The characteristics of spoilage bacteria on apples and apple products (e.g., pie filling, juice, baby food), and the patulin mycotoxin associated with mold in apple products are outlined and discussed. Processes for altering apple microbial load and for controlling patulin formation include atmosphere, light, and temperature control. Guidelines given for ensuring the production of quality apples and apple products cover procedures for proper harvesting, processing (e.g., trimming), and storage. Data are included on the etiology of apple microflora, and on the toxicity, incidence, measurement, and control of patulin. (wz)
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