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Patulin was found in fruit with spontaneous brown rot (bananas, pineapples, grapes, peaches, apricots) as well as in moldy compots and in sallow-thorn juice. Fruit, vegetables and fruit and vegetable product were artificially infected with Penicillium expansum, P. urticae and Byssochlamys nivea; patulin was subsequently found in peaches, apricots, greengages, bananas, strawberries, honeydew melons, tomatoes, red and green paprika, cucumbers and carrots; in several kinds of compot, in tomato juice and tomato pulp --but not in ketchup. The influence of the temperature on growth and toxin production is different in the various fungal strains; in the temperature range of 5 degrees C to 25 degrees C, however, the possibility of patulin synthesis must nearly always be expected.
H K Frank, and
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January 1979,
Die Nahrung,
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January 1977,
Annales de la nutrition et de l'alimentation,
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January 1990,
Voprosy pitaniia,
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January 1982,
Shikai tenbo = Dental outlook,
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May 1964,
Voeding,
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March 1981,
Tijdschrift voor diergeneeskunde,
H K Frank, and
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February 1982,
Tijdschrift voor diergeneeskunde,
H K Frank, and
R Orth, and
A Figge
January 1979,
Die Nahrung,
H K Frank, and
R Orth, and
A Figge
March 1981,
Tijdschrift voor diergeneeskunde,
H K Frank, and
R Orth, and
A Figge
January 1978,
Roczniki Panstwowego Zakladu Higieny,
