Researchers tested extracts from 42 different mushroom species to find ones that could prevent harmful toxins produced by mold from contaminating our food and animal feed. They discovered that two mushroom species—turkey tail mushroom and a species called Schizophyllum commune—produced compounds that blocked over 90% of toxin production. These mushroom compounds work by boosting the mold’s natural defense systems, essentially making it unable to produce the dangerous toxins.