Mycotoxins have been identified as considerable contaminants in beer. The current investigation\'s concentration and prevalence of aflatoxins (AFs) in beer were meta-analyzed. The health risk of consumers was estimated through MOEs in the Monte Carlo simulation (MCS) model. The rank order of AFs in beer based on pooled prevalence was AFB1 (26.00%) > AFG1 (14.93%) > AFB2 (7.69%) > AFG2 (7.52%), In addition, the rank order of AFs in beer based on their pooled concentration was AFG1 (0.505 µg/l) > AFB1 (0.469 µg/l) > AFB2 (0.134 µg/l) > AFG2 (0.071 µg/l). The prevalence and concentration of AFs in beer in Malawi were higher than in other countries. The health risk assessment shows consumers in all countries, especially Malawi, Brazil, and Cameroon, are exposed to unacceptably health risks (MOEs <10,000). It is recommended to monitor levels of AFs in beer efficiently and implement control plans in order to decrease health risk of exposed population.

This study investigated the impact of changes in craft beer formulation, by modifying the unmalted cereal [(durum (Da) and soft (Ri) wheat), emmer (Em)], hops [Cascade (Ca) and Columbus (Co)], and yeast strains [M21 (Wi) - M02 (Ci)], on volatolomic, acidic, and olfactory profiles. Olfactory attributes were evaluated by the trained panel. Volatolomic and acidic profiles were determined by GC-MS. The sensory analysis detected significant differences for 5 attributes, including olfactory intensity and finesse, malty, herbaceous, and floral notes. Multivariate analysis of volatiles data, showed significant differences among the samples (p < 0.05). DaCaWi, DaCoWi, and RiCoCi beers differ from the others by their higher concentrations of esters, alcohols, and terpenes. A PLSC analysis was carried out between volatiles and odour attributes. As far as we know, this is the first investigation that shed light on the impact of 3-factors interaction on the sensory-volatolomic profile of craft beers, through a comprehensive multivariate approach.

In this study, 6 beers from Tsingtao Brewery were analyzed by using colorimetric GC-MS and sensor array (CSA). First, forty volatile compounds of six beers, including 16 esters, 10 alcohols, 4 acids and 4 aldehydes, were identified by GC-MS. Beers from the same category were grouped using principal component analysis (PCA) score plot and hierarchical clustering analysis (HCA) dendrogram. Discrimination of the beers was subsequently implemented using a 4 × 4 CSA combined with multivariate analysis. A linear discriminant analysis (LDA) model achieved a 100% recognition rates of the 6 beers. In addition, a partial least square (PLS) model could be used to quantitatively determine ethyl octanoate, phenethyl acetate, isoamyl alcohol and octanoic acid, with correlation coefficients over 0.85 for both the calibration curves of the training and prediction sets. Hence, CSA could be used for rapid and non-destructive determination of beer quality.

UNASSIGNED: To assess inappropriate analgesic use (IAU) by comparison of STOPP/START Version-2 and Beers 2019 criteria.
UNASSIGNED: This is a cross-sectional study of 331 elderly patients admitted to family medicine clinics at a tertiary hospital between February and July 2018. Data were collected from face-to-face surveys, including informed patient consent and electronic drug monitoring databases.
UNASSIGNED: The presence of IAU by STOPP version2 was higher than the Beers criteria (19.6%, 14.5%, respectively; P<0.04; Z= -2.5) with a moderate agreement (Kappa= 0.458). The number of drugs and pain score were predictors of IAU. The most commonly caused IAU was diclofenac, although naproxen was the most used analgesic. Almost 39% of diclofenac use, 18.5% of naproxen use, and 33% of etodolac use were IAU. Most commonly, IAU reasons were; (i) NSAID use in hearth failure (Beers) (ii) NSAID use with an antiplatelet agent(s) without PPI (STOPP).
UNASSIGNED: The difference between criteria in terms of IAU was significant in favor of STOPP V2.

Volatile fingerprints of a lager beer were carried out throughout five brewing steps to characterize the changes encompassing this process. Overall, 60 volatile organic metabolites (VOMs) were identified by headspace solid-phase microextraction followed by gas chromatography mass spectrometry (HS-SPME/GC-MS). Specific profiles were observed at different brewing steps - aldehydes and furans dominate in wort, whereas the aliphatic esters and alcohols predominate in the following steps. Such variations can be assigned to specific VOMs, as 3-methylbutanal (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcohol and isoamyl acetate (final product). These VOMs can influence the beer final flavour. Ethyl alcohol contributes to its strong and pungent smell and taste, while isoamyl acetate adds intense \'fruity\' and \'banana\' odours. These beer volatile fingerprints constitute a valuable tool to obtain insights on the impact of each brewing step on the final product, being also very useful for certification purposes.

Due to the emergence of new microbreweries in the Brazilian market, there is a need to construct equipment to quickly and accurately identify the alcohol content in beverages, together with a reduced marketing cost. Towards this purpose, the electronic noses prove to be the most suitable equipment for this situation. In this work, a prototype was developed to detect the concentration of ethanol in a high spectrum of beers presents in the market. It was used cheap and easy-to-acquire 13 gas sensors made with a metal oxide semiconductor (MOS). Samples with 15 predetermined alcohol contents were used for the training and construction of the models. For validation, seven different commercial beverages were used. The correlation (R2) of 0.888 for the MLR (RMSE = 0.45) and the error of 5.47% for the ELM (RMSE = 0.33) demonstrate that the equipment can be an effective tool for detecting the levels of alcohol contained in beverages.

