title: [Hygienic significance of patulin in food. 2. Occurrence of patulin in fruit and vegetables].
abstract: The analyses of more than 200 samples of various foods of plant origin showed that patulin was contained in 36% of the fresh and canned fruits infested with mould, and in 7% of the vegetables. Besides apples, pears, plums, peaches and tomatoes contained also patulin. In organoleptically impeccable fruit juices, the contamination rates were 40% (for apple juice) and 16% (for the other juices, such as sour cherry, currant, sea buckthorn juices). The patulin content varied from 20 to 200 microgram/l, the mean value being 80 microgram/l. It ranged from 0.1 to 5 microgram/g in apples and sterile apple preserves. The authors discuss the hygienic-toxicologic significance of these findings, and suggest to include patulin in the examination of foods for mycotoxins, stipulating a permissible value.
mesh_terms: D005504:Food Analysis; D005511:Food Handling; D005638:Fruit / Q000032:analysis*; D010365:Patulin / Q000032:analysis*; D011714:Pyrans / Q000032:analysis*; D014675:Vegetables / Q000032:analysis*
chemical_list: D011714:Pyrans; D010365:Patulin
vernacular_title: Zur hygienischen Bedeutung von Patulin in Lebensmitteln. 2. Mitt. Zum Vorkommen von Patulin in Obst und Gemüse.