Patulin is a mycotoxin common detected in some fruit products especially in apple juices. As a chemical contamination harmful for consumers the quantity of patulin in a final product has to be kept on a safe level. In the article some properties of patulin are characterized as S well as conditions of its formulation. There are also presented many methods allowing a limitation of the mycotoxin in juices. The paper describes some preharvest and postharvest I actions as components of good practices (GAP and GMP) which allow to prevent and/or to I reduce a patulin level in the apple juices.