1. Transfer of Hop Pesticide Residues into Beer during Brewing Process.
- Author
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Forster, A., Schüll, F., Gahr, A., Schmidt, R., Faltermeier, A., Kugel, R., and Laupheimer, S.
- Subjects
PESTICIDE residues in food ,BEER brewing ,PESTICIDE pollution ,FOOD safety ,HOPS - Abstract
The use of pesticides in hop cultivation raises concerns about the transfer of pesticide residues (PRs) into beer during brewing. This study investigates the transfer rates (TR) of PRs from hops to beer throughout the brewing process. A spiking technique was employed to simulate elevated pesticide concentrations of relevant active ingredients on hops, with its accuracy assessed against originally contaminated samples. A key finding was the significant variability in TR, ranging from 0 % to over 70 %, largely dependent on the solubility of individual actives. Special aspects of a brewing process were evaluated. The TRs were similar compared hopping in the brew house and dry hopping. Steps like fermentation, agitation during dry hopping, centrifugation and filtration have a minimal impact on TRs. These results provide valuable insights into the behaviour of PRs during brewing and contribute to a more comprehensive understanding of their transfer, which is crucial for ensuring food safety in beer production. While not OECD-compliant, the spiking method offers a practical approach for studying transfer behaviour of PRs, particularly for compounds that are challenging to detect in originally contaminated samples. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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