ABSTRACT
First isolated by Birkinshaw et al. [1] from Penicillium griseofulvum and Penicillium expansum, patulin is a toxic secondary fungal metabolite (mycotoxin) produced by species belonging to the fungal genera Penicillium, Aspergillus, Paecilomyces, and Byssochlamys [2–5]. These mold species are able to grow on various food commodities mostly of plant origin, especially fruits and vegetables including apples, peaches, plums, and pears [6–12]. Consequently, foodstuffs containing these ingredients are likely to be infected by fungi and may contain trace of patulin residues [13]. Among the patulin-producing mold species, P. expansum is considered as the main source of patulin in apples and apple-derived products [14]. This mycotoxin is one of the causative agents of mycotoxicosis, a foodborne disease resulting from ingestion of mycotoxins, and is also responsible for various intestinal disorders [15] and toxic effects including cytotoxic, genotoxic, and immunosuppressive properties [16]. Patulin may be considered a moderately toxic mycotoxin for adults but exhibits significant toxicity for young children, the main consumers of contaminated apple juice and other apple-based products [17]. Therefore, dietary exposure to patulin represents a serious threat to human health, especially for young people. Not surprisingly, the European Union has set maximum tolerable levels of patulin in various foodstuffs [18].
