Long-term investigation and analysis of patulin occurrence in juice products in China

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-06-05 DOI:10.1111/ijfs.17278

Ruiyu Zhu, Haiyan Lin, Shuo Shan, Gang Mei, Hong Pan, Chengyao Zhao, Tianjiao Wang, Deng Chen

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引用次数: 0

Abstract

Excessive patulin contamination in fruit juice products pose a significant risk to human health. However, there is a notable absence of a comprehensive and long-term survey regarding the contamination of patulin in fruit juices within the Chinese market. The present study revealed a discernible decline in the patulin contamination levels, which were as follows: 60% (33/55), 18.28% (17/93), 0% (0/122), 15.58% (12/77), and 0% (0/63) at various survey time dates (2014, 2016, 2018, 2020, 2022). Among them, 18.18% (in 2014), 6.45% (in 2016), and 3.90% (in 2020) of samples exceeded the maximum limit concentration of 50 μg/L, respectively. Despite the presence of varying levels of patulin contamination, the average daily intake of patulin across all years did not present a discernible risk to human health. This investigation offers valuable insights for evaluating the extent of human exposure to patulin and establishing regulatory measures to ensure the safety of juice products.

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中国果汁产品中棒曲霉素含量的长期调查与分析

果汁产品中过量的棒曲霉素会对人体健康造成严重危害。然而，中国市场上的果汁产品明显缺乏有关棒曲霉素污染的长期全面调查。本研究显示，棒曲霉素污染水平明显下降，具体情况如下：在不同的调查时间段（2014 年、2016 年、2018 年、2020 年、2022 年），分别为 60%（33/55）、18.28%（17/93）、0%（0/122）、15.58%（12/77）和 0%（0/63）。其中，分别有 18.18%（2014 年）、6.45%（2016 年）和 3.90%（2020 年）的样本超过 50 μg/L 的最高限值浓度。尽管存在不同程度的棒曲霉素污染，但所有年份的日均棒曲霉素摄入量并未对人体健康造成明显风险。这项调查为评估人类接触棒曲霉素的程度以及制定监管措施以确保果汁产品的安全提供了宝贵的见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.