Abstract
The stability of aflatoxin B-1 and ochratoxin A in brewing was investigated by adding the purified toxins to the raw materials at 1 and 10 mug/g levels during mashing in a conventional micro-brewing process. The results indicate that both toxins are stable to heat and are insensitive to cooker mash treatment. Both mycotoxins were partially removed in the mashing and brewing processes. About 14 to 18% and 27 to 28% of the added toxins were found in the final beers brewed from starting materials containing 1 and 10 mug, respectively, of either toxin per g. The possible route of transmission of mycotoxins into beer is discussed.
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