Control: In apples molded by Penicillium expansum, most of the patulin is confined to the region of damaged tissue and simply removing the lesions reduces the toxin by 90%, but if 1cm around the lesion is also removed, no patulin is detectable in rest of the apple. Ascorbic acid has been reported to reduce levels of patulin. Although pasteurization (using high temperature, short time treatment of ten seconds at 90ºC) causes some reduction in patulin in fruit juices, it is only of the order of 20%, which is not sufficient to make a badly contaminated food product acceptable.