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Bauer, Julia I.; Gross, Madeleine; Gottschalk, Christoph; Usleber, Ewald
(2016):
Investigations on the occurrence of mycotoxins in beer.
In: Food Control, Vol. 63: pp. 135-139
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Full text not available from 'Open Access LMU'.
Abstract
The occurrence of several mycotoxins, including ergot alkaloids, alternariol (AOH), deoxynivalenol (DON), and zearalenone (ZEA) in beer (n = 44) from the German market was studied by using enzyme immunoassay methods. Detection limits in beer were 2.1 mu g/L (DON), 0.14 mu g/L (ZEA), 0.06 mu g/L (ergometrine equivalents), and 0.18 mu g/L (AOH). DON was detected in 75% of the samples (2.2-20 mu g/L, median 3.7 mu g/L). All samples were positive for ZEA (0.35-2.0 mu g/L, median 0.88 mu g/L) and AOH (0.23-1.6 mu g/L, median 0.45 mu g/L). Most samples (93%) were positive for ergot alkaloids (0.07-0.47 mu g/L, median 0.15 mu g/L). Correlating toxin levels in beer with European Union tolerable daily intake (TDI) levels for DON (1 mu g/kg b.w.), ZEA (0.25 mu g/kg b.w.), and ergot alkaloids (0.6 mu g/kg b.w.), beer does not represent a major source of intake of these toxins. No TDI data are available for AOH, but considering toxin levels in other foods, beer does not seem to be a major source of intake of this toxin either. Nevertheless, the frequency of their occurrence warrants further study of ergot alkaloids and AOH in raw materials used for beer brewing. (C) 2015 Elsevier Ltd. All rights reserved.
