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Appl Environ Microbiol. 1974 July; 28(1): 31-34
Copyright © 1974 American Society for Microbiology. All Rights Reserved.

Fate of Ochratoxin A and Citrinin During Malting and Brewing Experiments

Institute of Hygiene and Microbiology, Royal Veterinary and Agricultural University, Copenhagen, and Research Laboratory, Carlsberg Breweries, United Breweries, Copenhagen, Denmark

ABSTRACT

The fate of ochratoxin A and citrinin during malting and brewing processes was studied by the use of naturally contaminated lots of barley, as well as by the addition of crystalline toxins to the mash. Complete degradation was observed for ochratoxin A from moderately contaminated barley lots and for citrinin added to mash. The use of highly contaminated barley resulted in transmission of ochratoxin A into the beer, but only 2 to 7% of the initial content was detected, corresponding to levels of 6 to 20 µg of ochratoxin A per liter of beer. Barley lots with this high ochratoxin contamination (1,000 to 5,000 µg/kg) will be easily detected and, therefore, because of pronounced deterioration, should be rejected during inspection upon admittance to the breweries.