Patulin contamination in apple products marketed in Shiraz, Southern Iran | Zendy

Ali Poostforoushfard | Zendy; Ahmad reza Pishgar | Zendy; Enayat Berizi | Zendy; Hasti Nouraei | Zendy; Zahra Sobhani | Zendy; Rohallah Mirzaie | Zendy; Kamiar Zomorodian | Zendy

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Patulin contamination in apple products marketed in Shiraz, Southern Iran

Author(s) -

Ali Poostforoushfard,

Ahmad reza Pishgar,

Enayat Berizi,

Hasti Nouraei,

Zahra Sobhani,

Rohallah Mirzaie,

Kamiar Zomorodian

Publication year - 2017

Publication title -

current medical mycology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.369

H-Index - 6

eISSN - 2423-3439

pISSN - 2423-3420

DOI - 10.29252/cmm.3.4.32

Subject(s) - patulin , mycotoxin , food science , penicillium , aspergillus , european union , contamination , food and drug administration , chemistry , biology , botany , ecology , business , economic policy , pharmacology

Patulin is one of the important mycotoxins, produced by a wide range of molds, including Penicillium , Aspergillus, and Bysochlamys. Patulin is mainly found in the rotten parts of fruits and vegetables, such as apples, pears, peach, apricots, and grapes. Currently, the Codex Alimentarius and Food and Drug Administration have recommended a maximum level of 50 µg/L patulin for apple products. The purpose of this study was to investigate patulin contamination of apple juice and cans in 75 samples collected from 15 manufacturers in Shiraz, southern Iran.

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