Presence and Stability of Patulin in Pasteurized Apple Cider
- 1 March 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (2) , 479-480
- https://doi.org/10.1111/j.1365-2621.1987.tb06643.x
Abstract
Pasteurized apple cider produced in Georgia was surveyed for patulin. Levels from 244‐3993 μg patulin/L cider were found. Eight high temperature‐short time (HTST) treatments (60°, 70°. 80°, and 90°C for 10 set; 90°C for 20, 40, 80, and 160 set) and one batch treatment (90°C for 10 min) were used to determine the stability of patulin in pasteurized cider. The 60°, 80°, and 90°C HTST treatments and the batch pasteurization significantly reduced the patulin level, but did not completely destroy the toxin. Storage of the cider had no effect on the patulin level.This publication has 1 reference indexed in Scilit:
- Patulin: A Mycotoxin of Potential Concern in Foods1Journal of Milk and Food Technology, 1975