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Home > Food > Parameters > Contaminants > Mycotoxins > Patulin
  1. Contaminants
    1. Inorganic Arsenic
    2. Arsenic Speciation
    3. Dioxins
    4. Elements/Heavy Metals
    5. Glycoalkaloids
    6. Mycotoxins
      1. Aflatoxins
      2. Fusarium Toxins
      3. Ochratoxins
      4. Patulin
    7. Nicotine
    8. Organic Tin Compounds
    9. PAH
    10. PCB
    11. Pyrrolizidine Alkaloids
    12. Tropane Alkaloids
    13. Plasticisers/Phthalates
    14. other contaminants

Patulin is synthesised by different penicillium, aspergillus and byssochlamys species. Penicillium expansum is mainly responsible for the decay of pomaceous fruit, especially apples, and many other fruits and vegetables. Patulin is detected most commonly in fruits and vegetables, but even in bread and meat products these fungi may grow. Patulin is relatively stable against short-term heat (pasteurisation) and in the pH range between 3.0 to 6.5. The toxic effect is lost at higher pH values. Chemically patulin is a five membered unsaturated lactone. The toxin is very common in fruit juices, mainly apple juice, but the detected amounts are very low. Apple products are one of the first foods for babies and infants. We check compliance of maximum limits of the EU for the safety of your products.