Factors affecting patulin production by Penicillium expansum

Area of Science:

• Food Science
• Mycology
• Toxicology

Background:

• Patulin is a mycotoxin produced by Penicillium species during fruit spoilage.
• Exposure to patulin can lead to severe acute and chronic toxicity, including carcinogenic, mutagenic, and teratogenic effects.
• Patulin contamination in food poses a significant human health concern.

Purpose of the Study:

• To investigate the factors influencing patulin production by Penicillium expansum.
• To determine the impact of fungal isolate, apple cultivar, storage temperature, storage time, and pH on patulin levels.

Main Methods:

• Analysis of patulin using a micellar electrokinetic capillary electrophoresis method.
• Cultivation of Penicillium expansum isolates on different apple ciders.
• Incubation of inoculated ciders under various temperature and time conditions.

Main Results:

• Penicillium expansum isolates from Ontario produced widely varying patulin levels (0 to >6 mg/g dry mycelial weight).
• Aggressive fungal growth and profuse mycelial development correlated with higher patulin production.
• Higher patulin levels were observed in apple ciders incubated at room temperature (25°C) compared to refrigeration (4°C).
• Potentially toxic patulin levels were detected even under refrigerated conditions.

Conclusions:

• Fungal isolate characteristics, apple cultivar, and storage conditions significantly affect patulin production.
• Room temperature storage promotes higher patulin accumulation in apple cider.
• Refrigeration may not completely inhibit patulin formation, highlighting the need for stringent food safety measures.