Breaking the Mold: Best Practices for Mycotoxins Prevention and Control in Food

Why Should You Attend:

Mycotoxins are a group of naturally occurring toxins produced by molds or fungi in grain while in the field or during storage. Typically triggered by weather extremes, these toxins can impair human health and cause economic losses in livestock. This training is aimed to enhance the knowledge and skills of food processing staff in preventing and controlling mycotoxin contamination in food and feed materials

Mycotoxins are toxic secondary metabolites produced by fungi that significantly affect the quality, safety and yield of important crops for food and feed. . Mycotoxins are considered to be among the most significant food contaminants with regard to their negative impact on public health, food security and the national economy of many countries, particularly the developing ones. Mycotoxin contamination of susceptible commodities occurs as a result of environmental conditions in the field as well as improper harvesting, storage and processing operations.

The webinar will introduce options to optimize food processing in order to reduce mycotoxin contamination of food and feed.

Areas Covered in the Webinar:

• Definition, Classification and Types of Mycotoxins
• Sources of Mycotoxins
• Problems caused by Mycotoxins & Toxic Levels
• Regulations & Recommendation's On Maximum Mycotoxin Levels
• Risk assessment and regulations for Mycotoxins
• Detections of Mycotoxins – Sampling and Detection Methods
• How to Prevent or Control Mould Infection and Mycotoxin Production?
• Good Agricultural Practices
• Good Hygiene Practices for Storage Operations
• Good Hygiene Practices for Dispatch/Delivery and Transport Operations

Who Will Benefit:

This webinar will provide valuable assistance to:

• Food Safety Professionals
• Farmers
• Laboratory directors, managers, and supervisors
• Quality assurance
• Plant Operations
• Production
• Regulatory Affairs
• Lab managers in food manufacturing plants
• Auditors who review facilities quality assurance programs
• Food chemists
• Microbiologists
• Documentation
• Clinical Laboratorians
• Infection Control/Prevention Specialists
• Anyone interested in or involved with food safety, including regulatory authorities, food microbiologists, food producers