## 3 Patulin Control Methods
### During juice production: preparation for crushing, filtering, clarification and pasteurization  
For removal of patulin during both production and post production, effective decontamination/detoxification procedures must: (1) inactivate, destroy, or remove the toxin, (2) not produce or leave new toxic substances, (3) retain nutritive value/acceptability of the product (4) not significantly alter the technological processes associated with the product, and (5) its possible destroy fungal spores. Methods of patulin control within standard apple juice production steps are centred on three of the areas listed above. The first of these involves the quality of the fruit and processing of the fruit that goes to pressing. As previously mentioned, processed apple products are not made from lower quality fruit that is unsuitable for direct market retail removal of desired/damaged fruit or trimming of moldy portions can significantly reduce patulin levels in apple products [216; 217; 218; 219; 220]. Trimming of rotten sections of apple has been shown to remove up to 9% of patulin contamination [209]. However, this process is expensive and their intensive. Furthermore, patulin can be detected in visibly sound fruit [206] and can spread from retten areas of apples into sound areas [220]. Two studies have shown that patulin control differs from the rotten core in apples [217; 221]. Producers' tests on apples have shown that the patulin level is often not related to the physical quality of the fruit, with both high-rate fruit and low-quality dating fruit often having high levels of patulin [48]. While often beneficial, the sorting of decayed apples to the level of being effective is difficult to impossible, often necessitating the need to reject entire loads of juice from contaminated apples. If reliant on this method, small-scale productions who cannot afford these losses will be forced to sort by hand to the point that many may cause business operations [44]. The second area of standard juice production capable of reducing patulin levels involves the juice clarificationprocess. Results from this process have been mixed, and those methods most successful at removing patulin in often do so at the expense of juice sensory and authenticity qualities. Some sources suggest that standard fruit juice production processes remove only about 20% of patulin [4; 222]. A study conducted by [PERSON] _et al_. [5], showed that the traditional apple juice production processes of depectinization, clarification, and filtration through a rotary vacuum precoat filter could reduce patulin levels by 39%. In the same study, use of depectinization, clarification, mixing with gelatin/bentonite and ultrafiltration resulted in a 25% decrease in patulin. Another study by [PERSON] _et al_. [223] examined the effects of gelatin/bentonite flocculation, filtration, activated charcoal, ultrafiltration, polyvinylpolypyrrolidone, and polystyrene-divinyl benzene (DVB)-based macro porous resin on apple juice colour, clarity, phenolic content, organic acid content, and patulin reduction. Activated charcoal treatment had the highest patulin reduction with 40.9% but also significantly reduced colour and phenolic content, two characteristics associated with juice authenticity. Polystyrene-DVB-based macro porous resin was the second most effective, reducing patulin by 11%. None of the treatments alteredorganic acid content significantly. Centrifugation and fining of juice pulp have been shown to reduce patulin levels by 89% and 77%, respectively. However, these methods potentially make the filter cake that is removed highly toxic and unfit for any further use, such as animal feed [224]. This could represent a loss of an important income stream for many juice producers. Another juice production process also capable of reducing patulin levels is the pasteurization process. Of the three processes mentioned thus far, this is by far the least effective.