Research Keyword: Food contamination

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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The Role of AFB1, OTA, TCNs, and Patulin in Forensic Sciences: Applications in Autopsy, Criminal Investigations, and Public Health Prevention

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This research examines how dangerous fungal poisons (mycotoxins) found in contaminated food can be detected in deceased individuals during autopsies. These toxins, produced by common molds, can cause serious health problems including liver cancer, kidney disease, and immune system damage. The study proposes procedures for forensic investigators to collect and analyze these toxins from body tissues and fluids to help solve cases involving poisoning or chronic toxin exposure.

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Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

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This study examined how different popping methods affect harmful toxins (called mycotoxins) in popcorn. Researchers tested 39 popcorn samples using three cooking methods: hot air, hot oil, and microwave, measuring how much the dangerous toxins fumonisins and deoxynivalenol decreased. They found that all three methods reduced toxin levels, with hot oil popping being the most effective, reducing fumonisins by 98% and deoxynivalenol by 58%. These findings suggest that eating properly prepared popcorn can significantly reduce exposure to naturally occurring toxins in corn.

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Newly Discovered Fungal Species from Black Pepper Marketed in Brazil: Penicillium pipericola sp. nov. and Syncephalastrum brasiliense sp. nov.

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Researchers in Brazil discovered two new fungal species found on commercially sold black pepper. While one species can produce a toxic compound that concerns food safety experts, both species also produce molecules with potential medical benefits, including compounds that may help fight cancer and neurological diseases. This discovery highlights the importance of monitoring fungi in food products while also revealing unexpected pharmaceutical potential hidden in everyday spices.

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