The Routine Examination for Antibiotics Produced by Moulds

Heatley, N. G.; Philpot, Flora J.

doi:10.1099/00221287-1-2-232

Cited by 16 publications

(7 citation statements)

References 20 publications

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“…Of the 3 processes mentioned thus far, this is by far the least effective. Repeated studies have shown that, while unstable at high pH (McCallum and others 2002), patulin is relatively stable to thermal degradation in the pH range of 3.5 to 5.5, with lower pH leading to greater stability (Heatley and Philpot 1947;Lovett and Peeler 1973). The half-life of patulin held at 25 °C at pH 6.0 and 8.0 has been shown to be 55 and 2.6 d, respectively (Brackett and Marth 1979c).…”

Section: Control During Productionmentioning

confidence: 99%

Comprehensive Review of Patulin Control Methods in Foods

Moake

Qiu

Worobo

2005

Comp Rev Food Sci Food Safety

358

229

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The mycotoxin, patulin (4‐hydroxy‐4H‐furo [3, 2c] pyran‐2[6H]‐one), is produced by a number of fungi common to fruit‐ and vegetable‐based products, most notably apples. Despite patulin's original discovery as an antibiotic, it has come under heavy scrutiny for its potential negative health effects. Studies investigating these health effects have proved inconclusive, but there is little doubt as to the potential danger inherent in the contamination of food products by patulin. The danger posed by patulin necessitates its control and removal from foods products, creating a demand for handling and processing techniques capable of doing so, preferably at low cost to industry. With this being the case, much research has been devoted to understanding the basic chemical and biological nature of patulin, as well as its interaction within foods and food production. While past resarch has elucidated a great deal, patulin contamination continues to be a challenge for athe food industry. Here, we review in depth the past research on patulin with an emphasis upon its influence within the food industry, including its regulation, health effects, biosynthesis, detection, quantification, distribution within foods, and control, during the various stages of apple juice production. Finally, key areas where future patulin research should focus to best control the patulin contamination problem within the food industry are addressed.

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Section: Control During Productionmentioning

confidence: 99%

Comprehensive Review of Patulin Control Methods in Foods

Moake

Qiu

Worobo

2005

Comp Rev Food Sci Food Safety

358

229

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“…Of the three processes mentioned thus far, this is by far the least effective. Repeated studies have shown that, while unstable at high pH [46], patulin is relatively stable to thermal degradation in the pH range of 3.5 to 5.5, with lower pH leading to greater stability [225,226]. The half-life of patulin held at 25 °C at pH 6.0 and 8.0 has been shown to be 55 and 2.6 days respectively [227].…”

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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“…The heat stability of this mycotoxin was first reported by Wiesner (1942) in aqueous solution. Heatley & Philpot (1947) subsequently reported that PAT was stable to a heat treatment of 100°C/15 min at pH 2.0 in a model system. Scott & Somers (1968) reported that the heating of apple juice containing added vitamin C (ascorbic acid) (35 mg/100 mL) at 80°C for 30 min for 10 and 20 min caused a reduction in the initial amount of PAT (200 lg) of 45% (90 lg) and 55% (110 lg), respectively.…”

Section: First Pasteurizationmentioning

confidence: 97%

The fate of patulin in apple juice processing: A review

Sant’Ana¹,

Rosenthal²,

Massaguer³

2008

Food Research International

130

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a b s t r a c tThis article is a review about the effects of each of the processing stages of pasteurized apple juice on the increase, prevalence or reduction of patulin (PAT) levels in the final product. Recommendations are included for the control and reduction of the incidence of the moulds that produce it and the mycotoxin itself, from the pre-harvest to the final manufacturing stages of apple juice, studies required for a better understanding of the behaviour of this mycotoxin during processing also being indicated. Although the initial stages of the juice manufacturing process (washing, selection and trimming) are highly efficient in reducing the levels of PAT, control of the mycotoxin should always be focused on the production stages of the process that guarantee the inhibition of its production (pre-harvest, harvest and post-harvest).

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The Routine Examination for Antibiotics Produced by Moulds

Cited by 16 publications

References 20 publications

Comprehensive Review of Patulin Control Methods in Foods

Comprehensive Review of Patulin Control Methods in Foods

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

The fate of patulin in apple juice processing: A review

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