Presence of Ochratoxin A (OTA) Mycotoxin in Alcoholic Drinks from Southern European Countries: Wine and Beer

被引：68
作者：
Bellver Soto, Julia [1 ]
Fernandez-Franzon, Monica [2 ]
Ruiz, Maria-Jose [2 ]
Juan-Garcia, Ana [2 ]
机构：
[1] Publ Hlth Res Ctr, Alzira 46600, Spain
[2] Univ Valencia, Fac Pharm, Lab Food Chem & Toxicol, E-46100 Valencia, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2014年 / 62卷 / 31期
关键词：
ochratoxin A; mycotoxins; beer; wine; PERFORMANCE LIQUID-CHROMATOGRAPHY; CEREAL-DERIVED PRODUCTS; FLUORESCENCE DETECTION; PHASE MICROEXTRACTION; SWEET WINES; RED WINES; CLEANUP; ENNIATINS; EXPOSURE; INVOLVEMENT;
D O I：
10.1021/jf501737h
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
The main filamentous fungi producers of mycotoxins are Aspergillus spp., Penicinium spp., and Fusarium spp. Their effect can provoke a broad range of toxic properties including carcinogenicity and neurotoxicity, as well as reproductive and developmental toxicities. Ochratoxin A (OTA) is produced by Aspergillus and Penicillium spp. The purpose of this review was to evaluate the risk assessment of OTA in alcoholic drinks (beer and wine) by compiling the results obtained from studies and reviews related to the presence of OTA in these two drinks from southern European countries in the period 2005-2013 and comparing those results with the legislation available in the European Union.
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收藏
页码：7643 / 7651
页数：9
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