A Comprehensive Review of Spirit Drink Safety Standards and Regulations from an International Perspective

Standards and regulations related to spirit drinks have been established by different countries and international organizations to ensure the safety and quality of spirits. Here, we introduce the principles of food safety and quality standards for alcoholic beverages and then compare the key indicators used in the distinct standards of the Codex Alimentarius Commission, the European Union, the People's Republic of China, the United States, Canada, and Australia. We also discuss in detail the "maximum level" of the following main contaminants of spirit drinks: methanol, higher alcohols, ethyl carbamate, hydrocyanic acid, heavy metals, mycotoxins, phthalates, and aldehydes. Furthermore, the control measures used for potential hazards are introduced. Harmonization of the current requirements based on comprehensive scope analysis and the risk assessment approach will enhance both the trade and quality of distilled spirits. This review article provides valuable information that will enable producers, traders, governments, and researchers to increase their knowledge of spirit drink safety requirements, control measures, and research trends.

Alcohol and dilution water characteristics in distilled anis (ouzo)

The authenticity of some mixed drinks such as vodka or rum was correlated to the conductivity of the dilution water. Authentic drinks demonstrated low conductivity, suggesting the use of treated water, whereas fraud drinks were mixed with regular tap water. The objective of the present study was to test if this criterion is valid for distilled anis, also known as ouzo. Several Greek distilled anis samples, mostly ouzo samples, were tested for different parameters including conductivity, pH, and percentage of different alcohol constituents. Because ouzo in Greece is commonly produced by small enterprises, no correlation between conductivity and the size of the producer was possible. Neither was it possible to correlate the price or high consumption with conductivity and, thus, prior water treatment. Alcohol quality in terms of undesirable constituents, such as methanol content, was good and comparable among samples. In ouzo, water is related to the producer quality goal for the final product and, thus, it is treated and used accordingly.