Research Topic: mycotoxin contamination

One-Health Approach to Managing Aflatoxin-Producing Aspergillus flavus Using Spent Mushroom Substrate of Pleurotus spp

mycolabadmin

This study shows that leftover substrate from growing oyster and red mushrooms can work together with a common antifungal fungicide to better prevent harmful Aspergillus fungi from contaminating corn. The combination of mushroom waste and fungicide was more effective than using either alone, and could potentially reduce the amount of chemicals needed in agriculture while protecting the environment and preventing drug resistance.

Read More »

Transcriptome Analysis of Dimethyl Fumarate Inhibiting the Growth of Aspergillus carbonarius

mycolabadmin

Researchers found that dimethyl fumarate, a chemical preservative, can effectively stop the growth of a common fruit fungus called Aspergillus carbonarius that causes rot and produces a harmful toxin in grapes. By studying how the fungus responds to this treatment at the genetic level, scientists discovered that the chemical damages the fungus’s protective outer layer and interferes with its ability to develop and reproduce. This research could lead to better ways to preserve fruit and prevent toxin contamination in the food industry.

Read More »

Effects of Temperature, pH, and Relative Humidity on Growth of Penicillium crustosum OM1 Isolated from Pears and Its Penitrem A Production

mycolabadmin

Researchers found that a mold called Penicillium crustosum produces a dangerous neurotoxin called penitrem A that can contaminate pears and other foods. The study showed that this mold grows best at cool temperatures (25°C) but produces the most toxin at slightly cooler temperatures (22°C) with neutral acidity and high moisture levels. Understanding these conditions helps us develop better strategies to prevent this toxin from contaminating the fresh fruit we eat.

Read More »

Real-time CO2 monitoring for early detection of grain spoilage and mycotoxin contamination

mycolabadmin

This research shows that monitoring carbon dioxide levels in stored grain is a better way to detect dangerous mold contamination than measuring temperature alone. Scientists tested this approach in both small laboratory containers and larger industrial grain silos over nine months, finding that CO2 levels rise rapidly when grain gets wet and fungal contamination begins. This early warning system could help food producers quickly take action to prevent spoilage and contamination with harmful toxins that can make people sick.

Read More »

Mycotoxins: An ongoing challenge to food safety and security

mycolabadmin

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.

Read More »

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

mycolabadmin

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.

Read More »
Scroll to Top