Apple Cider Elevated Levels Of Patulin
January 28, 2012 by staff
Apple Cider Elevated Levels Of Patulin, Consumers are warned to avoid drinking Pepin Heights Orchard’s Honeycrisp Apple Cider products with a use-by-date of February 9, 2012.
Patulin is a mycotoxin and produced by Penicillium, Aspergillus and Byssochylamys molds. It grows on a variety of foods, including fruit, grain, and cheese, but it is a particular threat in apple juice. While the immediate effects of ingesting patulin have not been established, the Food and Drug Administration (FDA) believes that long-term exposure is a health concern.
The product was packaged in half-gallon plastic jugs and sold and distributed in Minnesota, Iowa and Wisconsin. No illnesses were reported, and no other batches of cider are affected.
The Minnesota Department of Agriculture said routine lab tests confirmed that the cider in question contained patulin at levels of 58 parts per billion, higher than the 50 parts per billion limit set by the FDA.
“EMSL Analytical’s dedicated food division tests food products for patulin, among other mycotoxins,” states Joy DellAringa, M.S., RM (NRM), CFSP, National Food Microbiology Supervisor at EMSL. “Our experienced team works with clients to determine the appropriate testing methods for their samples, depending on regulatory requirements, sensitivity requirements, and sample matrix.”
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