Methodological Manual / for the control of foreign substances in beer

Introduction

The Research Institute of Brewing and Malting presents a new tool for managing and maintaining a high standard of quality in raw materials, beer, and beverages in terms of health safety. This manual contains essential information on the toxic effects of monitored substances and the ways in which they can enter the final product, along with their mandated or recommended limits.

Contaminants in beer (and in food and beverages in general) can be divided into environmental (originating from the surroundings and raw materials) and process-related (formed during production). Based on the information in this manual, producers can assess which production steps carry the highest risk of introducing foreign substances and are guided in selecting the appropriate analyses.

This manual was created by experts from the Research Institute of Brewing and Malting (technologists, chemists, and legal specialists) based on long-term research and monitoring of health-threatening foreign substances found in beer and its raw materials.

For many foreign substances that may be present in beer and its ingredients, no specific legislation currently exists. The manual includes recommended limits derived based on the closest comparable matrices (e.g., beer – drinking water, malt – cereals, etc.), in accordance with current legislation or the latest research.

Setting limits for contaminants in raw materials is very challenging, as the composition of each beer is different. In the case of exceeding recommended (but not mandatory) limits, the RIBM offers users interpretation of results based on the content of the ingredients used in the final product. This manual is intended for malt and beer producers and may also be useful for hop processors. It will be updated once a year. Breweries, malt houses, and other entities with contractual cooperation with the RIBM’s legal department will be informed immediately in the event of any legislative changes.

Team RIBM / LAST UPDATE 10/2024

DESCRIPTION OF POINTS

A. Toxicity / Proven toxic effects on humans.
B. Source / The mechanism of the path of a foreign substance into a beer.
C. Derivatives / List of derivatives.
D. Limits / Maximal limits/ Recommendations according to European legislation, scientific studies.
E. Control / Recommended list of matrices for analytical control.

01. ACRYLAMIDE

Contact: Ing. Sylvie Běláková, Ph.D.
belakova@beerresearch.cz

Acrylamide / Information

A.Toxicity
Potential carcinogen for humans, neurotoxic effect [1].

B. Source: malt

C. Derivatives
A procedural contaminant which is formed during malt kilning at higher temperatures. In general, present in foods rich in starch after thermal treatment [2], [3].

D. Limits

500 µg/kg – in substitutes of coffee made from cereals [4], [5].

E. Control

Color and caramel malt, beer.

Information sources

[1.] WHO, Some Industrial Chemicals, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 60. IARC Publications, Lyon, 1994.

[2.] F. Basinci, B. A. Mogol, S. Guler, V. Gökmen, H. Koksel, J Cereal Sci, 2022. DOI:10.1016/j.jcs.2022.103485

[3.] R. Mikulíková, Z. Svoboda, S. Běláková, & MACUCHOVÁ, S., Kvasny Prumysl, 2008. DOI: 10.18832/kp2008011

[4.] Commission Regulation (EU) 2017/2158 of 20 November 2017 establishing mitigation measures and benchmark levels for the reduction of the presence of acrylamide in food (Text with EEA relevance. ) DOI:10.1016/j.jcs.2022.103485.

[5.] Ministry of Agriculture, Czech Republic. Current topics under discussion in the field of food contaminants – May 2024. https://bezpecnostpotravin.cz

02. ALIPHATIC CHLORINATED HYDROCARBONS

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Aliphatic chlorinated hydrocarbons / Information

A.Toxicity
After long-term exposure, etching of the skin and irritation of the eye mucosa. Carcinogenic and mutagenic effects. Dichloromethane: classified as a potential carcinogen of 2A class.
1,1,2-trichloroethene and 1,1,2-tetrachloroethene are classified as potential carcinogens of 3B class [1], [2].

B. Source: water

C. Derivatives
These substances are environmental contaminants present in the underground and the surface water. They can also be formed during the technological treatment of water in breweries.
Dichloromethane, 1,1-dichloroethane, 1,2-dichloroethane, trichloromethane, 1,1,1-trichloroethane, 1,1,2-trichloroethane, 1,1,2-trichloroethene, 1,1,2,2- tetrachloroethene, carbon tetrachloride, tetrachloroethane,1,1,2,2-tetrachloroethane

D. Limits

0,004-0,1 mg/l – in drinking water [6]

E. Control

Beer, water (always after a change in water treatment or a change in water source).

Information sources

[1] WHO, Trichloroethylene, Tetrachloroethylene, and Some Other Chlorinated Agents, IARC Monographs on theEvaluation of Carcinogenic Risks to Humans, Vol. 106. IARC Publications, Lyon, 2014. https://publications.iarc.fr/130

[2] D. Poli, P. Manini, R. Andreoli, I. Franchini, A. Mutti, J Chromatogr B, 2005. DOI:10.1016/j.jchromb.2005.03.009

[3] H. Shahar, L. L. Tan, G. C. Ta, L. Y. Heng, Sens Actuators B: Chem, 2019. DOI:10.1016/j.snb.2018.10.076

[4] M. Španělová, Chem. Listy, 2001, 95, 169–172. http://www.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2436/2436

[5] T. Horák, J. Čulík, M. Jurková, V. Kellner, Kvasny Prumysl, 1999. DOI:10.18832/kp1999023

[6] WHO, Incorporating the first and second addenda, 3rd edition., Vol. 1 in Guidelines for drinking-water quality,WHO Press, Geneva, 2008. https://iris.who.int/bitstream/handle/10665/204411/9789241547611_eng.pdf?sequence=1

03. ATNC / Apparent Total Nitroso Compounds

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

ATNC / Information

A.Toxicity

A diverse set of molecules, including N-nitrosamines with harmful effects. Potential carcinogens and mutagens – nontoxic nonvolatile N-nitrosamines can easily transform into toxic volatile N-nitrosamines [1], [2].

B. Source: malt, wort, hopper wort [3]

C. Derivatives

In general, they are formed after microbial contamination by nitrite-reducing bacteria. They can also originate from malt, where the formation is induced by the interaction of nitrogen oxides from the drying air with substances in kernels.

In beer, formation can occur after microbial contamination of mash by Bacillus bacteria, and by contamination of hopped wort at the beginning of fermentation by Enterobacteriaceae or E. coli.

D. Limits

20 µg N-NO/l in beer
20 µg N-NO/l in congress mash – malt [1], [4]

E. Control

Beer, malt
It should be combined with microbiological analysis of wort, hopped wort, and beer.

Information sources

[1] T. Vrzal, J. Olšovská, Kvasny prumysl, 2016. DOI:10.18832/kp2016001

[2] A. R. Tricker, R. Preussmann, Mutat Res/Gen Toxicol, 1991. DOI:10.1016/0165-1218(91)90123-4

[3] N. A. Smith, J Inst Brew, 1994. DOI:10.1002/j.2050-0416.1994.tb00835.x

[4] J. Olšovská, D. Matoulková, P. Čejka, M. Jurková, Kvasny Prumysl, 2014, 60, 174–181.DOI:10.18832/kp2014017

04. BENZENE

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Benzene / Information

A.Toxicity
Benzene – carcinogen, damaging the central nervous system, immune system, and hematopoiesis.

B. Source: water, Fruit syrup, Packaging material, Carbon dioxide [3], [4]

C. Derivatives
Benzene can also be formed in fruit syrup by the degradation of sodium benzoate used as a preservative.
It can also be present in drinking water as an environmental contaminant.

D. Limits

10 µg/kg – drinking water [5], [6]

E. Control

Beer, especially in flavoured beer and lemonades (carbonated beverages).

