Determination of Patulin

Patulin Testing

Patulin; It is produced by Penicillium and Aspergillus species. It is mainly produced by P. Expansum. Fruit and fruit juices are the foods in which Patulin is detected the most in the analyzes and studies. It poses a risk, especially in apple and grape juices, as they are very stable.

The toxic effects of patulin detected in the studies are as follows:

- Edema and bleeding in the brain and lungs
- Capillary damage in liver, spleen and kidney
- Paralysis of motor nerves

Patulin is toxic to many biological systems, including bacteria, plants, and animals. For this reason, risky foods should be tested regularly and the safety of the food should be determined.

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