Patulin Analysis: Sample Preparation Methodologies and Chromatographic Approaches

Patulin is a mycotoxin with carcinogenic, mutagenic and teratogenic potential mainly produced by several species of Pennicillium, Aspergillus and Byssoclamys. This toxin has been found in fresh food such as fruits and vegetables, but may also be present in commercial apple juices and other food products. Food contamination with this toxin had led, over the years, to intense investigations related with its occurrence, toxicity, and also to develop prevention and detoxification methods from human and animal food chains. Patulin occurrence compelled several regulating entities to establish maximum limits in some food products, and thereupon, the identification and quantification of this mycotoxin demands the development of sensitive, selective and effective analytical methods.