Investigations on the occurrence of mycotoxins in beer

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 μg/L (DON), 0.14 μg/L (ZEA), 0.06 μg/L (ergometrine equivalents), and 0.18 μg/L (AOH). DON was detected in 75% of the samples (2.2–20 μg/L, median 3.7 μg/L). All samples were positive for ZEA (0.35–2.0 μg/L, median 0.88 μg/L) and AOH (0.23–1.6 μg/L, median 0.45 μg/L). Most samples (93%) were positive for ergot alkaloids (0.07–0.47 μg/L, median 0.15 μg/L). Correlating toxin levels in beer with European Union tolerable daily intake (TDI) levels for DON (1 μg/kg b.w.), ZEA (0.25 μg/kg b.w.), and ergot alkaloids (0.6 μg/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.