CA_RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE
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ID： |
70DE0DAE153145A785237C62E5B8C0E5 |
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文件大小(MB)： |
0.06 |
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页数： |
6 |
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日期： |
2004-12-27 |
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文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CAC/RCP 50-2003 Page 1 of 6,CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES,CA/RCP 50-2003,INTRODUCTION,1. Patulin is a secondary metabolite produced by a number of fungal species in the genera Penicillium, Aspergillus and Byssochlamys of which Penicillium expansum is probably the most commonly encountered species. Patulin has been found as a contaminant in many mouldy fruits, vegetables, cereals and other foods, however, the major sources of contamination are apples and apple products.,2. Alcoholic fermentation of fruit juices destroys patulin and, therefore, fermented products such as cider and perry will not contain patulin. However, patulin has been observed in apple cider where apple juice was added after fermentation. Ascorbic acid has been reported to cause the disappearance of patulin from apple juice, although the optimal conditions for inactivation have not been fully established. Patulin is relatively temperature stable, particularly at acid pH. High temperature (150oC) short-term treatments have been reported to result in approximately 20% reduction in patulin concentrations. However, thermal processing alone is not sufficient to ensure a product free of patulin.,3. There is no clear evidence that patulin is carcinogenic, however, it has been shown to cause immunotoxic effects and is neurotoxic in animals. The IARC concluded that no evaluation could be made of the carcinogenicity of patulin to humans and that there was inadequate evidence in experimental animals. Patulin was evaluated by the JECFA in 1990 and re-evaluated in 1995. The latter evaluation took into account the fact that most of the patulin ingested by rats is eliminated within 48 hours and 98% within 7 days. A study on the combined effects of patulin on reproduction, long-term toxicity and carcinogenicity pointed to a harmless intake of 43 μg/kg body weight per day. On the basis of this work and using a safety factor of 100, the JECFA set a provisional maximum tolerable daily intake of 0.4 μg/kg body weight.,4. Patulin occurs mainly in mould-damaged fruits although the presence of mould does not necessarily mean that patulin will be present in a fruit but indicates that it may be present. In some instances, internal growth of moulds may result from insect or other invasions of otherwise healthy tissue, resulting in occurrence of patulin in fruit which externally appears undamaged. However, it can also occur in bruised fruit after controlled atmosphere storage and exposure to ambient conditions both with and without core rot being present. Washing of fruit, or removal of mouldy tissue, immediately prior to pressing will not necessarily remove all the patulin present in the fruit since some may have diffused into apparently healthy tissue. Washing apples with ozone solution is reported to contribute substantially to the control of patulin during processing.,5. Although the spores of many of the moulds capable of producing patulin will be present on fruit whilst it is still on the tree, they will generally not grow on fruit until after harvest. However, mould growth and patulin production can occur in fruit pre-harvest if the fruit becomes affected by disease or damaged by insects or where fallen fruit is gathered for processing. The condition of the fruit at harvest, the way in which the fruit is handled subsequently (especially during storage) and the extent to which storage conditions are inhibitory to the growth of moulds, will all affect the likelihood of patulin contamination of juice and other products prepared from fresh and stored fruit.,6. The recommendations for reducing patulin contamination in apple juice in this document are divided into two parts:,I) Recommended practices based on Good Agricultural Practice (GAP).,II) Recommended practices based on Good Manufacturing Practices (GMP).,CAC/RCP 50-2003 Page 2 of 6,I. RECOMMENDED PRACTICES BASED ON GAP,PREHARVEST,7. During the dormant season cut off, remove and destroy all diseased wood and mummified fruits.,8. Prune trees in line with good commercial practice producing a tree shape which will allow good air movement through the tree and light penetration into the tree. This will also enable good spray cover to be achieved.,9. Measures should be taken to control pests and diseases which directly cause fruit rots or allow entry sites for patulin-producing moulds. These include canker, eye rot (Botrytis spp and Nectria spp), codling moth, fruitlet mining tortrix moth, winter moth, fruit tree tortrix, blastobasis, sawfly and dock sawfly.,10. Wet weather ar……
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