36E-48 |
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K. L. HARRIS, G. Bobe, and L. D. Bourquin. Dept. of Food Science and Human Nutrition, Michigan State Univ., 9 G. Malcolm Trout FSHN Bldg., East Lansing, MI 48824-1224 Patulin is the most common mycotoxin in apples and apple juices. Because of its toxicity, the FDA has established that patulin concentration of apple juice products should not exceed 50 mg/liter (U.S. FDA, 2001, 21 CFR Part 120, Fed. Register 66:6138-6202). Michigan ranks as one of the top three apple producing states with approximately 30% of Michigan apples processed into cider; however, the levels of patulin in Michigan apple cider have not been systematically determined. The objective of this study was to determine patulin concen-trations in random samples of Michigan apple cider during the 2002 and 2003 production season. End-product samples (n=286) of 98 Michigan apple cider mills were obtained in 2002 and 2003 and analyzed for patulin concentration using solid phase extraction (Eisele and Gibson, 2003, Journal of AOAC International, 86(6):1160-1163) followed by high performance liquid chromatography (MacDonald et al., 2000, J. AOAC Int. 83(6):1387-1394). Addition-ally, cider samples were analyzed for E. coli O157:H7, generic E.coli, total coliforms, and total aerobic plate counts. Patulin was detected in 16% of all cider samples with 5 samples having patulin concentrations above the legal limit. Bacterial counts, production volume of the mill, and use of thermal pasteurization or ultraviolet-light irradiation was not associated with patulin concentrations (P ³ 0.10). These results indicate that the majority of cider samples produced in Michigan in 2002 and 2003 had non-detectable patulin concentrations. Although fewer than 2% of randomly obtained samples contained >50 mg patulin/liter, cider processors must be encouraged to use appropriate apple storage and culling practices.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |