Mycotoxins are group of toxic secondary metabolites produced by fungi, found in food and agricultural commodities. This module intends to describe mycotoxins contamination in foods, their risk for human health, how to reduce mycotoxins impact in foods and how to handle food with mould. The module also covers the identification of potential contaminated foods, mainly grains and cereals, the adequate storage conditions, the effects of mycotoxins ingestion, in particular aflatoxins, and handling procedures to reduce mycotoxins in foods.
Upon completion of this Module participants should be able to:
Understand what mycotoxins are
Understand why mycotoxins are a problem and identify main vulnerable food groups
Understand how the risk of mycotoxins can be minimized and reduced the risk in food products
Understand how to handle food with visible molds on it
Familiarize with EU Framework on mycotoxins
Understand the future prospects for mycotoxins prevention