Information sources

[1] WHO, Benzene, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 120.IARC Publications, Lyon, 2018. https://publications.iarc.fr/576

[2] D. Galbraith, S. A. Gross, D. Paustenbach, Crit Rev Toxicol, 2010.DOI:10.3109/10408444.2010.508162

[3] F. Fabietti, M. Delise, A. Piccioli Bocca, Food Control, 2001. DOI:10.1016/S0956-7135(01)00041-X

[4] T. Pflaum, T. Hausler, C. Baumung, S. Ackermann, T. Kuballa, J. Rehm, D. W. Lachenmeier,Arch Toxicol, 2016. DOI:10.1007/s00204-016-1770-3

[5] Vyhláška č. 252/2004 Sb. Dostupné: https://www.zakonyprolidi.cz/cs/2004-252

[6] Directive (EU) 2020/2184 of the European Parliament and of the Council of 16 December 2020 on the quality of water intended for human consumption (recast) (Text with EEA relevance)

05. STYRENE

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Styrene / Information

A.Toxicity
Damage to the nervous system, liver, kidneys, blood, and stomach. Potential carcinogen and mutagen [1], [2].

B. Source: Wort boiling, fermentation (increased risk in wheat beers)

C. Derivatives
Styrene is formed by thermal decarboxylation of cinnamic acid during wort boiling or by enzymatic decarboxylation during fermentation. Increased levels are in wheat beers.

D. Limits

100 µg/l- bottled water

E. Control

Beer, especially wheat beer.

Information sources

[1] WHO , Styrene, Styrene-7,8-oxide, and Quinoline, IARC Monographs on the Evaluation ofCarcinogenic Risks to Humans, Vol. 121. IARC Publications, Lyon, 2019.

[2] L. M. Henderson, G. Speit, Mutat Res – Rev Mutat Res, 2005. DOI:10.1016/j.mrrev.2004.12.001.

[3] K. J. Schwarz, R. Stübner, F.-J. Methner, Food Chem, 2012.DOI:10.1016/j.foodchem.2012.04.012.

[4] U.S. Food and Drug Administration, Title 21 – Food and Drugs, Chapter I – Food and DrugAdministration, Department of Health and Human Services, Subchapter B – Food for HumanConsumption, Code of Federal Regulations, 1995.

06. BIOGENNIC AMINES

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Biogennic amines / Information

A.Toxicity
Allergic reactions, headache, vomiting, tachycardia, and anaphylactic shock in extreme cases [1].

B. Source: Hopped wort, beer lagering [2], [3]

C. Derivatives
Biogenic amines are formed by decarboxylation of amino acids by bacterial enzymes. They are formed during microbial contamination of beer (Lactobacillus and Pediococcus) or hopped wort at the beginning of fermentation (Enterobacteriaceae, E. coli).
Histamine, tyramine, putrescine, cadaverine, fenylethylamine, methylamine, ethylamine, isoamylamine, tryptamine, spermidine, spermine.

D. Limits

Histamine: 20mg/kg – beer
Tyramine: 100 mg/kg – food in general [4]

E. Control

Beer and combine with microbiological analysis of hopped wort.

Information sources

[1] W. Wójcik, M. Łukasiewicz, K. Puppel, J Sci Food Agric, 2021. DOI:10.1002/jsfa.10928

[2] R.Romero, M.G. Bagur, M.Sánchez-Vinas, D. Gázquez, Anal Bionala Chem., 2003. DOI:10.1007/s00216-003-1885-2

[3] E. Lorencová, L. Buňková, D. Matoulková, V. Dráb, P. Pleva, V. Kubáň, F. Buňka, Int JFood Sci, 2012. DOI:10.1111/j.1365-2621.2012.03074.x

[4] VYHLÁŠKA 298/1997 Sb. Ministerstva zdravotnictví, účinná do 28.2.2002. https://www.zakonyprolidi.cz/cs/1997-298

07. BISPHENOLS

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Bisphenols / Information

A.Toxicity
Potential carcinogens, damage to the immune system, hormonal system, and reproduction [1], [2].

B. Source: cans, plastic bottles [3]

C. Derivatives
Bisphenols are synthetic chemical substances used in the production of polycarbonate plastics and epoxy resins. Bisphenol A (BPA) is the most commonly used substance. Bisphenols are present in the inner protective layer of cans or plastic packages.
Bisphenol A (BPA), Bisphenol F (BPF), Bisphenol A-diglycidyl ether (BADGE), Bisphenol F-diglycidyl ether (BFDGE).

