Micotoxinas de Fusarium na produção de cerveja: Características, toxicidade, incidência, legislação e estratégias de controle

Autores/as

DOI:

https://doi.org/10.17268/sci.agropecu.2020.02.13

Palabras clave:

cerveja, micotoxinas, Desoxinivalenol, Fumonisinas, Zearalenona.

Resumen

A cerveja é uma bebida alcoólica conhecida mundialmente devido a diversas razões sociais e econômicas e, portanto, o mercado cervejeiro está se expandindo cada vez mais. Com isso, aumentou-se a variedade de cervejas com características organolépticas variadas e diferentes composições através da utilização de adjuntos como trigo, arroz e milho, dentre outros. Entretanto, esses adjuntos são alvos de inúmeras micotoxinas. Dentre as micotoxinas produzidas pelo gênero Fusarium, destacam-se o desoxinivalenol, zearalenona e as fumonisinas, que proporcionam efeitos tóxicos para animais e humanos. Podem também ocasionar impacto significativo para a economia, uma vez que legislações são aplicadas para controle destas micotoxinas no produto final. Apesar dos limites para diversas micotoxinas serem estabelecidos para as matérias-primas envolvidas na produção de cerveja, até o momento, não existe legislação específica para os limites de micotoxinas em cerveja, sendo essencial a aplicação de medidas de controle para a presença das micotoxinas de Fusarium durante o processamento de cerveja.

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Publicado

2020-06-08

Cómo citar

Tadei, N. S., Silva, N., Iwase, C., & Rocha, L. (2020). Micotoxinas de Fusarium na produção de cerveja: Características, toxicidade, incidência, legislação e estratégias de controle. Scientia Agropecuaria, 11(2), 247-256. https://doi.org/10.17268/sci.agropecu.2020.02.13

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