文章基本信息

标题：Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
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作者：Călina Ciont ; Alexandra Epuran ; Andreea Diana Kerezsi 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：17
页码：1-19
DOI：10.3390/foods11172693
语种：English
出版社：MDPI Publishing
摘要：The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria ( Lactobacillus, Pediococcus), yeasts ( Saccharomyces, Candida), moulds ( Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.
关键词：beer;contamination;microbiological spoilage;chemical contaminants