In this study, we proposed the use of a multiple-sip temporal dominance of sensations (TDS) test alongside with an acceptance test over repeated consumption for the analysis of special beers, with the aim of contributing to a deeper understanding of consumer behavior regarding temporal descriptions and sensory acceptance. Consumers of special beers sequentially evaluated six sips of a particular type of beer by TDS analysis and an acceptance test was performed for each sip. Four different kinds of specialty beers were evaluated [Bohemian Pilsner (BP), Witbier (WB), Belgian Strong Ale Dubbel (BD), and Russian Imperial Stout (RS)]. In general, the descriptive profile of beers varied temporally, i.e., there was an increased dominance of bitterness and a decreased dominance of fruity, floral, toffee, and coffee attributes. Concurrently, a reduction in sensory acceptance with an increased number of sips, especially the last sip, was observed in two kinds of beers that possessed a strong flavor, BD and RS. BP and WB presented smooth attributes and low notable characteristics, which could have contributed to the maintenance of the acceptance grades as the number of sips increased. The combination of TDS and acceptance over repeated sips can be useful for obtaining detailed descriptions of products that are closer to real time consumption by consumers, and thus aids in ensuring good product performance once released. The information obtained can also help product development scientists to fine-tune product formulations and ensure acceptability.

The goal of this pharmacist-led study was to utilize two validated instruments, Beers Criteria and Screening Tool of Older Persons\' Potentially Inappropriate Prescriptions (STOPP), to assess potentially inappropriate prescribing (PIP) in older patients infected with the human immunodeficiency virus (HIV) and evaluate pharmacist interventions.
Prospective randomized interventional trial.
Large urban clinic providing interdisciplinary primary and HIV care for ~2700 HIV-positive publicly insured patients.
A computerized electronic record search was conducted for all patients who met the two search criteria: 50 years and older, and a primary care appointment within the last 12 months.
After identification of 857 patients meeting the search criteria, 324 patients were randomly selected and contacted, resulting in 248 patients assessed.
Patients had a mean age of 58 years, 71% male, 44% white, and a mean CD4 count of 536 cells/mm3 . Common comorbidities included hypertension (56%), depression (52%), asthma/chronic obstructive pulmonary disease (48%), dyslipidemia (39%), coronary artery disease (27%), and diabetes (22%). Patients sampled were prescribed a mean of 11.6 ± 5.7 concomitant medications (excluding antiretrovirals) with 35% receiving at least 16 medications. PIP was identified in 54% and 63% of patients using the STOPP and Beers Criteria, respectively. Twenty-five contraindicated drug interactions were identified in 20 patients. After the pharmacist visit, at least 69% of patients had at least one medication discontinued with almost 10% having six or more medications discontinued. More than 40% of patients had at least one Beers or STOPP criteria that required immediate correction by the pharmacist.
Results suggest that targeting individuals with 11 or more chronic medications would have the highest yield and greatest impact. Pharmacist-led review of medication prescribing using Beers and STOPP criteria revealed a large number of PIP, many amenable to immediate clinical pharmacist intervention.

Beer is a widely consumed drink throughout the world, and because its manufacture involves the use of water, beer can be, in some cases, a source of fluorides. For this reason, the objective of this study was to determine the concentration of fluorides in 50 samples of beers from different sources sold in two different types of container (aluminum can and glass bottle). The possible significant differences between the different types of packaging and the intake of fluoride from the consumption of these beers were evaluated. The concentration of fluoride in beers has been determined using the potentiometric method of fluoride determination by standard addition. The concentration of fluoride ranged between 0.06 and 1.77 mg/L. In general, the concentration was below 1 mg/L, except for three beer samples from Ireland and the USA, whose concentration was over 1.5 mg/L. No significant differences were found between the types of packaging. The contribution of fluoride to the diet from beer consumption is not high (<27%); however, it is necessary to warn consumers whenever they are in areas of high concentrations of fluoride in the water supply.

A study on raw barley and derived products (barley soup and beers) was carried out to determine the natural presence of twenty-four mycotoxins by both liquid chromatography and gas chromatography coupled to tandem mass spectrometry (MS/MS). The developed multi-mycotoxin procedure was based on both SLE and QuEChERS extraction steps. 66% of analyzed samples presented mycotoxin contamination and only one sample, which was soup of barley (6 ng/g), exceeded the maximum level (ML) established by EU for OTA (5 ng/g). Raw barley was the most contaminated matrix (62%), which concentrations ranged from 1.70 to 287.13 ng/g) and type of detected mycotoxins (DON, 15AcDON, NEO, NIV, HT2, FB1, OTA, ENA, ENA1, ENB and ENB1). DON was the most detected mycotoxin with an incidence of 56%, 29% and 23% in beer, soup of barley and barley, respectively. However, the highest levels detected were for ENA, in raw barley with 287 ng/g. In beer and soup of barley samples, the mycotoxins with highest level were 15AcDON (15.6 ng/g) and ENB1 (55.1 ng/g), respectively. Furthermore, 80% of positive soup of barley samples showed co-occurrence. No toxicological concern was associated to mycotoxins exposure for consumers.