food safety – Page 10

Effect of Temperature, Relative Humidity, and Incubation Time on the Mycotoxin Production by Fusarium spp. Responsible for Dry Rot in Potato Tubers

mycolabadmin

This research examines how temperature and humidity during potato storage affect the growth of disease-causing fungi and their toxic byproducts. The study found that warmer, more humid storage conditions dramatically increase both fungal growth and dangerous toxin production in potatoes. Certain potato varieties became more susceptible to disease as they were stored longer. The toxin levels detected exceeded European safety limits, suggesting contaminated potatoes should be removed to protect consumer health.

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

mycolabadmin

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.

Genetic Ablation of the Conidiogenesis Regulator Enhances Mycoprotein Production

mycolabadmin

Researchers created genetically modified versions of a fungus (Fusarium venenatum) used to make mycoprotein, a meat alternative. By removing a gene controlling spore formation, they increased fungal growth by 22%, which could significantly reduce production costs. The modified fungus also contained more amino acids and showed no safety concerns in lab tests, making it a promising advancement for sustainable food production.

Caseinate–Carboxymethyl Chitosan Composite Edible Coating with Soybean Oil for Extending the Shelf Life of Blueberry Fruit

mycolabadmin

This study developed a special edible coating made from natural proteins and carbohydrate polymers with soybean oil to keep blueberries fresh longer. When blueberries were dipped in this coating and refrigerated, they lost less water, stayed firmer, and developed less mold compared to uncoated berries. The coating worked like an invisible protective layer that helped blueberries maintain their quality for up to 28 days, potentially reducing food waste and spoilage.

A Review of the Occurrence of Alpha-Emitting Radionuclides in Wild Mushrooms

mycolabadmin

Wild mushrooms can absorb radioactive elements from soil, particularly polonium and radium which accumulate to high levels. The amount of radioactivity varies greatly depending on where mushrooms are grown and what species they are. In most areas, naturally occurring radioactive elements are the main concern, but mushrooms from regions affected by nuclear accidents like Chernobyl may contain dangerous artificial radioactive isotopes. People who frequently consume wild mushrooms from certain regions could potentially exceed safe annual radiation exposure limits.

Mercury Content in Three Edible Wild-Growing Mushroom Species from Different Environmentally Loaded Areas in Slovakia: An Ecological and Human Health Risk Assessment

mycolabadmin

Researchers tested three types of edible mushrooms from 60 locations across Slovakia to measure their mercury content and potential health risks. Mushrooms grown in polluted soils, especially former mining areas, accumulated dangerous levels of mercury, particularly in the mushroom caps. The study found that while some mushroom species are safer than others, consuming mushrooms from contaminated areas could pose serious health risks to both adults and children.

Inhibitive effect of Urginea epigea methanolic extract and silver/zinc oxide nanoparticles on Aspergillus and aflatoxin production

mycolabadmin

Scientists tested a plant called Urginea epigea and special tiny particles made of silver and zinc to stop a dangerous fungus called Aspergillus flavus from growing and producing aflatoxins, which are harmful poisons found in food. When used at the right concentration, the plant extract completely stopped the fungus from growing. The treatment worked by turning off the fungus’s ability to make the poison by reducing the activity of specific genes. This natural approach could offer a safer alternative to chemical fungicides for protecting our food supply.

Inhibition Mechanism of Cinnamomum burmannii Leaf Essential Oil Against Aspergillus flavus and Aflatoxins

mycolabadmin

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.

Research on Development and Challenges of Forest Food Resources from an Industrial Perspective—Alternative Protein Food Industry as an Example

mycolabadmin

As the global population grows, we need new sources of protein to feed everyone sustainably. Scientists are developing four main types of alternative proteins from forests: edible insects, plants, microorganisms like mushrooms and yeast, and lab-grown meat. While these technologies show tremendous promise and are already appearing in stores, they still face challenges like high costs, safety concerns, and consumer hesitation. Solving these problems will require better research, clearer safety standards, and coordinated efforts across industries and governments.

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

mycolabadmin

A fungus called Aspergillus westerdijkiae produces a toxic substance called Ochratoxin A (OTA) that commonly contaminates foods like coffee, grapes, and wheat. Researchers used advanced gene analysis techniques to understand how salt concentration affects the fungus’s ability to produce this toxin. They found that moderate salt levels actually increase OTA production, while very high salt levels activate defense mechanisms that reduce it. These findings could help develop better strategies to prevent this dangerous contamination in our food supply.

Research Keyword: food safety