Ciont Călina, Epuran Alexandra, Kerezsi Andreea Diana, Coldea Teodora Emilia, Mudura Elena, Pasqualone Antonella, Zhao Haifeng, Suharoschi Ramona, Vriesekoop Frank, Pop Oana Lelia
Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania.
Foods. 2022 Sep 3;11(17):2693. doi: 10.3390/foods11172693.
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 (, ), yeasts (, ), moulds (, ), 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.
啤酒中存在物理、化学或微生物污染物是一个广泛且值得关注的问题，可能对人类健康产生潜在影响。啤酒种类的增加使其因其发酵和功能性成分的感官特性及健康益处而越来越受到青睐，导致消费量大幅增加。污染物来源包括原材料、生产过程中可能出现的风险（卫生条件差、巴氏杀菌不正确）、工厂环境（空气污染）或不当（乙醇）消费。我们评估了不同类型啤酒中这些污染物的存在情况。本综述涵盖了讨论啤酒产品中细菌（ ， ）、酵母（ ， ）、霉菌（ ， ）、霉菌毒素、重金属、生物胺以及微塑料和纳米塑料存在情况的出版物，并最后讨论了当前风险降低或消除策略中已确定的差距。
