GFSSS 2009-2010: Mycotoxin control in foods

Mycotoxins in food safety and their control strategies

Dr. Ting Zhou
Agriculture and Agri-Food Canada, Guelph Food Research Centre
Guelph Food Safety Seminar Series Presentation, February 10, 2010  

Abstract: Contaminations of food and feed with mycotoxins create health risks to humans, a serious threat to the livestock industry, and a negative impact on international trade.  Effective mycotoxin decontamination strategies are greatly needed. This presentation will examine food safety risks related to mycotoxin contaminations and discuss physical, chemical and biological strategies that may provide promising solutions for controlling mycotoxin problems.

Speaker’s Bio: Dr. Zhou is a research scientist at AAFC – GFRC and an Associated Graduate Faculty in the University of Guelph.  His areas of expertise include microbial interactions, biocontrol of fungal diseases and management of mycotoxins. His research team has achieved great successes on the development of novel mycotoxin detoxifications using naturally occurring microorganisms. Several bacterial strains that are capable of detoxifying various mycotoxins, particularly vomitoxin (DON), have been identified from different sources and their effectiveness in eliminating adverse effects of the mycotoxins on swine production has been demonstrated in an animal trial. His research has also resulted in promising physical and chemical techniques for decontamination of mycotoxins, e.g. patulin, in food products.