IAMZ-CIHEAM organised an advanced course on prevention and control strategies to minimize contamination from mycotoxins in cereal food and feed chains from 22-26 January 2018
Mycotoxins are major contaminants that can affect both cereals and their by-products and, for this reason the EU has strict legislative limits in place to minimize consumer exposure to these mycotoxins in food.
The term 'mycotoxin' is usually reserved for the toxic chemical products produced by a few species of fungi or moulds that readily colonize crops on the field or postharvest and are a potential health risk for animals or humans consuming food or feed made with these raw materials.
The course provided a comprehensive view of the environmental factors influencing mycotoxin growth and production, risk factors, life cycle of the fungus, control principles and methods, diagnostic tools, as well as the different technologies used to prevent mycotoxins from occurring during storage, the legal framework and future perspectives. Practical sessions and demonstrations were also organized at Agrotecnio, a food and agriculture research centre located in Lleida.
The course was delivered by international experts from the European Commission, research centres, universities and companies from across Europe. Twenty-five professionals from 10 countries attended the course, representing industry, quality control agencies and consultancies, as well as research centres and universities.