Patulin-Producing Molds
Note: This is a toxin produced by certain molds that MAY jeopardize
cider safety.
Patulin is the mycotoxin most associated
with apple cider.
CHARACTERISTICS
Shouldn't
be present if only undamaged apples picked from trees are used and
cider is properly refrigerated
Small
amounts can be produced in cider at temperatures as low as 5 degrees
C.
Regulatory
limit in apple cider is 20 parts per billion
ASSOCIATED
ILLNESS(ES)
Patulin has been shown to cause birth defects in rodents, along with neurological and gastrointestinal disorders. It is unclear whether it is carcinogenic (causes cancer). There are no documented cases of human illness linked to patulin, but as a precautionary measure, FDA has set a maximum allowable for patulin in apple juice and cider.
KEY
STRATEGIES FOR CONTROLLING
Use
apples from orchards that have been treated with a fungicide
If
apples are stored at 40 degrees F or warmer for an extended periods
of time, treat apples with a
post-harvest fungicide
remove
or trim partly decayed apples prior to washing
prevent
mold growth on equipment by conducting effective daily cleaning
and sanitizing
