Results 61 to 70 of about 168,114 (230)
Co‐Detoxification of Multiple Mycotoxins: Microbial and Enzymatic Biodegradation Processes
Food Frontiers, Volume 7, Issue 4, July 2026.The presence of mycotoxins poses a threat to food safety. This article reviews microbial/enzymatic detoxification technologies and the main degradation pathways of key mycotoxins. We propose to overcome current bottlenecks through enzyme engineering and synthetic biology, providing a roadmap for sustainable and scalable solutions.
Lixia Fan +7 more
wiley +1 more source
Rapid Assessment of the Toxicity of Fungal Compounds Using Luminescent Vibrio qinghaiensis sp. Q67
Toxins, 2017 Most tropical fruits after harvest are very perishable because of fungal infection. Since some pathogenic fungi can produce hazardous compounds such as mycotoxins, novel rapid and effective methods to assess those hazardous compounds are urgently needed.
Qijie Jian +8 more
doaj +1 more source
Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review
Food Science &Nutrition, Volume 14, Issue 7, July 2026.Plant‐based dairy and meat alternatives (PBDA and PBMA) offer sustainability benefits but also introduce chemical and microbiological hazards to the diet. Key concerns include emerging mycotoxins, heavy metals, process contaminants, and heat‐resistant spore‐forming bacteria.
Elina Sohlberg +3 more
wiley +1 more source
Simulation of Fungal-Mediated Cell Death by Fumonisin B1 and Selection of Fumonisin B1–Resistant (fbr) Arabidopsis Mutants [PDF]
The Plant Cell, 2000 Fumonisin B1 (FB1), a programmed cell death-eliciting toxin produced by the necrotrophic fungal plant pathogen Fusarium moniliforme, was used to simulate pathogen infection in Arabidopsis. Plants infiltrated with 10 microM FB1 and seedlings transferred to agar media containing 1 microM FB1 develop lesions reminiscent of the hypersensitive response ...
J M, Stone +3 more
openaire +2 more sources
Climate‐Driven Regulatory Plasticity Reshapes Mycotoxin Risk and Control in Food Systems
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Climate variability may alter mycotoxin risk not only by shifting fungal distribution and crop susceptibility, but also by influencing environmentally responsive regulatory processes that control fungal secondary metabolism. This PRISMA‐informed semi‐systematic review synthesizes molecular biology, fungal ecology, mitigation studies ...
Sheidu Abdullaziz +9 more
wiley +1 more source
, 2018 Three hypotheses were tested in present studies: 1. that a threshold dose of fumonisin 3^ (FB-J hepatotoxicity and tumor promotion may be below 50 ppm in a short-term diethylnitrosamine (DEN) initiation/FB-. promotion model; 2. that modifying FBt with fructose may reduce or prevent hepatotoxicity and tumor promotion in rats; 3.
openaire +2 more sources
Exposure to aflatoxin and fumonisin in children at risk for growth impairment in rural Tanzania
Environment International, 2018 Growth impairment is a major public health issue for children in Tanzania. The question remains as to whether dietary mycotoxins play a role in compromising children's growth.
Chen Chen +12 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The food enzyme pectin lyase (1,4‐6‐O‐methyl‐α‐D‐galacturonan lyase; EC 4.2.2.10) is produced with the non‐genetically modified Aspergillus luchuensis strain CBS 141530 by Solyve. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 12 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ) +19 more
wiley +1 more source
Toxins, 2019 Fumonisins are mycotoxins (MTs) produced mainly by the fungus Fusarium verticillioides, the main pathogens of maize which cause ear rot. The aim of this work was to evaluate some factors that may lead to high fumonisin production by F. verticillioides in
Oelton Ferreira Rosa Junior +9 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ) +20 more
wiley +1 more source