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Country of origin: France

Summary

A French company, specialised in fruit processing is looking for solution or technical cooperation to solve a problem of Patulin contamination of organic apples. The goal is to find a solution to avoid the mycotoxine presence on fresh apple and/or eliminate it at any stage of the process. Development of rapid test is also requested. This company is looking for research centres or companies interested in joining a collaborative research or able to provide technical assistance and solutions.

Full description

A French company manufactures food products based on organic apples.
This company has to solve a problem of Patulin contamination of organic apple and puree.
The Patulin is a mycotoxine, a toxin produced by fungus (Penicillium expansum and Aspergillus) under special conditions of moisture and temperature. Patulin at a certain level is dangerous for animal and humans health.

The French company made a lot of analyses on fresh apple and on final product but cant find explanation of the origin of patulin.

So this company is looking for partners, to cooperate in the following research concerning Patulin issue :
- Understanding the way of development of the patulin :
during the crop (influence of the weather, impact of stone, of the variety, on the treatment &)
during the storage of the fresh apple
during the process
- If possible find a way of degradation of patulin during the process.
- Develop a Rapid Test to detect Patulin on sample in the factory(actual: 3 days analysing with external laboratory at expensive cost).

Technical Specifications / Specific technical requirements:
This request is urgent as it is a big issue for the French company that have no action to avoid Patulin during the process. The apple puree standards are less than 25 mg/kg of Patulin for adult products. So when Patulin is detected it is too late and the company have to through away all the production.

Processes to detect Patulin already exist and give good results. The molecule is: 2,4-dihydroxy-2h-pyrane2-(6h)one.
However, even if Patulin is stable in acid conditions it looses activity in alkaline conditions.

Scientific reports show increase of Patulin risk on fruit with:
-Fungus presence on packaging, in warehouse&
-Fruits damaged during crop
-Fruits damaged in the storage area (contamination of the other fruit)
-Storage temperature > 4°C
-Not cleaned warehouse (important density of P.expansum spore)
-High humidity level in warehouse
-Storage fresh fruit at 20°C during 48h (high speed Patulin development) = always store the apple at lower than 4°C

Partner expertise sought:

- Type of partner sought:
Research centre or company.

- Specific area of activity of the partner:
Specialized in Agrofood technologies and processes.

- Task to be performed by the partner sought:
Collaborate in a Joint Research to study patulin contamination at different stage (from agriculture to transformation process) and find a solution to detect and eliminate it.
Offer a technical assistance or technology to solve the problem.

Listed under: Food and Drink

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Key dates Profile created on: 03 February 2010 Closing date: 20 December 2010

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