Food contamination with patulin mycotoxin, health risks and elimination approaches

زاهدی, یونس Food contamination with patulin mycotoxin, health risks and elimination approaches. In: 2nd International and 6th National Iranian Congress on Organic vs. Conventional Agriculture, August 2019, Ardabil, Iran.

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Abstract

Many cereal and other crops are susceptible to fungal attack either in the field or during storage. These fungi may produce as secondary metabolites a diverse group of chemical substances known as mycotoxins. There can be wide year to year fluctuations in the levels of mycotoxins in foods, depending on many factors, such as adverse conditions favouring fungal invasion and growth. Many mycotoxins were initially identified after they had caused a variety of subacute health problems in livestock as well as humans. As these toxicants can never be completely removed from the food supply, many countries have defined levels in food (tolerances, maximum residue levels) that are unlikely to be of health concern. Patulin is produced by a large number of fungi within several genera such as Byssochlamys, Eupenicillium, Penicillium, Aspergillus and Paecilomyces species in a variety of food products, e.g. apricots, grapes, grape fruit, peaches, pears, apples, olives and cereals. Patulin is stable in dry cereals, and in apple and grape juice, but that it is decomposed in wet cereals and during production of cider. Residues of patulin can cause particular safety issues in products such as juices derived from apples and citrus fruits. There was an incorrect assumption that patulin is carcinogenic, based on an inadequate study. Recent safety assessments have concluded that patulin is not carcinogenic and a tolerable daily intake (TDI) has been established.

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