The ‘hidden’ alcohol in some foods and nonalcoholic beverages results from spontaneous, often unwanted fermentation processes that sometimes escape self-control as well as official controls.
However, the presence of ethyl alcohol (ethanol) may expose some vulnerable groups of consumers (e.g., children, pregnant women) to public health risks, and it is still unregulated.
Defective information on the label can therefore integrate a food safety defect. As well as being unacceptable to those who, for professional needs or other reasons, cannot consume alcohol.
1) Ethanol in food and non-alcoholic beverages. Foreword
Yeast populations occur naturally in plant foods and are used in some production for alcoholic fermentation. Their presence, moreover, can also result from contamination during production processes.
2) Unwanted fermentations
Contaminations of foods that naturally contain sugars (e.g., fruit juices) can thus result in the unwanted production of ethanol. Resulting in the alteration of the foods themselves, in terms of product quality and authenticity. (1)
3) Deficient rules
At the EU level, consumer information on the presence of alcohol and related tolerances are prescribed only for alcoholic beverages and ‘beverages containing macerated fruit or parts of plants.’ (2)
National regulations on non-harmonized subjects (e.g., beer) sometimes include special tolerances and rare requirements for specific warnings. (3)
This regulatory gap thus exposes the general population to the unknowing consumption of alcohol through ‘above suspicion’ foods. Outside of only member states where authorities attach importance to this from a food safety perspective.
4) Hidden alcohol, exposure of children
A study (Gorgus et al., 2016) on ethanol levels in a variety of foods available on the German market found average ethanol contents of up to 0.77 g/l in oranges, apples, bananas, apple and grape juices. More than 1.2 g of ethanol per 100 g in some packaged baked goods, primarily dairy and burger sandwiches. (4)
The researchers–based on consumption data (Germany, U.S.) on bananas, bread and baked goods, apple juice–estimated a possible average exposure of 10.3 mg ethanol per kg body weight(b.w.), up to 23.3 mg. 2 to 4 times higher than the threshold levels specified by EMA for children (6 mg/kg b.w.).
5) Ethanol and methanol in the general population.
A recent study (Gürler et al., 2022) carried out the same type of research, extended to methanol, in the markets of Germany and Turkey. It also estimates–based on consumption data available to EFSA–the acute food-derived exposure and blood ethanol concentration. (5)
Ethanol and methanol concentrations ranged between 0.02 and 1.09 g/kg or liter of food, respectively, highest in canned foods, fresh fruits, jams and juices. The exposure, estimated to be up to 500 g or ml/day, was found to be potentially dangerous for children (impacting the central nervous system).
Even minimal exposures of pregnant and lactating women can cause psycho-motor problems (e.g., fetal alcohol syndrome) and neurological abnormalities, related to motility, depression, anxiety, and developmental difficulties. Similar symptoms for methanol, which can also afflict vision (blindness) and lead to death in severe cases.
6) Halal certifications and restrictions on ethanol.
Practicing Muslims (about 1.8 billion people) cannot consume foods containing ethanol (referred to as haram). Some interpretations, however, allow the presence of alcohol in certain foods (e.g., fruit juices, where it may be formed unintentionally), within established thresholds, as long as they are produced in compliance with halal standards (e.g., GSO 2538). (6)
The extraordinary significance of the halal market, which affects about 1/4 of the global population, prompted Codex Alimentarius to establish a special international standard for the legitimate use of the related term. (7) And halal certification now offers an assurance-about the substantial absence and effective control of concealed alcohol-that can be useful, in general terms, to all segments of vulnerable populations.
7) Methods of analysis of ethanol in foods.
