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Incidence of Patulin in Apple Juices Produced in West Azerbayjan Province, Iran
J. Agr. Sci. Tech
Food safety is a global concern due to an increasing awareness of consumers concerning exposure of foods to chemicals and contamination with such hazardous biochemicals as dioxins, mycotoxins, pesticides, polycyclic aromatic hydrocarbons, drugs and hormones. Patulin is one of the most injurious mycotoxins produced by a variety of molds, particularly Aspergillus and Penicillium species. Based on valid international standards, a maximum permitted level of patulin is 50 µg L-1 in fruit products.fatcat:2h6ginxyajhb5cf44tgnywf3ky