Relevant bibliographies by topics / Patulin Food contamination Vinegar

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Patulin Food contamination Vinegar'

Author: Grafiati
Published: 4 June 2021
Last updated: 8 February 2022

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Journal articles on the topic "Patulin Food contamination Vinegar"

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YUE, TIANLI, QINFANG DONG, CAIXIA GUO, and RANDY W. WOROBO. "Reducing Patulin Contamination in Apple Juice by Using Inactive Yeast." Journal of Food Protection 74, no. 1 (2011): 149–53. http://dx.doi.org/10.4315/0362-028x.jfp-10-326.

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The mycotoxin, patulin (4-hydroxy-4H-furo[3,2c]pyran-2[6H]-one), is a secondary metabolite produced mainly in rotten parts of fruits and vegetables, most notably apples and apple products, by a wide range of fungal species in the genera Penicillium, Aspergillus, and Byssochlamys. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce levels of patulin in apple products. In the present study, reduction of patulin contamination in apple juice by using 10 different inactivated yeast strains was assessed. Our results indicated
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DOMBRINK-KURTZMAN, MARY ANN, and AMY E. MCGOVERN. "Species-Specific Identification of Penicillium Linked to Patulin Contamination†." Journal of Food Protection 70, no. 11 (2007): 2646–50. http://dx.doi.org/10.4315/0362-028x-70.11.2646.

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Certain species of Penicillium have been reported to produce the mycotoxin patulin, and research was undertaken to identify these with the use of oligonucleotide primer pairs. Species examined were found in food, plants, and soil and were reported to produce patulin. Penicillium expansum is the most commonly detected species linked to the presence of patulin in apple juice. At least 10 different enzymes are involved in the patulin biosynthetic pathway, including the isoepoxydon dehydrogenase (idh) gene. Based on nucleotide sequences previously determined for the idh gene in Penicillium species
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YURDUN, TÜRKAN, GÜLDEN ZEHRA OMURTAG, and ÖMER ERSOY. "Incidence of Patulin in Apple Juices Marketed in Turkey." Journal of Food Protection 64, no. 11 (2001): 1851–53. http://dx.doi.org/10.4315/0362-028x-64.11.1851.

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The purpose of this study was to investigate the patulin contamination of apple juices consumed by the Turkish population. Patulin was detected using high-performance liquid chromatography (HPLC) with a UV detector at 280 nm, and the identification of patulin was further confirmed by thin-layer chromatography (TLC). Using HPLC, the recoveries were 79.9 ± 6.7% and 83.7 ± 4.6%, and the coefficients of variation were 8.4 and 5.5% for apple juices spiked with the known amounts of patulin (60 and 120 μg/liter, respectively). The minimum patulin level detected was 5 ng in a standard solution and 5 μ
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Gomes, Izabela Alves, Eva Marková, Janine Passos Lima da Silva, Armando Venâncio, and Otniel Freitas-Silva. "Global trends for patulin adsorption: A review." Research, Society and Development 10, no. 6 (2021): e58310616162. http://dx.doi.org/10.33448/rsd-v10i6.16162.

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Patulin is a toxic metabolite produced by several species of fungi. The species that are responsible for the production of patulin enter fruits through bruised and broken skin, causing contamination. Apple-derived products are considered to be by far the most significant dietary sources of patulin. According to the literature, three strategies have been used to break down or remove patulin in food, such as physical, chemical, and biological methods. Degradation of patulin by microorganisms or biodegradation enzymes is an efficient and promising method for the removal of patulin from food. The
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ZIARATI, Parisa, Faezeh SHIRKHAN, Mahdieh MOSTAFIDI, Maryam Tamaskani ZAHEDI, and Barbara SAWICKA. "Introduction of Methods to Reduce and Remove Patulin from Food Products." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 2 (2019): 83. http://dx.doi.org/10.15835/buasvmcn-fst:2019.0015.

