European Community set limits to the concentrations of patulin in food products. They currently stand at 50 ug/kg in all fruit juice concentrations, at 25 ug/kg in solid apple products used for direct consumption, and at 10 ug/kg for children's apple products, including apple juice.

Fusarium toxins are produced by over 50 species of Fusarium and have a history of infecting the grain of developing cereals such as wheat and maize.