ReviewToxins2017
Mitigation of Patulin in Fresh and Processed Foods and Beverages.
Review in Toxins, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
40 citing papers in PubMed.
- Overview of Current Regulatory and Methodological Approaches for the Risk Assessment of Mycotoxins.Toxins · 2026Review
- Biological Detoxification of Mycotoxins by Lactic Acid Bacteria: Safeguarding Food from Fungal Contaminants.Toxins · 2026Review
- Mycotoxins Occurrence in Herbs, Spices, Dietary Supplements, and Their Exposure Assessment.Toxins · 2025Review
- Silent Saboteurs: Decoding Mycotoxins-From Chemistry and Prevalence to Health Risks, Detection, Management and Emerging Frontiers.Journal of fungi (Basel, Switzerland) · 2025Review
- Molecular identification and mycotoxins analysis of some fungal isolates from postharvest decayed apple in Qena, Egypt.BMC plant biology · 2025Article
- Alleviating Effects of Ethanol Extract fromAntioxidants (Basel, Switzerland) · 2025Article
- Recent Progress of Mycotoxin in Various Food Products-Human Exposure and Health Risk Assessment.Foods (Basel, Switzerland) · 2025Review
- Evaluation of ozonated and ultrasonically treated corn starch as an adsorbent for patulin in buffer solutions.Scientific reports · 2025Article
- Patulin alters alpha-adrenergic receptor signalling and induces epigenetic modifications in the kidneys of C57BL/6 mice.Archives of toxicology · 2024Article
- The histone demethylase KdmB is part of a trimeric protein complex and mediates virulence and mycotoxin production in Penicillium expansum.Fungal genetics and biology : FG & B · 2023Article
- Isolation and Identification of Pathogens Causing Blue Mold of Lanzhou Lily during Postharvest Storage and Control of Disease and Mycotoxin Accumulation by Ozone Treatment.Journal of fungi (Basel, Switzerland) · 2023Article
- Mining theJournal of fungi (Basel, Switzerland) · 2023Article
- Genetic Regulation of Mycotoxin Biosynthesis.Journal of fungi (Basel, Switzerland) · 2022Review
- Mycotoxins and Essential Oils-From a Meat Industry Hazard to a Possible Solution: A Brief Review.Foods (Basel, Switzerland) · 2022Review
- Article
- Insights into the Metabolic Response ofInternational journal of molecular sciences · 2022Article
- Article
- Characterization of Two Dehydrogenases fromToxins · 2022Article
- Chemical strategies for triggering the immune response to the mycotoxin patulin.Scientific reports · 2021Article
- Safety assessment of traditional Plaisentif cheese.Italian journal of food safety · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.