Food contamination – mycolab.ai

Safe Meat, Smart Science: Biotechnology’s Role in Antibiotic Residue Removal

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Antibiotics used to treat sick animals can leave residues in meat that contribute to dangerous antibiotic-resistant bacteria affecting human health. This review explores cutting-edge biotechnology solutions like rapid detection sensors, engineered enzymes, and bacterial viruses that can identify and eliminate these harmful residues. When combined with smarter antibiotic use on farms, these technologies offer practical ways to make meat safer and protect public health.

The Effect of Mushroom Culture Filtrates on the Inhibition of Mycotoxins Produced by Aspergillus flavus and Aspergillus carbonarius

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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.

Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

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This study examined toxin-producing fungi and harmful mycotoxins found in coffee sold in Qatar markets. Researchers tested whether traditional coffee roasting and brewing methods reduce these harmful compounds, and also tested a beneficial bacterium that produces antifungal compounds. They found that higher roasting temperatures and brewing significantly reduced the dangerous toxins, and the bacterial volatiles completely stopped fungal growth on coffee beans, offering a natural alternative to chemical fungicides.

Phylogeny of Aspergillus section Circumdati and inhibition of ochratoxins potential by green synthesised ZnO nanoparticles

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Researchers identified four types of Aspergillus fungi that contaminate crops and produce a toxic substance called ochratoxin. They tested whether tiny zinc oxide particles, created using plant extracts, could stop these fungi from making toxins. The green-synthesized nanoparticles successfully reduced toxin production in some fungal species, offering a promising natural approach to protecting food crops.

Transcriptome analysis of Ochratoxin A (OTA) producing Aspergillus westerdijkiae fc-1 under varying osmotic pressure

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This research studied how salt concentration affects the production of ochratoxin A, a toxic substance produced by the fungus Aspergillus westerdijkiae that contaminates foods like coffee and grapes. Using advanced genetic analysis, scientists found that moderate salt levels (20 g/L) increase the fungus’s ability to produce this toxin by affecting specific genes. The findings help explain why OTA contamination is more common in salty foods like cured meats and suggest new ways to prevent this contamination and protect food safety.

Transcriptome analysis of Ochratoxin A (OTA) producing Aspergillus westerdijkiae fc-1 under varying osmotic pressure

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Researchers studied how salt levels affect the production of Ochratoxin A (OTA), a harmful toxin made by a fungus commonly found in foods like coffee and dried meats. Using genetic analysis techniques, they found that different salt concentrations trigger different genes in the fungus, affecting how much toxin it produces. This research helps explain why OTA contamination is worse in high-salt foods and could lead to better ways to prevent food poisoning from this fungus.

Removal of Aflatoxin B1 by Edible Mushroom-Forming Fungi and Its Mechanism

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This research discovered that edible mushroom varieties, particularly Bjerkandera adusta, can remove harmful aflatoxin B1 poison from food and animal feed. The mushroom fungi work by binding the toxin to their cell structures, acting like a sponge that soaks up the dangerous chemical. This natural method is safer and more practical than chemical or heat-based approaches because it doesn’t damage the nutritional value of food while making it safer to eat.

Determination of Aflatoxins B1, B2, G1, and G2 concentrations in cheese puffs made from corn flour in Iran

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Researchers tested 27 cheese puff snack packages from three popular Iranian brands to check for aflatoxin contamination. Aflatoxins are harmful toxins produced by mold that can contaminate corn-based foods. All samples showed detectable aflatoxin levels, but fortunately, none exceeded the safe limits set by Iran or the European Union. However, experts recommend continuous monitoring of these products because even low-level aflatoxin exposure over time could harm health, especially in children who consume these snacks frequently.

Diet and Blood Concentrations of Essential and Non-Essential Elements among Rural Residents in Arctic Russia

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Indigenous Arctic residents who eat traditional foods like fish and hunted game get important nutrients but may also absorb toxic metals like mercury, arsenic, and lead. This study of Russian Arctic communities found that eating different fish species and hunted goose was linked to higher levels of these metals in the blood. Interestingly, selenium from fish appeared to help protect against mercury toxicity, though the metals still warrant concern.

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.

Research Keyword: Food contamination