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

Duration 60 Mins
Level Intermediate
Webinar ID IQW15C6285

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

Overview of the webinar

Mycotoxins are a group of naturally occurring toxins produced by moulds 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.  

Who should attend?

• Farmers
• Laboratory directors, managers, and supervisors
• Lab managers in food manufacturing plants
• Auditors who review facilities quality assurance programs
• Food chemists
• Microbiologists

Why should you attend?

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.
 

Faculty - Mr. Michael Brodsky

Michael Brodsky has been an Environmental Microbiologist for more than 47 years. He is a Past President of the Ontario Food Protection Association, the International Association for Food Protection and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC Official Methods of Analysis and the AOAC Research Institute. He is a reviewer for Standard Methods for the Examination of Water and Wastewater and a chapter co-editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation.

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