DOCSLIB.ORG

Effects of Sorbate, Benzoate, Sulfur Dioxide and Temperature on Growth and Patulin Production by Byssochlamys Nivea in Grape Juice

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Sorbate, Benzoate, Sulfur Dioxide and Temperature on Growth and Patulin Production by Byssochlamys Nivea in Grape Juice 237 Journal of Food Protection, Vol. 47, No. 3, Pages 237-241 (March 1984) Copyright*, International Association of Milk, Food and Environmental Sanitarians Effects of Sorbate, Benzoate, Sulfur Dioxide and Temperature on Growth and Patulin Production by Byssochlamys nivea in Grape Juice J. O. ROLAND, L. R. BEUCHAT*, R. E. WORTHINGTON and H. L. HITCHCOCK Downloaded from http://meridian.allenpress.com/jfp/article-pdf/47/3/237/1656172/0362-028x-47_3_237.pdf by guest on 30 September 2021 Department of Food Science, University ofGeorgia Agricultural Experiment Station, Experiment, Georgia 30212 (Received for publication September 19,1983) ABSTRACT MATERIALS AND METHODS The influence of potassium sorbate, sodium benzoate, sulfur Biomass study dioxide (S02) and temperature on biomass and patulin produc­ Organism. Byssochlamys nivea Westling strain NRRL-2615 was used tion by Byssochlamys nivea in grape juice was investigated. throughout the study. This strain was demonstrated in previous studies Growth of B. nivea was monitored over a 25-d incubation to produce high quantities of patulin on Czapek-Dox broth (15). The period at 21, 30 and 37°C. Approximately 2,500 mg (dry mold was maintained at 4°C on unacidified potato dextrose agar (PDA, weight) of biomass per 100 ml of juice was obtained in controls pH 5.5) (Difco, Detroit, MI). Cultures (8-10 d old) grown at 30°C on at 30 and 37°C; significantly lower amounts were observed at PDA were harvested by flooding plates with sterile 0.1 M potassium phosphate buffer (pH 7.0) containing 1% Tween 80. Conidiospores 21°C. Based on concentration, S02 had the most significant ef­ were suspended in buffer by gently rubbing a sterile glass rod over fect on reducing biomass production followed by potassium sor­ the surface of mycelial mat. The suspension was filtered through sterile bate and sodium benzoate, respectively. Patulin was produced glass wool and diluted with buffer to give an absorbance of 1.18 on in the highest concentrations (10 mg/100 ml) at 21°C after 20 d a spectrophotometer Bausch and Lomb Spectronic 20 at a setting of of incubation. Production was less at 30 and 37°C, with a fairly 620 nm; Bausch and Lomb Analytical System Division, Westbury, rapid decrease after reaching a maximum concentration. As in NY). The diluted suspension gave a viable population of 2.0-2.5 x 104 the biomass study, S02 had the most significant influence on colony forming units (CFU)/ml. All cultures were prepared just before inhibiting patulin production followed by potassium sorbate and inoculation to test media. sodium benzoate. Substrate. Welch's Concord Grape Juice (Welch Foods, Inc., Westfield, NY) was evaluated as a culture medium for supporting biomass production by B. nivea. The juice contained no added sugar, preservatives or artificial colors and flavors; it did contain added ascor­ The genus Byssochlamys is comprised of two species, bic acid and had been pasteurized. One-hundred milliliter quantities of B. nivea and B. fulva (9). Both species have been iden­ juice were aseptically dispensed into sterile 250-ml Erlenmeyer flasks. tified as spoilage organisms in processed fruit products Stock solutions of potassium sorbate (Monsanto Company, St. Louis, due to outgrowth of heat resistant ascospores after ther­ MO) and sodium benzoate (Pfizer Chemical Division, Pfizer Inc., New mal processing (5,12,14). York, NY) were prepared by adding 2.00 g to 100 ml of deionized water. An aqueous stock solution of sodium metabisulfite (pyrosulfite) The capacity of various fungi to produce toxic metabo­ (Mallinckrodt Chemical Works, St. Louis, MO) was prepared to give lites is well established but the potential role these toxic an equivalent of 2.0 g of S02 in solution (4). Stock solutions of all compounds play in disease processes is not well under­ test preservatives were filter-sterilized by passing through a 0.22-u, Mil- stood. Byssochlamys species produce several mycotoxins, lipore filter. Several concentrations of potassium sorbate (0, 50, 75, including byssochlamic acid (13), byssotoxin A (8), and 100, and 150 n-g/ml), sodium benzoate (0, 200, 300, 400 and 500 n-g/ ml) and S0 (0, 25, 50, 75 and 100 n-g/ml) were tested for their effects patulin (4-hydroxy-4H-furo[3,2c]-pyran-2-[6H]-one) (6). 