Mycotoxin, fruit dried fruits

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

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). 

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. 

As stated by Scott (1984), published information on mycotoxins in foods processed for human consumption is limited. Information on the extent that mycotoxins persist through processing is important for risk management by food processors and regulatory authorities. Whereas past research mainly focused on cereal processing, this chapter summarizes available literature on major categories of fruit products dried fruits, fruit juices, wine and cider as fermented fruit juices, and fruit purees and jams. 

The most important dried fruits produced for human consumption are raisins, sultanas, figs, apricots, and dates. Because all these fruits are cultivated in warm climates, mycotoxins associated with these fruits are aflatoxins and... 

Certain groups of a population may be at risk for elevated exposure to mycotoxins if certain fruit products significantly contribute or even dominate the daily diet. This has especially been shown for infants and young children for patulin in apple juice and ochratoxin A in dried vine fruits. Furthermore, wine and cider may significantly contribute to ochratoxin A intake of adults. As a consequence, maximum mycotoxin concentrations for certain fruit products have been established in several countries. 

Food Standards Agency 2002. Survey of nuts, nut products and dried tree fruits for mycotoxins. March 5, 2004http //www.foodstandards.gov.uk/science/surveillance/fsis-2002/21nuts and http // www.foodstandards.gov.uk/multimedia/pdfs/21nuts.pdfMarch 5, 2004. 

---