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Beverages 2018, 4(4), 83; https://doi.org/10.3390/beverages4040083

Mycotoxin Contamination of Beverages Obtained from Tropical Crops

1
Centro de Investigación en Nutrición Animal (CINA), Universidad de Costa Rica, Ciudad Universitaria Rodrigo, San José 11501-2060, Costa Rica
2
Centro de Investigación en Enfermedades Tropicales (CIET) and Sección de Microbiología de Alimentos, Departamento de Microbiología e Inmunología, Facultad de Microbiología, Universidad de Costa Rica, San José 11501-2060, Costa Rica
3
Centro de Investigación en Enfermedades Tropicales (CIET) and Sección de Micología Médica, Departamento de Microbiología e Inmunología, Facultad de Microbiología, Universidad de Costa Rica, San José 11501-2060, Costa Rica
*
Author to whom correspondence should be addressed.
Received: 1 October 2018 / Revised: 31 October 2018 / Accepted: 2 November 2018 / Published: 8 November 2018
(This article belongs to the Special Issue Mycotoxins in Beverages)
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Abstract

This review is mainly centered on beverages obtained from tropical crops, including tea, nut milk, coffee, cocoa, and those prepared from fruits. After considering the epidemiological data found on the matrices above, the focus was given to recent methodological approaches to assess the most relevant mycotoxins. Aspects such as singularities among the mycotoxin and the beverage in which their were found, and the economic effects and repercussions that the mycotoxin-tainted ingredients have on the beverage industry were pointed out. Finally, the burden of their consumption through beverages, including risk and health effects on humans, was addressed as well. View Full-Text
Keywords: Latin American beverages; mycotoxins; chromatographic methods; legislation; tropical beverages Latin American beverages; mycotoxins; chromatographic methods; legislation; tropical beverages
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Granados-Chinchilla, F.; Redondo-Solano, M.; Jaikel-Víquez, D. Mycotoxin Contamination of Beverages Obtained from Tropical Crops. Beverages 2018, 4, 83.

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