2 on growth of B. nivea in the juice. The preservative-supplemented juice Patulin has been investigated extensively (18,20,21); it is was inoculated at a rate of 1.0 ml of the B. nivea suspension per 100 highly toxic and has been shown to be carcinogenic to ml. laboratory animals (2). Strains of B. nivea have demon­ The grape juice was incubated in a static condition at 21, 30 and 37°C strated a greater potential to produce patulin than have for various periods ranging to 25 d. Samples were taken at specified times strains of B. fulva (15). and analyzed for biomass production, pH and soluble solids. Mats were separated from duplicate samples of juice by passing the flask Although it is known that B. nivea can produce patulin contents through a tared Whatman No. 4 filter paper using a vacuum. The in several types of fruit juices (75), little is known of mycelial mat was washed several times with distilled water to remove any its ability to produce this mycotoxin in the presence of remaining juice residue. The filter pads were then placed into a forced air convection oven and dried at 60°C for 24 h. Biomass production was deter­ potassium sorbate, sodium benzoate or S02 at various mined by reweighing the dried mycelial mat and pads and calculating the temperatures. The study reported here was designed to biomass weight by difference. determine the effects of these food preservatives on the The pH of the juice was monitored over the 25-d incubation period. The rate of growth and patulin production by B. nivea in soluble solids content of the juice was determined using a Bausch and Lomb grape juice incubated at various temperatures. Refractometer (Bausch and Lomb Analytical System Division, Westbury, JOURNAL OF FOOD PROTECTION, VOL. 47, MARCH 1984 238 ROLAND, BEUCHAT, WORTHINGTON AND HITCHCOCK NY). Readings were corrected to 20°C and expressed as percentage soluble bited until day 20 of the incubation period. At the initial con­ solids. centration of 150 jxg of potassium sorbate/ml, growth was completely inhibited over the 25-d incubation period. Patulin study Substrate. Aqueous suspensions of B. nivea were prepared as described Biomass production at 30 and 37°C was very similar. At above. Conidial suspensions (2.0-2.5 x 104 CFU/ml) were added to grape both temperatures, growth was not observed at 50 and 75 (xg juice at a rate of 1.0 ml per 100 ml of juice. of potassium sorbate/ml until day 8, and at 100 and 150 (xg/ Potassium sorbate (0, 50 and 100 u.g/ml), sodum benzoate (0, 200 and ml, growth was delayed up to 17 d. Although at 30 and 37°C, 400 u.g/ml) and S02 (0, 25 and 50 fig/ml) were evaluated for their effects 50 and 75 (xg of potassium sorbate/ml did repress growth of on production of patulin by B. nivea. The preservative-supplemented juices B. nivea up to 20 d, the amount of biomass produced at the were prepared, inoculated and incubated as described previously. Duplicate samples of grape juice incubated at 21, 30 and 37°C were analyzed at 3-d end of the incubation period (25 d) was significantly differ­ intervals up to 20 d. ent than that obtained in the control juice. Biomass produc­ Extraction. At the end of each incubation period, the mycelial mat was tion at these concentrations was approximately 2000 mg/100 separated from the juice by vacuum filtration using Whatman No. 4 filter ml of grape juice after 25 d. Biomass production at 21CC ac­ paper. Fifty milliliters of juice were extracted three times with equal vol­ cumulated to approximately 750 mg/100 ml. Downloaded from http://meridian.allenpress.com/jfp/article-pdf/47/3/237/1656172/0362-028x-47_3_237.pdf by guest on 30 September 2021 umes of HPLC-grade ethyl actate in a 250-ml separatory funnel. The com­ bined extracts were dried over approximately 20 g of anhydrous Na2S04 for Biomass production by B. nivea in the presence of 20 min. Lumps initially formed were broken up using a glass rod. The ex­ sodium benzoate is illustrated in Fig. 2. Substantially tract was decanted into a 500-ml round bottom flask and the Na2S04 was higher concentrations of sodium benzoate were required washed with two 25-ml portions of ethyl acetate. The extracts were com­ to retard growth as compared with that of potassium sor­ bined and evaporated to approximately 25 ml using a rotary flash evaporator. bate. B. nivea tolerated up to 400 (xg of sodium ben- A Teflon disc was placed in the bottom of a 12-cc Monoject syringe zoate/ml at 30°C while growth was completely inhibited (Brunswick Co., St. Louis, MO) and a slurry of 10 g of silica gel (60-200 at 21 and 37°C. Although not indicated on this figure, mesh) in ethyl acetate was added to the syringe. The solvent was drained 500 (xg of sodium benzoate/ml was tested. At this con­ to the top of the absorbent and the sample was loaded onto the column. The centration, no growth was observed at the temperatures patulin was eluted from the column with 150 ml of ethyl acetate. The extract tested. Sodium benzoate repressed growth of B. nivea to was concentrated to approximately 5 ml, transferred to a vial and evaporated to dryness under a stream of nitrogen by immersing in a hot-water bath.
