Patulin is a toxic compound produced by certain molds, particularly those belonging to the genera Penicillium, Aspergillus, and Byssochlamys. It is commonly found in decaying fruits, especially apples, and can contaminate fruit juices and other food products. Exposure to patulin can pose health risks, including gastrointestinal issues and potential immune system effects. Regulatory agencies, such as the Food and Drug Administration (FDA), monitor and set limits on patulin levels in food to ensure consumer safety. Proper food handling and storage can help reduce the risk of patulin contamination.