Which mycotoxin is a potential chemical hazard in apples and apple products?

Patulin is a mycotoxin commonly associated with apples and apple products, particularly in cases where the fruit is damaged or moldy. It is produced by certain species of fungi, particularly Penicillium and Aspergillus. The presence of patulin in apples can occur during the growing, harvesting, and post-harvest stages, particularly if improper storage conditions lead to mold growth.

This mycotoxin is of concern as it can pose health risks if ingested, prompting regulation and monitoring in food products. Regulatory bodies, such as the European Food Safety Authority, have established limits for patulin in apple juices and purees to protect consumers. Therefore, understanding the risks associated with patulin is critical in food safety and quality management regarding apples and apple-derived products.