Assessment of dietary intake of patulin from baby foods

J Food Sci. 2010 Sep;75(7):T123-5. doi: 10.1111/j.1750-3841.2010.01743.x. Epub 2010 Sep 2.


Patulin is a mycotoxin produced by microscopic fungi belonging to the Penicillium and Aspergillus genera, frequently detectable in moldy fruits and their derivatives fruit products. The EC Regulation 1881/06 has imposed the limit for the presence of patulin equal to 10 μg/kg or 10 μg/L in baby food on the basis of a PMTDI of 0.4 μg/kg bw set by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). A total of 120 homogenized baby foods were analyzed to evaluate the exposure of baby and children to patulin through the consumption of these products. None of examined samples has shown a toxin concentration above the limit imposed by the law, however a PAT concentration equal to 9 μg/kg was found in 22 samples, slightly below the fixed limit. The presence of patulin in marketed baby food can be regarded as a parameter indicative of the quality of raw materials used.

MeSH terms

  • Chromatography, High Pressure Liquid
  • Diet
  • European Union
  • Food Contamination* / legislation & jurisprudence
  • Food, Organic / analysis
  • Fruit / chemistry
  • Government Regulation
  • Humans
  • Infant
  • Infant Food / analysis*
  • Italy
  • Malus / chemistry
  • Patulin / administration & dosage
  • Patulin / analysis*
  • World Health Organization


  • Patulin