IEH Academy Webinar

Mycotoxins and Food Safety - Practical Implications for the Food Industry

This webinar will provide an overview of mycotoxins found in the food supply, examples of health and economic impacts, general strategies to manage and mitigate mycotoxins, regulatory considerations, and other practical implications for the food industry.

Webinar Recording

Description

Mycotoxins are toxic compounds produced by fungi. It is estimated that one quarter of the world’s food supply is contaminated with mycotoxins. This has staggering global health and economic consequences.

Topics Covered

Overview of several mycotoxins relevant to food contamination, including but not limited to Aflatoxin, Ochratoxin A, Deoxynivalenol, Fumonisins
Factors influencing mycotoxin contamination, and strategies to minimize and mitigate this contamination
Best measurement practices, including an overview of sampling plans for mycotoxins
An overview of global regulatory limits

Webinar Length

1 hour with Q&A to follow

Meet the Instructor

Dr. Jack Davis

Dr. Jack Davis started at JLA in 2014. Dr. Davis received his Ph.D and M.S. in Food Science from North Carolina State University (NCSU) and his B.S. in Food Science from the University of Georgia. He has worked extensively on many aspects of pre-harvest and post-harvest peanut safety and quality. These include optimization of processing technologies and agronomic strategies to improve finished product quality, advanced nutritional analyses, oil stability, sensory analyses, aflatoxin mitigation, and byproduct utilization. Before joining JLA, Dr. Davis spent ten years with a dual appointment as a research scientist with the USDA Agricultural Research Service and as a faculty member at NCSU in the department of Food, Bioprocessing and Nutrition Sciences.

Let's get in touch

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