Patulin in food

•Patulin in apple-based products kept below limits in the EU. Levels in other foods?•Apple cores inhabited by patulin-producing fungi — implications for processing.•Update on reaction chemistry and cellular targets for patulin toxicity.•Environmental cues for patulin production revisited in light of genomes sequenced.•Biodegradation and detoxification of patulin by a growing number of microorganisms.

Patulin is produced by species of Penicillium, Aspergillus and Byssochlamys. It is a mycotoxin that primarily contaminates pome fruit products, but is being reported from other fruit and foods, for example shellfish and cheese. New findings reveal that patulin binds to the bases of DNA, in addition to its well-established ability to conjugate sulfhydryl groups. Novel cellular targets are also being uncovered. In the EU, patulin levels in apple products are now mostly below specified limits. Biocontrol agents either prevent infection by mycotoxigenic fungi or lower patulin levels. More knowledge about critical control points, the role of patulin in plant disease, and the environmental cues that stimulate patulin production will enable the tailoring of effective, future control measures.

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