Webinar - Best Practices for Mycotoxins Prevention

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.

 

Areas Covered in the Session:

•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 

 

Who will benefit:

•Farmers

•Laboratory directors, managers, and supervisors

•Lab managers in food manufacturing plants

•Auditors who review facilities quality assurance programs

•Food chemists