D. Limits
BPA: 0,05 mg/kg – beverages in general [4]
BADGE/BFDGE: 1 mg/kg – beverages in general [4]

E. Control
Beer (with minimal and maximal alcohol volume, both 1 month before the date of minimum durability), flavoured beer (with the highest concentration of organic acids).

Information sources

[1] SZÚ, Bisfenoly: Co je třeba vědět?https://szu.cz/wp-content/uploads/2023/05/Bisfenoly.pdf

[2] D. D. Seachrist, K. W. Bonk, S.-M. Ho, G. S. Prins, A. M. Soto, R. A. Keri, Reproductive Toxicology,2016. DOI:10.1016/j.reprotox.2015.09.006

[3] P. K. T. Oldring, L. Castle, C. O’Mahony, J. Dixon, Food Addit Contam Part A, 2014.DOI:10.1080/19440049.2013.860240

[4] Směrnice Komise 2002/16/ES ze dne 20. února 2002 o použití některých epoxyderivátův materiálech a předmětech určených pro styk s potravinami,
Úř. věst. L 51, 27–31, 2002.http://data.europa.eu/eli/dir/2002/16/oj

08. NITRATES

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Nitrates / Information

A.Toxicity
They can be reduced to nitrites in the gastrointestinal tract: inner suffocation, nitrosamine formation – carcinogens, mutagens, teratogens [1].

B. Source: water, unmalted cereals, malt, hops and hop extracts [2]

C. Derivatives
Nitrates are salts of nitric acid used in the production of fertilisers. Therefore, nitrates are present in soil and water. Soli and water are then sources of nitrates in barley (malt) and hops.

D. Limits
50 mg/l – drinking water [3], [4]
15 000 mg/kg – hop

E. Control
Beer, beer with a high dose of hops or dry-hopped beer, hops (the most frequently used in the brewery), malt.

Information sources

[1] S. Chamandoost, M. Moradi, M.-J. Hosseini, J Hum Environ Health Promot, 2016.DOI:10.29252/jhehp.1.2.80

[2] S. Buiatti, 20 – Beer Composition: An Overview, Beer in Health and Disease Prevention.Academic Press, San Diego, 213–225, 2009. DOI:10.1016/B978-0-12-373891-2.00020-1

[3] Vyhláška č. 252/2004 Sb., kterou se stanoví hygienické požadavky na pitnou a teplou vodua četnost a rozsah kontroly pitné vody.

[4] Směrnice Rady 98/83/ES ze dne 3. listopadu 1998 o jakosti vody určené k lidské spotřebě,Úř. věst. L 330, 32–54, 1998.

09. PHTHALATES

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Phthalates / Information

A.Toxicity
Proven carcinogenic effects, endocrine disruptors, mutagens, immunotoxic effects, and asthma [1], [2].

B. Source: malt, hops, plastic bottles, inner surface of cans [3], [4]

C. Derivatives

Phthalates are used as plasticisers. They could be released from plastic packages into beer during storage. As they are also environmental contaminants, they can be present in raw materials.

Bis-(ethylhexyl)-phthalate (DEHP)
Di-n-butylphthalate (DBP)

D. Limits

DEHP 1,5 mg/l – food in general
DBP 0,3 mg/kg – food in general [5]

E. Control

Beer (especially canned beer or beer in PET bottles, beer with minimal and maximal volume of alcohol, both 1 month before the date of minimum durability), flavoured beer (before the data of minimum durability).

Information sources

[1] WHO, Some Industrial Chemicals, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 77. IARC Publications, Lyon, 2000. https://publications.iarc.fr/95

[2] Y. Zhang, L. Lyu, Y. Tao, H. Ju, J. Chen, Environ Pollut, 2022. DOI:10.1016/j.envpol.2022.120173

[3] L. Carnol, C. Schummer, G. Moris, Food Anal Methods, 2017. DOI:10.1007/s12161-016-0583-6

[4] Habschied, B. Kartalović, D. Lazić, V. Krstanović, K. Mastanjević, Fermentation, 2023. DOI:10.3390/ fermentation9020125

[5] Nařízení Komise (EU) 2023/1442 ze dne července 2023, kterým se mění příloha I nařízení (EU) č. 10/2011 o materiálech a předmětech z plastů určených pro styk s potravinami, pokud jde o změny povolení látek a přidání nových látek, Úř. věst. L 177, 45–58, 2023. https://eur-lex.europa.eu/legal-content/CS/TXT/? uri=CELEX:32023R1442

10. 3-MCPD

Contact: Ing. Sylvie Běláková, Ph.D.
belakova@beerresearch.cz

3-MCPD / Information

A.Toxicity
Potential carcinogen and mutagen [1].

