Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva

International Journal of Food Microbiology

Volumn 142, Issue 1-2, 2010, Pages 156-163

  Sant'Ana, Anderson S ^a   Simas, Rosineide Costa ^a   Almeida, Carlos A A ^b   Cabral, Elaine C ^c   Rauber, Ricardo H ^b   Mallmann, Carlos A ^b   Eberlin, Marcos N ^a   Rosenthal, Amauri ^d   Massaguer, Pilar R ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d EMBRAPA CERRADOS   (Brazil)

Author keywords

Apple juice; Byssochlamys; Mycotoxins; Package; Patulin

Indexed keywords

PATULIN; POLYETHYLENE TEREPHTHALATE;

APPLE JUICE; ARTICLE; BYSSOCHLAMYS; DRY WEIGHT; FOOD CONTAMINATION; FOOD PACKAGING; FOOD SAFETY; FOOD STORAGE; FUNGAL STRAIN; HEAT TOLERANCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MYCELIUM; NONHUMAN; PH; STORAGE TEMPERATURE; ULTRAVIOLET RADIATION;

BEVERAGES; BYSSOCHLAMYS; FOOD CONTAMINATION; FOOD PACKAGING; MALUS; PATULIN; TEMPERATURE;

BYSSOCHLAMYS; BYSSOCHLAMYS FULVA; BYSSOCHLAMYS NIVEA; FUNGI; MALUS X DOMESTICA; PENICILLIUM EXPANSUM;

EID: 77955658679     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.017     Document Type: Article

References (49)

