Patulin in apple-based foods: occurrence and safety evaluation

Patulin is a mycotoxin produced by certain species of Penicillium and Asper gillus, often detectable in mouldy fruits and their derivatives. On the bas is of a PMTDI of 0.4 mu g/kg bw, limit values of 50 mu g/kg or 50 mu g/l of patulin have been set in fruit derivatives. To estimate the quantity of pa tulin that can be taken in with the diet, we analysed by HPLC samples of ap ples and apple derivatives which are most likely to be contaminated with pa tulin. In Apple juices and in homogenized baby-foods, the mycotoxin concent ration was always below the established limits, while in some samples of ju ice with pulp the mycotoxin content exceeded the safe Eel,els. In rotten ap ples, not only was the amount of patulin extraordinarily high in the rotten area, but the mycotoxin had also spread to the part unaffected by mould. T he data presented in this study indicate that the intake of patulin with ap ple derivatives is usually below the tolerable level of 0.4 mu g/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 c ontrolled in order not to exceed the safe limits.