UK cider given all-clear
cider. Patulin, which is a kind of mycotoxin, is produced by moulds
that sometimes grow on apples.
A UK survey has been carried out on the occurrence of patulin in cider. Patulin, which is a kind of mycotoxin, is produced by moulds that sometimes grow on apples.
High level of exposure to this mycotoxin has been found to harm the immune system and damage the DNA of laboratory animals. There has been growing concern that similar effects may occur in humans, through eating or drinking products that contain these mycotoxins.
Although fermentation during the production of cider usually destroy patulin, certain French ciders sold and produced in Britain have apple juice added to them following fermentation. This means that patulin may be present in some products.
The survey looked at 100 products and found that all were below detectable limits - less than three micrograms per kilogram. The results of the survey will now be used to assist the European Union in setting a limit of 50 micrograms per kilogram (mcg/kg) for this mycotoxin in both apple juice and cider.
Other agreed limits for patulin are 25mcg/kg in solid apple products and 10mcg/kg in products for infants and young children. These limits will come into force on 1 November 2003.
