Category Archives: Patulin

RASFF Alerts – Backdated 22/9/18 – 5/10/18 – Patulin – Apple Puree


RASFF-patulin (31 µg/kg – ppb) in apple puree from Chile in Spain

USA – Fruit Juice Recall Patulin – Mould

Food Poisoning Bulletin

Wegmans is recalling two types of its store brand fruit juices because they contain an unacceptable level of patulin, which is a by-product of mold. Patulin is a mycotoxin produced by molds such as Penicillium, Aspergillus, and Byssochylamys. An ingredient used to make the juices is the problem. Patulin is not Penicillin and it is not a mold. It’s not likely that exposure to patin at the low levels found in the juice would cause any symptoms, but you should not consume it because in laboratory animals it can cause DNA damage and damage the immune and nervous systems.

Canada – Recall Mould Mycotoxin Patulin


Reference Number: 7623 Recalling Firm: CIDRERIE MICHEL JODOIN Date of Recall: 12/3/2012 Recall Classification: 3 Distribution : Quebec Extent of the Product Distribution : Retail

Product List

Brand Name Common Name Size Codes(s) on Product UPC Reason for Recall:
VISTA BELLA MICHEL JODOIN SPARKLING APPLE MUST NO ALCOHOL 750 mL LOT 1112 6 09780 01127 7 Chemical – Toxin – Patulin

If you require additional information about an individual recall, please contact us.

Patulin is a mycotoxin produced by a variety of molds, in particular, Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that claim that it may be a carcinogen, though animal studies have remained inconclusive.Patulin is also an antibiotic.Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 µg/L in apple juice.

In European Union, the limit is set to 50 micrograms per kilogram (µg/kg) in both apple juice and cider, and to half of that concentration, 25 µg/kg in solid apple products and 10 µg/kg in products for infants and young children. These limits came into force on 1 November 2003.