Abstract
Background and Purpose:Patulin is one of the important mycotoxins, produced by a wide range of molds, including Penicillium, Aspergillus, and Bysochlamys. Patulin is mainly found in the rotten parts of fruits and vegetables, such as apples, pears, peach, apricots, and grapes. Currently, the Codex Alimentarius and Food and Drug Administration have recommended a maximum level of 50 µg/L patulin for apple products. The purpose of this study was to investigate patulin contamination of apple juice and cans in 75 samples collected from 15 manufacturers in Shiraz, southern Iran.Materials and Methods:The detection of patulin was accomplished using a high-performance liquid chromatography with an ultraviolet detector.Results:A total of 38 apple juice samples (53%) and 17 apple cans (45%) were contaminated with patulin. Overall 50% and 3% of the apple juice and apple cans samples had a patulin level of > 3 µg/L.Conclusion:Although the maximum level of patulin in our samples was considerably lower than the permitted level established by the European Union (i.e., 50 µg/L), the high incidence of this mycotoxin in our samples should be lessen by improving their good manufacturing practice.
Highlights
Mycotoxins are secondary abiotic hazard metabolite produced by fungi in the contaminated foods [1, 2]
Conclusion: the maximum level of patulin in our samples was considerably lower than the permitted level established by the European Union (i.e., 50 μg/L), the high incidence of this mycotoxin in our samples should be lessen by improving their good manufacturing practice
A total of 38 apple juice samples (53%) were contaminated with patulin; in most of the cases, the concentration was mostly lower than the standard limit of Codex Alimentarius (i.e.,
Summary
Mycotoxins are secondary abiotic hazard metabolite produced by fungi in the contaminated foods [1, 2]. Patulin is mainly found in the rotten parts of fruits and vegetables, such as apples, pears, peaches, apricots, and grapes [6] This heat-resistance toxin was initially studied as a potential new antibiotic, different studies have demonstrated its immunotoxic [7], genotoxic [8], embryotoxic, and neurotoxic properties [9]. The Alimentarius and Food and Drug Administration have recommended a maximum level of 50 μg/L patulin for apple products [10, 11]. Patulin is mainly found in the rotten parts of fruits and vegetables, such as apples, pears, peach, apricots, and grapes. The Codex Alimentarius and Food and Drug Administration have recommended a maximum level of 50 μg/L patulin for apple products. Conclusion: the maximum level of patulin in our samples was considerably lower than the permitted level established by the European Union (i.e., 50 μg/L), the high incidence of this mycotoxin in our samples should be lessen by improving their good manufacturing practice
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