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Fungal Toxins in Food

Mother Nature has created some of the world's most carcinogenic compounds. These natural fungal products are present on many commodity crops, and have profound impacts in the developing nations. Dr. Felicia Wu explains the problem, its effects, and ultimately diverse solutions.

Apr 2, 2022 by Dr. Kevin Folta in Talking Biotech

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Mycotoxins are carcinogenic compounds that arise from specific fungal infections in various crop plants, with corn and peanut being key examples. In the industrialized world, governments monitor relevant crops carefully, and install strict thresholds for presence of these dangerous compounds. But what about Developing World? Today's podcast interviews Dr. Felicia Wu, Professor at Michigan State University. Dr. Wu has analyzed the risk associated with mycotoxins, and has studied how various technologies mitigate their effects. This is a shocking revelation about world food security, and a hopeful glance into methods of surveillance and new technology to improve global human health.


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