CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC

CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC

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CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC_第1页
CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC_第2页
CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC_第3页
CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC_第4页
CAC-RCP 50-2003 CODE OF PRACTICE FOR THE PREVENTION AND REDUCTION OF PATULIN CONTAMINATION IN APPLE JUICE AND APPLE JUICE INGREDIENTS IN OTHER BEVERAGES-国际食品法典委员会标准-CAC_第5页
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1、CAC/RCP50-2003Page1of6CODEOFPRACTICEFORTHEPREVENTIONANDREDUCTIONOFPATULINCONTAMINATIONINAPPLEJUICEANDAPPLEJUICEINGREDIENTSINOTHERBEVERAGESCA/RCP50-2003INTRODUCTION1.PatulinisasecondarymetaboliteproducedbyanumberoffungalspeciesinthegeneraPenicillium,AspergillusandByssochl

2、amysofwhichPenicilliumexpansumisprobablythemostcommonlyencounteredspecies.Patulinhasbeenfoundasacontaminantinmanymouldyfruits,vegetables,cerealsandotherfoods,however,themajorsourcesofcontaminationareapplesandappleproducts.2.Alcoholicfermentationoffruitjuicesdestroyspatul

3、inand,therefore,fermentedproductssuchasciderandperrywillnotcontainpatulin.However,patulinhasbeenobservedinappleciderwhereapplejuicewasaddedafterfermentation.Ascorbicacidhasbeenreportedtocausethedisappearanceofpatulinfromapplejuice,althoughtheoptimalconditionsforinactivat

4、ionhavenotbeenfullyoestablished.Patulinisrelativelytemperaturestable,particularlyatacidpH.Hightemperature(150C)short-termtreatmentshavebeenreportedtoresultinapproximately20%reductioninpatulinconcentrations.However,thermalprocessingaloneisnotsufficienttoensureaproductfree

5、ofpatulin.3.Thereisnoclearevidencethatpatuliniscarcinogenic,however,ithasbeenshowntocauseimmunotoxiceffectsandisneurotoxicinanimals.TheIARCconcludedthatnoevaluationcouldbemadeofthecarcinogenicityofpatulintohumansandthattherewasinadequateevidenceinexperimentalanimals.Patu

6、linwasevaluatedbytheJECFAin1990andre-evaluatedin1995.Thelatterevaluationtookintoaccountthefactthatmostofthepatuliningestedbyratsiseliminatedwithin48hoursand98%within7days.Astudyonthecombinedeffectsofpatulinonreproduction,long-termtoxicityandcarcinogenicitypointedtoaharml

7、essintakeof43µg/kgbodyweightperday.Onthebasisofthisworkandusingasafetyfactorof100,theJECFAsetaprovisionalmaximumtolerabledailyintakeof0.4µg/kgbodyweight.4.Patulinoccursmainlyinmould-damagedfruitsalthoughthepresenceofmoulddoesnotnecessarilymeanthatpatulinwillbepresentinaf

8、ruitbutindicatesthatitmaybepresent.Insomeinstances,internalgrowthofmouldsmayresultfrominsectorotherinva

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