Risk Management for Mycotoxins in Food

Michael Brodsky

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$349


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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 webinar is aimed to enhance the knowledge and skills of food processing staff in preventing and controlling mycotoxin contamination in food and feed materials. 

Learning Objectives:

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.

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

Target audience:

·         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

·         Microbiologists

·         Documentation

·         Clinical Laboratorians

·         Infection Control/Prevention Specialists

·         Anyone interested in or involved with food safety, including regulatory authorities, food microbiologists, food producers

Webinar Events
Live -Coming soon!

Training CD-DVD

Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment


Recorded video

Recorded video session



Speaker: Michael Brodsky,

Michael has a post-graduate degree from the University of Toronto, School of Hygiene and Tropical Medicine. eHe has been an Environmental Microbiologist for more than 46 years, as a research scientist and Laboratory Director in both the public and private sectors. He currently operates as the President of Brodsky Consultants. He is a Past President of the International Association for Food Protection (IAFP), the Ontario Food Protection Association (OFPA) and AOAC International. He serves as Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Methods for the Examination of Water and Wastewater and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a technical assessor in microbiology for the Standard Council of Canada and Certified by Exemplar Global as a lead auditor/assessor for the Canadian Association for Laboratory Accreditation (CALA).


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