Articles tagged with Mycotoxins
A study by Cranfield University found that almost all plant-based meat alternatives and beverages in the UK contained at least one mycotoxin, with multiple products containing more than one. The research highlights the need for effective mycotoxin management integrated within food safety standards.
Fusarium head blight (FHB) is a destructive wheat disease that can reduce yields and contaminate grain with toxins. New research in Plant Disease identified several emerging fungal pathogens, including a previously undescribed species, responsible for the severe outbreak in Ethiopia.
Researchers found viable spores of mycotoxigenic fungi, DNA fragments, and traces of toxins remained after gamma irradiation, highlighting the need for stricter testing and better safeguards in the cannabis industry. This is particularly concerning for immunocompromised individuals who may be at higher risk.
Researchers develop mathematical modeling to predict aflatoxin outbreaks in Texas using remote sensing satellites and soil properties. The model has the potential to save farmers billions of dollars in losses by providing early risk prediction and targeted prevention strategies.
A recent study by Arizona State University researchers found high levels of Fusarium mycotoxins in illicit cannabis samples seized in Arizona and California, posing potential health risks to consumers. The study highlights the unregulated nature of black-market cannabis and the need for further research into its health impacts.
Researchers have devised a method to convert caragana waste into a potential ruminant feed by using a two-stage bioaugmentation process. The TBA process improves the nutritional value and safety of the waste, reducing lignin content and anti-nutritional factors.
Researchers at Arizona State University have introduced a new sterilization technique using X-ray irradiation to reduce Aspergillus flavus viability in contaminated corn. The method stops the fungus from transmitting spores and producing aflatoxins, crucial for developing additional remediation techniques.
Researchers analyzed flour and rice stored in Brazilian homes and found six mycotoxins, including aflatoxin B1 and deoxynivalenol, at high levels, posing significant health risks. The study highlights the importance of proper food storage to prevent contamination.
Researchers urge caution due to harmful fungi that contaminate cannabis and hemp flowers, which can cause infections in susceptible individuals. The authors recommend developing a two-tier system to distinguish products intended for medical and recreational use to reduce harm to medical users.
A newly discovered fungus has been found to transform the toxic compound patulin into less harmful byproducts, offering potential solutions for controlling its presence in food products. The fungus, identified as Acremonium sp., was shown to degrade patulin into desoxypatulinic acid and other compounds, which are significantly less toxic.
Researchers analyzed 28 samples of curd cheese and mozzarella from Brazil and found aflatoxins in all, with levels below the European Union's upper limit. The study highlights the need for improved production practices throughout the dairy industry to minimize contamination.
A new study found that nearly half of wheat crops in Europe are contaminated with harmful fungal toxins, including DON, which can cause vomiting and other gastrointestinal problems. The researchers estimate that 75-million tonnes of wheat exceeded the limit allowed for human consumption between 2010 and 2019, resulting in a loss of aro...
Researchers analyzed over 4,500 documents to understand fungal dispersal across spatial scales. They identified four scales of movement, from microscopic to landscape, and found that climate change affects where fungi reside. More data is needed to understand the biodiversity of fungi and their movement in ecosystems.
Research from the University of Reading found that sinks and P-traps harbor a surprising number of fungal organisms, including black moulds and relatives of baker's yeast. The study showed that these microorganisms can tolerate high temperatures, low pH, and low nutrients, making them a potential risk to health in certain environments.
A team led by UMass Amherst food scientist Matthew Moore has received a $750,000 grant to develop portable biosensors for detecting noroviruses and mycotoxins in foods. The technology aims to provide quick, cheap, and effective detection without lab testing.
A new paper by an Oregon State University-led research team provides a scientific framework to shape the rollout of a program in Oregon allowing the use of psilocybin for therapeutic reasons. The research highlights the importance of Indigenous traditions and safety guidelines for using psilocybin-containing fungi.
Mycotoxins are toxic secondary metabolites of fungi that contaminate agricultural products, posing severe health risks. Aptasensors utilize aptamers to specifically detect mycotoxins with high sensitivity and specificity, allowing for fast and reliable detection in field settings.
A study found that 95% of fungal species on Earth remain undescribed, leading to inconsistent regulations and potential health risks. The researchers tested 16 food products labeled as containing 'wild mushrooms' and discovered most consisted of cultivated species, including poisonous varieties.
A team of plant pathologists found a protein that naturally enhances wheat resistance to head scab, reducing mycotoxin production. The discovery opens new research avenues and highlights the need to better understand reactive oxygen species connection to disease.
An international research team deciphered the defence mechanism of filamentous fungi, discovering that certain fungal pigments like aurofusarin protect fungi from predation. These pigments were found to repel small soil animals such as worms and springtails, and may have evolved due to extremely high concentrations of defence chemicals.
Three species of fungus can produce aerosolized toxins that can be inhaled, raising concerns about indoor air quality. Researchers found that mycotoxins are present on fungal spores and tiny particles, which could be easily inhaled.
Scientists develop portable biosensing chip to detect low levels of ochratoxin A and deoxynivalenol in beer samples. The device can detect mycotoxins as low as 0.2 nanograms/milliliter, posing a potential health risk.
Researchers analyzed 103 commercial coffee samples and found the presence of fumonisins, aflatoxins, trichothecenes, and emerging mycotoxins in varying concentrations. Five samples exceeded maximum permitted levels of ochratoxin A.
Researchers from the University of Valencia analysed 154 brands of beer and found that heavy drinkers consume toxic substances exceeding safety limits. The study reveals low exposure for average consumers, but highlights concerns among those who drink large quantities of beer daily.
Researchers found over 50% of commercial apple juice samples exceeding patulin limits, with one sample having 162.2 μg/kg. Mycotoxins were also detected in beers, cereals, and products like gofio flour, highlighting the need for better control measures.
A new study finds that bacteria in the large intestine can deconjugate masked mycotoxins, releasing toxic forms of deoxynivalenol and zearalenone. The findings suggest that these toxins should be considered when evaluating population exposure.
USDA scientists have identified several black aspergilli species capable of infecting corn and peanuts, producing mycotoxins like ochratoxin. The research supports food safety, highlighting the need to monitor for potential pathogens in crops.
Researchers have developed a new, completely natural alternative to using antibiotics in animal feed. The activated clay product Amadeite adsorbs mycotoxins, reducing the risk of disease and improving livestock productivity.