Patulin & Mycotoxin

Patulin is a toxic chemical contaminant produced by several species of mould including Penicillium, Aspergillus and Byssochlamys species.

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It is the most common mycotoxin found in apples and apple-derived products such as juice, cider, compotes and other food intended for young children & babies.

However, patulin has also been found in other fruits, including pears and grapes, occasionally in vegetables, cereal grains and cheese.


Exposure to this mycotoxin is associated with immunological, neurological and gastrointestinal outcomes such as nausea, vomiting and other gastrointestinal traumas that accompany kidney damage.

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Mycotoxins are a group of naturally occurring chemicals produced by certain moulds. They can grow on a variety of different crops and foodstuffs including cereals, nuts, spices, dried fruits and coffee, often under warm and humid conditions.

Exposure to mycotoxins is associated with immunological, neurological and gastrointestinal outcomes such as nausea, vomiting and other gastrointestinal traumas that accompany kidney damage                               


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Maximum permitted levels of Mycotoxins have been in use since 2006 for a range of food and feed ingredients including, grains & seeds, however recommended MPL’s are assigned to compound feed and associated ingredients.


MSS can offer technical expertise for this service and can assist the customer with sampling, matrices and data interpretation.