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Determination of ochratoxin A in beer
1Food Research Division, Health Canada, Ottawa, Ontario.
Food Additives and Contaminants
|July 1, 1995
Summary
Sensitive methods for determining ochratoxin A (OA) in beer were developed. Trace levels of OA were detected in over half of the analyzed beer samples, confirming potential contamination risks.
Area of Science:
- Food Science
- Analytical Chemistry
- Toxicology
Background:
- Ochratoxin A (OA) contamination in grain adjuncts raises concerns about its transmission into beer.
- Sensitive analytical methods are needed to quantify OA levels in beer for consumer safety.
Purpose of the Study:
- To develop and validate sensitive methods for the determination of ochratoxin A (OA) in beer.
- To assess the prevalence of OA contamination in Canadian and imported beer samples.
Main Methods:
- Solid phase extraction (SPE) using C-18 and silica gel columns, and immunoaffinity column (OchraTest) cleanup.
- Quantification of OA using reverse phase liquid chromatography with fluorescence detection (RP-LC-FD).
- Method validation included linearity, detection limits, and percent recovery assessments.
Main Results:
- Developed methods achieved detection limits of 0.05-0.1 ng/ml beer.
- Average OA recovery rates ranged from 82-100% for SPE and 97% for the immunoaffinity method.
- Trace levels of OA (<= 0.2 ng/ml) were detected in 26 out of 41 analyzed beer samples, with good agreement between methods.
Conclusions:
- Sensitive SPE and immunoaffinity methods are effective for OA determination in beer.
- A significant proportion of analyzed beers contained detectable trace levels of OA, indicating a potential risk from contaminated adjuncts.
- Further monitoring of OA in beer is warranted to ensure food safety.