Research Keyword: Aspergillus section Flavi

Aspergillus in Italian Pistachios: Characterization and Detection of Major Aflatoxigenic Species With a Loop-Mediated Isothermal Amplification Assay

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Researchers studied pistachio nuts from Italy and found dangerous mold species that produce aflatoxins, harmful toxins that can cause serious health problems. They developed a quick and reliable test using molecular biology techniques to detect these molds in pistachios, even at very low levels of contamination. The test uses specially treated dried primers that remain stable for over a month, making it practical for food safety monitoring in warehouses and markets around the world.

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Implantation of Aspergillus Section Flavi in French Maize and Consequences on Aflatoxin Contamination of Maize at Harvest: Three-Year Survey

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A harmful fungus called Aspergillus that produces cancer-causing toxins (aflatoxins) has become increasingly common in French maize crops over the past three years. Researchers collected and tested maize samples from across France and found that by 2020, about 80% of samples contained this fungus, and 16% had measurable levels of aflatoxins. This is happening because of hotter and drier conditions caused by climate change, which favor the fungus’s growth. The findings suggest that France needs to improve its monitoring and safety measures for maize to protect consumers and farmers.

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