Author/Authors :
Poostforoushfard, Ali Vice Chancellery for Research Affairs - Shiraz University of Medical Sciences, Shiraz, Iran , Pishgar, Ahmad. R Student Research Committee - Shiraz University of Medical Sciences, Shiraz, Iran , Berizi, Enayat Department of Food Hygiene and Quality Control - School of Nutrition and Food Sciences - Shiraz University of Medical Sciences, Shiraz, Iran , Nouraei, Hasti Basic Sciences in Infectious Diseases Research Center - Shiraz University of Medical Sciences, Shiraz, Iran , Sobhani, Zahra Food and Drug Department - School of Pharmacy - Shiraz University of Medical Sciences, Shiraz, Iran , Mirzaie, Rohallah Food and Drug Department - School of Pharmacy - Shiraz University of Medical Sciences, Shiraz, Iran , Zomorodian, Kamiar Medicinal Plants Processing Research Center - Department of Medical Mycology and Parasitology - School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran
Abstract :
Background and Purpose: 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.
Materials and Methods: The detection of patulin was accomplished using a high-performance liquid chromatography with an ultraviolet detector.
Results: A total of 38 apple juice samples (53%) and 17 apple cans (45%) were contaminated with patulin. Overall 50% and 3% of the apple juice and apple cans samples had a patulin level of > 3 μg/L.
Conclusion: Although the maximum level of patulin in our samples was considerably lower than the permitted level established by the European union (i.e., 50 μg/L), the high incidence of this mycotoxin in our samples should be lessen by improving their good manufacturing practice.
