Tag: Fungal contamination

According to a study published by the National Institutes of Health, walnuts and pine nuts were found to have the highest rates of fungal contamination, which can include yeasts. This raises important questions for anyone concerned about their diet and food safety, including whether nuts are high in yeast and how to minimize risk.

According to a study on fungal contamination of pharmaceuticals in hospitals, up to 70.3% of tablets tested after being opened showed some form of microbial contamination, including mold. This confirms that, under certain environmental conditions, **can pills get moldy**, posing a significant risk to health and medication efficacy.

Mycotoxins contaminate approximately 25% of the world's food crops annually, posing a significant risk to food safety. For tropical fruits like mangoes, the warm and humid climate creates an ideal environment for fungi to flourish, leading to the production of these toxic compounds. The primary question for consumers and the food industry is, what are the mycotoxins in mangoes and how can they be controlled?

Recent research has highlighted the critical threat posed by mycotoxin contamination in nuts. The most concerning fungus found in cashews is from the genus *Aspergillus*, with species like *Aspergillus flavus* being notorious for producing dangerous toxins.

Historically, cases of poisoning have been linked to Kodo millet consumption, with the earliest recorded case in humans dating back to 1922. The toxin in Kodo millet is a potent mycotoxin called cyclopiazonic acid (CPA), which is produced by fungal contamination, primarily species of *Aspergillus*. This poisoning, known as 'kodua poisoning,' arises when the grain is exposed to moisture during cultivation or storage, fostering fungal growth and toxin production.