food safety – Page 14

Current Approaches to Aflatoxin B1 Control in Food and Feed Safety: Detection, Inhibition, and Mitigation

mycolabadmin

Aflatoxins are poisonous substances made by certain molds that contaminate about a quarter of the world’s food supply and are known carcinogens. This review examines the latest methods for detecting these toxins (from simple lab tests to advanced smartphone-powered devices) and ways to remove or prevent them, including using beneficial bacteria and special plasma treatment. The research shows that combining multiple approaches—detection technology with biological solutions—works best for keeping our food and animal feed safe from these dangerous contaminants.

Citric acid impairs type B trichothecene biosynthesis of Fusarium graminearum but enhances its growth and pigment biosynthesis: transcriptomic and proteomic analyses

mycolabadmin

Researchers discovered that citric acid, a natural acid found in plant roots and commonly used in agriculture, can reduce the production of dangerous mycotoxins called trichothecenes that contaminate wheat and corn crops. While citric acid surprisingly boosts the fungus’s growth and changes its color, it simultaneously shuts down the genes responsible for producing these toxic compounds. This discovery could help farmers use citric acid more strategically to prevent Fusarium head blight, a devastating crop disease, though care must be taken since it also promotes fungal growth.

Application of ATR-FTIR and FT-NIR spectroscopy coupled with chemometrics for species identification and quality prediction of boletes

mycolabadmin

Researchers developed a fast and non-destructive method to identify different types of edible boletes and assess their nutritional quality by analyzing their amino acid content. Using special spectroscopy techniques combined with computer analysis, they achieved perfect accuracy in identifying five bolete species and could predict the amino acid content that contributes to flavor and nutrition. This breakthrough provides consumers with better protection against accidentally purchasing toxic mushroom species that look similar to edible ones, while helping food producers quickly assess quality without lengthy lab testing.

The Benefits and Applications of Lactobacillus plantarum in Food and Health: A Narrative Review

mycolabadmin

Lactobacillus plantarum is a beneficial bacterium commonly found in fermented foods like yogurt and cheese that acts as a natural probiotic. It can help preserve food, improve flavor, and boost health by supporting digestion, strengthening immunity, and reducing inflammation. Research shows it may help with weight management, blood sugar control, and mental health, making it valuable for both the food industry and medical applications.

How funnel chanterelle (Craterellus tubaeformis) became an urban forager favorite in Scandinavia

mycolabadmin

Funnel chanterelles were ignored by Scandinavian peasants for centuries despite being abundantly available, but as cities grew and attitudes changed, they became popular among urban foragers starting in the 1970s. Today, they are one of the most sought-after wild mushrooms in Sweden and Norway, available fresh or dried in stores and widely served in restaurants. The mushroom’s popularity reflects broader cultural shifts toward valuing local foods, spending time in nature for leisure, and integrating traditional wild foods into modern cuisine.

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

mycolabadmin

This study examined 18 types of wild mushrooms commonly eaten in Romania to measure their metal content. Researchers found that while mushrooms provide important minerals like iron and zinc, some species accumulate harmful metals like cadmium and chromium. Children are at greater risk from eating these mushrooms than adults because their smaller bodies absorb proportionally more of the contaminants. Some mushroom species pose significant cancer risks from metal exposure.

Knowledge, attitude, and practice on mushroom poisoning among residents of Jilin province

mycolabadmin

This study examined what residents of Jilin Province know, believe, and do about mushroom poisoning. Researchers found that most people have only moderate knowledge about the dangers of wild mushrooms, with significant gaps in understanding toxicity. While people generally have positive attitudes toward safety, many still engage in risky practices like consuming wild mushrooms. The research highlights the need for better public education, especially in rural areas where access to medical help and health information may be limited.

Mycotoxin contamination in Malawi: A systematic review of progress and trends in contamination, knowledge, attitude, and practices

mycolabadmin

This review examines mycotoxin (toxic mold) contamination in Malawi and found that most people—farmers, traders, and health workers—don’t know about these dangerous substances or how to prevent them. Although groundnuts and maize are well-studied, other commonly eaten foods like dried fish and mushrooms have been largely ignored in research. Despite years of efforts to educate communities, awareness remains critically low at about 24.5%, and poverty often forces people to eat contaminated food because it’s cheaper.

Analysis of the correlation between the distribution of microorganisms carried by Coix seed and fungal toxins, and the biological control of aflatoxin

mycolabadmin

Coix seeds are popular in traditional Chinese medicine and food, but they can become contaminated with harmful fungi that produce toxins called mycotoxins. This study examined which fungi grow in Coix seeds from different regions and found that certain bacteria called Bacillus can effectively prevent dangerous mold from growing and producing toxins. By using these beneficial bacteria, producers can keep Coix seeds safer for people to consume as medicine or food.

Different metabolite profiles across Penicillium roqueforti populations associated with ecological niche specialisation and domestication

mycolabadmin

This study examined how different populations of the blue cheese fungus Penicillium roqueforti produce varying amounts of toxic and beneficial compounds depending on their environment. Cheese-making strains were found to produce fewer toxins than strains from spoiled food and lumber, likely due to selective breeding for safer products. The research identified specific genetic mutations that prevent cheese strains from producing certain toxins, helping explain why some cheese strains are safer than others.

Research Keyword: food safety