Incidence of Patulin in Apple, Pear, and Mixed Fruit Products Marketed in New South Wales.

Clicks: 386
ID: 60256
1992
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Abstract
Three hundred twenty-eight (328) apple, pear, and mixed fruit products including juices, sauces, purees, jellies, diced apples, and apple pulps from 38 Australian producers were analyzed for patulin using the technique of high pressure liquid chromatography analysis. Patulin was detected in 75 of 258 juice and juice concentrate samples ranging from 5 to 50 μg/L and in 73 samples ranging from 51 to 1130 μg/L. Of 70 samples other than juices, patulin was detected in 18 samples at levels below 50 μg/kg of patulin. The detection limits for patulin in juice and other products were 5 μg/L and 5 μg/kg, respectively.
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burda1992incidencejournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Burda, Katarina;
Journal Journal of food protection
Year 1992
DOI
10.4315/0362-028X-55.10.796
URL
Keywords
flavonoids spoilage acidothermophilic spore-forming bacterium flat-sour juices natural antimicrobial compounds

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