patulina

Patulin is a mycotoxin produced by several species of fungi, most notably those in the *Aspergillus* genus, such as *Aspergillus clavatus* and *Aspergillus terreus*. It is commonly found in moldy fruits and fruit products, particularly apples, as well as grains. Patulin's presence is often associated with the visible mold growth on these commodities.

This mycotoxin has been the subject of significant toxicological research due to its potential adverse health effects. Studies have indicated that patulin can exhibit genotoxic, mutagenic, and carcinogenic properties in experimental models. It has also been linked to immunotoxicity and disturbances in cellular metabolism.

Regulatory bodies worldwide have established maximum limits for patulin in various food products to protect public health. These limits vary depending on the foodstuff and the country or region. Monitoring and control measures are implemented throughout the food production chain, from cultivation to processing and storage, to minimize human exposure to patulin. Sources of contamination are typically managed by avoiding the use of moldy raw materials and by employing appropriate processing techniques that can reduce patulin levels.