food safety – Page 13

MycoNews 2022: editorial, news, reports, awards, personalia, and book news

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Mycology is experiencing rapid growth in public awareness and scientific recognition. Popular books and films about fungi have dramatically increased interest in the field. The International Mycological Community celebrated major achievements in 2022, with prominent conferences and awards recognizing outstanding research and contributions to understanding fungi’s vital roles in nature and human health.

Application of the protection motivation theory in predicting wild mushroom consumption among university students in China

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Wild mushroom poisoning is a serious health problem in China, especially among young adults. This study found that university students are more likely to eat wild mushrooms if they see benefits (like enjoying a delicacy) and less likely if they feel confident they can refuse offers. Simply telling people about the dangers wasn’t very effective, so better solutions should focus on building confidence to say no and offering safe alternatives.

Assessment of the Impact of Metals in Wild Edible Mushrooms from Dambovita County, Romania, on Human Health

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This study examined 18 types of wild mushrooms commonly eaten in Romania for their metal content and potential health risks. Researchers found that while mushrooms contain valuable nutrients like iron and zinc, some species accumulate toxic metals like lead and cadmium. Adults who eat these mushrooms generally face acceptable risks, but children are more vulnerable due to their smaller body size and higher food intake per kilogram of body weight.

The putative forkhead transcription factor FhpA is necessary for development, aflatoxin production, and stress response in Aspergillus flavus

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Aspergillus flavus is a fungus that contaminates crops and produces aflatoxins, dangerous toxins that can harm human health and reduce crop value. Scientists studied a specific regulatory gene called fhpA that controls how this fungus develops and produces aflatoxins. They found that removing this gene causes the fungus to produce more aflatoxins and more spores but lose the ability to form protective sclerotial structures, suggesting this gene could be a target for controlling aflatoxin contamination in foods.

Modeling of mold inactivation via cold atmospheric plasma (CAP)

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This research develops a mathematical model to predict how cold atmospheric plasma kills mold colonies on surfaces. Using experiments with Aspergillus brasiliensis, scientists found that when plasma treatment strength matches the mold’s natural growth rate, the mold stops growing and eventually dies. The model can provide predictions in minutes that would normally take weeks of laboratory testing, making it useful for food industry and building material applications.

Native Fungi as a Nature-Based Solution to Mitigate Toxic Metal(loid) Accumulation in Rice

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Rice farmers dealing with contaminated soils now have a natural solution: specially selected fungi can be added to the soil to help reduce toxic metal accumulation in rice plants. In a greenhouse study, native fungi reduced arsenic uptake by up to 75% when combined with specific water management practices. This approach offers an environmentally friendly alternative to traditional remediation methods while promoting sustainable agriculture in metal-contaminated areas.

Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces

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Researchers found that two nucleoside compounds (ddA and FdCyd) can effectively kill harmful bacteria like Vibrio and Salmonella that form slimy biofilms on seafood and food preparation surfaces. These compounds work by damaging bacterial cell membranes and preventing bacteria from communicating with each other. When combined with a food additive already used in the meat industry, these nucleosides become even more effective at much lower doses, potentially making food safer while reducing residual chemical effects.

Isolation and Identification of Aspergillus spp. from Rotted Walnuts and Inhibition Mechanism of Aspergillus flavus via Cinnamon Essential Oil

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Researchers collected rotted walnuts from storage in Shanxi, China and identified five types of Aspergillus fungi contaminating them, with Aspergillus flavus being the most common. They tested cinnamon essential oil as a natural antifungal treatment and found it effectively stopped fungal growth by damaging the fungi’s cell membranes and causing oxidative stress. This research suggests cinnamon essential oil could be used as a safe, natural alternative to chemical fungicides for preserving walnuts and other foods from fungal spoilage.

Forty Years After Chernobyl: Radiocaesium in Wild Edible Mushrooms from North-Eastern Poland and Its Relevance for Dietary Exposure and Food Safety

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Researchers tested wild mushrooms from forests in Poland to see if they contained dangerous radiation from the 1986 Chernobyl disaster. They measured radioactive cesium and potassium in 230 mushroom samples from 19 different species and compared them to soil samples. Good news: all the mushrooms were safe to eat according to food safety standards, with radiation levels below the legal limits. The study shows that mushrooms can be good indicators of how much radiation remains in forest environments.

Mycotoxins: An ongoing challenge to food safety and security

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Mycotoxins are poisonous substances produced by fungi that contaminate crops and threaten both human and animal health. Climate change is making the problem worse by creating conditions that favor toxic fungi growth. Scientists are developing better detection methods and recommending integrated farming approaches to reduce contamination and protect food safety globally.

Research Keyword: food safety