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Drinking a lot of beer increases exposure to mycotoxins
date:Jul 06, 2015


Mycotoxins are toxic metabolites produced by fungi that contaminate fruits, cereals and derivative products. Scientists from the University of Valencia (UV) have analysed those of the Fusarium genus in 154 brands of beer on the market in Europe. The results, published in the journal Food Chemistry, confirm that the average consumer's exposure to these toxins is low and that they carry no associated toxicological risk. Even the two most abundant, deoxynivalenol or DON -- which appeared in almos

03/06 03:14