Minimizing NDMA-contamination in malt and beer
The problem of nitrosodimethylamine (NDMA) confronted the industry in January of 2006, because analysis results showed that certain malt samples had exceeded the recommended maximum concentrations for NDMA, once again returning this topic to the spotlight. Monitoring systems commissioned by the German Maltsters’ Association as well as the German Brewers’ Association have been in place since the middle of 2005, which are intended to screen malt – especially malt sold on the market – for its NDMA content. Preventing the formation of NDMA is important, not only from the standpoint of the legal guidelines governing its maximum allowable content but also due to the significant danger of attracting negative media attention, since nitrosamines are both carcinogenic and very soluble in water. Nitrosamines readily pass through cell membranes and, if ingested, increase the risk of cancer in almost every organ in the body. NDMA formation occurs during the kilning process. The amines (e.g. hordenine) naturally present in malt and the nitrogen oxides from the air intermingle under application of heat to form NDMA.
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