CAC/RCP 50-2003 Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages
INTRODUCTION
1. Patulin is a secondary metabolite produced by a number of fungal species in the genera Penicillium, Aspergillus and Byssochlamys of which Penicillium expansum is probably the most commonly encountered species. Patulin has been found as a contaminant in many mouldy fruits, vegetables, cereals and other foods, however, the major sources of contamination are apples and apple products.
2. Alcoholic fermentation of fruit juices destroys patulin and, therefore, fermented products such as cider and perry will not contain patulin. However, patulin has been observed in apple cider where apple juice was added after fermentation. Ascorbic acid has been reported to cause the disappearance of patulin from apple juice, although the optimal conditions for inactivation have not been fully established. Patulin is relatively temperature stable, particularly at acid pH. High temperature (150 °C) short-term treatments have been reported to result in approximately 20% reduction in patulin concentrations. However, thermal processing alone is not sufficient to ensure a product free of patulin.
3. There is no clear evidence that patulin is carcinogenic, however, it has been shown to cause immunotoxic effects and is neurotoxic in animals. The IARC concluded that no evaluation could be made of the carcinogenicity of patulin to humans and that there was inadequate evidence in experimental animals. Patulin was evaluated by the JECFA in 1990 and re-evaluated in 1995. The latter evaluation took into account the fact that most of the patulin ingested by rats is eliminated within 48 hours and 98% within 7 days. A study on the combined effects of patulin on reproduction, long-term toxicity and carcinogenicity pointed to a harmless intake of 43 g/kg body weight per day. On the basis of this work and using a safety factor of 100, the JECFA set a provisional maximum tolerable daily intake of 0.4 g/kg body weight.
