WebJECFA Evaluations-PATULIN-. Joint FAO/WHO Expert Committee on Food Additives. PATULIN. Functional class: CONTAMINANT. Latest evaluation: 1995. Tolerable Intake: … Web9 mag 2024 · Patulin is a mycotoxin produced by a variety of moulds, particularly Aspergillus, Penicillium and Byssochlamys. Often found in rotting apples and apple …
Patulin - an overview ScienceDirect Topics
Web31 mar 2024 · Patulin, fermentasyon işlemlerine dayanıksızdır ve alkol fermentasyonu sırasında mayalar tarafından hemen hemen elimine olmaktadır. Bu duruma örnek olarak şarapta yapılan deneyler sonucunda ispatlandığı şekilde fermentasyon esnasında toksin tamamen elimine olurken meyve suyu üretimi esnasındaki alışılagelmiş teknolojik … WebFor the mycotoxins currently considered most significant - aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone and some trichothecenes including deoxynivalenol - the Joint … german grocery stores in us
CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF …
WebPatulin ist ein Mykotoxin, also ein Schimmelpilzgift. Es kann in die Stoffgruppen der Hydroxypyrofurane, der toxischen Lactone oder der γ-Pyrone eingeordnet werden. Patulin wurde erstmals 1943 von Birkinshaw und Mitarbeitern aus Penicillium griseofulvum und Penicillium expansum isoliert. Web13 feb 2024 · Patulin (PAT) is a toxic secondary metabolite produced by Aspergillus sp. and Penicillium sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). WebEuropean Food Safety Authority Trusted science for safe food christine tower taunton ma