B. Source: malt [2], [3]

C. Derivatives
3-MCPD is a technological contaminant which is formed during food processing at higher temperatures (malt kilning, typically).

D. Limits
20 µg/kg – mill products from barely [4]

E. Control
Dark beer, malt extracts and dark types of malts.

Information sources

[1] WHO, Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 101. IARC Publications, Lyon, 2012.

[2] R. Jędrkiewicz, M. Kupska, A. Głowacz, J. Gromadzka, J. Namieśnik, Crit Rev Food Sci Nutr, 2016. DOI:10.1080/10408398.2013.829414

[3] R. Mikulíková, Z. Svoboda, K. Benešová, S. Běláková, Kvasny prumysl, 2018. DOI: 10.18832/kp201802

[4] Nařízení Komise (EU) 2023/915 ze dne 25. dubna 2023 o maximálních limitech některých kontaminujících látek v potravinách a o zrušení nařízení (ES) č. 1881/2006, Úř. věst. L 119, 103–157, 2023. http://data.europa.eu/eli/reg/2023/915/2024-04-25

11. MELAMIN

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

Melamin / Information

A.Toxicity
Damage to the kidneys and urinary tract, problems with reproduction and fetal damage. [1]

B. Source: plastic containers for raw materials and beer, internal surfaces of cans [2]

C. Derivatives
Melamine is an organic compound used in the production of plastics and industrial fertilizers.

D. Limits
2,5 mg/kg – food and beverages in general [3]

E. Control
Beer (especially in cans)

Information sources

[1] World Health Organization, Food and Agriculture Organization of the United Nations, in Toxicological and health aspects of melamine and cyanuric acid: report of a WHO expert meeting in collaboration with FAO, supported by Health Canada, Ottawa, Canada, 1-4 December 2008; World Health Organization, Geneva, 2009.

[2] A. Panou, I. K. Karabagias, Coatings, 2024. DOI:10.3390/coatings14020168

[3] Nařízení Komise (EU) 2023/915 ze dne 25. dubna 2023 o maximálních limitech některých kontaminujících ltek v potravinách o zrušení nařízení (ES) č. 1881/2006, Úř. věst. L 119, 103–157, 2023.

12. NATURAL TOXINS / MYCOTOXINS

Contact: Ing. Sylvie Běláková, Ph.D.
belakova@beerresearch.cz

Mycotoxins / Information

A.Toxicity
Toxins of natural origin, with various acute, chronic, and delayed toxic effects [1], [2], [3], [4], [5], [6].

B. Source: unmalted cereals, malt, hops

C. Derivatives
Mycotoxins are toxic substances produced by molds that attack cereals during growth, ripening, and harvesting. These are chemically and thermally stable compounds that can transfer from contaminated barley to malt or hops and subsequently to beer throughout the brewing process [7], [8].
Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Ochratoxin A, Deoxynivalenol, Zearalenon, T-2 toxin, HT-2 toxin,
3-Acetyldeoxynivalenol, 15-Acetyldeoxynivalenol, Fumonisin B1, Fumonisin B2, Deoxynivalenol-3-glukosid, Nivalenol

D. Limits
See Attachement 1

E. Control
Beer, malt, unmalted cereals.

Information sources

[1] WHO, Some Naturally Occurring Substances: Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 56. IARC Publications, Lyon, 1993. https://publications.iarc.fr/74

[2] EFSA Panel on Contaminants in the Food Chain, K. Knutsen, J. Alexander, et al., EFSA Journal, 2017. DOI:10.2903/j.efsa.2017.4718

