Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay

Abstract

Deoxynivalenol (DON) was analysed in 313 beer samples collected from the European retail market using a commercially available immunoassay kit (enzyme-linked immunosorbent assay, ELISA). The incidence rate was about 87%, while most samples (73%) had contamination levels lower than 20 ng m(-1). The contamination ranged between 4.0 and 56.7 ng ml(-1), with an average of 13.5 ng ml(-1). A statistically significant correlation between alcohol levels and DON contamination was found, as well as a significant difference between bottom, top and spontaneous fermenting beers. Twenty-seven beer samples were compared using a second ELISA kit and a good correlation was obtained between the two kits (r = 0.93). Although when compared with gas chromatography-mass spectrometry the ELISA tended to overestimate the results, a good correlation (r=0.94) between the two methods was observed. Monitoring of DON in beer is important considering that DON production is dependent on the weather and that it can contribute significantly to the tolerable daily intake of DON, especially for frequent beer consumers.

Intake of ochratoxin A and deoxynivalenol through beer consumption in Belgium

“…a farming system where synthetic pesticides and fertilizers are not authorized. The use of pesticides to reduce microbial contamination during cereal production and storage, as well as the addition of preservatives at different stages of foodstuff production and distribution, may lead to the presence of residues in the final products, which represent a possible threat for the 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 et al 2004. Moreover, the use of pesticides or preservatives in insufficient amounts could lead to an even worse situation since the stress imposed on the moulds is thought to stimulate mycotoxin production.…”

“…These mycotoxins partially withstand the brewing, and finally remain present in beer (Niessen and Donhauser 1993;Baxter 1996;Baxter et al 2001;Papadopoulou-Bouraoui et al 2004). So far, there is no proposed legal limit for DON in beer whilst maximum acceptable level was proposed at 200 ng OTA L -1 beer (FAO 2004).…”

The Occurrence of Mycotoxins in Beers from Retail Shops

“…DON se může vyskytovat v pivu, jsou-li suroviny použité pro jeho výrobu kontaminované (Papadopoulou et al, 2004). Jeho hlavním rostlinným metabolitem je D3G, který vykazuje sníženou toxicitu vůči rostlinám, a to jako takzvaný maskovaný mykotoxin (Varga et al, 2013).…”

“…DON may occur in beer if raw materials for its production are contaminated (Papadopoulou et al, 2004). Its main plant metabolite is D3G which exhibits lowered toxicity to plants as a socalled masked mycotoxin (Varga et al, 2013).…”

Isolation and identification of an extracellular enzyme from Aspergillus Niger with Deoxynivalenol biotransformation capability

“…Asa member of the trichothecenes (secondary metabolites of fusarium), DON has been considered as one of the most common food contaminants (Papadopoulou-Bouraoui et al, 2004). Meanwhile, DON exhibits a strong cytotoxic activity, resulting in an impaired cell-cycle distribution and a significant anti-proliferative effect (Tiemann et al, 2003).…”