Patulin in apple-based foods: occurrence and safety evaluation

Abstract

Patulin is a mycotoxin produced by certain species of Penicillium and Aspergillus, often detectable in mouldy fruits and their derivatives. On the basis of a PMTDI of 0.4 microgram/kg bw, limit values of 50 micrograms/kg or 50 micrograms/l of patulin have been set in fruit derivatives. To estimate the quantity of patulin that can be taken in with the diet, we analysed by HPLC samples of apples and apple derivatives which are most likely to be contaminated with patulin. In apple juices and in homogenized baby-foods, the mycotoxin concentration was always below the established limits, while in some samples of juice with pulp the mycotoxin content exceeded the safe levels. In rotten apples, not only was the amount of patulin extraordinarily high in the rotten area, but the mycotoxin had also spread to the part unaffected by mould. The data presented in this study indicate that the intake of patulin with apple derivatives is usually below the tolerable level of 0.4 microgram/kg bw/day, but since the patulin content in apples can vary considerably, the quality of fruits used in the production of apple derivatives should be strictly controlled in order not to exceed the safe limits.

Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature

“…Such an omission could probably account for much of the difference mentioned above, since it was recently shown that, in rotten apples, not only is the amount of patulin extraordinarily high in the rotten area, but the mycotoxin also spreads to the unaffected parts of the fruit (Beretta et al, 2000). Regardless of the previous confusion, contemporary experiments again provide evidence of increased patulin contamination in organically produced fresh apples and apple juice (Beretta et al, 2000) compared with conventional ones (Figure 9). For instance, mean and maximum levels of this mycotoxin were approximately 7.6-fold and • Incidence of 3-ADON contamination was higher in Org.…”

Mycotoxin Contamination of Beverages: Occurrence of Patulin in Apple Juice and Ochratoxin A in Coffee, Beer and Wine and Their Control Methods

“…However, this process is expensive and labour intensive. Furthermore, patulin can be detected in visibly sound fruit [206] and can spread from rotten areas of apples into sound areas [220]. Two studies have shown that patulin could diffuse 1 to 2 cm from the rotten core in apples [217,221].…”

“…As previously mentioned, processed apple products are often made from lower quality fruit that is unsuitable for direct market retail. Removal of decayed/damaged fruit or trimming of moldy portions can significantly reduce patulin levels in apple products [216][217][218][219][220]. Trimming of rotten sections of apple has been shown to remove up to 99% of patulin contamination [209].…”

Patulina: incidência e controle em derivados de maçã

“…Na Itália, Beretta et al (2000) analisaram 82 amostras de produtos da maçã produzidos no país, concluindo que todas as amostras apresentaram boa qualidade, estando com concentrações de patulina inferiores a 50 µg/L. Ritieni (2003) analisou três procedimentos de extração de patulina utilizados para suco de maçã, sucos clarificados, alimento infantil e vinagre de maçã comercializados na Itália.…”