[3] EFSA Panel on Contaminants in the Food Chain, K. Knutsen, L. Barregård, et al., EFSA Journal, 2017. DOI:10.2903/j.efsa.2017.4751

[4] EFSA Panel on Contaminants in the Food Chain,-K. Knutsen, L. Barregård , et al., EFSA Journal, 2017. DOI:10.2903/j.efsa.2017.4655

[5] EFSA Panel on Contaminants in the Food Chain, Schrenk, M. Bignami, et al., EFSA Journal, 2020. DOI:10.2903/j.efsa.2020.6040

[6] EFSA Panel on Contaminants in the Food Chain, Schrenk, L. Bodin, et al., EFSA Journal, 2020. DOI:10.2903/j.efsa.2020.6113

[7] Benešová, R. Boško, S. Běláková, H. Pluháčková, Křápek, M. Pernica, Z. Svoboda, Food Control, 2022. DOI:10.1016/j.foodcont.2022.109139

[8] J. Martiník, R. Boško, Z. Svoboda, S. Běláková, K. Benešová, M. Pernica, Mycotoxin Res, 2023. DOI:10.1007/s12550-023-00492-4

13. NATURAL TOXINS / ERGOT SCLEROATIA AND ALKALOIDS

Contact: Ing. Sylvie Běláková, Ph.D.
belakova@beerresearch.cz

Ergot scleroatia and alkaloids / Information

A.Toxicity
Effect on the central nervous system, causing ergotism [1].

B. Source: malt, unmalted cereals (especially rye) [1]

C. Derivatives
Ergot sclerotia are fungal structures of the genus Claviceps that form in place of cereal grains on cereal ears. Sclerotia contain large amounts of toxic alkaloids [2].

Ergocorninine, Ergocristine, Ergocristinine, Ergocryptine (alpha + beta), Ergocryptinine (alpha + beta), Ergocornin, Ergometrine, Ergometrinine, Ergosine, Ergosinine, Ergotamine, Ergotaminine

D. Limits
See Attachement 1 [3]

E. Control
Cerals (especially rye), malt

Information sources

[1] EFSA Panel on Contaminants in the Food Chain, EFSA Journal, 2012. DOI:10.2903/j.efsa.2012.2798.

[2] R. Boško, J. Martiník, S. Wawroszová, K. Benešová, Z. Svoboda, S. Běláková, M. Čumová, M. Pernica, Food Anal. Methods, 2024. DOI:10.1007/s12161-024-02612-x.

[3] Nařízení Komise (EU) 2023/915 ze dne 25. dubna 2023 o maximálních limitech některých kontaminujících látek v potravinách a o zrušení nařízení (ES) č. 1881/2006, Úř. věst. L 119, 103–157, 2023.

14. PCB / Polychlorinated biphenyls

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

PCB / Information

A.Toxicity
Liver disorders, reproductive and developmental defects, carcinogens, and immunotoxins [1].

B. Source: water, malt, unmalted cereals, hops [2]

C. Derivatives
PCBs are persistent environmental contaminants. They can generally enter brewing raw materials through transfer from contaminated soil and water. Congeners 28, 52, 101, 118, 138, 153, 180

D. Limits
0,001 µg/l – sum of congeners – bottled water [3]

E. Control
Beer, malt, unmalted cereals

Information sources

[1] WHO, Polychlorinated Biphenyls and Polybrominated Biphenyls, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Vol. 107. IARC Publications, Lyon, 2015.

[2] T. Horák, M. Jurková, J. Čulík, V. Kellner, Kvasny Prumysl, 1999. DOI:10.18832/kp1999012

[3] Vyhláška č. 13/2024 o požadavcích na jakost balených vod a o způsobu jejich úpravy. www.zakonyprolidi.cz

15. PAH / Polycyclic aromatic hydrocarbons

Contact: RNDr. Tomáš Vrzal, Ph.D.
tomas.vrzal@beerresearch.cz

PAH / Information

A.Toxicity
Potential or proven carcinogens and mutagens [1], [2].

B. Source: malt, hops [3]

C. Derivatives
PAHs are products of incomplete combustion, and some are important raw materials in the chemical and pharmaceutical industries. They are environmental contaminants that find their way into raw materials used in beer production.

