Patulin analysis

At our Center, patulin analysis is performed using the HPLC method described in volume 1126001 of the Announcement of the Department of Food Safety.

Patulin is a toxin produced by the Penicillium and Aspergillus fungi and is found in produce contaminated by these fungi.

If ingested in large amounts, patulin can cause symptoms such as inflammation, bleeding and ulcers in the gastrointestinal tract.

Currently in Japan, a regulation value of 50ppb is set as the limit of patulin in apple juice.

Determination of contamination of apple juices and fruits by patulin is common. However, in Sweden and Russia regulation values are set for berries as well.

At our Center, we perform patulin analysis not only on apples but also berries, including blueberries. Please feel free to inquire about these services.