The U.S. Department of Agriculture’s Agricultural Research Service (USDA’s ARS) is looking into the antimicrobial properties of mushroom extracts and how they can enhance food safety by protecting crops against aflatoxin-producing fungus and bacteria, including Aspergillus flavus.
Specifically, A. flavus produces aflatoxin S, a dangerous type of mycotoxin that contaminates a variety of major crops, such as corn, tree nuts, and peanuts. People who consume foods containing aflatoxins, or products derived from animals that have eaten the contaminants, are at higher risk for health conditions like liver cancer and childhood developmental issues.