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<OL> <LI>Determine the efficacy of sanitizers in destroying conidia of P. expansum under laboratory conditions. Laboratory data on the destruction of mold spores on food contact surfaces, non food-contact surfaces, on apples, and in washing solutions will be used to determine initial recommendations for packinghouse applications. <LI>Quantify inoculum densities for P. expansum at critical points from harvest to packing, and validate the efficacy of sanitation procedures and sanitizers for managing spore populations. Quantifying inoculation sources of Penicillium spores in the field, the packinghouse, and storage rooms is essential before developing cost-effective intervention strategies. Validation of laboratory studies will be under actual packinghouse conditions. <LI> Develop and validate treatments to reduce patulin concentration and toxicity levels in apple juice and apple cider. Good Agricultural and Handling Practices are essential for minimizing patulin in juice. However, they do not provide the level of assurance that processors need under the current HACCP regulation. Development and validation of effective and economical treatments will enable juice processors to develop a CCP for reducing patulin in juice to safe levels. <LI> Provide the apple packing and juice processing industry with science-based recommendations for minimizing mold growth and patulin levels and provide training materials for implementing food safety programs in their operations.
NON TECHNICAL SUMMARY: Patulin is a mycotoxin produced by certain apple-rotting species of molds; particularly Penicillium expansum. This project will examine methods to minimize levels of spores of P. expansum in apple packing houses and reduce concentrations and associated toxity of patulin in apple juice and cider.
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APPROACH: Wholesale buyers of apples and apple juice are increasingly demanding that growers and packers implement verifiable food safety plans based on HACCP principles. This project will focus on improving the safety of apple juice and cider by identifying postharvest handling procedures that will minimize infection of fruit by patulin producing Penicillium expansum and processing methods that will eliminate this hazardous mycotoxin in apple juice. The efficacy of sanitizers in destroying P. expansum spores on food contact surfaces, non food-contact surfaces, on apples, and in processing solutions will be determined and the efficacy of sanitation procedures and sanitizers for managing spore populations in apple packinghouses will be validated. Treatments to reduce patulin concentration and associated toxicity in apple juice to safe levels will be explored using novel chemical and physical treatments. Previously established extension programs in apple products food safety and quality will thus be strengthened by providing apple packers with science-based recommendations for minimizing mold growth and juice processors with methods for reducing juice patulin levels.