Load more

Recommended publications
  • Patulin – a Contaminant of Food and Feed: a Review
    Acta fytotechn zootechn, 19, 2016(2): 64–67 http://www.acta.fapz.uniag.sk Review Patulin – a contaminant of food and feed: A review Katarína Zbyňovská*, Peter Petruška, Anna Kalafová, Marcela Capcarová Slovak University of Agriculture in Nitra, Slovak Republic Article Details: Received: 2016-07-28 | Accepted: 2016-02-18 | Available online: 2016-05-31 dx.doi.org/10.15414/afz.2016.19.02.64–67 Contamination of food and agricultural commodities by various types of toxigenic molds (microscopic filamentous fungi) is a serious and widely neglected problem. Poor harvesting practices, improper drying, handling, packaging, storage and transport conditions contribute to fungal growth and increase the risk of mycotoxin production. Patulin is a toxic chemical contaminant produced by several species of microscopic filamentous fungi. It is the most common mycotoxin found in apples, apricots, grapes, grape fruit, peaches, pears, olives and cereals. Patulin has been reported to be a genotoxic, reprotoxic, embryotoxic, and immunosuppressive compound. Further research needs to be focused on the generation of data dealing with epidemiological and toxicity effects, especially in humans. Keywords: mycotoxin, patulin, toxicity 1 Mycotoxin patulin and as an ointment for treating fungal skin infections Mycotoxins are low-molecular-weight toxic chemical (Chalmers et al., 2004; Ciegler, 1977). However, during the compounds with low volatility, representing secondary 1950s and 1960s, it became apparent that, in addition metabolites produced by certain filamentous fungi to its antibacterial, antiviral, and antiprotozoal activity, that colonize crops, in the field or post-harvest, capable patulin was toxic to both plants and animals, precluding of causing disease and death in humans and animals its clinical use as an antibiotic.
    [Show full text]
  • Enhanced Representation of Natural Product Metabolism in Uniprotkb
    H OH metabolites OH Article Diverse Taxonomies for Diverse Chemistries: Enhanced Representation of Natural Product Metabolism in UniProtKB Marc Feuermann 1,* , Emmanuel Boutet 1,* , Anne Morgat 1 , Kristian B. Axelsen 1, Parit Bansal 1, Jerven Bolleman 1 , Edouard de Castro 1, Elisabeth Coudert 1, Elisabeth Gasteiger 1,Sébastien Géhant 1, Damien Lieberherr 1, Thierry Lombardot 1,†, Teresa B. Neto 1, Ivo Pedruzzi 1, Sylvain Poux 1, Monica Pozzato 1, Nicole Redaschi 1 , Alan Bridge 1 and on behalf of the UniProt Consortium 1,2,3,4,‡ 1 Swiss-Prot Group, SIB Swiss Institute of Bioinformatics, CMU, 1 Michel-Servet, CH-1211 Geneva 4, Switzerland; [email protected] (A.M.); [email protected] (K.B.A.); [email protected] (P.B.); [email protected] (J.B.); [email protected] (E.d.C.); [email protected] (E.C.); [email protected] (E.G.); [email protected] (S.G.); [email protected] (D.L.); [email protected] (T.L.); [email protected] (T.B.N.); [email protected] (I.P.); [email protected] (S.P.); [email protected] (M.P.); [email protected] (N.R.); [email protected] (A.B.); [email protected] (U.C.) 2 European Molecular Biology Laboratory, European Bioinformatics Institute (EMBL-EBI), Wellcome Trust Genome Campus, Hinxton, Cambridge CB10 1SD, UK 3 Protein Information Resource, University of Delaware, 15 Innovation Way, Suite 205, Newark, DE 19711, USA 4 Protein Information Resource, Georgetown University Medical Center, 3300 Whitehaven Street NorthWest, Suite 1200, Washington, DC 20007, USA * Correspondence: [email protected] (M.F.); [email protected] (E.B.); Tel.: +41-22-379-58-75 (M.F.); +41-22-379-49-10 (E.B.) † Current address: Centre Informatique, Division Calcul et Soutien à la Recherche, University of Lausanne, CH-1015 Lausanne, Switzerland.
