In recent years, ensuring and demonstrating the safety of our food supply has become a major issue in Europe. Reasons include the advancing globalisation of food companies, certain high profile food-based health problems such as new variant CJD, the discovery of heat-generated toxins and the Commission's focus on mycotoxin legislation. Safety of beer remains central to the strategic vision of the newly amalgamated EBC/The Brewers of Europe organisation. This lecture will explain how The Brewers of Europe food safety programme operates and will present findings from one of the first research projects to be commissioned by the new group, an investigation into the behaviour of Fusarium mycotoxins T-2 and HT-2 during brewing.
展开▼
