food safety – Page 15

Impact of bottom ash addition on Pleurotus ostreatus cultivation on coffee ground substrate

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This study investigated growing oyster mushrooms on a mixture of used coffee grounds and coal plant bottom ash. The researchers found that adding small amounts of bottom ash (1-5%) slowed mushroom growth slightly but actually reduced harmful heavy metals in the final mushrooms compared to using only coffee grounds. The leftover substrate after mushroom harvest could be used as a fertilizer for poor soils, creating a complete recycling system that turns industrial and food waste into useful products.

Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion

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Oyster mushrooms can be added to pork patties to keep them fresh longer by preventing fat and protein damage during storage. The mushroom powder works similarly to synthetic antioxidants but is completely natural. When eaten, the beneficial compounds from the mushroom survive digestion and may provide health benefits to consumers.

Modelling the Combined Effects of Oxalic Acid, Water Activity, and pH on the Growth and Mycotoxin Production of Aspergillus spp. in a Dried Fig System

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This research develops computer models to predict when dangerous molds grow on dried figs and produce toxins. Scientists tested how wet the figs are, their acidity, and a natural plant compound called oxalic acid affect the growth of two common toxic molds. The study found that drier figs are much safer from toxin production, and while oxalic acid alone isn’t a strong mold-fighter, it can help when combined with other conditions. These models can help the fig industry prevent contamination and keep dried figs safe for consumers.

Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product

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Chito is a traditional Mexican goat meat product that comes in two forms: one for immediate eating and one pressed for sale in other regions. Researchers studied these products over three years and found that the pressed version becomes harder, saltier, and develops more of the rancid flavors associated with fat breakdown. Despite these differences, both versions maintain safe bacteria levels through the natural preservation from salt and sun-drying.

New insights into the stress response mechanisms of stress-resistant Listeria monocytogenes via multi-omics and cell morphological changes

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Researchers studied how a dangerous food-poisoning bacterium called Listeria monocytogenes survives in harsh conditions like cold temperatures, acidic environments, and salty food products. Using advanced molecular analysis techniques, they identified specific genes and proteins that help the bacteria survive these stressful conditions. They also observed that the bacteria changed shape when exposed to stress, becoming elongated and bumpy. This research helps food safety experts better understand and combat this persistent food contaminant.

Unveiling the Substrate-Dependent Dynamics of Mycotoxin Production in Fusarium verticillioides Using an OSMAC-Metabolomics Approach

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Researchers studied how different growing conditions affect the production of harmful toxins by a fungus called Fusarium verticillioides that contaminates crops. Using advanced chemical analysis techniques, they found that the type of growth medium and time of incubation significantly influenced which toxins the fungus produced and in what amounts. Growing the fungus on corn-based medium produced different toxins than growing it on barley-based medium. These findings can help develop better strategies to prevent mycotoxin contamination in food and animal feed.

Improvement of antioxidant capacity, aroma quality, and antifungal ability of cherry by phenyllactic acid treatment during low temperature storage

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Researchers found that treating sweet cherries with phenyllactic acid (PLA), a natural organic acid, can significantly extend their shelf life while keeping them fresh and flavorful. A treatment with 8 mmol·L⁻¹ PLA concentration worked best, reducing decay, maintaining firmness and sweetness, and improving the fruit’s natural antioxidant properties during cold storage. This natural preservative approach offers a safe alternative to chemical fungicides while preserving the delicious taste and nutritional quality that consumers value in cherries.

Influence of Diet and Growth Conditions on the Carbon and Nitrogen Stable Isotopic Composition of Aspergillus niger Mycelium: Insights for Fungal Chitosan Characterization

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Scientists studied how the diet of Aspergillus niger fungus affects the chemical fingerprint of chitosan it produces. By analyzing carbon and nitrogen isotopes in fungal biomass grown on different diets, they found that the fungus’s food source leaves distinctive isotopic signatures. This discovery could help verify whether chitosan in food and wine products truly comes from fungi rather than being fraudulently substituted with cheaper animal-derived alternatives.

Research Keyword: food safety