food safety – Page 12

Updated safety evaluation of the food enzyme AMP deaminase from the non-genetically modified Streptomyces murinus strain AE-DNTS

mycolabadmin

Scientists evaluated the safety of an enzyme called AMP deaminase used in food manufacturing, particularly for processing yeast and mushroom extracts. The enzyme is produced from bacteria and tests showed it does not cause genetic damage or harmful effects even at high doses. The actual exposure from eating foods made with this enzyme is extremely small, making it safe for consumer use in the approved applications.

Antagonistic Potential of Agro-Industrial Byproduct–Derived Lactic Acid Bacteria Against Mycotoxigenic Aspergillus flavus and Fusarium verticillioides

mycolabadmin

Researchers discovered that certain lactic acid bacteria found in food waste products can effectively prevent the growth of harmful fungi and block the production of dangerous mycotoxins. These bacteria work through multiple mechanisms including acidification and production of protective compounds. The findings suggest these natural bacteria could be used as safe, sustainable alternatives to chemical fungicides in food preservation and safety.

Natural Antimicrobial Compounds as Promising Preservatives: A Look at an Old Problem from New Perspectives

mycolabadmin

This review examines natural alternatives to synthetic food preservatives, which are increasingly recognized as potentially harmful. Natural antimicrobial compounds from plants, fungi, and other sources can effectively prevent food spoilage and bacterial contamination. New technologies using light and ultrasound can enhance these natural compounds’ effectiveness. While promising, these natural preservatives need more research and regulatory approval before widespread industrial use.

The Toxin-Producing Ability of Fusarium Proliferatum Strains Isolated from Grain

mycolabadmin

Scientists studied a common fungus called Fusarium proliferatum that contaminates grain crops like wheat, oats, and maize. They identified 12 different strains of this fungus and tested how much toxic substances they could produce. All of the strains produced dangerous toxins called fumonisins and other harmful compounds that can make the grain unsafe to eat. The findings show farmers and grain producers need to monitor their crops carefully to prevent this fungal contamination.

Genetic Analyses of Discrete Geographic Samples of a Golden Chanterelle in Canada Reveal Evidence for Recent Regional Differentiation

mycolabadmin

Researchers studied the genetic makeup of golden chanterelle mushrooms found in different regions of Canada. They discovered that mushroom populations in Newfoundland and Ontario share some genetic similarities but have developed distinct regional differences over time. The findings suggest these populations originated from a common ancestor following the last ice age and have since diverged through natural genetic changes and adaptation to local environments.

Sweet Pepper cv. Lai Lai Ripeness Stage Influences Susceptibility to Mycotoxinogenic Alternaria alternata Causing Black Mold

mycolabadmin

This research shows that green and red peppers can both develop black mold caused by a fungus called Alternaria alternata, but at different rates depending on temperature. Red peppers are more susceptible to severe infection at room temperature, while both types are similarly affected during cold storage. Importantly, infected peppers can produce toxins harmful to human health, emphasizing the need for preventing fungal infection in pepper crops before harvest and storage.

Design of a melting curve analysis (MCA) based on multiplex real-time PCR for detection of Aspergillus terreus and Aspergillus fumigatus in cereals and oilseeds samples

mycolabadmin

This study developed a fast molecular test to detect harmful fungi (Aspergillus species) in grains and seeds. Traditional fungal identification takes 3-5 days, but the new PCR-based method can produce results in hours. Testing 140 grain and seed samples, the new method successfully identified two dangerous Aspergillus species that produce toxic compounds harmful to human health. This advancement helps ensure food safety by enabling quicker detection of contamination in food production facilities.

Diversity and biological characteristics of macrofungi of district Bajaur, a remote area of Pakistan in the Hindu Kush range

mycolabadmin

Researchers conducted the first-ever comprehensive survey of mushrooms in the Bajaur district of Pakistan, documenting 51 different species. While many species are edible and nutritious, containing high levels of protein, fiber, and minerals, some are highly poisonous and can cause serious illness or death. The study found that certain mushrooms like Morchella esculenta are already used by local communities as food and medicine, and many other species could potentially be developed for medicinal or culinary use with further research.

Biocontrol Potential of a Mango-Derived Weissella paramesenteroides and Its Application in Managing Strawberry Postharvest Disease

mycolabadmin

Researchers discovered that a beneficial bacteria called Weissella paramesenteroides, naturally found on mango surfaces, can protect strawberries from fungal spoilage. This bacteria works by releasing special aromatic compounds (VOCs) into the air that kill disease-causing fungi without direct contact. When used in strawberry storage boxes, this biocontrol method reduced fruit disease from 70% to 35%, offering a safer, natural alternative to synthetic fungicides.

Identification of matB used as an endogenous reference gene for the qualitative and real-time quantitative polymerase chain reaction detection of Lentinus edodes

mycolabadmin

This study identifies the matB gene as a reliable genetic marker for detecting shiitake mushrooms (Lentinus edodes) in food products. Researchers developed a simple DNA test that can identify L. edodes in processed foods where it might be fraudulently substituted for more expensive wild mushrooms. The test is highly sensitive, detecting DNA at extremely low concentrations, and works on both raw mushrooms and processed products. This method provides food manufacturers and regulators with an effective tool to prevent mushroom fraud and ensure food authenticity.

Research Keyword: food safety