Analysis of Beer for Fumonisins

Area of Science:

• Food Science
• Analytical Chemistry
• Mycotoxicology

Background:

• Fumonisins are mycotoxins produced by Fusarium species.
• Beer consumption poses a potential exposure route for fumonisins.
• Monitoring fumonisin levels in beverages is crucial for public health.

Purpose of the Study:

• To quantify fumonisin B1 and B2 (FB1 and FB2) in commercial beer samples.
• To assess the prevalence and levels of FB1 and FB2 in beer.
• To validate analytical methods for fumonisin detection in beer.

Main Methods:

• Immunoaffinity column cleanup followed by liquid chromatography (LC) analysis.
• Derivatization using o-phthaldialdehyde/2-mercaptoethanol (OPA/MCE) or 4-fluoro-7-nitrobenzofurazan (NBD-F).
• Analysis of 41 beer samples, including brand resamplings.

Main Results:

• Detection limits ranged from 0.4-1 ng/ml (OPA/MCE) and 0.7-3 ng/ml (NBD-F).
• Recovery rates for FB1 and FB2 ranged from 47-114%.
• Four samples contained FB1 levels exceeding 2 ng/ml, with one up to 59 ng/ml.

Conclusions:

• Fumonisins can be present in beer, necessitating routine monitoring.
• The analytical methods employed are suitable for detecting fumonisins in beer.
• Elevated FB1 levels in some samples warrant further investigation into sources and health implications.