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Foodborne Illness
Published in Gary S. Moore, Kathleen A. Bell, Living with the Earth, 2018
Gary S. Moore, Kathleen A. Bell
Rubratoxin, patulin, and yellow rice toxins are produced by members of the genus Penicillium. Penicillium rubrum, which produces the rubratoxin, can be found on plants such as peanuts, corn, legumes, and sunflower seeds. Patulin, which is produced primarily by Penicillium expansum, is found in rotting fruit due to the growth of organisms. Yellow rice toxins are produced by various species of penicillium growing on rice during storage; the toxin causes the rice to turn yellow, hence the name “yellow rice toxins.” Citrinin and Citreoviridin are examples of such toxins that produce symptoms such as vomiting, difficulty breathing, low blood pressure and respiratory arrest.38
UV Effects on Chemical Contaminants and Mycotoxins in Foods and Beverages
Published in Tatiana Koutchma, Ultraviolet Light in Food Technology, 2019
Patulin [4-hydroxy-4H-furo-(3,2-c)-pyran-2-(6H)-one] is a mycotoxin produced by a wide range of moulds involved in fruit spoilage, most commonly by Penicillium expansum. It was shown that UV light is effective against patulin-producing Penicillium spores. As with the majority of mycotoxins, patulin is stable and can persist in juice over extended time periods. It is a health concern for both consumers and manufactures. Patulin can lead to acute, but more commonly, chronic condition when consumed at levels greater than 50 ppb. The toxicity and high occurrence of patulin in apple cider/juice promoted to establish tolerance limits in these products. Because of the prevalence and toxicity of patulin, the U.S. Food and Drug Administration set a maximum level of 50 µg L–1 in single-strength apple juice, reconstituted single-strength apple juice, or the single-strength apple juice component of the food (US FDA, 2005). The European Union also limited the patulin concentration to 50 µg∙kg–1 in fruit juice, spirit drinks, and cider derived from apples (Codex Alimentarius Commission, 2003). The EU also set lower limitations in solid apple products (25 µg kg–1) and apple juice and solid apple products for infants and young children (10 µg kg–1). Failed or insufficient application of good agricultural practices (GAP) and good manufacturing practices (GMP) during pre- and post-harvest, however, may result in the processing of damaged apples with high concentration of patulin. Although several methods for control and elimination of patulin have been proposed, there is no unifying method being commercially successful for reducing patulin while keeping produce quality.
Targeting gap junctional intercellular communication by hepatocarcinogenic compounds
Published in Journal of Toxicology and Environmental Health, Part B, 2020
Kaat Leroy, Alanah Pieters, Andrés Tabernilla, Axelle Cooreman, Raf Van Campenhout, Bruno Cogliati, Mathieu Vinken
Patulin is a mycotoxin that acts as a toxin in vertebrates (Kabak, Dobson, and Var 2006). The main route of exposure for humans is through moldy fruit, vegetables and other contaminated foods. Exposure of an immortalized rat hepatocyte cell line to patulin induced cellular injury via a cascade of effects (Barhoumi and Burghardt 1996). Patulin produced suppression of GJIC followed by the generation of reactive oxygen species (ROS), which in turn depolarizes the inner mitochondrial membrane (Barhoumi and Burghardt 1996). This was followed by a rise in intracellular calcium levels and cytoplasmic acidification leading to depolarization of the cell plasma membrane (Barhoumi and Burghardt 1996).