    [Show full text]
  • Comprehensive Review of Patulin Control and Analysis in Foods
    COMPREHENSIVE REVIEW OF PATULIN CONTROL AND ANALYSIS IN FOODS A Project Paper Presented to the Faculty of the Graduate School of Cornell University in Partial Fulfillment of the Requirements for the Degree of Master of Professional Studies in Agriculture and Life Sciences Field of Food Science and Technology by Ana Cristina Barsallo Cochez May 2018 © 2018 Ana Cristina Barsallo Cochez ii ABSTRACT Patulin is a mycotoxin produced by a number of fungal species that include Penicillium, Aspergillus, and Byssochlamys genera. Several adverse health effects have been attributed to patulin—it is suspected of being clastogenic, mutagenic, teratogenic, and in higher concentrations cytotoxic, hence the importance of prevention, timely detection, and mitigation of contamination by this toxic fungal metabolite. The primary dietary origin of patulin is apples and its products, with the occasional contamination of other fruits, vegetables, and products thereof. The persistence and stability of the molecule allow it to survive processing, poses a major issue for the safety of susceptible foods. This challenge calls for techniques that will allow us to properly identify and eliminate the metabolite from food products. This paper reviews prior research on patulin focusing on detection, control, and level-reduction methods of patulin in several stages of production of these products. iii BIOGRAPHICAL SKETCH Ana Cristina Barsallo Cochez is pursuing a Master of Professional Studies in Food Science and Technology, immediately after the completion of her Doctorate of Veterinary Medicine from the University of Panama. Her interest in food safety grew while in vet school from bromatology courses, as well as an internship in the Food Safety Authority of Panama on her senior year.
    [Show full text]
  • Suspect and Target Screening of Natural Toxins in the Ter River Catchment Area in NE Spain and Prioritisation by Their Toxicity
    toxins Article Suspect and Target Screening of Natural Toxins in the Ter River Catchment Area in NE Spain and Prioritisation by Their Toxicity Massimo Picardo 1 , Oscar Núñez 2,3 and Marinella Farré 1,* 1 Department of Environmental Chemistry, IDAEA-CSIC, 08034 Barcelona, Spain; [email protected] 2 Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08034 Barcelona, Spain; [email protected] 3 Serra Húnter Professor, Generalitat de Catalunya, 08034 Barcelona, Spain * Correspondence: [email protected] Received: 5 October 2020; Accepted: 26 November 2020; Published: 28 November 2020 Abstract: This study presents the application of a suspect screening approach to screen a wide range of natural toxins, including mycotoxins, bacterial toxins, and plant toxins, in surface waters. The method is based on a generic solid-phase extraction procedure, using three sorbent phases in two cartridges that are connected in series, hence covering a wide range of polarities, followed by liquid chromatography coupled to high-resolution mass spectrometry. The acquisition was performed in the full-scan and data-dependent modes while working under positive and negative ionisation conditions. This method was applied in order to assess the natural toxins in the Ter River water reservoirs, which are used to produce drinking water for Barcelona city (Spain). The study was carried out during a period of seven months, covering the expected prior, during, and post-peak blooming periods of the natural toxins. Fifty-three (53) compounds were tentatively identified, and nine of these were confirmed and quantified. Phytotoxins were identified as the most frequent group of natural toxins in the water, particularly the alkaloids group.
    [Show full text]
  • The Characteristics, Occurrence, and Toxicological Effects of Patulin
    Food and Chemical Toxicology 129 (2019) 301–311 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review The characteristics, occurrence, and toxicological effects of patulin T ∗ Iman Saleh , Ipek Goktepe Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar ARTICLE INFO ABSTRACT Keywords: Mycotoxins are the secondary metabolites secreted by different types of fungi to which humans can get exposed Patulin mainly via ingestion. Patulin (C7H6O4) is a polyketide lactone produced by various fungal specifies, including Penicillium expansum Penicillium expansum as the main producer. P. expansum can infect different fruits and vegetables yet it has Health risk assessment preference to apples in which they cause blue rot. Therefore, apples and apple-based food products are the main Apple-based food source of Patulin exposure for humans. Patulin was first identified in 1943 under the name of tercinin as a Apple juice possible antimicrobial agent. Although it is categorized as a non-carcinogen, Patulin has been linked, in the last decades, to neurological, gastrointestinal, and immunological adverse effects, mainly causing liver and kidney damages. In this review, the characteristics of and possible human exposure pathways to Patulin are discussed. Various surveillance and toxicity studies on the levels of Patulin in various food products and effects of Patulin on cells and animal models have been documented as well. Importance of epidemiological studies and a sum- mary of the possible toxicity mechanisms are highlighted with a case study. The commonly used control methods as described in the literature are also discussed to guide future researchers to focus on mitigating mycotoxins contamination in the food industry.
    [Show full text]
  • NON-TARGET ANALYSIS of BIOREMEDIATED SOIL Zhenyu
    NON-TARGET ANALYSIS OF BIOREMEDIATED SOIL Zhenyu Tian A dissertation submitted to the faculty at the University of North Carolina at Chapel Hill in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of Environmental Sciences and Engineering in the Gillings School of Global Public Health. Chapel Hill 2018 Approved by: Michael D. Aitken Wanda M. Bodnar Avram Gold Kun Lu Jason D. Surratt © 2018 Zhenyu Tian ALL RIGHTS RESERVED ii ABSTRACT Zhenyu Tian: Non-target Analysis of Bioremediated Soil (Under the direction of Michael D. Aitken) Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous pollutants of environmental concern. Bioremediation, relying on stimulation of natural microbial degradation processes, is a well-established technology to clean up PAH-contaminated soils. However, bioremediation does not necessarily lead to a reduction in soil toxicity. PAH-contaminated sites are affected by extremely complex mixtures, like coal tar or creosote, and biotransformation products or co- occurring compounds can also contribute to the overall toxicological effects of contaminated soil before and after bioremediation. Therefore, the objective of this dissertation was to use non- target analysis workflows to identify the genotoxic transformation products, important co- occurring pollutants, and the unrecognized biotransformation pathways that could contribute to explain the toxicological effects observed beyond parent PAHs. To identify the source(s) of increased genotoxicity in bioremediated soil, we pursued a non-target analytical approach combining effect-directed analysis (EDA) and metabolite profiling to compare extracts of PAH-contaminated soil before and after bioremediation. A compound with the composition C15H8O2 and four methylated homologues were shown to accumulate as a result of bioreactor treatment, and the C15H8O2 compound was determined to be genotoxic.
    [Show full text]
  • Role of N-Acetyl-L-Cysteine in the Prevention of Hepatotoxicity Induced by Patulin in Male Mice
    1 Journal of Pharmaceutical, Chemical and Biological Sciences ISSN: 2348-7658 UGC Approved Journal CODEN: JPCBBG Impact Factor (GIF): 0.701 Impact Factor (SJIF): 3.905 March - May 2018; 6(1):1-10 Published on: March 18, 2018 The work is licensed under Research Article Role of N-acetyl-L-cysteine in the Prevention of Hepatotoxicity Induced by Patulin in Male Mice Mamdouh R. F. El-Sawi, Faried A. E. Hemieda*, Sameh Shabana, Rasha G.S. Khmalj Zoology Department, Faculty of Science, Mansoura University, Mansoura, Egypt *Corresponding Author: Faried A. E. Hemieda, Zoology Department, Faculty of Science, Mansoura University, Mansoura, Egypt Received: 14 January 2018 Revised: 14 February 2018 Accepted: 21 February 2018 ABSTRACT The present study was designed to investigate the possible preventive effect of 7 days pretreatment with N-acetyl-L-cysteine (NAC) on patulin (PAT)-induced hepatotoxicity in male mice. Obtained results showed that intraperitoneal injection (i.p.) of mice with PAT in a single dose (3.75mg/kg) significantly increased hepatic contents of malonic dialdehyde (MDA), accompanied with elevated activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the serum. On contrary, PAT treatment alone markedly decreased hepatic contents of antioxidant parameters including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), glutathione reductase (GSH-Rd), glutathione-s-transferase (GST) and reduced glutathione (GSH). Serum concentrations of total protein and albumin were also decreased following administration of PAT. On the other hand, liver contents of p53, caspase-3 and Bax were significantly increased accompanied with markedly decreased hepatic concentration of Bcl-2 after injection of PAT alone, suggesting ability of PAT to induce apoptosis.
