Course Details

Introduction to Mycotoxins and Mold Control Training Course

Introduction

Mycotoxins, the invisible and potent toxic secondary metabolites produced by certain filamentous fungi (molds), represent a pervasive and significant threat to food and feed safety globally. Their presence in agricultural commodities can occur pre-harvest, during harvest, or post-harvest, particularly under warm and humid conditions. The consumption of mycotoxin-contaminated food and feed can lead to a range of severe adverse health effects in humans and animals, including acute poisoning, chronic diseases like cancer, immunosuppression, and developmental issues. Beyond the health implications, mycotoxin contamination results in enormous economic losses due to reduced crop yields, decreased animal productivity, condemned products, costly testing, and trade disruptions. Effective Mycotoxin and Mold Control requires a comprehensive, multi-faceted approach that integrates strategies from farm to fork. This includes understanding the specific molds that produce mycotoxins, the environmental conditions conducive to their growth, and the various methods for prevention, detection, and decontamination. Without robust control measures, food and feed businesses are highly vulnerable to contamination, leading to significant financial repercussions and severe damage to public health and consumer trust. Many food and agricultural professionals understand general spoilage but lack the specialized knowledge of specific mycotoxigenic molds, the precise conditions for toxin formation, and the advanced control strategies required to effectively manage these critical hidden hazards.

Conversely, mastering Introduction to Mycotoxins and Mold Control equips professionals with the essential knowledge and practical insights to understand, identify, prevent, and mitigate the risks posed by mycotoxins in food and feed. This critical skill set is crucial for ensuring product safety, protecting public health, minimizing economic losses, and complying with stringent national and international regulations. Our intensive 5-day "Introduction to Mycotoxins and Mold Control" training course is meticulously designed to equip quality assurance managers, food safety professionals, agronomists, post-harvest specialists, laboratory analysts, feed manufacturers, and regulatory personnel with the comprehensive theoretical understanding and extensive practical, hands-on insights required to confidently manage mycotoxin risks across the agricultural and food supply chains.

Duration

5 Days

Target Audience

The "Introduction to Mycotoxins and Mold Control" training course is ideal for a broad range of professionals and individuals involved in the production, handling, storage, processing, and testing of agricultural commodities and food/feed products. This includes:

• Quality Assurance (QA) and Quality Control (QC) Managers/Personnel: Responsible for product safety and quality.
• Food Safety Managers and Coordinators: Integrating mycotoxin control into hazard analysis.
• Agronomists and Farmers: Understanding pre-harvest and harvest control measures.
• Post-Harvest Handlers and Storage Managers: Managing conditions to prevent mold growth.
• Laboratory Technicians and Analysts: Performing mycotoxin detection.
• Feed Manufacturers and Raw Material Suppliers: Dealing with contaminated grains.
• Product Developers: Considering mycotoxin risks in new formulations.
• Regulatory Affairs Specialists: Interpreting and applying mycotoxin regulations.
• Anyone seeking a comprehensive understanding of mycotoxins and their control.

Course Objectives

Upon successful completion of the "Introduction to Mycotoxins and Mold Control" training course, participants will be able to:

• Understand the basic biology of mycotoxigenic molds and the chemistry of major mycotoxins.
• Identify the key environmental factors conducive to mold growth and mycotoxin production.
• Comprehend the health effects of major mycotoxins in humans and animals.
• Recognize the most common mycotoxins and the commodities they typically contaminate.
• Understand and apply various pre-harvest, harvest, and post-harvest control strategies for molds and mycotoxins.
• Select and understand the principles of common analytical methods for mycotoxin detection.
• Interpret mycotoxin test results and manage non-conforming commodities.
• Integrate mycotoxin control strategies into a comprehensive Food Safety Management System.

 Course Modules

Module 1: Fundamentals of Molds and Mycotoxins

• Introduction to fungi: Molds, their biology, and ecological role.
• Distinction between spoilage molds and mycotoxigenic molds.
• Definition of mycotoxins: Secondary metabolites, chemical diversity.
• Factors influencing mold growth and mycotoxin production: Temperature, water activity, relative humidity, substrate, insect damage.
• Global distribution and economic impact of mycotoxins.

