Apple Fungus Spoils Food despite Pasteurization

New York is the second-largest apple grower in the U.S. and is the No.1 producer of processed apple products, such as cider, juice, and canned apples.

Given this appreciation for apples, consumers might be concerned by reports from food scientists at Cornell University of a fungus, Paecilomyces niveus, which spoils apple products even after heat pasteurization. The fungus also produces an FDA-regulated toxin called patulin, which is found in these spoiled processed foods.