This webinar will discuss what are Mycotoxins, classifications, contamination methods, the Regulations & Recommendations on Maximum Mycotoxin Levels, the risk management and prevention strategies to identify and control the contamination. You will learn the best agriculture practices, storage practices, dispatch and transport practices to prevent contamination.
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.
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
