Strategies to Minimize the Presence of Patulin in Apple Cider and Juice

Patulin is a mycotoxin harmful to humans that is produced by fungi (or molds) commonly found on apples. Patulin in Ontario apple cider continues to be a problem, with positive samples being found each year by the Ontario Ministry of Agriculture, Food and Rural Affairs under its Foods of Plant Origin Monitoring Program. 

The following table shows patulin lab results in Ontario cider from the past four seasons. These figures indicate that it is very important for producers to monitor their fruit quality very carefully and to develop programs necessary to reduce the chance of patulin occurring in their product.

MDL = Method Detection Limit, MQL = Limit of Quantification

Patulin >MDL but <50ppb = Patulin detected but not a violation

Patulin >50 ppb = Violation

ppb = parts per billion

Strategies to minimize the presence of patulin in apple juice

The following information is an excerpt from the U.S. Juice HACCP Guidance document.

The potential for high levels of patulin to occur depends on several factors. The following is a list of the most significant factors contributing to the presence of patulin in apple juice, as well as control strategies to minimize these levels:

Whether the apples used include fallen fruit — Apple juice made from apples that include fallen fruit is more likely to contain high levels of patulin.

The condition of apples at the time of harvest — Juice made from apples with visible damage (for example damage from birds or insects, mold or rot) is more likely to contain high levels of patulin. Proper agricultural control practices by the grower (including insect control, anti-fungal applications when needed, etc.) can assist in minimizing mold growth and rot on apples.

Handling of apples prior to storage — Patulin production can occur during the storage of apples, particularly in apples that are bruised in handling prior to and during storage.

Storage conditions for apples — Apples stored without proper temperature and atmospheric control of the storage environment are more likely to contain high levels of patulin than apples stored under controlled conditions.

Monitoring for core rot during storage — Patulin production in stored apples can be caused by core rot that is not visible by observation of the exterior of the apple. Lots of apples that develop core rot may be identified by cutting and cross-sectional examination. Eliminating lots of apples with high levels of core rot from the juice production stream will reduce patulin levels in the juice.

Culling or trimming apples prior to juice production — Growth of patulin producing molds is evidenced frequently by the appearance of visible mycelia (fungi filaments) or rot on the apple. Culling or trimming apples just prior to juice production to eliminate damaged, bruised, moldy, and rotting apples will reduce patulin levels in the juice. 

Not all apples are equally affected by these factors. Recently published research indicates that different apple varieties (for example, Red Rome, Granny Smith, and Red Delicious) may differ in how patulin levels in their juices are affected by factors such as whether fallen fruit is used or whether apples are culled prior to juice production. 

There are many good reference articles on how to develop an apple management program to reduce the likelihood of patulin in cider or juice. Several articles have been presented in past editions of the Orchard Network News. For additional information on material presented in this article, please contact the Food Inspection Branch or refer to the following related links.  

Related Links:

• OMAFRA Factsheet: Patulin-A Chemical Concern for Apple Producers and Processors
• U.S. Juice HACCP Guidance Document
• Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages

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