    [Show full text]
  • Determination of Patulin in Apple Juice Using SPE and UHPLC-MS
    Determination of Patulin in Apple Juice Using SPE and UHPLC-MS/MS Analysis UCT Part Numbers ECHLD126-P ENVIRO-CLEAN® HLDVB 200 mg/6mL SPE cartridge PE Frit _________ SLDA50ID21-18UM Selectra® DA UHPLC column (50 × 2.1 mm, 1.8 µm) Summary: _________ Patulin (Figure 1) is a naturally occurring mycotoxin that is produced by several species of fungi, such as Aspergillus, Penicillium and Byssochlamys. It typically grows on fruit, SLDAGDC20-18UM including apples, pears, peaches and grapes, but has also been reported in vegetables Selectra® DA guard cartridge and cereal grains. Patulin has been implicated as a possible carcinogen and teratogen, (10 × 2.1 mm, 1.8 µm) although an official designation has not yet been made. The main risk arises when _________ unsound fruit is used for the production of juices and other processed products. The amount of patulin in apple juice is also viewed as a measure of the quality of the apples SLGRDHLDR used in production. Guard cartridge holder Figure 1. Structure of patulin. The World Health Organization, U.S. Food and Drug Administration (FDA) and European Union (EU) have suggested a maximum limit of patulin in apple juice and apple juice ingredients at 50 µg/kg. Furthermore, the EU has set a limit of 25 µg/kg in solid apple products and 10 µg/kg in baby food (EC 1881/2006). This application note outlines a simple solid-phase extraction (SPE) procedure for the low level detection of patulin in apple juice. Analysis is carried out by UHPLC-MS/MS using a Selectra® DA column.
    [Show full text]
  • Mitigation of Patulin in Fresh and Processed Foods and Beverages
    toxins Review Mitigation of Patulin in Fresh and Processed Foods and Beverages J. David Ioi 1,2, Ting Zhou 1, Rong Tsao 1,* and Massimo F. Marcone 2 1 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada; [email protected] (J.D.I.); [email protected] (T.Z.) 2 Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada; [email protected] * Correspondence: [email protected]; Tel.: +1-226-217-8108 Academic Editor: Gerhard Adam Received: 1 February 2017; Accepted: 3 May 2017; Published: 11 May 2017 Abstract: Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned.
    [Show full text]
  • Methodological Approach to Developing a Risk-Ranking Model for Food Tracing FSMA Section 204 (21 U.S. Code 2223)
    Methodological Approach to Developing a Risk-Ranking Model for Food Tracing FSMA Section 204 (21 U.S. Code § 2223) Center for Food Safety and Applied Nutrition Food and Drug Administration U.S. Department of Health and Human Services August 2020 Contributors RRM-FT Development Team Yuhuan Chen, PhD (lead) Sofia Santillana Farakos, PhD (deputy lead) Régis Pouillot, PhD (model implementation) Aurelie Pohl, PhD (subject matter expert) Lori Papadakis (coordinated external peer reviews) Judith Spungen, MS (subject matter expert, consumption) RRM-FT Project Advisors Jane Van Doren, PhD Sherri Dennis, PhD RRM-FT Project Advisory Group #Previously University of Florida; *PAG member during earlier stage of development or retired. Acknowledgements FDA developed the Risk-Ranking Model for Food Tracing (RRM-FT) with technical assistance from RTI International and the Institute of Food Technologists, including conducting several external expert elicitations. We thank members of the external expert panels, members of the FDA project advisory group, and the many FDA CFSAN subject matter experts who provided invaluable knowledge and expertise, especially André Markon, Andrew Yeung, Alexandra Gavelek, Angela Alexander, Bhavini Patel, Brett Podoski, Cecile Punzalan, Cecilia Crowley, 2 Cerisé Hardy, Dana Hoffman-Pennesi, Daria Kleinmeier, David Ingram, David Oryang, Diane Gubernot, Donald Kautter, Elizabeth Noelia Williams, Fazila Shakir, Gerardo Ramirez, Girvin Liggans, Glenda Lewis, Guy Skinner, Hao Pang, Insook Son, Jane Cluster, John Sheehan, Karen Swajian, Kari Irvin, Kathleen D'Ovidio, Kevin Smith, Lauren Robin, Laurie Bucher, Leslie Smoot, Lisa Ross, Mary Tijerina, Mehran Niazi, Michael Mahovic, Michael Mignogna, Michelle Trachy, Monica Metz, Nancy Bufano, Nichole Nolan, Obianuju Nsofor, Olivia Dominic, Paul South, Pete Koufopoulos, Quynh-Anh Nguyen, Richard Podolak, Samir Assar, Sarah Winfield, Steven Bloodgood, and Tami Cloyd.
