Vol. 10, Issue 3 (2022)
Patulin: A potentially harmful food contaminant
Author(s): Melissa Mary George, Nisha K, Lekhana SM and Chennappa Gurikar
Abstract: Patulin is a mycotoxin generated by mold species such as Penicillium, Aspergillus, and Byssochlamys, being the most important microbes responsible. It is found naturally in a variety of fruits, juices, and other foods that are sold and consumed all over the world. PAT has been linked to a variety of negative health effects, and its widespread presence in commercial fruit juices, apple products, and various cereal grains raises public health concerns. It has a wide range of toxicity in animals and humans. As a result, determining these harmful compounds quickly and with high sensitivity is critical. Patulin's hazard needs its management and elimination, necessitating the development of food processing and handling strategies that can accomplish so. The physicochemical characteristics, variables affecting patulin contamination, PAT limits and regulations, detection and management methods, and toxicity and carcinogenicity are all discussed in this article.
Pages: 11-18 | 1611 Views 930 Downloads
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How to cite this article:
Melissa Mary George, Nisha K, Lekhana SM, Chennappa Gurikar. Patulin: A potentially harmful food contaminant. Int J Chem Stud 2022;10(3):11-18.
