ABSTRACT
This chapter presents the available information on patulin (PAT) in apple fruits and their processed products and the implications for human health. Investigators including Birkinshaw in the early 1943, undertook the first PAT isolation from Penicillium expansum searching for new fungal molecules containing antibiotic properties after the discovery of penicillin by Fleming. Later, the interest in PAT as a potential antibiotic declined after it was found to be toxic to both humans and animals. As a food contaminant, PAT has the potential to cause oxidative damage to cells, while the interaction between PAT and hormone-production systems can be destructive and alter the immune system. The main PAT-producing organism in apples is known to be ubiquitous, and this characteristic leads to the development of various symptoms in mycotoxicoses. Controlled atmosphere (CA) storage functions effectively in mold control and PAT production. The distribution of PAT in rotten apple fruit showed PAT content present in juice extracted from different sections of decay.
