Journal of Food Processing & Technology

The nature, sources, detection and regulation of mycotoxins that contaminate food and feed products and causing health hazards for both human and animals

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Mirjana Menkovska

Ss Cyril and Methodius University of Skopje, Macedonia

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Contamination with mycotoxins are the main worldwide concern by food/feed industries and health organizations to ensure the safety of both human and animals. Mycotoxins, are toxic secondary metabolites produced by fungus kingdom. Fungi under, aerobic and optimum condition of humidity and temperature consume nutrients for proliferation and mycotoxin secretion. There are six major groups of mycotoxins produced by different genus and species of fungi. The production of these mycotoxins depends on the surrounding intrinsic and extrinsic environments and these mycotoxins vary in their toxicity depending on the organism infected (animal or human) and susceptibility. This presentation will highlight fungal ecology and factors that affect mycotoxins production by these fungi in agriculture crops as a raw material for both food and feed industries, the chemistry of major known mycotoxins, illness symptoms by these mycotoxins, methods of detection, and regulatory guidance to prevent or minimize the toxicity of these mycotoxins in food/feed products and economic loss.

Biography :

Mirjana Menkovska is a full Professor at Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss Cyril and Methodius University (UKIM) in Skopje, Macedonia. Her background is food technology taken at UKIM, where she also took MS degree in Instrumental Analysis in Chemistry and Technology. She took her PhD Degree in Food Technology at the University of Belgrade, Serbia. She was a visiting Scientist for Cereal Research at world known centers such as Grain Marketing Research Center in Manhattan, Kansas, USA, Cereal Research Institute in Detmold, Germany and other known European centers. She has published more than 150 papers in domestic and foreign scientific journals and has participated at 90 scientific meetings in the country and abroad being member of Organizing and Scientific Committees. She has published a book and has also translated scientific books (3) and reviewed scientific (3) books from English into Macedonian language. She teaches Food Instrumental Analysis and Food Quality and Safety, as well as Dieto-prevention and Dieto-therapy at the postgraduate studies. She is National Contact person at EUCheMS-Division of Food Chemistry, and has been long serving as a member of AACC, RACI, ISEKI and ICC National Delegate. She was Rector Candidate at UKIM and Candidate for Regular and Corresponding Member of MANU.