significantly higher compared to the samples from other countries (P = 0.006). |
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