Patulin (PAT) is a highly toxic secondary polyketone metabolite produced by Penicillium, Aspergillus, Trichomycosis, and other fungi, of which Penicillium expansum is the main toxigenic strain. Due to its water solubility, acid stability, and heat resistance, PAT often appears in fruits such as apples, peaches, pears, grapes, fruit products (fruit wine, fruit puree, fruit juice, etc.), vegetables, and grains; especially in mildewed apples, PAT residue is very large and difficult to remove. It is necessary to take appropriate methods to prevent and control PAT in products. Although the current common physical, chemical, and biological methods can alleviate the contamination problem of PAT, there are still some limitations, such as insufficient safety assessment of physical and chemical materials and environmental pollution, potential secondary pollution, and insufficient effectiveness of biocontrol and other problems. Therefore, it is necessary to explore the research progress of PAT prevention and detoxification methods and innovative strategies for mycotoxin control. This chapter reviewed the methods and mechanisms used to control the content of PAT in food, and discussed and summarized the possible future trends in the prevention and control of mycotoxins, providing theoretical reference value for solving the problem of PAT contamination in food.