Mycotoxin, fruit

Finally, Part III also includes two reviews (Chapters 17 and 19) of the relative risks and novel strategies available to reduce mycotoxin and enteric pathogen contamination in organic crop production systems, for mycotoxin and fungal alkaloid contamination in organic and conventional production systems (Chapter 17) and for the microbiological safety of fruit and vegetables (Chapter 19). 

Drusch S and Ragab W (2003), Mycotoxins in fruits, fruit juices and dried fruits , J. FoodProt., 66 (8), 1514-1527. 

Mycotoxins are toxic secondary metabolites produced by fungi growing within or on foods. They can be a serious threat to human and animal health (Nagler el al., 2001). Table 11.4 details mycotoxins associated with soft drinks and fruit juice manufacture and raw materials. Patulin is the most common mycotoxin associated with fruit juice, particular ly apple juice (Pitt Hocking, 1997). It commonly occurs if juice is produced from stored apples. Mould growth in infected apples increases with time, raising levels of patulin. The use of windfall apples for juice is also a factor. Avoidance of windfall apples, filtration of juice and pressing quickly after harvest are all methods to reduce the incidence of patulin in juice. Patulin can be destroyed by fermentation to cider or by the addition of ascorbic acid (Marth, 1992). Within Europe, the European Union has set a limit of 50 ig/kg for patulin in both apple juice and cider. A recent survey of apple products in Chile found that 28% of samples of juice and concentrate exceeded this limit (Canas Aranda, 1996). 

The mycotoxin ochratoxin A (AAA) (7), which is a possible human carcinogen, continues to receive extensive attention due to its presence in a myriad of foods and beverages (1520, 1521) and its well-established toxicity (teratogenicity, mutagenicity, immunotoxicity, genotoxicity, and carcinogenicity) (1522-1524). Major sources of ochratoxin A are grapes, must, and wine (1525-1533), cereals (1534), beer (1535,1536), dried fruit (1537), roasted coffee (1538), and cocoa products and chocolate (1539). 

MYCOTOXINS IN FRUITS MICROBIOLOGY, OCCURRENCE, AND CHANGES DURING FRUIT PROCESSING... 

III. Potential for Mycotoxin Formation and Occurrence of Mycotoxins in Fruits... 

IV. Mycotoxins in Fruit Products and Impact of Processing on Mycotoxin Concentration... 

Mycotoxin contamination of foods may cause considerable economic losses. On a global perspective, aflatoxins in tree nuts, dry fruits, and spices, Fusarium toxins in cereals (particularly maize, wheat, and barley), and ochratoxin A in cereals and coffee are of major importance (Bhat and Vasanthi, 1999). Regional problems also may arise from mycotoxins in fruits such as patulin in apples, ochratoxin A in grapes and dried vine fruits, or aflatoxins in different dried fruits. 

The aim of this chapter is to summarize and critically discuss scientific data on mycotoxins in fruits. After giving an introduction on mold spoilage of fruits in general and factors affecting growth and mycotoxin formation by... 

III. POTENTIAL FOR MYCOTOXIN FORMATION AND OCCURRENCE OF MYCOTOXINS IN FRUITS... 

IV. MYCOTOXINS IN FRUIT PRODUCTS AND IMPACT OF PROCESSING ON MYCOTOXIN CONCENTRATION... 

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