Anthracene, Benzo[a]anthracene, Benzo[b]fluoranthene, Benzo[k]fluoranthene, Benzo[ghi]perylene, Benzo[a]pyrene, Chrysene, Dibenz[a,h]anthracene, Fluorene, Indeno[1,2,3-cd]pyrene, Phenanthrene, Pyrene
The EU is currently discussing the establishment of common PAH limits for high-risk foods.

D. Limits
0.01 µg/l benzo[a]pyrene – drinking water
0.1 µg/l – sum of PAUs – drinking water [4]

E. Control
Beer, malt (especially dark), hops

Information sources

[1] WHO, Some Non-heterocyclic Polycyclic Aromatic Hydrocarbons and Some Related Exposures, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 92. IARC Publications, Lyon, 2010. https://publications.iarc.fr/110https://publications.iarc.fr/110

[2] C. W. Jameson, Polycyclic aromatic hydrocarbons and associated occupational exposures., Tumour Site Concordance and Mechanisms of Carcinogenesis. International Agency for Research on Cancer, Lyon (FR), 2019.

[3] A. Azari, M. Abtahi, S. Dobaradaran, R. Saeedi, A. Reza Yari, M. Hossein Vaziri, S. Ali Razavinasab, M. Malakoutian, K. Yaghmaeain, N. Jaafarzadeh, Microchemical Journal, 2023. DOI:10.1016/j.microc.2023.108791

[4] Vyhláška č. 252/2004 , kterou se stanoví hygienické požadavky na pitnou a teplou vodu a četnost a rozsah kontroly pitné vody. www.zakonyprolidi.cz

16. PESTICIDES / Glyphosate, Chlormequat, Mepiquat

Contact: Ing. Sylvie Běláková, Ph.D.
belakova@beerresearch.cz

Pesticides / Information

A.Toxicity
Toxic effects on the nervous system, disorders of the endocrine system [1]. Glyphosate is chronic neurotoxic effect affecting the central and peripheral nervous system [4], [5].

B. Source: malt, unmalted cereals, hops [2]

C. Derivatives
Pesticides, including insecticides, fungicides, and herbicides, are commonly used to protect plants from harmful organisms. The procedures used for chemical protection against diseases and pests can ultimately increase the content of plant protection product residues in raw material, and these residues can subsequently transfer from malt, unmalted cereals, and hops into beer during its production.

Glyphosate (N-(phosphonomethyl)glycine) is a broad-spectrum systemic herbicide used to control weeds and grasses that compete with agricultural crops.

Chlormequat and Mepiquat are pesticides from the group of growth regulators used in cereal cultivation.

D. Limits
See Attachement 2 [3]
Chlormequat [6]
Mepiquat [7]

E. Control
Barley, malt, beer

Information sources

1] W. Mnif, A. I. H. Hassine, A. Bouaziz, A. Bartegi, O. Thomas, B. Roig, International Journal of Environmental Research and Public Health, 2011. DOI:10.3390/ijerph8062265

[2] M. Dušek, S. Běláková, K. C. Piacentini, V. Jandovská, J. Agric.Food Chem., 2021. DOI:10.1021/acs.jafc.1c01120

[3] European Commission [online], Pesticide Residues. https://ec.europa.eu/food/plant/pesticides/eu-pesticides-database/start/screen/mrls

[4] WHO, Some Organophosphate Insecticides and Herbicides, IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, 112. IARC Publications, Lyon, 2017.

[5] Costas-Ferreira, R. Durán, L. R. F. Faro, International Journal of Molecular Sciences, 2022. DOI:10.3390/ijms23094605

[6] Nařízení EU 2022/1290 ze dne 22. července 2022, Úř. věst. L 196, 74–114, 2022. https://eur-lex.europa.eu/legal-content/CS/TXT/?uri=CELEX:32022R1290

[7] Nařízení EU 2024/1439 ze dne 24. května 2024, Úř. věst. L, 2024/1439, 2024. https://eur-lex.europa.eu/legal-content/CS/ALL/?uri=CELEX:32024R1439