Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies

Abstract

Patulin is a mycotoxin produced by a number of filamentous fungal species. It is a polyketide secondary metabolite which can gravely cause human health problems and food safety issues. This review deals with the occurrence of patulin in major food commodities from 2008 to date, including historical aspects, source, occurrence, regulatory limits and its toxicity. Most importantly, an overview of the recent research progress about the biodegradation strategies for contaminated food matrices is provided. The physical and chemical approaches have some drawbacks such as safety issues, possible losses in the nutritional quality, chemical hazards, limited efficacy, and high cost. The biological decontamination based on elimination or degradation of patulin using yeast, bacteria, and fungi has shown good results and it seems to be attractive since it works under mild and environment-friendly conditions. Further studies are needed to make clear the detoxification pathways by available potential biosorbents and to determine the practical applications of these methods at a commercial level to remove patulin from food products with special reference to their effects on sensory characteristics of foods.

Keywords:

• Mycotoxin patulin
• biodegradation
• reduction
• adsorption
• occurrence
• food safety and control
• food commodities

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was financially supported by the Science and Technology Cooperation Project of Hong Kong, Macao and Taiwan, China (2015DFT30130), National Natural Science Foundation of China (31671866, 31371814), and Shaanxi Science and Technology Innovation Project (2016KTCQ03-12).