Patulins

Patulins are a group of mycotoxins produced by various species of fungi belonging to the genus Aspergillus, Penicillium, and Byssochlamys. The most well-known and widely studied patulin is designated as PAT. These mycotoxins are commonly found in moldy fruits, particularly apples and apple products. They can also contaminate other fruits, vegetables, and grains, although at lower frequencies.

Patulin is a secondary metabolite that the fungi produce under specific environmental conditions, often during storage or processing of food. It is a lactone with a relatively simple chemical structure. Exposure to patulin can occur through the consumption of contaminated food and beverages.

In terms of health effects, patulin has been shown to exhibit genotoxic and cytotoxic properties in various in vitro and in vivo studies. It can also act as an endocrine disruptor. Regulatory bodies in many countries have established maximum permissible levels for patulin in food products, especially in juices and other foodstuffs intended for infants and young children, to minimize public health risks. Monitoring and control measures are in place to limit patulin contamination in the food supply chain.