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Patulin and fruits contamination
LIBIOS offers you various high-quality solutions including consumables for the determination of patulin used by analytical laboratories, industries and research institutes.
The patulin takes its name from the fungus from which it was firstly isolated: Penicillium patulum. To date there are other known Penicillium and Aspergillus strains that are able to produce patulin like P. crustosum, P. expansum (the most important from the health and economic point of view) , P. roqueforti,...
These fungi are known to produce other mycotoxins like citrinin, cyclopiazonic acid, ochratoxin A, roquefortine C,…
Patulin is mainly associated with damaged and rotting fruits.This mycotoxin is commonly found in apples when affected by ‘brown rot’ but also in pears, peaches, grapes, apricots, olives and low acid fruit juices. P. expansum is present on healthy fruit but produces significant amounts of patulin only by developing as disc necrosis on the fruit. Patulin is rarely found on undamaged fruits. It can also occur in silage material.
Patulin is known to cause gastrointestinal disorders with ulcerations, distensions and haemorrhages, and even kidney function disturbances (at higher doses).