Patulin is a mycotoxin produced by certain molds, primarily known for its presence in mold-contaminated foods, particularly apples and apple products like juice, cider, and compotes. As a specialty chemical reagent, it is supplied in high purity for laboratory use, including as a reference standard for analytical methods such as HPLC to detect and quantify patulin levels in food samples. Its applications center around food safety and quality control, toxicology research, and studying its toxic and potentially carcinogenic effects on human health. Regulatory agencies worldwide monitor and set limits for patulin in food to minimize health risks. In agriculture and food processing, prevention of mold growth and patulin formation occurs through proper storage, handling, and processing. Ongoing research develops methods for detecting and removing patulin to ensure consumer safety.