Module 5 Mycotoxins

Last updated: October 14, 2022

Learning Objectives

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

Mold on nectarines. Grown in less than 24 hours.

Source Own work

Author Simon A. Eugster