Patulin

Patulin is a mycotoxin, a type of toxic secondary metabolite produced by various molds, particularly Aspergillus, Penicillium, and Byssochlamys. It is a small, water-soluble molecule with a lactone ring structure.

Patulin is most commonly found in rotting apples and apple products, such as apple juice, cider, and applesauce. It can also occur in other fruits, grains, and vegetables, though less frequently. The presence of patulin indicates mold contamination during pre- or post-harvest stages, or during processing and storage.

Health Effects:

Patulin is considered a potential human health hazard. It has been shown to be toxic to animals, causing a range of effects including:

• Immunotoxicity: Suppression of the immune system.
• Neurotoxicity: Damage to the nervous system.
• Gastrointestinal Issues: Ulceration and bleeding of the digestive tract.
• Genotoxicity: Potential to damage DNA.

The International Agency for Research on Cancer (IARC) has classified patulin as a Group 3 carcinogen, meaning it is "not classifiable as to its carcinogenicity to humans" due to inadequate evidence in humans and limited evidence in experimental animals.

Regulations and Prevention:

Many countries have established maximum permitted levels of patulin in apple products to protect consumers. These limits typically range from 10 to 50 μg/kg.

Preventative measures to reduce patulin contamination include:

• Good Agricultural Practices (GAP): Preventing mold growth in orchards through proper sanitation and disease control.
• Careful Sorting and Washing: Removing damaged or moldy apples during processing.
• Proper Storage: Storing fruits and vegetables at cool temperatures and low humidity to inhibit mold growth.
• Pasteurization: Heat treatment can reduce, but not entirely eliminate, patulin levels in apple juice.
• Use of Additives: Some additives, like ascorbic acid, can help to degrade patulin.

Analytical Methods:

Various analytical methods are used to detect and quantify patulin in food products, including:

• High-Performance Liquid Chromatography (HPLC)
• Liquid Chromatography-Mass Spectrometry (LC-MS)
• Enzyme-Linked Immunosorbent Assay (ELISA)