Fungal pathogens have a profound impact on global human health, food security, and biodiversity. The ability of these organisms to respond to external stressors is fundamental to their evolution and to our ability to control the diseases they cause. Our lab studies the molecular drivers and environmental conditions associated with the development of mycotoxigenic fungi and the production of mycotoxins in agricultural commodities, processed food and feed. Effective control of mycotoxigenic fungi and mycotoxins is necessary to ensure food security, food safety, and global food equity. Thus, one of our research directions focuses on finding and developing natural compounds and biological control measures to prevent/inhibit fungal infections and mycotoxin contamination in food and agricultural commodities. In addition, we examine an approach of combined treatments that contain natural compounds and conventional antifungal drugs in order to prevent the development of antifungal drug resistance and achieve synergistic activity against fungal infections.
Resistance to fungicides is increasing, threatening the long-term stability of fungal pathogen control in agricultural settings. In this context, we investigate new mechanisms behind antifungal drug resistance and their influence on mycotoxin production and virulence of mycotoxigenic fungi.
