Mycotoxins in brewing and malting: pilot study -is every sample of barley, malt and beer contaminated with mycotoxins?(poster)

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F25%3AN0000037" target="_blank" >RIV/60193697:_____/25:N0000037 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Mycotoxins in brewing and malting: pilot study -is every sample of barley, malt and beer contaminated with mycotoxins?(poster)

Popis výsledku v původním jazyce

Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to growing interest, various aspects have been widely studied by scientific groups. One of these aspects relates to the food industry and associated beer production. Mycotoxins can be present in the basic raw materials for beer production as well as in the brewed beer. Problematic mycotoxins that pose a serious risk of toxicity are aflatoxins especially aflatoxin B1 (AFB1), fumonisins (FBs), zearalenone (ZEN) and its metabolites, deoxynivalenol (DON) including its acetylated forms and also the modified form deoxynivalenol-3-glucoside (DON-3G), T-2 toxin, HT-2 toxin and ochratoxin A. The Research Institute of Brewing and Malting has been dealing with the mycotoxin issue since 2008. This study describes analysis of the above mycotoxins during years 2020 – 2024 in barley (n=775), malt (n=751) and commercially available beers (n=522) using QuEChERS, immunoaffinity columns and UPLC-MS/MS. The results showed positive samples of mycotoxins in brewing and malting matrices at the levels of μg/kg (barley, malt) and ng/L for beer. In cooperation with Fianovis, a French start-up biotechnology company, provides a state-of-the-art offer of standards for accurate and reliable mycotoxin detection, including isotopically labeled standards. A new cooperation between Fianovis and the Research Institute of Brewing and Malting was established for the long-term monitoring of mycotoxins in the brewing and malting industry. Therefore, determination of residual concentrations and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with toxicological values, and the maximum permissible levels of mycotoxins play a key role in world food safety and consumer protection. Poster at the conference 46. Mycotoxin Workshop, 25.-28.5. 2025, Martina France, Italy.

Název v anglickém jazyce

Mycotoxins in brewing and malting: pilot study -is every sample of barley, malt and beer contaminated with mycotoxins?(poster)

Popis výsledku anglicky

Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to growing interest, various aspects have been widely studied by scientific groups. One of these aspects relates to the food industry and associated beer production. Mycotoxins can be present in the basic raw materials for beer production as well as in the brewed beer. Problematic mycotoxins that pose a serious risk of toxicity are aflatoxins especially aflatoxin B1 (AFB1), fumonisins (FBs), zearalenone (ZEN) and its metabolites, deoxynivalenol (DON) including its acetylated forms and also the modified form deoxynivalenol-3-glucoside (DON-3G), T-2 toxin, HT-2 toxin and ochratoxin A. The Research Institute of Brewing and Malting has been dealing with the mycotoxin issue since 2008. This study describes analysis of the above mycotoxins during years 2020 – 2024 in barley (n=775), malt (n=751) and commercially available beers (n=522) using QuEChERS, immunoaffinity columns and UPLC-MS/MS. The results showed positive samples of mycotoxins in brewing and malting matrices at the levels of μg/kg (barley, malt) and ng/L for beer. In cooperation with Fianovis, a French start-up biotechnology company, provides a state-of-the-art offer of standards for accurate and reliable mycotoxin detection, including isotopically labeled standards. A new cooperation between Fianovis and the Research Institute of Brewing and Malting was established for the long-term monitoring of mycotoxins in the brewing and malting industry. Therefore, determination of residual concentrations and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with toxicological values, and the maximum permissible levels of mycotoxins play a key role in world food safety and consumer protection. Poster at the conference 46. Mycotoxin Workshop, 25.-28.5. 2025, Martina France, Italy.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

10406 - Analytical chemistry

Projekt

<a href="/cs/project/QL24010109" target="_blank" >QL24010109: Biologická ochrana ječmene během sladování</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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