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.
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.