Patulin not detected in cider

Friday 22 August 2003

A survey has been carried out by the Agency on the occurrence of patulin in cider. Patulin is an undesirable chemical, known as a mycotoxin, which is produced by moulds that sometimes grow on apples.

Although fermentation during the production of cider is known to destroy patulin, certain French and 'French-style' ciders sold and/or produced in the UK have apple juice added to them following fermentation.

This means that it is possible that these particular ciders could contain patulin. This is why the Agency commissioned a survey of patulin in ciders on sale in the UK.

The survey looked at 100 products and found all were below detectable limits (less than three micrograms per kilogram (mcg/kg) based on the method of analysis used. This means there is no need for people to avoid any of the products tested.

The Agency has used the survey results to assist in setting the European Union limit of 50 micrograms per kilogram (mcg/kg) for this mycotoxin in both apple juice and cider.

The other agreed limits for patulin are 25mcg/kg in solid apple products and 10mcg/kg in products for infants and young children. These limits will come into force on 1 November 2003.

High levels of exposure to these mycotoxins in laboratory animals has been found to harm the immune system and the developing foetus, and to damage DNA.

There is concern that similar effects may occur in humans, through eating or drinking products that contain these mycotoxins.

This is why levels of all mycotoxins should be kept as low as practically possible.