food safety – Page 5

Safety assessment of the process brtCOMBIPET used to recycle post-consumer PET into food contact materials

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This study examines a recycling process called brtCOMBIPET that converts used PET plastic bottles into new food-safe plastic materials. The process uses heating, extrusion, and special chemical treatments to remove contaminants from recycled plastic. Testing shows the process is very effective at removing harmful chemicals, making recycled plastic safe to use for food and drink containers, which helps reduce plastic waste.

Scoping Review on Mitigating the Silent Threat of Toxic Industrial Waste: Eco-Rituals Strategies for Remediation and Ecosystem Restoration

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This review examines how industrial waste contaminates soil and water through heavy metals and chemicals, harming ecosystems and human health through food chain contamination. The study shows that pollutants like cadmium and lead kill aquatic life, reduce soil fertility, and disrupt beneficial soil microorganisms. The review recommends solutions including cleaner manufacturing practices, advanced wastewater treatment, and eco-friendly methods like using plants to absorb contaminants.

Increased Dissemination of Aflatoxin- and Zearalenone-Producing Aspergillus spp. and Fusarium spp. during Wet Season via Houseflies on Dairy Farms in Aguascalientes, Mexico

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This study found that during rainy seasons on Mexican dairy farms, houseflies carry more mold spores that produce harmful toxins called aflatoxins and zearalenone. These toxins contaminate cattle feed and milk, posing health risks to both animals and humans. The research shows that controlling houseflies during wet seasons is crucial to reduce toxic mold contamination of dairy products and animal feed.

Editorial: Enhancing nutrient profile, safety, and sustainability with fermentation technology

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Fermentation is an ancient food preparation method that science is rediscovering as a powerful tool for making foods more nutritious and safer to eat. By using specific bacteria and fungi to ferment various foods like soybeans, grains, and vegetables, researchers have found that fermentation increases the availability of vitamins and minerals our bodies can absorb, reduces harmful compounds in foods, and helps preserve them naturally. This technology also offers sustainable solutions by making use of overlooked crops and reducing food waste, all while potentially lowering salt content in traditionally salty foods.

Antifungal Effect of Chitosan/Nano-TiO2 Composite Coatings against Colletotrichum gloeosporioides, Cladosporium oxysporum and Penicillium steckii

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This research demonstrates that a coating made from chitosan combined with tiny titanium dioxide particles effectively kills three types of mold that spoil mangoes after harvest. The composite coating works by breaking down the mold’s cell membranes and causing them to leak their contents, leading to cell death. This combination is more effective than chitosan alone, with some mold species being completely eliminated at optimal concentrations.

Heavy Metal Contamination and Risk Assessment in Soil–Wheat/Corn Systems near Metal Mining Areas in Northwestern China

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Mining operations in Jinchang City have contaminated farmland soils with dangerous levels of nickel, copper, and cobalt. These toxic metals accumulate in wheat and corn crops grown in the area, posing serious health risks—especially to children. The study found that children consuming these locally grown grains face significantly elevated health dangers, and the contaminated soils require immediate cleanup before farming can safely resume.

Draft genome sequence of Aspergillus oryzae (Ahlburg) Cohn ATCC 16868

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Scientists have sequenced the genetic code of Aspergillus oryzae, a fungus commonly used to make fermented foods and animal feed. This fungus produces useful enzymes that break down plant materials, making nutrients more available. The completed genome sequence helps researchers ensure the fungus is safe for food production by checking for any potential health risks.

Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake

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This study examined how different cooking methods affect radioactive caesium and potassium levels in wild bolete mushrooms collected from the Baltic Sea coast. The researchers found that blanching alone removes only about 15% of radioactive caesium, while blanching followed by pickling in vinegar removes about 55%. Despite the contamination concerns, a typical 100-gram serving of processed mushrooms provides only low levels of radiation exposure while still delivering about 7% of the daily recommended potassium intake.

Mushroom data creation, curation, and simulation to support classification tasks

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This study creates a new dataset of over 61,000 mushroom records from 173 species to help computers learn to identify whether mushrooms are safe to eat or poisonous. The researchers extracted mushroom information from an identification textbook and used computer programs to generate realistic hypothetical mushroom entries. They tested different AI methods and found that random forests (a type of machine learning algorithm) worked best, achieving perfect accuracy in identifying poisonous versus edible mushrooms.

A Review of Research Progress on the Microbial or Enzymatic Degradation and Mechanism of Aflatoxin B1

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Aflatoxin B1 is a dangerous toxin found in contaminated cereals and food products that can cause serious diseases including liver cancer. Scientists have discovered that certain bacteria and fungi can naturally break down this toxin into less harmful substances through their enzymes. This review summarizes different microorganisms and enzymes that can degrade aflatoxin B1, explaining how they work and what safe products they create, offering hope for safer food storage and treatment.

Research Keyword: food safety