2016
DOI: 10.1021/acs.jafc.5b05998
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Fate of Fusarium Toxins during the Malting Process

Abstract: Little is known about the fate of Fusarium mycotoxins during the barley malting process. To determine the fungal DNA and mycotoxin concentrations during malting, we used barley grain harvested from field plots that we had inoculated with Fusarium species that produce type A or type B trichothecenes or enniatins. Using a recently developed multimycotoxin liquid chromatography-tandem mass stable isotope dilution method, we identified Fusarium-species-specific behaviors of mycotoxins in grain and malt extracts an… Show more

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Cited by 43 publications
(42 citation statements)
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“…Even though several pre-and post-harvest efforts such as sorting, kernel and hand sorting are made in order to prevent and control bacteria and fungi, the produced toxins can remain active even after very harsh treatments [1]. In addition, the toxins are stable under the most common conditions used in food processing and can consequently be found in the prepared products [2,3]. Contamination with toxins of fungal and bacterial origin may lead to acute poisoning or have long-term negative consequences on the health of both human and animals [4].…”
Section: Introductionmentioning
confidence: 99%
“…Even though several pre-and post-harvest efforts such as sorting, kernel and hand sorting are made in order to prevent and control bacteria and fungi, the produced toxins can remain active even after very harsh treatments [1]. In addition, the toxins are stable under the most common conditions used in food processing and can consequently be found in the prepared products [2,3]. Contamination with toxins of fungal and bacterial origin may lead to acute poisoning or have long-term negative consequences on the health of both human and animals [4].…”
Section: Introductionmentioning
confidence: 99%
“…The fate of mycotoxins during the brewing process has been studied extensively. In general, the presence of mycotoxins is reduced, but not eliminated, through the brewing process . In European style beers, the wort is sterilised by boiling while being flavoured and aromatised by hops then clarified before cooling for fermentation .…”
Section: Fate Of Mycotoxins During the Brewing Processmentioning
confidence: 99%
“…The fate of mycotoxins during malting has been studied . Moulds and mycotoxins can occur throughout the supply chain, where contamination may occur before harvest and increase during storage or processing.…”
Section: Fate Of Mycotoxins During the Brewing Processmentioning
confidence: 99%
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