Meyve Sularında Patulin Kirlenmesi ve Kontrol Önlemleri

Abstract

Patulin is a mycotoxin produced by some Penicillium, Aspergillus, and Byssochlamys mold species . It has been found to impose many adverse health effects, and frequently detection in commercial fruit juices and apple products makes it a public health concern. The most important organism responsible for the patulin contamination in apple and derived products is Penicillium expansum ( P . expansum ) . There have been many studies on inhibition of P . expansum growth in apples/fruits and reduction of patulin contamination in fruit products, however, it still remains as a major contamination problem in these products all around the world. Patulin contamination in apple and other fruit derived products could be prevented by the use of various physical, chemical, and biological control methods. The preventive measures such as Good Pre-harvest and Post-harvest Practices in combination with processing hurdles could be the best solution to avoid the contamination. Research and development to improve the current technologies, understanding and optimization the novel technologies also could serve the best to eliminate the problem.