Soil microorganisms offer potential solution to Patulin toxin in food
Patulin, a mycotoxin produced by various fungi, poses a threat to a wide range of organisms, including humans, mammals, plants, and microbes. This mycotoxin is commonly found on damaged or decaying fruits, especially apples, and can contaminate various apple-based products like applesauce, apple juice, jams, and ciders, especially in environments with subpar hygiene during food production.
The global concern over patulin toxicity encompasses a range of health issues, from nausea and lung congestion to ulcers, intestinal hemorrhages, and more severe consequences such as DNA damage, immunosuppression, and an increased risk of cancer. Consequently, numerous governments worldwide have imposed limits on the permissible levels of patulin in food items, particularly in baby food.
Addressing patulin toxicity involves multiple treatment approaches, including oxygen therapy, immunotherapy, detoxification therapy, and nutrient therapy.
However, scientists have emphasized the significance of prevention over cure. As such, researchers, including Associate Professor Toshiki Furuya from Tokyo University of Science (TUS) in Japan, have been actively seeking efficient methods to mitigate patulin toxicity in food products. To this end, their recent study, co-authored by Ms.
Megumi Mita, Ms. Rina Sato, and Ms. Miho Kakinuma, all affiliated with TUS, has yielded promising results.
The research team embarked on a quest to discover soil microorganisms capable of combatting patulin toxicity.
