ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by patulin in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. It highlights the effect of the year of processing in the patulin contamination related primarily with quality of apples. Patulin is a low molecular weight metabolite soluble in water and polar organic solvents like methanol, ethanol, acetone, and ethyl acetate. The biological activity of patulin is lowered in basic pH and in the presence of molecules linked to the sulfur group as cysteine and glutathione. Moreover, patulin is capable of cross-bonding with proteins. The ability for patulin production has been demonstrated in different food-related mold species, including Aspergillus flavus, Aspergillus oryzae, Aspergillus tamarii, Aspergillus toxicarius, Penicillium aurantiogriseum, Penicillium camemberti, Penicillium commune, Penicillium expansum, Penicillium polonicum, Penicillium verrucosum, Emericella quadrilineata, Emericella rugulosa, and Emericella variecolor.
