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Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production
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This review evaluated safety concerns in beer production, covering contaminants including bacteria, yeasts, molds, mycotoxins, heavy metals, biogenic amines, and micro- and nanoplastics. The study highlights that expanding beer varieties and production methods introduce new contamination risks, and identifies gaps in current strategies for reducing or eliminating these contaminants.
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.
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When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.