P. expansum is especially associated with a range of moldy fruits and vegetables, in particular rotting apples and figs.[15][16] It is destroyed by the fermentation process and so is not found in apple beverages, such as cider. Although patulin has not been shown to be carcinogenic, it has been reported to damage the immune system in animals.[15] In 2004, the European Community set limits to the concentrations of patulin in food products. They currently stand at 50 μg/kg in all fruit juice concentrations, at 25 μg/kg in solid apple products used for direct consumption, and at 10 μg/kg for children's apple products, including apple juice.[15][16]