Careful eating those old noodles left in the fridge, lots of fungi probably have made a home in the starch rich environment. But can food be inoculated with some inherent antifungal properties to help it last longer. A recent paper in the Intl Journal of Food Microbiology “Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system.” describes work to test whether flaxseed can stop fungi from growing as a potential food preservation agent. Strains of Penicillium chrysogenum, Aspergillus flavus, Fusarium graminearum, and other Penicillium sp isolated from moldy noodles were used in a test assay for fungistatic activity of flaxseed. Flaxseed has a whole host of health benefits that have lead to is use in many foods, cereals, and baked goods. The authors test to see what type of antifungal properties flaxseed has as well to test if it can provide a role in food preservation and be edible (or even healthy). Some other edible antifungals include spices like cinnamon, cloves, and mustard. These authors have also investigated the stability of the antifungal properties of flaxseed in another paper.