    [Show full text]
  • Evaluation of Aflatoxin B1 and Patulinin Blood of Iraqi Renal Failure Patients
    Medico-legal Update, April-June 2021, Vol. 21, No. 2 241 Evaluation of Aflatoxin B1 and Patulinin Blood of Iraqi Renal Failure patients Basaad Abdzaid AL-Fatlawi Department of Biology, Faculty of Science, University of Kufa,Najaf, Iraq Abstract Objectives: The current study aimed to investigate and evaluatethe Aflatoxin B1 and Patulin in blood samples of patients with Renal Failure. Method: Hundred fifty blood samples collected from patients with Renal Failure were included in this study. The agerange of patients was 1-61 years. Toxin extraction from the samples was done by Thin Layer Chromatography technique (TLC). Results: There were 100 from 150 samples of blood containedAflatoxinB1and Patulin. The highest percentage blood samples contamination with Aflatoxin B1 was (18.181 %) at age group (11-30) years and Patulin was (20 %) that collected from persons at age group (11-20) years,the percentage of blood samples that contamination withAflatoxin B1 and Patulin that collected from the female was (52.727 % and 53.33%). Conclusion: Persons in Najaf province high exposure to mycotoxins from foods (apples,pear and peach) that present in local markets, that are contaminated with mycotoxins. This suggests that these mycotoxins may be a risk factor of renal failure. Keyword: Mycotoxin, Aflatoxin, Patulin,Thin Layer Chromatography. Introduction weakness, liver haemorrhages and necrosis, engorged kidneys and liver cancer are their symptoms4. In human and animals, Mycotoxins are secondary metabolites of moulds. The toxic effect of mycotoxins in During the 1940, Patulinwas first isolated via human is called mycotoxicosis. Mycotoxicosis severity antimicrobial active principle from Penicillium depends on the toxicity of mycotoxin, the duration of patulum latercalled P.urticae, now P.
    [Show full text]
  • Food Safety I
    BMF 29 - Food Safety I Highly Purified Natural Toxins for Food Analysis Chiron has built up a strong track record of supplying new reference standards during the past 30 years of operation. We are proud to announce our extended offer of Highly Purified Natural Toxins for Food Analysis: Mycotoxins Plant toxins Marine toxins The basis of a good analytical method is the availability of appropriate standards of defined purity and concentration. Our mission is to market highly purified toxin calibrates in crystalline as well as standardized solutions for chemical analysis, including internal standards. Your benefits using our standards include: ◊ Fast turnover time due to excellent service. ◊ Guaranteed high and consistent quality. ◊ Sufficient capacity to serve the market, and bulk quantities available on request. ◊ Custom solutions on request. Reference materials (RM) play an important role as they build the link between measurement results in the laboratory and international recognized standards in the traceability chain. Our standards are made according to the general requirements of ISO 9001. In 2011 we started to implement ISO 17025 and ISO guides 30-35 . Other relevant food analysis literature: Food Safety I (BMF 29): Natural Toxins; Mycotoxins, Plant toxins and Marine toxins. Food Safety II (BMF 30): Food Contaminants. Food Safety III (BMF 31): Food Colours and Aroma. Allergens: BMF 47. Glycidyl fatty acid esters: BMF 56. Melamine: BMF 48. 3-Monochloropropanediol esters (3-MCPD esters): BMF 49. Plasticizers, Phthalates and Adipates: BMF 32 and BMF 50. PFCs (Perfluorinated compounds) including PFOS and PFOA: BMF 20. PCBs: BMF 14. PBDEs (flame retardants): BMF 15. Pesticides: BMF 33 and 34, and the Chiron catalogue 2008.
    [Show full text]