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Patulin is a mycotoxin produced by different species of fungi of the genus Penicillium and Aspergillus, found in several species of fruit, and significant in apples. The purpose of this investigation is to the theoretical study of food contamination mechanisms by patulin and hazard of patulin for health. Various methods of determination of patulin and the possibility of reducing its level in apple-based products were analyzed. To reduce and remove patulin, several methods have been proposed that include post-harvest patulin control in products, pre-treatment control, and control by using physi
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Zhong, Lei, Jason Carere, Zhaoxin Lu, Fengxia Lu, and Ting Zhou. "Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies." Toxins 10, no. 11 (2018): 475. http://dx.doi.org/10.3390/toxins10110475.

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Apples and apple-based products are among the most popular foods around the world for their delightful flavors and health benefits. However, the commonly found mold, Penicillium expansum invades wounded apples, causing the blue mold decay and ensuing the production of patulin, a mycotoxin that negatively affects human health. Patulin contamination in apple products has been a worldwide problem without a satisfactory solution yet. A comprehensive understanding of the factors and challenges associated with patulin accumulation in apples is essential for finding such a solution. This review will
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Hammami, Walid, Roda Al-Thani, Stefano Fiori, et al. "Patulin and patulin producing Penicillium spp. occurrence in apples and apple-based products including baby food." Journal of Infection in Developing Countries 11, no. 04 (2017): 343–49. http://dx.doi.org/10.3855/jidc.9043.

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Introduction: Patulin has raised the international attention because of its health risk. In fact, it has mutagenic, neurotoxic, immunotoxic, genotoxic and gastrointestinal effects in animals. In the present work, patulin and patulin-producing Penicillium spp. in apple and apple-based products marketed in Qatar were analysed. Methodology: Sampling was carried out using apple fruits and apple-based products. Fungi were isolated from undamaged apples, apple juice and baby apple food. DNA extraction was carried out with DNeasy Plant Mini Kit (QIAGEN, Valencia, USA). The molecular identification of
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REDDY, K. R. N., D. SPADARO, M. L. GULLINO, and A. GARIBALDI. "Potential of Two Metschnikowia pulcherrima (Yeast) Strains for In Vitro Biodegradation of Patulin." Journal of Food Protection 74, no. 1 (2011): 154–56. http://dx.doi.org/10.4315/0362-028x.jfp-10-331.

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Patulin contamination of apple and other fruit-based foods and beverages is an important food safety issue, as consumption of these commodities throughout the world is great. Studies are therefore necessary to reduce patulin levels to acceptable limits or undetectable levels to minimize toxicity. This study was undertaken to investigate the efficacy of two Metschnikowia pulcherrima strains (MACH1 and GS9) on biodegradation of patulin under in vitro conditions. These yeast strains were tested for their abilities to degrade patulin in liquid medium amended with 5, 7.5, 10, and 15 μg/ml patulin a
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Gillard, N., R. Agneessens, M. Dubois, and Ph Delahaut. "Quantification of patulin in Belgian handicraft-made apple juices." World Mycotoxin Journal 2, no. 1 (2009): 95–104. http://dx.doi.org/10.3920/wmj2008.1054.

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The aim of the present study was to evaluate the patulin risk stemming from the quality of apple juice produced by two small processing companies (fruit presses) located in the South of Belgium (Walloon region). A quantification method based on high-performance liquid chromatography with UV detection was developed and validated in-house. This method was then used to analyse 49 apple juice samples collected from two small apple presses. Patulin was detected in 32 samples and the contamination level was above the 50 µg/l legal limit for 18 samples. The incidence and contamination levels of patul
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ZHU, RUIYU, TING YU, SHUANGHUAN GUO, HAO HU, XIAODONG ZHENG, and PETR KARLOVSKY. "Effect of the Yeast Rhodosporidium paludigenum on Postharvest Decay and Patulin Accumulation in Apples and Pears." Journal of Food Protection 78, no. 1 (2015): 157–63. http://dx.doi.org/10.4315/0362-028x.jfp-14-218.

