Disease: Aflatoxin poisoning

Occurrence of Aspergillus and Penicillium Species, Accumulation of Fungal Secondary Metabolites, and qPCR Detection of Potential Aflatoxigenic Aspergillus Species in Chickpea (Cicer arietinum L.) Seeds from Different Farming Systems

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This study examined chickpea seeds purchased from stores to check for dangerous fungi and toxins they produce. Researchers found that organic chickpeas had more fungal contamination than conventionally grown ones. While most of the dangerous fungi didn’t produce harmful toxins in the seeds, their presence suggests chickpeas should be regularly tested to keep consumers safe.

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Biocontrol of Aflatoxigenic Maize Molds Using Lactobacillus spp.-Based Formulations

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This study shows that beneficial bacteria called Lactobacillus, found in traditional fermented foods like fura and gapal, can effectively reduce dangerous mold toxins (aflatoxins) in maize. Researchers tested these bacteria on contaminated maize samples and found they could reduce fungal contamination by up to 68% and completely eliminate some toxins. This natural approach offers a safer, cheaper alternative to chemical treatments while preserving food quality and safety.

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Isolation and Identification of Aspergillus spp. from Rotted Walnuts and Inhibition Mechanism of Aspergillus flavus via Cinnamon Essential Oil

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Researchers collected rotted walnuts from storage in Shanxi, China and identified five types of Aspergillus fungi contaminating them, with Aspergillus flavus being the most common. They tested cinnamon essential oil as a natural antifungal treatment and found it effectively stopped fungal growth by damaging the fungi’s cell membranes and causing oxidative stress. This research suggests cinnamon essential oil could be used as a safe, natural alternative to chemical fungicides for preserving walnuts and other foods from fungal spoilage.

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Pleurotus eryngii Culture Filtrate and Aqueous Extracts Alleviate Aflatoxin B1 Synthesis

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This research demonstrates that extracts from oyster mushrooms (Pleurotus eryngii) can effectively reduce dangerous aflatoxin contamination in food and feed by up to 94%. Aflatoxins are toxic compounds produced by mold fungi that can cause serious health problems including cancer. The study shows that mushroom compounds work through multiple mechanisms including antioxidant activity and enzyme production, offering a natural and environmentally friendly alternative to harmful synthetic chemicals for protecting our food supply.

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