food safety – Page 2

Assessment of Heavy Metals in Mexican Dietary Supplements Using Total X-Ray Fluorescence Spectrometry and Health Risk Evaluation

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Mexican dietary supplements commonly contain toxic heavy metals like lead, arsenic, and chromium. While individual metal levels in most supplements appeared safe when consumed alone, the cumulative exposure from multiple metals could increase cancer risk over a lifetime. The study found that some popular supplements, particularly those marketed for weight loss and blood detoxification, contained concerning metal levels, especially seaweed-based products and animal-origin supplements. Better regulation and labeling of dietary supplements in Mexico is urgently needed to protect consumers from long-term health risks.

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

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This review examines safety concerns in popular fermented fruit drinks like wine and cider. It identifies major contamination risks including toxic compounds produced by molds (mycotoxins), harmful byproducts from fermentation (biogenic amines), pesticide residues, heavy metals, and plastic particles. The authors recommend combining traditional safety practices with modern technologies like electric fields and high-pressure treatments to ensure these beverages remain safe to drink while maintaining their health benefits.

The Co-Evolution of Markets and Regulation in the Japanese Functional Food Industry: Balancing Risk and Benefit

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This research examines how Japan regulates functional foods – products designed to promote health beyond basic nutrition. The study shows that food regulations have evolved alongside industry growth, trying to balance protecting consumers from unsafe products while allowing companies to innovate and make health claims. Using a framework that examines both safety concerns and consumer benefit information, the authors trace how Japan’s regulatory system changed from the 1960s to today, showing how regulations respond to industry needs and safety incidents.

Bioactive Compounds and Antioxidant Activity of Boletus edulis, Imleria badia, Leccinum scabrum in the Context of Environmental Conditions and Heavy Metals Bioaccumulation

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This study examined three popular edible mushroom species from Poland to understand their nutritional benefits and safety. While all three mushrooms are rich in beneficial compounds like antioxidants and immune-boosting polysaccharides, Boletus edulis (porcini) accumulates concerning levels of cadmium from soil. The research shows these mushrooms are safe in normal amounts, but eating excessive quantities of porcini mushrooms could exceed safe limits for toxic metals, especially for people in polluted areas.

A comprehensive review of mycotoxins, their toxicity, and innovative detoxification methods

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Mycotoxins are poisons produced by molds that commonly contaminate foods like grains, nuts, and spices, causing serious health problems in people and animals. This comprehensive review examines how these toxins affect our health, how to detect them in food, and various methods to remove or destroy them. Traditional approaches using biological agents and chemicals work well but are only partially effective, while newer innovative methods using nanoparticles and plant extracts show greater promise for more complete protection of our food supply.

Pleurotus eryngii Culture Filtrate and Aqueous Extracts Alleviate Aflatoxin B1 Synthesis

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This research demonstrates that extracts from oyster mushrooms (Pleurotus eryngii) can effectively prevent the production of aflatoxin B1, a highly toxic and cancer-causing substance produced by certain molds that contaminate crops like corn and wheat. The mushroom extracts work by inhibiting the toxin production by up to 94%, offering a natural, environmentally-friendly alternative to chemical pesticides. The study suggests that compounds in mushrooms, including special sugars and enzymes, may help protect food supplies from this dangerous contamination, which is becoming increasingly important as climate change creates more favorable conditions for mold growth.

Patulin Biodegradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii Isolated From Fruits

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Patulin is a dangerous toxin produced by molds that grow on apples and peaches, posing serious health risks to consumers. Researchers isolated two yeast species from fruits that can effectively break down patulin into a less toxic compound called (E)-ascladiol. The yeasts work by using enzymes inside their cells to degrade the toxin, and this biological approach could be used to safely remove patulin from contaminated fruits and fruit products.

Pleurotus spp.—an effective way in degradation mycotoxins? A comprehensive review

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This review examines how oyster mushrooms (Pleurotus species) can break down mycotoxins—harmful compounds produced by molds in food and animal feed. These mushrooms produce special enzymes that can degrade toxins like aflatoxins and zearalenone, potentially reaching 30-100% degradation depending on conditions. This offers a safer, more environmentally friendly alternative to chemical detoxification methods currently used in the food industry.

Biocontrol of Cheese Spoilage Moulds Using Native Yeasts

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This research explores using naturally occurring yeasts found in cheese to prevent mould spoilage, offering a chemical-free alternative to current preservatives. Scientists tested 84 yeast strains and identified the most promising ones that can inhibit growth of three common spoilage moulds through different mechanisms like enzyme production and nutrient competition. Two yeast strains, Geotrichum candidum GC663 and Pichia jadinii PJ433, showed particularly strong potential for protecting cheese quality and extending shelf life when tested in actual cheese.

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

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Mold and fungal toxins spoil food and threaten human health, costing billions globally. While chemical preservatives work, many consumers want natural alternatives. Lactic acid bacteria (the same organisms used in yogurt production) produce natural antimicrobial compounds that can prevent mold growth and neutralize harmful toxins, offering a safer, more natural way to keep food fresh longer.

Research Topic: food safety