Module 2: Major Mycotoxins and Their Impact

• Aflatoxins (B1, B2, G1, G2, M1): Produced by Aspergillus flavus/parasiticus. Health effects (hepatotoxicity, carcinogenicity), affected commodities (corn, peanuts, nuts), and regulatory limits.
• Ochratoxin A (OTA): Produced by Aspergillus/Penicillium. Health effects (nephrotoxicity, immunosuppression), affected commodities (cereals, coffee, dried fruit), and control.
• Fumonisins (B1, B2): Produced by Fusarium verticillioides. Health effects (equine leucoencephalomalacia, porcine pulmonary edema), affected commodities (corn), and control.
• Deoxynivalenol (DON) / Vomitoxin: Produced by Fusarium graminearum. Health effects (nausea, vomiting), affected commodities (wheat, barley, corn), and control.
• Zearalenone (ZON): Produced by Fusarium graminearum. Health effects (estrogenic), affected commodities (corn, wheat), and control.

Module 3: Health Effects and Regulatory Landscape of Mycotoxins

• Acute and chronic health effects of mycotoxins in humans.
• Health effects of mycotoxins in livestock and poultry (mycotoxicoses).
• Synergistic and additive effects of multiple mycotoxins.
• Maximum Permitted Levels (MPLs) and guidance values for mycotoxins in food and feed globally.
• Regulatory challenges and approaches to mycotoxin control.

Module 4: Pre-Harvest Mold and Mycotoxin Control Strategies

• Good Agricultural Practices (GAPs) to minimize mold contamination in the field.
• Selecting resistant crop varieties.
• Integrated Pest Management (IPM) to control insect damage.
• Crop rotation and tillage practices.
• Timely harvesting and minimizing field drying time.

Module 5: Post-Harvest Mold and Mycotoxin Control Strategies (Storage)

• Importance of proper drying of commodities to safe moisture levels.
• Aeration and temperature control in storage facilities.
• Sanitation and hygiene of storage structures (silos, warehouses).
• Pest control during storage to prevent damage facilitating mold growth.
• Monitoring of moisture, temperature, and visible mold during storage.

Module 6: Mycotoxin Prevention and Mitigation During Processing

• Sorting and cleaning of raw materials to remove contaminated kernels.
• Milling and dehulling processes to reduce mycotoxin levels.
• Thermal processing (e.g., roasting, frying) and its effect on mycotoxins.
• Use of mycotoxin binders (adsorbents) in animal feed.
• Detoxification technologies (e.g., chemical, biological) and their limitations.

Module 7: Analytical Methods for Mycotoxin Detection

• Importance of representative sampling for mycotoxin analysis.
• Overview of screening methods: Lateral flow devices (LFDs), ELISA (Enzyme-Linked Immunosorbent Assay).
• Confirmatory methods: HPLC (High-Performance Liquid Chromatography), LC-MS/MS (Liquid Chromatography-Mass Spectrometry/Mass Spectrometry).
• Understanding Limits of Detection (LOD) and Quantification (LOQ).
• Selecting appropriate analytical methods and laboratory accreditation.

Module 8: Mycotoxin Management in Food Safety Systems

• Integrating mycotoxin control into HACCP (Hazard Analysis and Critical Control Points) plans.
• Risk assessment for mycotoxins in raw materials and finished products.
• Developing supplier approval programs for high-risk commodities.
• Establishing critical control points (CCPs) or preventive controls for mycotoxins.
• Documentation, record-keeping, and corrective action procedures for mycotoxin deviations.

CERTIFICATION

• Upon successful completion of this training, participants will be issued with Macskills Training and Development Institute Certificate

TRAINING VENUE

• Training will be held at Macskills Training Centre. We also tailor make the training upon request at different locations across the world.

AIRPORT PICK UP AND ACCOMMODATION

• Airport pick up and accommodation is arranged upon request

TERMS OF PAYMENT

Payment should be made to Macskills Development Institute bank account before the start of the training and receipts sent to info@macskillsdevelopment.com