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The effect of a strain of marine yeast Rhodosporidium paludigenum on postharvest blue mold and patulin accumulation in apples and pears stored at 23°C was evaluated. The occurrence and severity of apple and pear decay caused by Penicillium expansum were significantly inhibited by R. paludigenum. However, the application of the yeast at a high concentration (108 cells per ml) enhanced patulin accumulation after 7 days of storage; the amount of patulin increased 24.2 times and 12.6 times compared to the controls in infected apples and pears, respectively. However, R. paludigenum reduced the patu
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Dissertations / Theses on the topic "Patulin Food contamination Vinegar"

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Caldwell, Lucius. "The Use of Vinegar Vapor and Post-Harvest Biological Control to Reduce Patulin in Apple Cider." Fogler Library, University of Maine, 2009. http://www.library.umaine.edu/theses/pdf/CaldwellL2009.pdf.

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Guerreiro, Tatiane Melina 1987. "Análise de marcadores químicos de adulteração de vinagre balsâmico por 'silica plate laser desorption/ionization mass spectrometry' (SP-LDI-MS)." [s.n.], 2015. http://repositorio.unicamp.br/jspui/handle/REPOSIP/313028.

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Orientador: Rodrigo Ramos Catharino<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Ciências Médicas<br>Made available in DSpace on 2018-08-26T18:57:06Z (GMT). No. of bitstreams: 1 Guerreiro_TatianeMelina_M.pdf: 2016380 bytes, checksum: ef19a1e7b43ddd65fdb309939a8ceaf1 (MD5) Previous issue date: 2015<br>Resumo: O Vinagre Balsâmico é um produto italiano de grande valor, bastante apreciado em todo o mundo devido ao seu sabor característico e aos seus potenciais benefícios à saúde. Ao longo dos últimos anos, diversos pesquisadores realizaram estudos que avaliaram a s
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Nina, Dimitrov. "Određivanje sadržaja patulina u proizvodima od jabuka i procena izloženosti stanovništva patulinu." Phd thesis, Univerzitet u Novom Sadu, Medicinski fakultet u Novom Sadu, 2018. https://www.cris.uns.ac.rs/record.jsf?recordId=107244&source=NDLTD&language=en.

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Sprovedena studija po prvi put izve&scaron;tava o prisustvu patulina, sekundarnog metabolita određenih vrsta plesni, u proizvodima od jabuka, kao i proceni rizika usled unosa patulina od strane odojčadi, dece, adolescenata i odrasle populacije u Republici Srbiji. Ukupno 356 uzoraka sokova i ka&scaron;ica za odojčad i malu decu (48 i 66, redom), sokova za decu (mala pakovanja sa cevčicom, 100) i sokova u porodičnom pakovanju (142), sakupljeno je sa trži&scaron;ta tokom tri godine i analizirano primenom tečne hromatografije sa ultraljubičastom detekcijom, metodom koja je predhodno validirana. Pr
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Book chapters on the topic "Patulin Food contamination Vinegar"

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Godswill Awuchi, Chinaza, Erick Nyakundi Ondari, Ifie Josiah Eseoghene, Hannington Twinomuhwezi, Ikechukwu Otuosorochi Amagwula, and Sonia Morya. "Fungal Growth and Mycotoxins Production: Types, Toxicities, Control Strategies, and Detoxification." In Fungal Reproduction and Growth [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100207.

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Fungal growth and the production of mycotoxins are influenced by several factors. Environmental conditions such as temperature, water activity, and humidity affect mycotoxin production and fungal growth. Other factors such as pH, fungal strain, and substrate also play roles. Common mycotoxins include aflatoxins, fumonisins, trichothecenes, sterigmatocystin (STC), citrinin, ergot alkaloids, ochratoxins, zearalenones (ZEAs), patulin, deoxynivalenol (DON), Alternaria toxins, tremorgenic mycotoxins, fusarins, cyclochlorotine, sporidesmin, 3-nitropropionic acid, etc. These toxins cause many health conditions in animals and humans, including death. A comprehensive approach starting from the field before planting, continuing throughout the entire food chain is required to control mycotoxin contamination. Good practices, such as proper field practices before and after planting, good harvest practices and postharvest handling, and proper drying and storage measures, help reduce mycotoxin contamination. Several physical, biological, and chemical techniques have been applied to help reduce/eliminate mycotoxin contamination. Food processing also play slight role in mycotoxins removal.
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