This webinar will discuss what are Mycotoxins, classifications, contamination methods, the Regulations & Recommendation's On Maximum Mycotoxin Levels, the risk management and prevention strategies to identify and control the contamination. What are the good agriculture practices, storage practices, dispatch and transport practices to prevent the contamination.
Why Should You Attend:
Several foodborne molds may be hazardous to human or animal health because of their ability to produce toxic metabolites known as mycotoxins. 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.
They can invade and grow on virtually any type of food at any time; they invade crops such as grains, nuts, beans, and fruits in fields before harvesting and during storage. They also grow on processed foods and food mixtures. What are the risks and what can be done to mitigate these risks?
The webinar will look at regulatory requirements from a global perspective and discuss methods of detection. We will present options to optimize food processing in order to reduce mycotoxin contamination of food and feed, including Good Agricultural Practices and Good Hygiene Practices for storage transport and display.
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
- Laboratory directors, managers, and supervisors
- Quality assurance
- Plant Operations
- Regulatory Affairs
- Lab managers in food manufacturing plants
- Auditors who review facilities quality assurance programs
- Food chemists
- Clinical Laboratorians
- Infection Control/Prevention Specialists
- Anyone interested in or involved with food safety, including regulatory authorities, food microbiologists, food producers