The most promising analytical methods-in terms of efficiency, sensitivity, low cost and simplicity-for identifying the presence and measuring the concentration of alcohol in food and beverages are as follows:
– Electromagnetic radiation and dielectric techniques. Without the need for heat and solvents, these methods allow the detection of ethanol through the measurement of interaction between dverse components in the food matrix. With LOD(Limit of Detection) > 0.5%,
– biosensors. Through chemical reactions that occur only in the presence of alcohol, biosensors change color. They exhibit high selectivity and specificity, compared with other more complex and expensive instrumental methods. Exceptional sensitivity (LOD > 0.001%) and appreciable durability (7 weeks at refrigeration temperature),
– Electronic nose. The so-called e-nose easily detects the presence of volatile substances (ethyl alcohol and other types) and visually represents the data when combined with chemometrics. With the limitation of losing sensitivity when if the substances to be detected are multiple. (8)
A validated method (based on ISO/IEC 17025) and considered more sensitive than the AOAC 2016.12 method, on the other hand, uses gas chromatography coupled with a flame ionization detector to detect ethanol in aqueous extracts obtained by magnetic-assisted mixing. (9)
8) Interim Conclusions.
The exposure of the most vulnerable groups of consumers (pregnant and lactating women, infants and children) to a toxic substance such as alcohol has already been shown in Germany and Turkey to be well above the safety thresholds recommended byEMA (European Medicines Agency).
It appears necessary to conduct further studies on the presence of alcohol in foods and nonalcoholic beverages that should not contain any. EFSA should be approached to identify threshold concentrations of hidden alcohol in risky foods and define maximum exposure levels.
In any case, the serious gap in EU rules must be closed as soon as possible and without further delays, such as those reported in the regulation — still relying on useless ‘recommendations’ — of a wide range of food contaminants. (10)
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Hernández et al. (2018). Spoilage yeasts: What are the sources of contamination of foods and beverages? International Journal of Food Microbiology 286:98-110, https://doi.org/10.1016/j.ijfoodmicro.2018.07.031
(2) Reg. EU 1169/2011. Annex XII, Alcohol content. See also. Ethyl alcohol in baked goods, how to indicate it on the label? Lawyer Dario Dongo answers.. FARE (Food and Agriculture Requirements). 24.11.21
(3) Dario Dongo, Roberto Pinton. Pregnancy, no alcohol. GIFT (Great Italian Food Trade). 27.1.18
(4) Gorgus E, Hittinger M, Schrenk D. (2016). Estimates of Ethanol Exposure in Children from Food not Labeled as Alcohol-Containing. J Anal Toxicol. 2016 Sep;40(7):537-42. doi: 10.1093/jat/bkw046
(5) Mukaddes Gürler, Walter Martz, Burak Taştekin, Tahmina Najafova, Reinhard B Dettmeyer (2022). Estimates of Non-Alcoholic Food-Derived Ethanol and Methanol Exposure in Humans. Journal of Analytical Toxicology, Volume 46, Issue 2, March 2022, Pages 200-211, https://doi.org/10.1093/jat/bkaa198
(6) Alsaleem et al. (2022). Evaluation of Ethanol Formation in Fruit Juices During Refrigerated Storage Time and Its Halal Status. International Journal of Halal Research 4(1):19-28, https://doi.org/10.18517/ijhr.4.1.19-28.2022
(7) FAO (1997) General guidelines for the use of term ‘halal’ – CAC/GL 24-1997. Codex Alimentarius, https://www.fao.org/3/y2770e/y2770e08.htm#fnB27
(8) Ng et al. (2021). Recent advances in halal food authentication: Challenges and strategies. J. Food Sci. 87:8-35, https://doi.org/10.1111/1750-3841.15998
(9) Mansur et al. (2022). Determination of ethanol in foods and beverages by magnetic stirring-assisted aqueous extraction coupled with GC-FID: A validated method for halal verification. Food Chemistry 366:130526, https://doi.org/10.1016/j.foodchem.2021.130526
(10) Dario Dongo, Andrea Adelmo Della Penna. PFAS, furans, glycoalkaloids, Alternaria. European Commission ‘recommends’ rather than bans. GIFT (Great Italian Food Trade). 23.9.22
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
