Incidence of Patulin in Apple, Pear, and Mixed Fruit Products Marketed in New South Wales

Burda, Katarina

doi:10.4315/0362-028x-55.10.796

Cited by 66 publications

(32 citation statements)

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“…Patulin has been identified in apples and its products from various countries around the world, such as Canada [33], Chile [50], England [33,51], Finland [52], France [33,53,54], Spain [55][56][57], New Zealand [58], Netherlands [59], Sweden [60], USA [33,61,62], Turkey [63][64][65], Australia [66,67], Iran [68,69], Saudi Arabia [70], Argentina [71], Brazil [72][73][74][75][76], Japan [77], Italy [78][79][80], India [81], Austria [82], Belgium [83,84], Greece [85] and other countries, as presented in Table 1. …”

Section: Occurrence Of Patulin In Apple Juicementioning

confidence: 99%

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

Reddy

Abbas

Abel

et al. 2010

Toxins

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Abstract:Mycotoxins are toxic secondary metabolites produced under special conditions of moisture and temperature by aerobic, microscopic fungi that can colonize a variety of foods from before harvest up to consumer use. Contamination of beverages, including that of apple juice by patulin and coffee, beer and wine by ochratoxin A has gained worldwide interest in recent years with the revelation of the effect of these toxins on human health. Patulin and ochratoxin A, which are produced by species of Penicillium, Byssochlamys and Aspergillus, pose the greatest threat to human health and are subject to government regulation in juices and beverages worldwide. This review provides an overview of the prevalence of these mycotoxins in beverages and control methods which help in establishing and carrying out proper management strategies. A detailed investigation on OPEN ACCESSToxins 2010, 2 230 contamination of juices and beverages by toxic compounds helps to provide safe products for consumption and export, and they allow us to prioritize future research efforts.

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Section: Occurrence Of Patulin In Apple Juicementioning

confidence: 99%

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

Reddy

Abbas

Abel

et al. 2010

Toxins

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“…The World Health Organization (WHO) altered the limit of patulin ingestion from 7.0 to 0.4 µg/kg bw/day (Bolger, 2002;Baert et al, 2004). Burda (1992) found patulin levels between 51 and 1130 µg/L and Gokmen and Acar (1998) reported the presence of patulin in 215 samples ranging from 7 to 376 µg/L. Concentrations between 15 and 285.3 µg/L of patulin in apple juice produced in Iran were found by Cheraghali et al (2005).…”

Section: Resultsmentioning

confidence: 99%

Penicillium expansum versus antagonist yeasts and patulin degradation in vitro

Coelho¹,

Celli

Ono

et al. 2007

Braz. arch. biol. technol.

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“…Destaca-se o P. expansum no armazenamento de maçãs, peras, uvas e cerejas. A maçã é a fruta mais suscetível a contaminação por patulina (HOPKINS, 1993;BURDA, 1992;WELKE et al, 2009).…”

Section: Introductionunclassified

Controle Da Micotoxina Patulina Por Radiação Gama E Óleo Essencial Da Noz Moscada (Myristica Fragrans)

Lima¹,

Santos²,

Pacheco³

et al. 2016

Semioses

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RESUMOAs micotoxinas são metabólitos secundários com variado grau de toxicidade e produzidos por diversos fungos. Por serem extremamente comuns e afetarem gêneros alimentícios em larga escala, a preocupação com sua ocorrência e com o desenvolvimento de métodos para descontaminação tem sido crescente em todo o mundo. Além disso, o pequeno conhecimento acerca de suas formas de ação e seu evidente potencial como agentes de guerra ressaltam a importância de maiores estudos na área. O presente trabalho teve por objetivo desenvolver uma metodologia para inativação da patulina, uma micotoxina produzida principalmente pelos gêneros Penicillium, Bissochlamys e Aspergillus, além de estratégias para evitar sua ocorrência. Foram utilizadas como ferramentas a irradiação gama para inativação e óleo essencial de noz moscada para controle da proliferação de cepas de fungos. Para análise dos resultados de inativação e composição das amostras de óleo essencial foram utilizadas a cromatografia líquida de alta eficiência e a cromatografia gasosa.Palavras-chave: Patulina. Radiação gama. Óleo essencial. Noz moscada.

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Incidence of Patulin in Apple, Pear, and Mixed Fruit Products Marketed in New South Wales

Cited by 66 publications

References 0 publications

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

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

Penicillium expansum versus antagonist yeasts and patulin degradation in vitro

Controle Da Micotoxina Patulina Por Radiação Gama E Óleo Essencial Da Noz Moscada (Myristica Fragrans)

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