This course covers Facts and Issues concerning Mycotoxins In Food Products. It awares about the harmfulness that can be caused by fungus and most of us assume that if something is 'natural' it automatically means it’s safe. As recent studies proved that this assumption is completely wrong. Join this course to know about these natural toxins and how to minimize its risk in your daily life.
Don't assume that if something is 'natural' it automatically means it's "SAFE". At the end of this course will be able to learn the invisible threat in our daily food.
There are 6 type of bitotoxins, which are important for any student, practioner, researcher to know about.
Molds are usually visible, but oxins produced by mold's mycotoxins are invisible and can penetrate food and may cause : lung cancer, liver damage, skin rash etc...
Almost all climatic conditions of the world can support fungi growth. Know in this lecture the optimum conditions for mycotoxins production.
Some mycotoxins are toxic to human, others to plant and animals. this part will demonstrate the severity of toxicity to each living body.
Mycotoxins can enter the food chain directly or indirectly. Directly via plant products such ascoffee, spices, oil seeds while indirectly through animal diets such as meat, milk.
This lecture will clarify the historical episode of human intoxication starting from world war II.
Many countries faced mycotoxication over time during warefare. Like Iraq, Laos, Cambodia, Afghanistan.
Aflatoxins are a type of mycotoxin produced by Aspergillus species of fungi, such as A. flavus and A. parasiticus. Ochratoxin is a mycotoxin that comes in three secondary metabolite forms, A, B, and C. All are produced by Penicillium and Aspergillus species.
Ochratoxin-A(OTA) is the second most famous mycotoxins. Ochratoxin is a mycotoxin that comes in three secondary metabolite forms, A, B, and C. All are produced by Penicillium and Aspergillus species.
The third most famous mycotoxins is Fusariotoxins (Fusarium toxins) which is explained in this section.
Often more than one mycotoxin is found on a contaminated substrate. ... Factors influencing the presence of mycotoxins in foods or feeds include
Know the preharvest and protharvest stages of fungal prevention. Toxin-producing fungi may invade at pre-harvesting period, harvest-time.
A powerpoint presentation for the course that includes more than 60 slides used to prepare this course.
Ph.D. holder in microbiology from university of north wales (UK), currently working at Higher College of Technology (Muscat - Oman). My research field on nutrition in general. Teaching nutrition and scientific research in different academic institutions. Have been appointed as chairman advisory panel for ARID (Arab researcher ID) since 2016. Published several books in different disciplines