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Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process
The aim of this research was to determine the fate of aflatoxins (AFs) and fumonisins (FBs) naturally occurring in raw materials (maize grit and malted barley) during four industrial brewing processes. The aflatoxin B 1 (AFB 1 ) level in raw materials varied from 0.31 to 14.85 µg kg −1 , while the f...
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| Published in: | Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2010-10, Vol.27 (10), p.1431-1439 |
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| container_end_page | 1439 |
| container_issue | 10 |
| container_start_page | 1431 |
| container_title | Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment |
| container_volume | 27 |
| creator | Pietri, A. Bertuzzi, T. Agosti, B. Donadini, G. |
| description | The aim of this research was to determine the fate of aflatoxins (AFs) and fumonisins (FBs) naturally occurring in raw materials (maize grit and malted barley) during four industrial brewing processes. The aflatoxin B
1
(AFB
1
) level in raw materials varied from 0.31 to 14.85 µg kg
−1
, while the fumonisin B
1
(FB
1
) level (only in maize grit) varied from 1146 to 3194 µg kg
−1
. The concentration in finished beer ranged from 0.0015 to 0.022 µg l
−1
for AFB
1
and from 37 to 89 µg l
−1
for FB
1
; the other aflatoxins and fumonisin B
2
were not found in beer samples. The average percentage of toxins recovered in finished beer, referring to the amounts contained in raw materials, were 1.5% ± 0.8% for AFB
1
and 50.7% ± 4.7% for FB
1
. These results were mainly due to the different solubility of the two mycotoxins during the mashing process. If raw materials comply with the limits fixed by European Commission Regulations, the contribution of a moderate daily consumption of beer to AFB
1
and FB
1
intake does not contribute significantly to the exposure of the consumer. |
| doi_str_mv | 10.1080/19440049.2010.489912 |
| format | article |
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1
(AFB
1
) level in raw materials varied from 0.31 to 14.85 µg kg
−1
, while the fumonisin B
1
(FB
1
) level (only in maize grit) varied from 1146 to 3194 µg kg
−1
. The concentration in finished beer ranged from 0.0015 to 0.022 µg l
−1
for AFB
1
and from 37 to 89 µg l
−1
for FB
1
; the other aflatoxins and fumonisin B
2
were not found in beer samples. The average percentage of toxins recovered in finished beer, referring to the amounts contained in raw materials, were 1.5% ± 0.8% for AFB
1
and 50.7% ± 4.7% for FB
1
. These results were mainly due to the different solubility of the two mycotoxins during the mashing process. If raw materials comply with the limits fixed by European Commission Regulations, the contribution of a moderate daily consumption of beer to AFB
1
and FB
1
intake does not contribute significantly to the exposure of the consumer.</description><identifier>ISSN: 1944-0049</identifier><identifier>EISSN: 1944-0057</identifier><identifier>DOI: 10.1080/19440049.2010.489912</identifier><identifier>PMID: 20582776</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis Group</publisher><subject>Aflatoxin B1 ; Aflatoxin B1 - analysis ; Aflatoxins ; Beer ; Beer - analysis ; Beers ; Biological and medical sciences ; Breweries ; Brewing ; Carcinogens, Environmental - analysis ; Chromatography, High Pressure Liquid ; Chromatography, Liquid ; Consumers ; Fermented food industries ; Food additives ; Food contamination ; Food Contamination - analysis ; Food Handling ; Food industries ; Food toxicology ; Fumonisin B1 ; fumonisin B2 ; fumonisins ; Fumonisins - analysis ; Fundamental and applied biological sciences. Psychology ; high-performance liquid chromatography (HPLC) ; Hordeum - chemistry ; Hordeum vulgare ; Italy ; liquid chromatography/mass spectrometry (LC/MS) ; Mass Spectrometry ; Mycotoxins ; Quality Control ; raw materials ; Risk assessment ; Solubility ; Toxins ; Zea mays ; Zea mays - chemistry</subject><ispartof>Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-10, Vol.27 (10), p.1431-1439</ispartof><rights>Copyright Taylor & Francis Group, LLC 2010</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23180096$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20582776$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pietri, A.