Patulin

Patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus, Penicillium, and Byssochlamys species. It is most commonly found in moldy fruits, particularly apples and other pome fruits, but can also be found in a wide range of other foods. Patulin is a toxic compound with potential health effects in humans and animals.

History

Patulin was first isolated in 1943 during the search for antibiotic substances produced by microorganisms. It was initially used as an antibiotic, but its use was discontinued due to its toxicity.

Production and Occurrence

Patulin is produced by several species of molds, most notably Aspergillus, Penicillium, and Byssochlamys. These molds can grow on a variety of fruits and vegetables, but are most commonly associated with apples and other pome fruits. Patulin production is favored by high humidity and low temperature.

Health Effects

Exposure to patulin can have a variety of adverse health effects. It is a potent toxin that can cause nausea, vomiting, and gastrointestinal disturbances. In severe cases, it can cause neurological disorders and immunosuppression. The International Agency for Research on Cancer (IARC) has classified patulin as a possible human carcinogen.

Detection and Control

Methods for the detection of patulin in food products include chromatography, spectrophotometry, and enzyme-linked immunosorbent assay (ELISA). Control of patulin in food products is primarily achieved through good agricultural and manufacturing practices.

Regulation

Many countries have established maximum allowable levels of patulin in apple products. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have set a maximum limit of 50 µg/kg for patulin in apple products.

See Also

• Mycotoxin
• Food safety
• Foodborne illness

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