title: Ochratoxin A in domestic and imported beers in Belgium: occurrence and exposure assessment.
abstract: Determination of ochratoxin A (OTA) concentration was performed in commercial beer in Belgium using immunoaffinity column (OchraTest) clean-up and liquid chromatography. The procedure was validated and fulfilled the European Committee for Standardization's criteria. It offered a detection limit of 3 ng l(-1) and a quantification limit of 10 ng l(-1). Recovery experiments carried out with the spiked samples in the range 50-200 ng OTA l(-1) showed an overall average recovery rate of 97% (RSD = 2.8%). The validated method was applied to the analysis of 62 Belgian beers and 20 commercial beers imported from Denmark, France, Germany, Ireland, Mexico, The Netherlands and Scotland. None of these beers exceeded the previously suggested EU limit of 200 ng l(-1). However, OTA was detected in 60 Belgian beers and in all imported beers. The average levels of contamination were 33 ng l(-1) (RSD = 112%) and 32 ng l(-1) (RSD = 81%), respectively. The highest level found was 185 ng l(-1). On the basis of the established tolerable daily intake (TDI) of 5 ng kg(-1) body weight, accepted by the scientific committee on food of the EU, this study indicates that beer consumption in Belgium is not likely to contribute to more than a few per cent of the TDI based on the average consumption. This study also shows variability of the OTA contamination in beer with time. Thus, there is a potential risk of having highly contaminated batches from time to time. We therefore recommend to control further the OTA contamination in brewery products and to take precautionary measures during harvest, transport and storage of the raw materials to maintain the OTA intake at the lowest achievable level.
authors.affiliation: Unité de Biochimie de la Nutrition, Place Croix du Sud 2 Bte 8, Faculté d'Ingénierie biologique, agronomique et environnementale, Université catholique de Louvain, B-1348 Louvain-la-Neuve, Belgium.
authors.forename: E K
authors.initials: EK
authors.lastname: Tangni
authors.forename: S
authors.initials: S
authors.lastname: Ponchaut
authors.forename: M
authors.initials: M
authors.lastname: Maudoux
authors.forename: R
authors.initials: R
authors.lastname: Rozenberg
authors.forename: Y
authors.initials: Y
authors.lastname: Larondelle
mesh_terms: D001515:Beer / Q000032:analysis*; D001530:Belgium; D002846:Chromatography, Affinity / Q000379:methods; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D000431:Ethanol / Q000032:analysis; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D009793:Ochratoxins / Q000008:administration & dosage / Q000032:analysis*; D018570:Risk Assessment; D013997:Time Factors
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A; D000431:Ethanol