</creatorcontrib><creatorcontrib>Bertuzzi, T.</creatorcontrib><creatorcontrib>Agosti, B.</creatorcontrib><creatorcontrib>Donadini, G.</creatorcontrib><title>Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process</title><title>Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment</title><addtitle>Food Addit Contam Part A Chem Anal Control Expo Risk Assess</addtitle><description>The aim of this research was to determine the fate of aflatoxins (AFs) and fumonisins (FBs) naturally occurring in raw materials (maize grit and malted barley) during four industrial brewing processes. The aflatoxin B
1
(AFB
1
) level in raw materials varied from 0.31 to 14.85 µg kg
−1
, while the fumonisin B
1
(FB
1
) level (only in maize grit) varied from 1146 to 3194 µg kg
−1
. The concentration in finished beer ranged from 0.0015 to 0.022 µg l
−1
for AFB
1
and from 37 to 89 µg l
−1
for FB
1
; the other aflatoxins and fumonisin B
2
were not found in beer samples. The average percentage of toxins recovered in finished beer, referring to the amounts contained in raw materials, were 1.5% ± 0.8% for AFB
1
and 50.7% ± 4.7% for FB
1
. These results were mainly due to the different solubility of the two mycotoxins during the mashing process. If raw materials comply with the limits fixed by European Commission Regulations, the contribution of a moderate daily consumption of beer to AFB
1
and FB
1
intake does not contribute significantly to the exposure of the consumer.</description><subject>Aflatoxin B1</subject><subject>Aflatoxin B1 - analysis</subject><subject>Aflatoxins</subject><subject>Beer</subject><subject>Beer - analysis</subject><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>Breweries</subject><subject>Brewing</subject><subject>Carcinogens, Environmental - analysis</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Chromatography, Liquid</subject><subject>Consumers</subject><subject>Fermented food industries</subject><subject>Food additives</subject><subject>Food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food toxicology</subject><subject>Fumonisin B1</subject><subject>fumonisin B2</subject><subject>fumonisins</subject><subject>Fumonisins - analysis</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high-performance liquid chromatography (HPLC)</subject><subject>Hordeum - chemistry</subject><subject>Hordeum vulgare</subject><subject>Italy</subject><subject>liquid chromatography/mass spectrometry (LC/MS)</subject><subject>Mass Spectrometry</subject><subject>Mycotoxins</subject><subject>Quality Control</subject><subject>raw materials</subject><subject>Risk assessment</subject><subject>Solubility</subject><subject>Toxins</subject><subject>Zea mays</subject><subject>Zea mays - chemistry</subject><issn>1944-0049</issn><issn>1944-0057</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkUtvFDEQhC0EIiHhHyDkC8ppg5_r8QlBFB5SJC7J2erxA4w8drBntOyNn45HuwtHTm6Vv66WqhB6Rck1JQN5S7UQhAh9zUiXxKA1ZU_Q-SpvCJHq6d9Z6DP0orUfhGyZovo5OmNEDkyp7Tn6fV8ht-ArLgFDSDCXXzHjDxRDdjgsU8mxHYRQy4QzzEuFlPbYljzDFLvgHa6ww1OfaoTU8Fzw6LulW2rM37oTjtktbV5_8Vj9blUfa7G-tUv0LPQd__L4XqCHj7f3N583d18_fbl5f7f5zrds3myV89ZaRTQTgxRUB85HMRBJnWQjF5RyG5yiQC1wToIVfGSj8wOXTEjO-QW6Ovj2uz8X32YzxWZ9SpB9WZpZ85Nc0v-TqmetKBMr-fpILuPknXmscYK6N6d4O_DmCECzkELP2sb2j-N0IESv3LsDF3ModYJdqcmZGfap1NMSp8SsxZtT8WYt3hyK538Am3OelA</recordid><startdate>201010</startdate><enddate>201010</enddate><creator>Pietri, A.</creator><creator>Bertuzzi, T.</creator><creator>Agosti, B.</creator><creator>Donadini, G.</creator><general>Taylor & Francis Group</general><general>Taylor & Francis</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7X8</scope><scope>7U1</scope><scope>7U2</scope><scope>7U7</scope><scope>C1K</scope><scope>M7N</scope></search><sort><creationdate>201010</creationdate><title>Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process</title><author>Pietri, A. ; Bertuzzi, T. ; Agosti, B. ; Donadini, G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-h362t-67deccc7092485419f33b48051d52b34113cfd71a1ca330fc43b2bde835245333</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Aflatoxin B1</topic><topic>Aflatoxin B1 - analysis</topic><topic>Aflatoxins</topic><topic>Beer</topic><topic>Beer - analysis</topic><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>Breweries</topic><topic>Brewing</topic><topic>Carcinogens, Environmental - analysis</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Chromatography, Liquid</topic><topic>Consumers</topic><topic>Fermented food industries</topic><topic>Food additives</topic><topic>Food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food toxicology</topic><topic>Fumonisin B1</topic><topic>fumonisin B2</topic><topic>fumonisins</topic><topic>Fumonisins - analysis</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high-performance liquid chromatography (HPLC)</topic><topic>Hordeum - chemistry</topic><topic>Hordeum vulgare</topic><topic>Italy</topic><topic>liquid chromatography/mass spectrometry (LC/MS)</topic><topic>Mass Spectrometry</topic><topic>Mycotoxins</topic><topic>Quality Control</topic><topic>raw materials</topic><topic>Risk assessment</topic><topic>Solubility</topic><topic>Toxins</topic><topic>Zea mays</topic><topic>Zea mays - chemistry</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pietri, A.</creatorcontrib><creatorcontrib>Bertuzzi, T.</creatorcontrib><creatorcontrib>Agosti, B.</creatorcontrib><creatorcontrib>Donadini, G.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>MEDLINE - Academic</collection><collection>Risk Abstracts</collection><collection>Safety Science and Risk</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pietri, A.</au><au>Bertuzzi, T.</au><au>Agosti, B.</au><au>Donadini, G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process</atitle><jtitle>Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment</jtitle><addtitle>Food Addit Contam Part A Chem Anal Control Expo Risk Assess</addtitle><date>2010-10</date><risdate>2010</risdate><volume>27</volume><issue>10</issue><spage>1431</spage><epage>1439</epage><pages>1431-1439</pages><issn>1944-0049</issn><eissn>1944-0057</eissn><abstract>The aim of this research was to determine the fate of aflatoxins (AFs) and fumonisins (FBs) naturally occurring in raw materials (maize grit and malted barley) during four industrial brewing processes. The aflatoxin B
1
(AFB
1
) level in raw materials varied from 0.31 to 14.85 µg kg
−1
, while the fumonisin B
1
(FB
1
) level (only in maize grit) varied from 1146 to 3194 µg kg
−1
. The concentration in finished beer ranged from 0.0015 to 0.022 µg l
−1
for AFB
1
and from 37 to 89 µg l
−1
for FB
1
; the other aflatoxins and fumonisin B
2
were not found in beer samples. The average percentage of toxins recovered in finished beer, referring to the amounts contained in raw materials, were 1.5% ± 0.8% for AFB
1
and 50.7% ± 4.7% for FB
1
. These results were mainly due to the different solubility of the two mycotoxins during the mashing process. If raw materials comply with the limits fixed by European Commission Regulations, the contribution of a moderate daily consumption of beer to AFB
1
and FB
1
intake does not contribute significantly to the exposure of the consumer.</abstract><cop>Abingdon</cop><pub>Taylor & Francis Group</pub><pmid>20582776</pmid><doi>10.1080/19440049.2010.489912</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1944-0049 |
| ispartof | Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-10, Vol.27 (10), p.1431-1439 |
| issn | 1944-0049 1944-0057 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_748971243 |
| source | Taylor and Francis Science and Technology Collection |
| subjects | Aflatoxin B1 Aflatoxin B1 - analysis Aflatoxins Beer Beer - analysis Beers Biological and medical sciences Breweries Brewing Carcinogens, Environmental - analysis Chromatography, High Pressure Liquid Chromatography, Liquid Consumers Fermented food industries Food additives Food contamination Food Contamination - analysis Food Handling Food industries Food toxicology Fumonisin B1 fumonisin B2 fumonisins Fumonisins - analysis Fundamental and applied biological sciences. Psychology high-performance liquid chromatography (HPLC) Hordeum - chemistry Hordeum vulgare Italy liquid chromatography/mass spectrometry (LC/MS) Mass Spectrometry Mycotoxins Quality Control raw materials Risk assessment Solubility Toxins Zea mays Zea mays - chemistry |
| title | Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process |
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