AI Article Synopsis
- Patulin is a toxic compound produced mainly by fungal species like Aspergillus, Byssochlamys, and Penicillium, primarily found in infected food, especially in apples.
- The presence of patulin in food raises significant health risks and economic issues, highlighting the need for effective detection and management strategies.
- This review focuses on the sources of patulin, its biosynthetic processes, its harmful effects on health and agriculture, and outlines detection and control methods.
Article Abstract
The mycotoxin patulin is primarily produced as a secondary metabolite by numerous fungal species and predominantly by Aspergillus, Byssochlamys, and Penicillium species. It is generally associated with fungal infected food materials. Penicillium expansum is considered the only fungal species liable for patulin contamination in pome fruits, especially in apples and apple-based products. This toxin in food poses serious health concerns and economic threat, which has aroused the need to adopt effective detection and mitigation strategies. Understanding its origin sources and biosynthetic mechanism stands essential for efficiently designing a management strategy against this fungal contamination. This review aims to present an updated outline of the sources of patulin occurrence in different foods and their biosynthetic mechanisms. It further provides information regarding the detrimental effects of patulin on human and agriculture as well as its effective detection, management, and control strategies.
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| http://dx.doi.org/10.1016/j.toxicon.2021.04.027 | DOI Listing |
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