Migration of Patulin in Apples

Taniwaki, Marta Hiromi; Hoenderboom, C.; Vitali, Alfredo de Almeida; Eiroa, Mirtha Nelly Uboldi

doi:10.4315/0362-028x-55.11.902

Cited by 62 publications

(34 citation statements)

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“…A patulin-producing Penicillium expansum strain, isolated from apples, was inoculated in sound apples and migration of patulin from the point of inoculation was studied (121). Trimming just the rotten tissue was not enough to exclude all patulin, but removal of 1 cm around the rotten tissue would be satisfactory, the toxin not being detected at this distance.…”

Section: Prevention Control and Effects Of Processingmentioning

confidence: 99%

Mycotoxin research in Brazil: the last decade in review

Rodriguez–Amaya

Sabino

2002

Braz. J. Microbiol.

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The number of research papers (128 papers) on mycotoxins published by Brazilian researchers in 1991-2000 surpassed the total number (85 papers) published in the preceding three decades . Thirty percent of the papers surveyed mycotoxins in foods and feeds. AFs in peanut and peanut products continued to be alarming, and high incidence and levels of FBs in corn and corn products also appeared as a serious problem. Contamination with other toxins, such as ZEA, OTA and trichothecenes, was low. Occurrence of AFM 1 in milk and dairy products and patulin in apple juice needs to be verified as the results are somewhat diverging. Work on analytical methods, mycological examination and toxic effects constituted 16, 13 and 13%, respectively, of the published papers in the decade assessed. Attempts to find means of preventing/controlling fungal growth and mycotoxin production notably increased, making up 27% of the papers, including investigations on influencing factors (e.g. genotype resistance, water content/a w , relative humidity, temperature, presence of metals, type of soil, mite infestation) and antagonistic potential of other microorganisms against mycotoxin-producing fungi. Effects of plant extract, flavonoids, fungicides and other chemicals, storage bag material, adsorbents, cooking and processing of food were also studied. Thus, notwithstanding constraints on resources, Brazilian research responds to the needs of the country, reflects international concerns and recent developments in the area.

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Section: Prevention Control and Effects Of Processingmentioning

confidence: 99%

Mycotoxin research in Brazil: the last decade in review

Rodriguez–Amaya

Sabino

2002

Braz. J. Microbiol.

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“…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]. Producers' tests on apples have shown that the patulin level is often not related to the physical quality of the fruit, with both high-rot fruit and top-quality eating fruit often having high levels of patulin [48].…”

Section: During Juice Production: Preparation For Crushing Filteringmentioning

confidence: 99%

“…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].…”

Section: During Juice Production: Preparation For Crushing Filteringmentioning

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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“…Even accepting batches for juice production with the lowest possible amount of damaged apple creates a high risk of contamination for healthy fruit. Moreover, it was reported that cleaning procedures and elimination of rotten tissue before pressing do not necessarily eliminate completely all the patulin present, as this toxin is highly soluble in water and diffuses to healthy tissue [37]. As we report, the presence of patulinproducing Penicillium spp.…”

Section: Discussionmentioning

confidence: 56%

Patulin and patulin producing Penicillium spp. occurrence in apples and apple-based products including baby food

Hammami

Al‐Thani

Fiori

et al. 2017

J Infect Dev Ctries

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Introduction: Patulin has raised the international attention because of its health risk. In fact, it has mutagenic, neurotoxic, immunotoxic, genotoxic and gastrointestinal effects in animals. In the present work, patulin and patulin-producing Penicillium spp. in apple and apple-based products marketed in Qatar were analysed. Methodology: Sampling was carried out using apple fruits and apple-based products. Fungi were isolated from undamaged apples, apple juice and baby apple food. DNA extraction was carried out with DNeasy Plant Mini Kit (QIAGEN, Valencia, USA). The molecular identification of fungal isolates was carried out using ITS1-ITS4 PCR. PCR products were sequenced and blasted. Patulin was extracted and analyzed by LC/MS/MS, then quantified using Agilent 1290UHPLC coupled to 6460 triple quadruple mass spectrometer. Results: Forty-five samples of undamaged fresh apple fruits, apple juice and apple-based baby food products sold in different markets in Qatar were surveyed for both fungal and patulin contamination using Liquid Chromatography Tandem Mass Spectrometery (LC/MS/MS). Twentyfive Penicillium spp. isolates were selected, including 23 P. expansum and one isolate each of P. brevicompactum and P. commune. All the tested Penicillium spp. isolates produced patulin in vitro (from 40 to 100 μg/g on Malt Yeast Extract agar medium). Patulin was detected in 100% of apple juice samples at levels ranging from 5.27 to 82.21 µg/kg. Only 5 samples contained patulin levels higher than European Union recommended limit (50 µg/kg). The average patulin contamination was 30.67 µg/kg and 10.92 µg/kg in baby apple juice and in baby apple compote, respectively.

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Migration of Patulin in Apples

Cited by 62 publications

References 0 publications

Mycotoxin research in Brazil: the last decade in review

Mycotoxin research in Brazil: the last decade in review

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

Patulin and patulin producing Penicillium spp. occurrence in apples and apple-based products including baby food

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