Table 1.

Major mycotoxins involved in the contamination of beverages.

Mycotoxins	Products Contaminated	Producing Microorganisms	References
Aflatoxins B1, B2, G1, G2	Orange, apple juice, grape juice, grapefruit peel	Aspergillus chevallieri, A. flavus, A. niger, A. oryzae, A. parasiticus, A. repens, A. ruber, A. tamarii, and A. wentii	[19,20]
Ochratoxin A (OTA)	Grape juice, coffee, beer, and wine	A. ochraceus, A. carbonarius, A. niger, A. tubingensis, and Penicillium expansum	[19,21]
Patulin (PAT)	Fruit juices	Penicillium expansum, P. patulum, Aspergillus clavatus, Byssochlamys fulva, and B. nivea	[22,23]
Fumonisins (FBs)	Beer	Fusariumproliferatum, F. verticillioides, and F. nygamai	[24,25,26]
Trichothecenes (type B: Deoxynivalenol (DON))	Plant-based beverages, beer	F. graminearum, F. cerealis, and F. culmorum	[25,27,28,29]
Trichothecenes (type A: HT-2)	Functional vegetable milks, beer	F. sporotrichioides,and F. langsethiae	[29,30]
Trichothecenes (type A: T-2 toxin)	Plant-based milks, beer	F. sporotrichioides, and F. langsethiae	[28,30]
Zearalenone (ZEN)	Beer, wine	F. graminearum, F. culmorum, F. equiseti, F. cerealis, F. verticillioides, and F. incarnatum	[25,31]
Alternaria toxins (TeA, AOH, AME)	Fruit juices, wine, beer	Alternaria alternate, A. tenuissima, and A. arborescens	[32,33]