6533b82ffe1ef96bd1295054

RESEARCH PRODUCT

Occurrence and risk assessment of mycotoxins, acrylamide, and furan in Latvian beer.

Estefanija BogdanovaIrina RozentaleEmeka E. EmechetaIveta PugajevaVadims Bartkevics

subject

Alcohol DrinkingFood HandlingFood ContaminationToxicologyOrbitrapMass spectrometry01 natural sciencesHigh-performance liquid chromatographyDiet SurveysRisk Assessmentlaw.inventionchemistry.chemical_compound0404 agricultural biotechnologylawLimit of DetectionFuranHumansFood scienceMycotoxinFuransChromatography High Pressure LiquidDetection limitAcrylamide010401 analytical chemistryPublic Health Environmental and Occupational Healthfood and beveragesAnalytic Sample Preparation MethodsBeer04 agricultural and veterinary sciencesMycotoxinsFood Inspection040401 food scienceLatviaCarcinogens Environmental0104 chemical sciencesT-2 ToxinchemistryAcrylamideCalibrationVolatilizationTrichothecenesFood ScienceFood contaminant

description

This work reports data on the occurrence of nine mycotoxins and two food processing contaminants - acrylamide and furan - in a total of 100 beers produced in Latvia. Mycotoxins were detected by high-performance liquid chromatography (HPLC) coupled with time-of-flight mass spectrometry, acrylamide by HPLC coupled with quadrupole-Orbitrap mass spectrometry, and furan by headspace gas chromatography-mass spectrometry. The most frequently occurring mycotoxins were HT-2 and deoxynivalenol (DON), which were detected in 52% and 51% of the analysed samples. The highest content was observed for DON, reaching the maximum of 248 µg kg-1. Furan was ubiquitous, and 74% of the samples contained acrylamide. In terms of the estimated exposure, the biggest potential risk was identified for HT-2 representing more than 11% of tolerable weekly intake. The margin of exposure approach indicated the exposure to furan through beer as significant, this parameter being close to the critical limit.

yearjournalcountryeditionlanguage
2018-03-17Food additivescontaminants. Part B, Surveillance
10.1080/19393210.2018.1440636https://pubmed.ncbi.nlm.nih.gov/29547065