Ensuring the safety of food products is paramount to food producers and analysts alike. Mycotoxins are secondary metabolites produced by certain types of fungi. Mycotoxins produced by mold on various agricultural products can contaminate grains, fruits, nuts and even some processed foods. While all mycotoxins are of fungal origin, not all toxic compounds produced by fungi are called mycotoxins.
Extreme weather conditions (such as rising temperatures and unpredictable precipitation) often create ideal conditions for mold growth on crops. If consumed, these residual mycotoxin contaminants cause a range of health problems for humans and animals. Therefore, implementing reliable methods for mycotoxin testing is crucial for the food production and distribution chain.
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This webinar will delve into the importance of mycotoxin testing and how advanced techniques like high-performance liquid chromatography-mass spectrometry (HPLC-MS) are used for their detection and quantification. The speakers will explore the impact of food sample matrix on the results. They will cover different types of mycotoxins and their potential hazards, common food commodities prone to mycotoxin contamination and how matrix effects and processing can influence results and mitigation strategies. They will also explore the effect of climate change on mycotoxin accumulation on certain crops and discuss various regulatory guidelines (FDA, EU and WHO), established advisory levels and code of practice for the prevention and reduction of mycotoxin contamination.
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Register for this webinar today to understand the importance of mycotoxin testing for safeguarding food products.
Speaker
Jay Alappat, PhD, Regional Technical Director NA, Chemistry, Merieux Nutrisciences
Jay Alappat received his PhD in Analytical Chemistry from Indian Institute of Technology, Madras, and has postdoctoral experience in food chemistry, food safety, natural products, enzyme chemistry and molecular biology. Prior to joining Merieux, Dr. Alappat worked as a Senior Analytical Scientist at Natures Fynd in both Quality and Research and Development groups to develop fungal fermented meat/dairy alternatives. Dr. Alappat brings an experienced perspective to the safety, quality and acceptability of novel food ingredients, deleterious residues and contaminants (in food matrices) and their impact on food safety, security and sustainability.
Dr. Alappat brings 20 years of experience, excelling in all aspects of analytical method development and validation for food safety. He leverages a deep understanding of chromatographic and spectroscopic techniques to develop and validate “fit-for-purpose” methods. This proficiency translates to strategic leadership transferring complex information to actionable insights that drive impactful results.
Who Should Attend?
This webinar will appeal to:
- Food Producers
- QA Managers
- Food Scientists
- Food Chemists
What You Will Learn
Attendees will learn about:
- How mycotoxins are a significant threat to food safety and their analysis is essential for protecting consumers
- The importance of mycotoxin analysis using HPLC-MS, which is a powerful tool for the detection and quantification of mycotoxins
- How food matrices can significantly affect analytical results and understanding these effects is crucial for accurate results
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SCIEX
From the launch of the first-ever commercially successful triple quadrupole in 1981, SCIEX has developed groundbreaking technologies and solutions that influence life-changing research and outcomes. Building from this strong pedigree, we continue to empower our customers to break new ground in scientific discovery and food safety testing.
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