R. pusillus is a member of the phylum Mucoromycota (previously Zygomycota), which includes Rhizopus microsporus, R. oligosporus, and R. oryzae, fungi that have been used for centuries to produce tempeh from the fermentation of soybeans.

[3] The Mucorales order belongs to the early diverging ancient fungi and is characterized by rapidly growing mycelium and amorph structures formed in large quantities.

[8][9] R. pusillus is predominantly found in geothermal places that create and produce heat, such as compost piles, garbage, or landfills.

With the current advances in technology, the cultivation of fungi, in the form of fungal biomass, can be used to produce protein- and fiber-rich ingredients for human consumption.

A well-known example of fungal biomass is Quorn (produced via fermentation of Fusarium venenatum), which has been on the international market for decades as a meat replacer.

Scaife et al (2024) concluded that based on in silico analyses and a literature review, the risk of allergenic cross-reactivity of R. pusillus is low.

[19][20] Spores may also enter the body through the gastrointestinal tract or directly through the skin in case of trauma, wounds, catheters, and contaminated surgical devices.

It is highly improbable that healthy individuals are infected upon ingestion of fungi since the invasion occurs mainly through inhalation of spores, which can then germinate and grow in the host.