INSTABILITY OF PATULIN IN CHEDDAR CHEESE

Autor: Lloyd B. Bullerman, W. T. Stott
Rok vydání: 1976
Předmět:
Zdroj: Journal of Food Science. 41:201-203
ISSN: 1750-3841
0022-1147
DOI: 10.1111/j.1365-2621.1976.tb01137.x
Popis: When 50 μg/g patulin was added to Cheddar cheese and stored at 5° and 25°C for varying time periods, the toxin became undetectable by chemical and biological means. Less than 27% of the added toxin was detected after 3 hr and less than 16% after 48 hr. The reaction was not affected by storage temperature or the presence of microorganisms and thus appeared to be chemical in nature. A patulin producing strain of Penicillium patulum grew well on Cheddar cheese at 5° and 25°C, but patulin production was not observed at 5°C, and only small, variable amounts of patulin were noted at 25°C. The patulin formed at 25°C on the cheese was authentic as shown by UV absorption maxima and high pressure liquid chromatography, and it possessed biological activity against Bacillus megaterium and Clostridium perfringens. Potassium sorbate, vacuum packaging and coating cheese with paraffin wax all pre vented growth of P. patulum on retail size pieces of cheese stored at 5° and 25°C. A heat-sealed wrapping on large (20 lb) blocks of cheese also prevented growth of this organism on cheese stored at 12°C for 6.5 wk.
Databáze: OpenAIRE
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