Food quality and fungi

We see fungal attack on our food almost every day, without even thinking about them. The strawberry in the box which has gone bad, mould on the carrots in the fridge, the apple with a brown patch – all these are caused by fungi. They are not necessarily dangerous to eat, but fungi destroy an overwhelming part of crops and food every day, all over the world. About half of all the fungicides used in Danish agriculture is used solely to protect potatoes against late blight. Therefore, it is important to study fungi and their interactions with plants in order to avoid or reduce losses. In addition to the destruction of plant tissues, some fungi also produce toxins such as the mycotoxins caused by fungi called Fusarium and Penicillium. High doses can make you vomit, while long time exposure to even small amounts in your food can cause cancer.

 

More info: Contact Professor David B. Collinge