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Lead in alcoholic beverages: a second survey
G A Smart1, C J Pickford, J C Sherlock
1Ministry of Agriculture, Fisheries and Food, London, UK.
Food Additives and Contaminants
|January 1, 1990
Summary
Lead contamination in draught beer has decreased due to industry action. However, lead levels in wine from certain bottles remain a concern, potentially leading to high lead intake.
Area of Science:
- Food safety
- Environmental toxicology
- Analytical chemistry
Background:
- Previous surveys indicated low-level lead contamination in draught beer.
- Remedial actions by the Brewers' Society appear to have successfully reduced beer contamination.
- Lead contamination in wine, particularly from bottle closures, remains an issue.
Purpose of the Study:
- To assess current lead levels in beers and wines.
- To evaluate the effectiveness of remedial actions for draught beer.
- To investigate lead contamination sources in bottled wines.
Main Methods:
- Survey of lead concentrations in beer and wine samples.
- Analysis of wine from bottles with tin-coated lead closures.
- Comparison of lead concentrations against statutory limits.
Main Results:
- Draught beer contamination has been significantly reduced.
- 20% of wine samples from lead-capped bottles exceeded the statutory limit (1000 µg/l) in 1985/1986.
- Corrosion of lead closures on wine bottles is a source of contamination.
Conclusions:
- Industry efforts have improved lead levels in draught beer.
- Lead contamination in wine from bottle closures poses a risk of high lead intake.
- Further action is necessary to mitigate lead exposure from wine consumption.
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