WebJul 1, 2013 · Patulin is a mycotoxin produced by Penicillium expansum, that exists in apple and cider, and threatens human health and food safety. Saccharomyces cerevisiae (S. cerevisiae) can inhibit and degrade patulin during cider fermentation. Nonetheless, the specific patulin metabolic mechanism is still unclear. WebNov 17, 2024 · The main mycotoxin concern with apples and apple products such as cider is patulin. Patulin is produced by the Penicillium and Aspergillus species, mainly by …
The Season for Cider... and Patulin? - News
WebThe ABRAXIS ® Patulin 1X6 ELISA is an immunoassay for the detection of the mycotoxin Patulin, that commonly affects pome fruits (apples, pears) in six individual samples with complete standard curve. This test is suitable for the quantitative and/or qualitative detection of Patulin in contaminated samples including apple juice, apple cider, applesauce and … WebThe WHO-recommended maximum levels of patulin are 50 ng/mL in apple juice and cider, 25 ng/g in solid apple products, and 10 ng/g in products for infants and young children in the European Union [150]. In addition, the JECFA has established a provisional maximum allowable daily intake of 0.4 μg/g of body weight/day for patulin [151]. tiered package names
Patulin contents of cider pressed from fresh (not stored) apples ...
WebThis guide specifies a defect action level for patulin at 50 ppb, above which apple cider is considered to be adulterated with the toxin (U.S.FDA/ORA2001). PATULIN WebPatulin is a naturally occurring toxic fungal metabolite (mycotoxin) that may cause gastrointestinal irritation and kidney dysfunction, as well as immunotoxic, genotoxic and clastogenic effects in many animal species when ingested at sufficiently high doses. WebPatulin, another important mycotoxin produced by Penicillium species, is a water-soluble polyketide lactone that occurs most often in apples spoiled by P. expansum or in … the market as prison