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Occurrence of Deoxynivalenol and Ochratoxin A in beers and wines commercialized in Paraguay

Alcoholic beverages can be contaminated with mycotoxins. Ochratoxin A (OTA) is the most frequently detected mycotoxinin wine and is produced by several species of Aspergillus. This mycotoxin is nephrotoxic and carcinogenic. In beer, the most commonly identified mycotoxin is deoxynivalenol (DON).

Furkejuvvon:
Váldodahkki: Arrúa Widmer, Andrea Alejandra (author)
Eará dahkkit: Moura Mendes Arrúa, Juliana (author), Arrúa Alvarenga, Pablo David (author), Ferreira, Francisco (author), Caballero, Gabriela (author), Cazal Martínez, Cinthia Carolina (author), Kohli, Man Mohan (author), Peralta, Inocencia Palmira (author), Ulke Mayans, María Gabriela (author), Fernández Ríos, Danilo (author)
Materiálatiipa: article
Giella:eaŋgalasgiella
Almmustuhtton: 2019
Fáttát:
7. Salud
ALCOHOLIC BEVERAGES
FOOD SAFETY
MYCOTOXINS
RISK
CONTAMINACION DE LOS ALIMENTOS
Liŋkkat:http://hdl.handle.net/20.500.14066/3841
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Čoahkkáigeassu:Alcoholic beverages can be contaminated with mycotoxins. Ochratoxin A (OTA) is the most frequently detected mycotoxinin wine and is produced by several species of Aspergillus. This mycotoxin is nephrotoxic and carcinogenic. In beer, the most commonly identified mycotoxin is deoxynivalenol (DON).

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