Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production

Abstract

The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial properties and health benefits of fermentation and functional ingredients, leading to significant consumed quantities. Contaminant sources are the raw materials, risks that may occur in the production processes (poor sanitation, incorrect pasteurisation), the factory environment (air pollution), or inadequate (ethanol) consumption. We evaluated the presence of these contaminants in different beer types. This review covers publications that discuss the presence of bacteria (Lactobacillus, Pediococcus), yeasts (Saccharomyces, Candida), moulds (Fusarium, Aspergillus), mycotoxins, heavy metals, biogenic amines, and micro- and nano-plastic in beer products, ending with a discussion regarding the identified gaps in current risk reduction or elimination strategies.

Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers

“…Overall, the total content of BAs found in this study is slightly lower than those reported in the literature for craft beer samples commercialized in the central Europe region, with average values of 11.9 mg L −1 [ 35 ] and 23.7 mg L −1 [ 36 ]. More data must be collected to support this finding but craft beer is itself a product of modernity in which high technology (including stainless steel, electrical heating, refrigeration, and computer-powered process control) has been enabling a safer food product [ 16 ].…”

“…The presence of BAs in beers has become of concern to producers, consumers, and international authorities for reasons of food quality and safety [ 15 , 16 ]. However, no official limits have been set in the European Union (EU) for these compounds.…”

The Role of Emergent Processing Technologies in Beer Production

“…Wort treatment is the subsequent step to wort boiling, which allows the removal of precipitated hops and proteins, cooling and aeration [36]. After precipitate separation, the wort is cooled to the fermentation temperature, which is dictated by the yeast strain to be employed in fermentation [37].…”

Activated natural zeolites for beer filtration: A pilot scale approach

“…The properties of natural zeolites can be enhanced by individual or mixed treatment modification methods such as ion exchange, acid or base treatment, and surfactant functionalization [ 16 , 23 , 24 ]. Natural zeolites are potential candidates for common commercial filter aids with no necessary significant modifications in the brewing industry apparatus and manufacturing process [ 12 , [25] , [26] , [27] ].…”