文章基本信息

标题：The Importance of Aflatoxins in Alcoholic Beverages
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作者：İsmail Yavaş ; Erhan İç
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1995
卷号：20
期号：1
出版社：Association of Food Technology, Turkey
摘要：Aflatoxin causes acute poisoning of chronic liver lesions depending on doses taken. The world Health organisation (WHO) recommended that maximum content of aflatoxins in foodstuffs should be 30 ppb. Previous studies shows that; barley, sorghum and its malts which is used in brewing industry contained aflatoxins ranging from 0 to 20 ppb, where as aflatoxin content in beer samples is detected much less than 20 ppb. Until this time a number of studies have been carried out on grapes and wines. Only a few wine samples contained aflatoxins less than 3 ppb. It was found that, no aflatoxins passed through the distillate. Consequently distilled alcoholic beverages don’t contain aflatoxins.