Unexpectedly high patulin contamination and co-occurrence of ochratoxin A in homemade vinegar

Fruit juices, dried fruits, and other products made from fresh fruits play an important role in human exposure to mycotoxins. In this study, patulin (PAT), and ochratoxin A (OTA) contamination in homemade vinegar produced from various fruits such as cherries, strawberries, hawthorn, figs, pomegranates, and dates, especially apples and grapes, were investigated. Mycotoxin analysis was carried out by HPLC. PAT and OTA contamination in homemade vinegar from four regions was determined to be 61% and 12%, respectively. Notably, the amount of mycotoxin is very high in the samples produced from collected fruits from the producers' own orchards. 15% vinegar samples have levels of PAT with a concentration above the European Union (EU) limit of 50 μg l−1. Moreover, the level of contamination in hawthorn and date vinegar was also high. The method of vinegar production under aerobic conditions, is considered the most important reason for the mycotoxin contamination in homemade vinegar. Although vinegar is not a staple food, it is commonly used to prepare of many sauces, soups, and appetizers and thus contributes to the daily intake of mycotoxins. Moreover, PAT contamination levels in vinegar from some regions severely exceed the permitted limits as high as five times and may pose a potential health risk for these consumers.