1. Andersen B., Smedsgaard J., Frisvad J.C. Penicillium expansum: consistent production of patulin, chaetoglobosins, and other secondary metabolites in culture and their natural occurrence in fruit products. Journal of Agricultural and Food Chemistry 2004, 52:2421-2428.
2. Baert K., Devlieghere F., Flyps H., Oosterlinck M., Ahmed M.M., Rajković A., Verlinden B., Nicolai B., Debevere J., Meulenaer B. Influence of storage conditions of apples on growth and patulin production by Penicillium expansum. International Journal of Food Microbiology 2007, 119:170-181.
3. Baert K., Meulenaer B., Kasase C., Huyghebaert A., Ooghe W., Devlieghere F. Free and bound patulin in cloudy apple juice. Food Chemistry 2007, 100:1278-1282.
4. Baert K., Valero A., Meulenaer B., Samapundo S., Ahmed M.M., Bo L., Debevere J., Devlieghere F. Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples. International Journal of Food Microbiology 2007, 118:139-150.
5. Beuchat L.R., Pitt J.I. Detection and enumeration of heat-resistant molds. Compendium of the Methods for the Microbiological Examination of Foods 2001, 217-222. APHA, Washington, DC. 4th ed. F.P. Downes, K. Ito (Eds.).
6. Beuchat L.R., Rice S.L. Byssochlamys spp. and their importance in processed fruits. Advances in Food Research 1979, 25:237-289.
7. Maximum level for patulin in apple juice and apple juice ingredients and other beverages. CODEX STAN 235 2003, p.1. Codex Alimentarius, Codex Alimentarius, Rome.
8. Damaglou A.P., Campbell D.S., Button J.E. Some factors governing the production of patulin in apples. Food Microbiology 1985, 2:3-10.
9. Dombrink-Kurtzman M.A., Blackburn J.A. Evaluation of several culture media for production of patulin by Penicillium species. International Journal of Food Microbiology 2005, 98:241-248.
10. Dombrink-Kurtzman M.A., Engberg A.E. Byssochlamys nivea with patulin-producing capability has an isoepoxydon dehydrogenase gene (idh) with sequence homology to Penicillium expansum and P. griseofulvum. Mycological Research 2006, 110:1111-1118.
11. Commission Regulation no. 1881/2006 of 19 December 2006. Setting maximum levels for certain contaminants in foodstuffs. Brussels, Belgium. Official Journal of the European Communities 2006, L364:5-24. European Union.
12. Food and Drug Administration - Center for Food Safety and Applied Nutrition. 2001. Patulin in apple juice, apple juice concentrates and apple juice products. U.S. Food and Drug Administration - Center for Food Safety and Applied Nutrition. U.S. Department of Health and Human Services. December, 2001. Disponível em: Acessed in: Nov. 20, 2009. http://www.cfsan.fda.gov/~dms/patubck2.html.
13. Forrester P.I., Guacher G.M. M-hydroxybenzyl alcohol dehydrogenase from Penicillium urticae. Biochemistry 1972, 11:1108-1114.
14. Homan W.L., Limper L., Verlaan M., Borst A., Vercammen M., van Knapen F. Comparison of the internal transcribed spacer, ITS-1, from Toxoplasma gondii isolates and Neospora caninum. Parasitological Research 1997, 83:285-289.
15. Houbraken J., Samson R.A., Frisvad J.C., Hocking A.D., Pitt J.I., Samson R.A., Thrane U. Byssochlamys: significance of heat resistance and mycotoxin production. Advances in Food Mycology. Advances in Experimental Medicine Biology, v.571 2006, 211-224. Springer, New York, NY.
16. Microbiological challenge testing. Comprehensive Reviews in Food Science and Food Safety 2003, 2:46-50. Institute of Food Technologists.
17. Jesenská Z., Piecková E., Bernát D. Heat resistant fungi in the soil. International Journal of Food Microbiology 1992, 16:209-214.
18. Kokkonen M., Jestoi M., Rizzo A. The effect of substrate on mycotoxin production of selected Penicillium strains. International Journal of Food Microbiology 2005, 99:207-214.
19. Mallmann C.A., Sargenti S.R., Almeida C.A.A., Ceolim J., Benovit S.C. Patulin analysis by HPLC in apple juice commercialized at south of Brazil. V Latin-American Congresso on Mycotoxicology and Mycotoxins. Florianópolis-Brazil: June 18-21. PTR 2006, 071:241.
20. Moake M.M., Padilla-Zakour O.I., Worobo R.W. Comprehensive review of patulin control methods in foods. Comprehensive Reviews in Food Science and Food Safety 2005, 4:8-21.
21. Morales H., Barros G., Marín S., Chulze S., Ramos A.J., Sanchis V. Effects of apple and pear varieties and pH on patulin accumulation by Penicillium expansum. Journal of the Science of Food and Agriculture 2008, 88:2738-2743.
22. Paster N., Huppert D., Barkai-Golan R. Production of patulin by different strains of Penicillium expansum in pear and apple cultivars stored at different temperatures and modified atmospheres. Food Additives and Contaminants 1995, 12:51-58.
