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Occurrence and Exposure Assessment of Mycotoxins from Beers Commercially Traded in Brazil

Gilmara F. C. Penha,C. Corassin,R. Rosim,C. A. Oliveira

Published 2025 in Beverages

ABSTRACT

Mycotoxins are toxic secondary metabolites produced by fungi that often contaminate food materials used in beer production, posing health risks to consumers. This study investigated the occurrence and levels of mycotoxins in commercial beers commercially available in São Paulo, Brazil, and assessed the estimated daily intake (EDI) of quantifiable mycotoxins. Sixty beer samples from different brands and compositions (barley malt, malt with corn, and malt with rice) were analyzed for deoxynivalenol (DON); aflatoxins (AFs) B1, B2, G1, and G2; ochratoxin A (OTA); T-2 toxin; fumonisins (F) (B1 and B2); and zearalenone (ZEN) using ultra-performance liquid chromatography coupled to tandem mass spectrometry. FB1 was quantified in all samples, while DON, ZEN, OTA, AFB1, and T-2 toxin were detected in 40, 65, 25, 20, and 10%, respectively. Mean levels of 2.38, 36.41, 0.19, 1.05, 0.78, and 0.47 ng/mL were observed for FB1, DON, ZEN, OTA, AFB1, and T-2 toxin, respectively. Mycotoxin co-occurrence was observed in 43 (71.7%) samples analyzed, with DON and FB1 as the most frequent combination (20%). The EDI values of individual mycotoxins were generally below tolerable daily intakes established by international agencies. However, the co-occurrence of up to four different mycotoxins in beers warrants concern on the possible interactive toxic effects of mycotoxin mixtures and reinforces the necessity of specific regulations for ready-to-drink beverages in Brazil.

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