Transfer of aflatoxin B_1 and fumonisin B_1 from naturally contaminated raw materials to beer during an industrial brewing process

摘要

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 μg kg~(-1), while the fumonisin B_1 (FB_1) level (only in maize grit) varied from 1146 to 3194 μg kg~(-1). The concentration in finished beer ranged from 0.0015 to 0.022 μg l~(-1) for AFB_1 and from 37 to 89 μg 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.