Transfer of aflatoxin B1 and fumonisin B1 from naturally contaminated raw materials to beer during an industrial brewing process.
The aim of this research was to determine the fate of aflatoxins (AFs) and fumonisins (FBs) naturally occurring in raw materials (maize grit and malted barley) during four industrial brewing processes. The aflatoxin B(1) (AFB(1)) level in raw materials varied from 0.31 to 14.85 microg kg(-1), while the fumonisin B(1) (FB(1)) level (only in maize grit) varied from 1146 to 3194 microg kg(-1). The concentration in finished beer ranged from 0.0015 to 0.022 microg l(-1) for AFB(1) and from 37 to 89 microg l(-1) for FB(1); the other aflatoxins and fumonisin B(2) were not found in beer samples. The average percentage of toxins recovered in finished beer, referring to the amounts contained in raw materials, were 1.5% +/- 0.8% for AFB(1) and 50.7% +/- 4.7% for FB(1). These results were mainly due to the different solubility of the two mycotoxins during the mashing process. If raw materials comply with the limits fixed by European Commission Regulations, the contribution of a moderate daily consumption of beer to AFB(1) and FB(1) intake does not contribute significantly to the exposure of the consumer.
Pietri
A
A
Istituto di Scienze degli Alimenti e della Nutrizione, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, I-29100 Piacenza, Italy.
Bertuzzi
T
T
Agosti
B
B
Donadini
G
G
D016604:Aflatoxin B1 / Q000032:analysis*; D001515:Beer / Q000032:analysis*; D002274:Carcinogens, Environmental / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D002853:Chromatography, Liquid; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D037341:Fumonisins / Q000032:analysis*; D001467:Hordeum / Q000737:chemistry; D007558:Italy; D013058:Mass Spectrometry; D011786:Quality Control; D003313:Zea mays / Q000737:chemistry
D002274:Carcinogens, Environmental; D037341:Fumonisins; C056933:fumonisin B1; D016604:Aflatoxin B1