Patulin, a toxic mycotoxin substance produced by molds, such as Penicillium, Aspergillus, and Byssochlamys, is frequently found on fruits, vegetables, cheese and grains. Patulin contamination is most common on damaged fruits, often intended for juices, pies and preserves. While not considered a particularly potent toxin, various studies have shown patulin to be genotoxic, which has led some to theorize that it may be a carcinogen. Conventional methods for patulin testing have used multistep liquid-liquid extraction or solid-phase extraction (SPE) which utilize large quantities of solvents and chemicals. This application note demonstrates a simple, robust, and reliable LC method for the analysis of patulin in apple juice, effective for analyses in support of EU and FDA maximum allowable limits.