Mycotoxins Working Group
Prof. Dr. Mark Shamtsyan
Prof. Dr. Naresh Magan
Prof. Dr. Karina Grigoryan
Prof. Dr. Bojan Šarkanj
The mission of the Mycotoxins Working Group (WG) is to strive for evidence-based and rational harmonization of food safety regulations and legislation relevant to the food safety and spoilage challenges associated with mycotoxins in foods.
Topics & Objectives
According to the Food and Agriculture Organization (FAO), 25% of the world’s crops are contaminated with mycotoxins. Many scientific studies report that economic losses occur throughout the food and feed production and supply chain. Harmonized mycotoxin regulations will make it possible to implement effective measures to reduce the global mycotoxin problem.
The Mycotoxins WG will focus on making a thorough inventory of available knowledge about mycotoxin contamination and possible reduction and preventive control measures, not only from scientific literature but also from incident reports and company experience.
The Mycotoxins WG will consider a number of issues, including investigations into available scientific evidence, economic impact and regulatory implications related to such areas as:
- Quantification based on mold type and current losses in staple foods
- Inventory of current regulations, standards and accepted removal/preventive measures or controls
- Potential for climate-change impacts on mycotoxigenic fungi and my- cotoxin contamination of food crops pre- and postharvest
- Offer science-based recommendations for globally harmonized guidelines
Olga Martín Belloso
Sara Esther Valdes Martinez
Dates, times and locations to be announced.
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