Quality control of mycotoxinsin beer

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F23%3AN0000052" target="_blank" >RIV/60193697:_____/23:N0000052 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Quality control of mycotoxinsin beer

Original language description

Barley (Hordeum vulgare L.) is one of the most important crop plant worldwide. Nowadays, barley is used as animal feed and the best quality barley is used mainly for production of malt in the alcoholic beverage industry. The quality of barley grains is often compromised due to mycotoxin contamination of the cereal during pre-harvest and post-harvest. Mycotoxins are secondary metabolites of molds that negatively impact people, animals, and crops. They cause sickness and financial losses, and mycotoxin contamination of food and feed is a major global issue. The most prominent mycotoxins are produced by Aspergillus, Fusarium, Penicillium, and Alternaria fungi. In general, chromatographic methods such as liquid chromatography coupled with mass spectrometry, are the most commonly used techniques, due to their sensitivity and selectivity for determination of mycotoxins.The main aim of our research was to develop, optimize and validate a method based on ultra-performance liquid chromatography with tandem mass spectrometry for determination of multiple mycotoxins in beer. The proposed method was applied to commercially available pale lager beers from the Czech Republic and from abroad.Current European regulations and recommendations on mycotoxins set maximum levels in foodstuff. However, specific regulations for mycotoxins in beer do not exist, only the Tolerable Daily Intake (TDI). The results show that mycotoxins are a persistent problem in the brewing industry, and for this reason, it is necessary to monitor them in beer and brewing materials. This new method can be used to monitor mycotoxin contamination of beers not only made from malt but also other surrogates. Results were presented at the conference 15. Trends in Brewing, Ghent, 2-6 April 2023 in the form of a lecture and a poster.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

10406 - Analytical chemistry

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů