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National Agricultural Library
U.S. Department of Agriculture
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  3. Research Publications (Food Safety)

Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 1 - 3 of 3

  1. Microbial communities and malt quality of durum wheat used in brewing

    • Journal of the Institute of Brewing

    • Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy.

      • Staphylococcus aureus
      • Aflatoxins
      • Mycotoxins
      • Bacterial pathogens
      • Natural toxins

  2. A sub‐Saharan African perspective on mycotoxins in beer – a review

    • Journal of the Institute of Brewing

    • Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub‐Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed.

      • Aflatoxins
      • Mycotoxins
      • Natural toxins

  3. The relative effectiveness of two filter aids in removing ochratoxin A during beer filtration

    • Journal of the Institute of Brewing

    • Mycotoxins originate from fungal contamination of barley (and other cereals) and can be found at low levels in beer. Filtration is an effective way to remove mycotoxins. This work – at a laboratory scale – assesses the effectiveness of a commercial filter aid in the removal of mycotoxins in beer. Kieselguhr (Celite 577) and rice hull ash (Pattern II type), an emerging alternative filter aid to DE, were evaluated for the removal of ochratoxin A during beer filtration.

      • Natural toxins
      • Mycotoxins