Molds produce harmful substances called mycotoxins that damage food and buildings. Scientists developed a mathematical formula to predict how cold plasma can kill mold colonies. This model works faster than actual experiments and could help control mold in food storage and building materials without using toxic chemicals.
Dried figs can become contaminated with harmful fungi that produce dangerous toxins during the drying process. Researchers used mathematical modeling to understand how water content, acidity, and oxalic acid treatment affect fungal growth and toxin production in figs. They found that reducing water content is the most effective way to prevent dangerous toxin buildup. These models help the fig industry identify and avoid conditions that promote contamination, ultimately making dried figs safer for consumers.
Researchers identified four species of Aspergillus fungus that contaminate crops and produce poisonous compounds called ochratoxins. They found that specially made zinc oxide nanoparticles, created using an environmentally friendly method with basil extract, can significantly reduce the amount of ochratoxins produced by these fungi. This discovery could help protect agricultural products from contamination and improve food safety.
Researchers found that cinnamon leaf essential oil is highly effective at stopping a harmful fungus called Aspergillus flavus from growing and producing dangerous toxins called aflatoxins that contaminate stored foods like peanuts. The essential oil works by damaging the fungus’s cell membranes, disrupting its energy production, and triggering harmful stress responses within the fungal cells. This natural approach offers a safe, environmentally friendly alternative to chemical fungicides for protecting stored food crops from fungal contamination.
This research tested three common food preservatives to see how well they stop harmful molds from growing on fruits and vegetables. Scientists found that all three preservatives worked well at different concentrations, with sec-butylamine being particularly effective. By studying the genes and chemical changes in treated fungal cells, they discovered that these preservatives work by damaging the mold’s cell walls and disrupting how it processes sugars, essentially starving and weakening the fungal cells.
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.
Scientists discovered a beneficial soil bacterium called Bacillus amyloliquefaciens that produces a natural antifungal compound called fengycin, which effectively kills dangerous mold (Fusarium graminearum) that contaminates animal feed. This bacterium can be used as a biological control agent to prevent fungal growth and reduce harmful mycotoxins in livestock feed, offering a safer and more environmentally friendly alternative to chemical fungicides. The study shows the bacterium’s compounds damage fungal cell membranes and generate harmful stress molecules that kill the fungus.
Researchers identified a soil bacterium called Bacillus amyloliquefaciens HAU3 that naturally produces fengycin, a powerful antifungal compound. This compound can kill disease-causing fungi like Fusarium graminearum that contaminate animal feed and produce harmful toxins. The bacteria also breaks down dangerous toxins called zearalenone, making it a potential natural solution for protecting livestock feed from fungal contamination.