Patulin Contamination in Fruit Juices and Its Control Measures

Year 2018, Issue: 14, 39 - 48, 31.12.2018

Ahmet Erdoğan , Dipak Ghimire Mustafa Gürses , Bülent Çetin , Alper Baran

https://doi.org/10.31590/ejosat.434750

Cited By: 10

Abstract

Patulin is a mycotoxin produced by some Penicillium, Aspergillus, and
Byssochlamys mold species. It has been found to impose many
adverse health effects, and frequently detection in commercial fruit juices and
apple products makes it a public health concern.  The most
important organism responsible for the patulin contamination in apple and
derived products is Penicillium expansum (P. expansum). There have
been many studies on inhibition of P. expansum
growth in apples/fruits and reduction of patulin contamination in fruit
products, however, it still
remains as a major contamination problem
in these products all around the world. Patulin contamination in apple and
other fruit derived products could be prevented by the use of various physical,
chemical, and biological control methods.
The preventive measures such as Good Pre-harvest and Post-harvest Practices in
combination with processing hurdles could be the best solution to avoid the
contamination. Research and development to improve the current technologies,
understanding and optimization the novel technologies also could serve the best
to eliminate the problem. 

Keywords

Patulin, fruit juice, molds, Penicillium expansum

Meyve Sularında Patulin Kirlenmesi ve Kontrol Önlemleri

Abstract

Patulin, bazı Penicillium,
Aspergillus ve Byssochlamys küf türleri tarafından üretilen bir mikotoksindir.
Birçok olumsuz sağlık etkisi olduğu ve ticari meyve sularında ve elma
ürünlerinde sık sık tespit edildiği görülmüştür ki bu da halk sağlığı açısından
bir endişe kaynağıdır. Elma ve türevi ürünlerde patulin bulaşmasından sorumlu
en önemli organizma Penicillium expansum'dur (P. expansum). Elmalar /
meyvelerde P. expansum büyümesinin inhibe edilmesi ve meyve ürünlerinde patulin
kontaminasyonunun azaltılması üzerine birçok çalışma yapılmış olmasına rağmen,
bu ürünler dünyada hala büyük bir kirlenme sorunu olmaya devam etmektedirler.
Elma ve diğer meyve kaynaklı ürünlerdeki patulin kirlenmesi çeşitli fiziksel,
kimyasal ve biyolojik kontrol yöntemleri kullanılarak önlenebilir. İyi Hasat
Öncesi ve Hasat Sonrası Uygulamalar gibi önleyici tedbirler, işlem engelleriyle
birlikte, kirlenmeyi önlemek için en iyi çözüm olabilir. Mevcut teknolojileri
geliştirmek, yeni teknolojiler geliştirmek ve optimize etmek için araştırma ve
geliştirme de sorunu ortadan kaldırmak için en iyi fırsatı verebilir.

Keywords

Patulin, meyve suyu, küf, Penicillium expansum

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