HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines

1. CCP 1 HACCP in brewing production chain: mycotoxins, nitrosamines and biogenic amines M. Erzetti(1), O. Marconi(1), E. Bravi(1), G. Perretti(1), L. Montanari(1), P. Fantozzi(2) (1)Department of Economic and Food Sciences, University of Perugia, via S. Costanzo 06126 Perugia, Italy Tel: +39.075.585.7911 (fax: .7939) e-mail: omarconi@unipg.it (2)Centro di Eccellenza per la Ricerca sulla Birra (CERB) - (Italian Brewing Research Centre) University of Perugia, via S. Costanzo 06126 Perugia, Italy Tel / Fax: +39.075.585.7946 The aim of this research was to identity the Critical Control Points (CCPs) for mycotoxins, N–nitrosamines and biogenic amines in malting and brewing production chain to establish specific hygiene rules to ensure a high level of consumer protection with regard to food safety. This study reported the preliminary results obtained in the TRUEFOOD (Traditional United Europe Food) EU integrated project improving quality and safety, and introduce innovation into traditional European food production systems through research, demonstration, dissemination and training activities. The method used is the application of the basic principles of HACCP, Internationally accepted and published by Codex Alimentarius Commission. Therefore, the study was conducted adopting the 852/04 EC Regulation requirements. Malting diagram • CCP 1 Mycotoxins: Intake and Storage (Malting & Brewing) • - It is necessary to inspect cereal grains for any possible mould infections and analyze for any mycotoxins already formed (VLB, 2004). • Breweries perform careful control of barley and other cereal grains before acceptance for malting and purpose, because mouldy grains will spoil the flavour and other aspects of beer quality (Krogh et al., 1974). • - Analytical control is requested. CCP 1 CCP 2 • CCP 2 Nitrosamines: Kilning (Malting) • - Do not use direct-fired heat sources, but only indirect malt drying techniques; • - Do not use oil but natural gas as the kiln fuel source; • Use sulphur dioxide in the kiln air stream seems to reduce, or prevent, the formation of undesirable nitrosamines in malt; • High application of bromates at the start of malting, or spraying or steeping green malt with dilute nitric acid before kilning (Briggs et al., 1981; Sen et al., 1996, Izquierdo- Pulido et al., 1996). Brewing diagram Management Control Point for Nitrosamines: Brewing To reduce the potential contamination from bacteria formalized management system are requested with defined working procedures for GHP. Management Control Point for Biogenic Amines: Malting - Good Agricultural Practices (GAP): No malt coming from barley grown in soils with low potassium or sodium or with high ammonia levels (Izquiedro-Pulido et al., 1994). - Good Manufacture Practices (GMP): barley variety, storage, germinating intensity and kiln temperature affect the final amine levels in malt (Halász et al, 1999; Kalač and Křižek, 2003). Management Control Point for Biogenic Amines: Brewing - To reduce potential contamination from bacteria are request formalized management system with defined working procedures for GHP. - Washing the pitching yeast with phosphoric acid lead to the reduction of Pedicocci and consequently reduce the tyraminecontent in beer (Kalač and Křižek, 2003). Storage Conclusions Preliminary information is now available to keep under control mycotoxins, nitrosamines and biogenic amines along the malting and brewing process. Three Critical Control Points were efficaciously identified and included with this research in the HACCP management program for beer brewers. Moreover, the integration of these CCPs in quality systems, and tracking and tracing procedures in brewers’ quality control schemes is possible. The definition of a specific management system (guide-lines) for SMEs brewers will be the aim for the next part of the research. References Briggs, D.E., Hough, J.S., Stevens, R., Young, T.W., 1981. Malt and Brewing Science. Volume 1 Malt and Sweet Worth, Second edition, Chapman & Hall, London. Halász, A., Baráth, A., Holzapfel, W.H., 1999. The biogenic amone content of beer; the effect of barley, malting and brewing on amine concentration. Z Lebensm Unters Forsch A, 208:418-423. Izquiedro-Pulido, M., Marinè-Font, A. and Vidal-Carou, M.C., 1994. Biogenic amines formation durino malting and brewing. Journal of Food Science, Vol. 59, n.5, 1104-1107. Izquierdo-Pulido, M., Barbour, J.F., Scanlan, R.A., 1996. N-Nitrosodimethylamine in Spanish Beers. Fd Chem. Toxic., Vol. 34, n 3, pp 297-299. Krogh, P., Hald, B., Gjertsen P., Myken, F., 1974. Fate of ochratoxin A and citrinin during malting and brewing experiments. Applied Microbiology, July 1974, p. 31-34. Kalač, P., Křižek, M., 2003. A review of biogenic amines and polyamines in beer. The institute & Guild of brewing, vol. 109, n. 2. Sen, N.P., Seaman, S.W., Bergeron, C., Brousseau, R., 1996. Trends in the Levels of N-Nitrosodimethylamine in Canadian and Imported Beers. J. Agric. Food Chem., 44, 1498-1501. VLB (Versuch-un Lehranstalt für Brauerei in Berlin), 2004. Technology brewing and malting. 3rd International edition. Wolfgang Kunze. * The information in this document reflects only the author’s views and the Community is not liable for any use that may be made of the information contained therein TRUEFOOD - Traditional United Europe Food An Integrated Project financed by the European Commission under the 6th Framework Programme for RTD Contract Number: FOOD-CT-2006-016264 Web Site: www.truefood.eu E-mail: info@truefood.it