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Mold and mycotoxin problems encountered during malting and brewing.

Charlene E Wolf-Hall1

  • 1Great Plains Institute of Food Safety, Department of Veterinary and Microbiological Sciences, 1523 Centennial Blvd., 114A Van Es Hall, North Dakota State University, Fargo, North Dakota 58105, United States. Charlene.hall@ndsu.edu <Charlene.hall@ndsu.edu>

International Journal of Food Microbiology
|August 31, 2007
PubMed
Summary

Preventing Fusarium mold growth in grains during malting is crucial for safe beer production. Research explores physical, chemical, and biological methods to control mold and mycotoxins, ensuring safer food and beverage products.

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