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==On malt== | ==On malt== | ||
Fungi (e.g., Fusarium) can release mycotoxins such as trichothecenes (e.g., deoxynivalenol, DON) and zearalenone. DON is associated with Fusarium infection,21,23 and its presence is linked with “beer gushing.” Aspergillus produces aflatoxins and ochratoxins. Mycotoxins are associated more with maize than barley and can be dangerous to the health and life of animals; aflatoxins from Aspergillus are potentially hazardous. In animals, the mycotoxin zearalenone is an estrogenic and tumor-producing toxin. Although zearalenone (less than 2.0 ppb) has been found in fermenting worts and would have been extracted from mashed cereals, it is changed to α-zearalenol during fermentation. The latter compound is more of a threat to human health than zearalenone. The levels of harmful fungi on malting barley are normally very low and should not be harmful to humans that drink beer. In contrast, spent grains from the mash tun can have concentrated levels of mycotoxins, especially if stored wet. However, spent grains can be detoxified using specified levels of formaldehyde or by ammoniation, before being fed to farm animals. Toxins from Ergot infections are dangerous to human health and can cause nervous diseases.<ref name=hob5>Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | Fungi (e.g., Fusarium) can release mycotoxins such as trichothecenes (e.g., deoxynivalenol, DON) and zearalenone. DON is associated with Fusarium infection,21,23 and its presence is linked with “beer gushing.” Aspergillus produces aflatoxins and ochratoxins. Mycotoxins are associated more with maize than barley and can be dangerous to the health and life of animals; aflatoxins from Aspergillus are potentially hazardous. In animals, the mycotoxin zearalenone is an estrogenic and tumor-producing toxin. Although zearalenone (less than 2.0 ppb) has been found in fermenting worts and would have been extracted from mashed cereals, it is changed to α-zearalenol during fermentation. The latter compound is more of a threat to human health than zearalenone. The levels of harmful fungi on malting barley are normally very low and should not be harmful to humans that drink beer. In contrast, spent grains from the mash tun can have concentrated levels of mycotoxins, especially if stored wet. However, spent grains can be detoxified using specified levels of formaldehyde or by ammoniation, before being fed to farm animals. Toxins from Ergot infections are dangerous to human health and can cause nervous diseases.<ref name=hob5>Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref> | ||