The barley–malt–beer chain: A process and food safety approach

Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that increasingly integrates both large‐scale and craft producers. Although beer is generally regarded as a microbiologically safe beverage due to its low pH, alcohol content, hop‐derived compounds, and limited oxygen availability, the presence of contaminants throughout the production process may pose potential risks to product quality and consumer health. This review examines the barley–malt–beer chain from raw material production to final beer, focusing on the occurrence and behavior of spoilage microorganisms—including lactic acid bacteria, acetic acid bacteria, and wild yeasts—and their associated metabolites, such as biogenic amines and mycotoxins. Among the most frequently reported mycotoxins in this context are deoxynivalenol (DON), zearalenone (ZEA), and type A trichothecenes, including T‐2 and HT‐2 toxins, mainly produced by fungi of the genera Fusarium , Alternaria , Aspergillus , and Penicillium . Current mitigation and control strategies are critically discussed, including agronomic and technological interventions, physical, chemical, and biological detoxification approaches, together with analytical methods for contaminant monitoring and existing regulatory limitations. Overall, ensuring beer safety without compromising sensory quality remains a major challenge for the brewing industry, underscoring the need for integrated prevention, detection, and regulatory strategies across the entire barley–malt–beer chain.