Currently beer is booming, mainly due to the steady rise of craft breweries worldwide.
Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial …

Ochratoxins (OTs) are mycotoxins frequently found in wines, and their contamination can
occur during any stage of the winemaking process. Ochratoxin A (OTA) has been the most …

Climate change has an impact on the chemical risks associated to wine consumption related
with grape development and microbial contamination. We can classify chemical hazards in …

A study on raw barley and derived products (barley soup and beers) was carried out to
determine the natural presence of twenty-four mycotoxins by both liquid chromatography …

Abstract Mycotoxins, including aflatoxins (AFs), ochratoxin A (OTA), deoxynivalenol (DON),
fumonisins (FBs), and zearalenone (ZEN), have been reported as beer contaminants. This …

The present study investigated the presence of 30 mycotoxins in 110 beverage samples of
beer, wine, cava, and cider purchased in Valencia (Spain). A validated method based on …

The consumption of artisanal beer has increased worldwide. Artisanal beers can include
malted or unmalted wheat, maize, rice and sorghum, in addition to the basic ingredients …

Since the discovery of aflatoxins in the 1960s, knowledge in the mycotoxin research field
has increased dramatically. Hundreds of review articles have been published summarizing …

Ochratoxin A (OTA) is one of the most prevalent mycotoxin contaminants of food crops.
Among the agricultural products consequently contaminated by OTA is wine. In the present …

Ochratoxin A (OTA) is mainly found in cereals and cereal-based foodstuffs, but also in wine.
Being one of the most consumed alcoholic drinks in Portugal and one of the main sources of …