23. Paterson R.R.M. The isoepoxydon dehydrogenase gene for patulin biosynthesis in cultures and secondary metabolites as candidate PCR inhibitors. Mycological Research 2004, 108:1-7.
24. Paterson R.R.M. Internal amplification controls have not been employed in fungal PCR hence potential false negative results. Journal of Applied Microbiology 2007, 102:1-10.
25. Paterson R.R.M., Lima N. Mutagens manufactured in fungal culture may affect DNA/RNA of producing fungi. Journal of Applied Microbiology 2009, 106:1070-1080.
26. Paterson R.R.M., Sariah M., Lima N., Abidin M.A.Z., Santos C. Mutagenic and inhibitory compounds produced by fungi affect detrimentally diagnosis and phylogenetic analyses. Current Bioactive Compounds 2008, 4:245-257.
27. Pitt J.I., Hocking A.D. Fungi and Food Spoilage 1999, Aspen, Gaithersburg. 2nd edition.
28. Puel O., Tadrist S., Delaforge M., Oswald I.P., Lebrihi A. The inability of Byssochlamys fulva to produce patulin is related to absence of 6-methylsalicylic acid synthase and isoepoxydon dehydrogenase genes. International Journal of Food Microbiology 2007, 115:131-139.
29. Ragaert P., Verbeke W., Devlieghere F., Debevere J. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 2004, 15:259-270.
30. Rice S.L. Patulin production by Byssochlamys spp. in canned grape juice. Journal of Food Science 1980, 45:485-495.
31. Rice S.L., Beuchat L.R., Worthington R.E. Patulin production by Byssochlamys spp. in fruit juices. Applied and Environmental Microbiology 1977, 34:791-796.
32. 2 and temperature. Journal of Food Science 1984, 49:402-406.
33. Roland J.O., Beuchat L.R., Worthington R.E., Hitchcock H.L. Effects of sorbate, benzoate, sulfur dioxide and temperature on growth and patulin production by Byssochlamys nivea in grape juice. Journal of Food Protection 1984, 47:237-241.
34. Salomão B.C.M., Aragão G.M.F., Churey J.J., Padilla-Zakour O.I., Worobo R.W. Influence of storage temperature and apple variety on patulin production by Penicillium expansum. Journal of Food Protection 2009, 72:1030-1036.
35. Sant'Ana A.S., Rosenthal A., Massaguer P.R. The fate of patulin in apple juice processing: a review. Food Research International 2008, 41:441-453.
36. Sant'Ana A.S., Rosenthal A., Massaguer P.R. Heat resistance and effects of continuous pasteurization on the inactivation of Byssochlamys fulva ascospores in clarified apple juice. Journal of Applied Microbiology 2009, 107:197-209.
37. Shearer A.E.H., Mazzotta A.S., Chuyate R., Gombas D.E. Heat resistance of juice spoilage microorganisms. Journal of Food Protection 2002, 65:1271-1275.
38. Singer M., Berger P. Genes and Genomes - A Changing Perspective 1991, Blackwell, Mill Valley.
39. Sommer N.F., Buchanan J.R., Fortlage R.J. Production of patulin by Penicillium expansum. Applied Microbiology 1974, 28:589-593.
40. Stott W.T., Bullerman L.B. Influence of carbohydrate and nitrogen source on patulin production by Penicillium patulum. Applied Microbiology 1975, 30:850-854.
41. Sydenham E.W., Vismer H.F., Marasas W.F.O., Brown N., Schlechter M., van der Westhuizen L., van der Westhuizen L., Rheeder J.P. Reduction of patulin in apple juice samples - influence of initial processing. Food Control 1995, 6:195-200.
42. Sydenham E.W., Vismer H.F., Marasas W.F.O., Brown N.L., Schlechter M., Rheeder J.P. The influence of deck storage and initial processing on patulin levels in apple juice. Food Additives and Contaminants 1997, 14:429-434.
43. Taniwaki M.H., Hocking A.D., Pitt J.I., Fleet G.H. Growth and mycotoxin production by food spoilage fungi under high carbon dioxide and low oxygen atmospheres. International Journal of Food Microbiology 2009, 132:100-108.
44. Tournas V. Heat-resistant fungi of importance to the food and beverage industry. Critical Reviews in Microbiology 1994, 20:243-263.
45. Tournas V.H., Memon S.U. Internal contamination and spoilage of harvested apples by patulin-producing and other toxigenic fungi. International Journal of Food Microbiology 2009, 133:206-209.
46. Trucksess M.W. Natural toxins. Official Methods of Analysis of AOAC International 2000, 1-53. AOAC International, Gaithersburg. 17th edition. W. Horwitz (Ed.).
47. Tsuchiya M., Kitazato H., Pawlowski J. Analysis of internal transcribed spacer of ribosomal DNA reveals cryptic speciation in Planoglabratella opercularis. Journal of Foraminiferal Research 2003, 33:285-293.
48. Vismer H.F., Sydenham E.W., Schlechter M., Brown N.L., Hocking A.D., Rheeder J.P., Marasas W.F.O. Patulin-producing Penicillium species isolated from naturally infected apples in South Africa. South African Journal of Science 1996, 92:530-534.
49. Wilson D.M., Nuovo G.J. Patulin production in apples decayed by Penicillium expansum. Journal of Applied Microbiology 1973, 26:124-125.