Comprehensive Review of Patulin Control Methods in Foods.

@article{Moake2005ComprehensiveRO,
  title={Comprehensive Review of Patulin Control Methods in Foods.},
  author={Matthew M. Moake and Olga I Padilla-Zakour and Randy W. Worobo},
  journal={Comprehensive reviews in food science and food safety},
  year={2005},
  volume={4 1},
  pages={
          8-21
        }
}
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… Expand
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Abstract Patulin is a toxic metabolite produced by molds, which is often found in many fruits and their products. It poses a serious threat to human health due to eating the foods contaminated byExpand
Prevention and detoxification of patulin in apple and its products: A review.
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Patulin is a mycotoxin produced by different species of fungi of the genus Penicillium and Aspergillus, found in several species of fruit, and significant in apples. The purpose of this investigationExpand
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References

SHOWING 1-10 OF 183 REFERENCES
Patulin: A Mycotoxin of Potential Concern in Foods1
Patulin is a metabolite of numerous Aspergillus and Penicillium species. It is toxic to a wide range of biological systems including microorganisms, plants and animals. Patulin has also been shown toExpand
Patulin in Italian commercial apple products.
  • A. Ritieni
  • Medicine, Chemistry
  • Journal of agricultural and food chemistry
  • 2003
TLDR
The low incidence of the patulin level in Italian apple products is a clear parameter to judge the quality of the fruit, and the extraction protocol more general and useful for juices, clarified juices, baby foods, vinegars, and purees was performed. Expand
Reduction of patulin during apple juice clarification.
TLDR
Results reveal that clarification was successful in the reduction of patulin levels in apple juice, however, clarification resulted in high levels ofPatulin in the pressed pulp after filtration and centrifugation, and this could be harmful if they are used as animal feeds. Expand
Patulin in apple-based foods: occurrence and safety evaluation
TLDR
The data presented in this study indicate that the intake of patulin with apple derivatives is usually below the tolerable level of 0.4 μg/kg bw/day, but since the patulin content in apples can vary considerably, the quality of fruits used in the production of apple derivatives should be strictly controlled in order not to exceed the safe levels. Expand
Reduction of patulin in apple juice samples - influence of initial processing
Abstract Patulin is a secondary metabolite produced by a wide range of fungi including Penicillium expansum, a common contaminant of apples. Patulin is reputed to be a mutagen and recommendationsExpand
Decontamination and inhibition of patulin-induced cytotoxicity
The analysis of patulin by high performance liquid chromatography and the Bacillus subtilis bioassay were used to investigate the inhibition of patulin cytotoxicity. The presence of over 50 ppb ofExpand
Worldwide occurrence of mycotoxins in foods and feeds--an update.
TLDR
This study reviews the worldwide levels and occurrence of mycotoxins in various commodities since 1976 and suggests that intensified efforts are needed to establish control of aflatoxin levels in the global food supply, particularly in peanuts, tree nuts, corn, and animal feeds. Expand
Prevention of patulin toxicity on rumen microbial fermentation by SH-containing reducing agents.
TLDR
This study investigates the use of SH-containing reducing compounds to prevent patulin's negative effects on the rumen microbial ecosystem and finds sulfhydryl-containing cysteine and glutathione prevented the negative effects of the toxin on dry matter degradation, gas, and volatile fatty acid production. Expand
Procedures for destruction of patulin in laboratory wastes.
TLDR
Patulin analysis was performed by using HPLC with UV detection and the technique using potassium permanganate in acidic conditions produced residues which were mutagenic without activation to Salmonella typhimurium strains TA 100 and TA 102, which was attributed later to Mn2+. Expand
Incidence of patulin in fruits and fruit juices marketed in Campinas, Brazil.
TLDR
Processed fruit juices and sound fruits produced and marketed in Brazil and analysed for patulin by HPLC confirmed the identity of patulin based on the UV spectrum obtained by the HPLC diode array detector. Expand
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