Food Safety and Mycotoxins

<p>1.Mycotoxin Basics: Introduce the fundamentals of mycotoxins toxic compounds produced by molds commonly found in food commodities and their implications for food safety.</p><p>2.Sources and Occurrence: Discuss the sources of mycotoxins in food including cereals nuts spices and dairy products and the factors influencing their formation and contamination levels.</p><p>3.Health Risks: Highlight the health risks associated with mycotoxin consumption such as carcinogenicity hepatotoxicity and immunosuppression emphasizing the importance of strict food safety measures.</p><p>4.Regulatory Standards: Explain international regulations and guidelines for mycotoxin limits in food products ensuring compliance with legal requirements and safeguarding public health.</p><p>5.Detection and Analysis: Explore analytical techniques for mycotoxin detection and quantification in food matrices including chromatography immunoassays and molecular methods enabling effective monitoring and control.</p><p>6.Prevention and Control: Discuss strategies for preventing mycotoxin contamination throughout the food supply chain including agricultural practices storage conditions and processing methods.</p><p>7.Risk Management: Address risk management approaches for mycotoxins including hazard analysis and critical control points (HACCP) good agricultural practices (GAPs) and mycotoxin management programs to mitigate exposure and ensure food safety.</p>