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Patulin in food
Högskolan i Gävle, Akademin för hälsa och arbetsliv, Avdelningen för arbets- och folkhälsovetenskap, Biologi. Högskolan i Gävle, Akademin för teknik och miljö, Avdelningen för bygg- energi- och miljöteknik, Miljöteknik.
2015 (engelsk)Inngår i: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000, Vol. 5, s. 105-109Artikkel, forskningsoversikt (Fagfellevurdert) Published
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Abstract [en]

Patulin is produced by species of Penicillium, Aspergillus and Byssochlamys. It is a mycotoxin that primarily contaminates pome fruit products, but is being reported from other fruit and foods, for example shellfish and cheese. New findings reveal that patulin binds to the bases of DNA, in addition to its well-established ability to conjugate sulfhydryl groups. Novel cellular targets are also being uncovered. In the EU, patulin levels in apple products are now mostly below specified limits. Biocontrol agents either prevent infection by mycotoxigenic fungi or lower patulin levels. More knowledge about critical control points, the role of patulin in plant disease, and the environmental cues that stimulate patulin production will enable the tailoring of effective, future control measures.

sted, utgiver, år, opplag, sider
2015. Vol. 5, s. 105-109
Emneord [en]
Patulin, mycotoxin
HSV kategori
Identifikatorer
URN: urn:nbn:se:hig:diva-20920DOI: 10.1016/j.cofs.2015.10.003ISI: 000394654500017Scopus ID: 2-s2.0-84952650337OAI: oai:DiVA.org:hig-20920DiVA, id: diva2:887129
Tilgjengelig fra: 2015-12-22 Laget: 2015-12-22 Sist oppdatert: 2018-03-13bibliografisk kontrollert

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