## 5 Conclusions  
While studies investigating the health effects of patulin and OTA have proved inconclusive, there is little doubt as to the potential danger inherent in the contamination of juices and beverages by these two toxins. Past research has elucidated a great deal about the chemical and biological nature of patulin and many advances have been made in developing methods for detecting OTA. Research has also revealed a number of potential control measures that may provide a basis for full effective control measures in the future. Still, patulin and OTA contamination continues to affect juices and beverages. Thus, future research must continue to address the threat of patulin and OTA contamination in juices and beverages, with an emphasis upon the following areas. Future research on patulin control measures should be focused primarily on those steps from pre- to post-harvest that have the highest impact on reducing the probability of patulin accumulation on apples destined for juice production. Although steps such as fruit storage, fruit washing and fruit selection have a considerable impact for patulin reduction in apple juice, control should always be focused on avoiding patulin production rather than reducing patulin levels, since the large variability between conditions and techniques applied by the fruit juice production can affect the amount of patulin reduction achieved. Beyond that, control measures should not only be focused on patulin production in apples, but also should concentrate on preventing fruit contact with soil, damage during handling and encouraging better practices and conditions for fruit washing, juice filtration and pasteurisation, as well as preventing growth of heat-resistant fungi that can produce patulin in heat processed apple juices. Due to OTA, toxicity and in order to assure human and animal health, this toxin should not be present in beverages, breast above the maximum permitted levels. Substantial efforts have been exerted to study the criticalpoints of OTA presence in the manufacturing chain of affected commodities and, due to its environmental persistence, detoxification methods have also been investigated, free-harvest during harvest and post-harvest OTA prevention strategies have been accepted as the most-effective approach to manage contamination with this mycotoxin. It is not possible to entirely prevent the formation of OTA in all places. However, formation can be minimized. Fungi that produce OTA grow best under certain environmental conditions. Factors that influence production of OTA by _Aspergillus_ and _Penicillium_ include temperature, pH and moisture. Eliminating the conditions necessary for fungal growth helps prevent formation of OTA. Cleaning and disinfecting storage and transportation equipment to prevent cross-contamination by fungi can also help minimize OTA formation. The use of other microorganisms that can compete with OTA-producing organisms is another possible method of preventing OTA formation. However, this option carries its own, possibly negative, implications, including concerns about human allergies and food adulteration. Various studies in these aspects emphasize the need for careful control of mycotoxins and the importance of regulation by the government of each country. Government regulators should be made responsible for auditing performance of the food system through monitoring and surveillance activities and for enforcing legal and regulatory requirements. International cooperation for mycotoxin regulation in trading products or commodities is also needed. Countries should establish quality control limits for certain commodities intended for export or import. Producer countries would be stimulated to be aware of mycotoxin contamination in their exported susceptible commodities. Low-cost technologies for assessment, prevention and control of environmental mycotoxins can be transferred from developed countries to developing ones. Finally, conferences, symptoms, trainings and workshops on current information of mycotoxins should be promoted.