food safety – mycolab.ai

Issues on microbial soil remediation: a case of Cd detoxification by Bacillus strains for alleviating heavy metal stress in crop plants

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This research paper identifies critical problems in how scientists are using bacteria to clean up cadmium-contaminated soil for farming. The authors found that researchers often incorrectly identify which species of Bacillus bacteria they are using, don’t properly check if the bacteria are safe for humans and animals, and use unrealistically high levels of contamination in experiments that don’t reflect real-world conditions. The paper calls for better standards in this research to ensure that microbial remediation techniques are accurate, safe, and actually applicable to real contaminated farmland.

Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review

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This review explores how meat producers can replace synthetic additives with natural ingredients to meet growing consumer demand for clean-label products. Vegetables like celery and radish, combined with beneficial bacteria or plant extracts rich in vitamin C and polyphenols, can provide similar functions to artificial curing salts and preservatives. While these natural alternatives show promise in maintaining meat color, safety, and quality, creating consistent, scalable solutions for the meat industry remains a key challenge.

Impact of Volatile Organic Compounds on the Growth of Aspergillus flavus and Related Aflatoxin B1 Production: A Review

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Aspergillus flavus is a dangerous fungus that produces aflatoxin B1, a poison that can cause serious diseases and survives even when food is heated. Scientists have discovered that certain smelly chemicals called volatile organic compounds, produced by other organisms or plants, can stop this fungus from growing and making its toxin. This research suggests these natural chemicals could be used to protect our crops and food supply from contamination.

Economic Assessment of Morel (Morchella spp.) Foraging in Michigan, USA

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This study examined morel mushroom foraging in Michigan, surveying both people certified to sell mushrooms commercially and recreational foragers. Certified sellers typically make about $1,000 per year selling fresh morels for around $36 per pound, mostly to local restaurants and bars. Most foragers spend less than two weeks per year foraging, and those who forage recreationally value their foraging trips at $43 to $335 each, depending on travel and time costs.

The role of Micro-biome engineering in enhancing Food safety and quality

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Microbiome engineering uses advanced biotechnology to strategically modify helpful bacteria in food to make it safer and higher quality. By using tools like CRISPR gene editing and engineering beneficial probiotics, scientists can prevent food spoilage, reduce harmful bacteria, improve nutrition, and create better-tasting foods. These innovations could reduce reliance on synthetic preservatives and chemicals while addressing global food safety challenges and helping combat malnutrition.

Bacteria from the Amphibian Skin Inhibit the Growth of Phytopathogenic Fungi and Control Postharvest Rots

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Researchers discovered that bacteria living on frog skin can effectively prevent fungal diseases that rot fruits after harvest. These bacteria work by producing toxic compounds and releasing protective gases that stop fungi like green mold from growing. When applied to citrus, tomatoes, and blueberries, the bacteria significantly reduced fruit rot, offering an eco-friendly alternative to chemical fungicides for food preservation.

Cumulative exposure of xenobiotics of emerging concern from agrifood under the One Health approach (XENOBAC4OH)

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This research programme examines how harmful chemicals from industry and agriculture accumulate in our food supply and environment. Scientists used a ‘One Health’ approach that considers impacts on humans, animals, and ecosystems together. They tested methods to measure chemical contamination in water and soil, studied how bacteria might break down pollutants, and investigated how different farming practices affect the safety of food crops like tomatoes.

Decoding of novel umami-enhancing peptides from Hericium Erinaceus and its mechanisms by virtual screening, multisensory techniques, and molecular simulation approaches

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Researchers discovered four special proteins (peptides) from lion’s mane mushrooms that can enhance the savory umami taste of foods while potentially allowing for less salt in products. These peptides work by helping salt compounds stick better to taste receptors in your mouth. This discovery could help food companies create healthier products with better flavor but lower sodium content, reducing the health risks associated with excessive salt consumption.

Enhancing the Substrate Adaptability of Laccase through Ancestral Sequence Reconstruction for Applications in Mycotoxin Detoxification

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Researchers used evolutionary analysis to redesign a fungal enzyme called laccase to better detoxify harmful mold toxins found in grains. The new engineered enzyme (LacANC278) can break down both aflatoxin and zearalenone toxins much more effectively than the original enzyme, and converts them into less harmful substances. This enzyme works without expensive helper chemicals and works well at room temperature, making it practical for treating contaminated corn and other grains.

Dosage of Sulfidized Nano Zero-Valent Iron, Soil Moisture and pH Influences on Fraction of Arsenic and Cadmium in Contaminated Paddy Soil

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This study examines using tiny iron particles coated with sulfur to clean rice paddy soils contaminated with arsenic and cadmium. The researchers tested different amounts of this material, soil moisture levels, and soil acidity to find the best conditions for trapping these harmful metals in the soil so rice plants cannot absorb them. They found that using a moderate amount of the material works best and that keeping the soil wet helps prevent the metals from becoming available to plants.

Research Keyword: food safety