Patulin Mycotoxin

Penicillium expansum produces Patulin (PAT), one of the toxic secondary metabolites in fresh produce and its derived products. Due to its widespread toxicity in foods, PAT is a serious concern for producers, retailers, and consumers. As climatic and storage conditions are conducive to fungal growth, the increased prevalence of PAT is also probable. Therefore, the need to introduce methods that will decrease the PAT levels below the regulatory limit (50 ppb). This review expounds on the existence of PAT in commodities including country, occurrence, regulatory limits, and toxicity. It also illustrated factors and other inducers moderating PAT synthesis. The methods (physical, chemical, and biological) to prevent/reduce contamination and biodegrade PAT. Lastly, the mechanisms of action for PAT decontamination.