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Appl Environ Microbiol. 1975 March; 29(3): 313-316
Copyright © 1975 American Society for Microbiology. All Rights Reserved.

Stability of Aflatoxin B₁ and Ochratoxin A in Brewing

^* Food Research Institute and Department of Food Sciences, University of Wisconsin, Madison, Wisconsin 53706 and U.S. Barley and Malt Laboratory, Madison, Wisconsin 53705

ABSTRACT

The stability of aflatoxin B₁ and ochratoxin A in brewing was investigated by adding the purified toxins to the raw materials at 1 and 10 µg/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 µg, respectively, of either toxin per g. The possible route of transmission of mycotoxins into beer is discussed.