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Patulin in food and drink
- Patulin can be present in juices, puree and other processed forms of apple fruit.
- When sulphur dioxide is used as a food preservative in fruit juices or other foods, patulin is broken down.
- It is not usually found alcoholic beverages or vinegar where patulin interacts with some yeasts during fermentation and is destroyed.
- In some cases ascorbic acid has been reported to cause the disappearance of patulin from apple juice.
- A major risk is patulin in direct pressed apple juices where patulin levels can be a significant problem.