Max Rubner Conference 2018, Fungi and Mycotoxins in Foods

8-10 October 2018. Max Rubner Conference 2018, Fungi and Mycotoxins in Foods.

During MRC2018, the most important issues concerning mycotoxins, along the safety aspects of foods were covered. International experts on the fields of global mycotoxin problems, governmental regulation, mycotoxigenic fungi, analytics, toxicology and prevention will present their data and views. Up-to-date information and scientific opinions were presented.

Prof. Rolf Geisen

• The occurrence of mycotoxins in certain food commodities is a global problem, which is related to the geographic location considered. The specific climatic conditions and the hygienic and quality standards of the food processing chain have an important impact on mycotoxin occurrence and prevention. Because of their high toxicity most important mycotoxins are regulated at the EU level. This is not the case in all parts of the world. Moreover, the situation is not static because masked and emerging mycotoxins can come into focus. To control mycotoxin occurrence, a profound knowledge about fungi as producing organisms is a prerequisite. 
• Especially the knowledge about the occurrence of mycotoxin producing fungi in certain foods, as well as the physiology of mycotoxin biosynthesis in food systems is of importance to develop counteractive measures. For a critical food safety assessment modern sensitive analytical methods are needed to identify geographical differences in the occurrence of mycotoxins or food commodities which are especially prone to be contaminated. Quantitative analytical data are also important for food toxicological analysis, to develop biomarkers for toxin uptake, and to study carry over effects. The best way to control mycotoxin biosynthesis in foods is the prevention of the growth of the mycotoxigenic fungi. 
• Because of the complexity of the conditions, this, however, is not completely possible. Several approaches to control mycotoxin biosynthesis by using fungicides, adjusting environmental conditions or using biocontrol agents are being followed. Moreover technological treatments during food processing can reduce the mycotoxin content of a food. Albeit a complete inhibition of mycotoxin biosynthesis is difficult to achieve the ongoing research has made great steps forward in that direction.

Extracts of the programme

• Global mycotoxin challenges and Mycotox Charter Antonio Logrieco, ISPA CNR, Bari, Italy
• The development and status of statutory regulations for mycotoxins in food and feed Hans van Egmond, formerly RIKILT, Wageningen, The Netherlands
• Mycotoxin control strategies: Are they resilient enough under extreme environmental stresses? Naresh Magan, Cranfield University, United Kingdom
• Partnership to improve food security and food safety in developing countries: MYTOX SOUTH Sarah De Saeger, Ghent University, Belgium
• The mycotoxin menace in Sub-Saharan Africa  Gordon Shephard, Cape Peninsula University of  Technology, Bellville, Cape Town, South Africa
• Toxicity of mycotoxin mixtures Isabel Oswald, INRA, Toxalim, Toulouse, France
• Aflatoxin: Food chain transfer from feed to milk Hans-Georg Walte, MRI, Kiel, Germany
• Technological measures to control mycotoxin concentration along the cereal chain  Christine Schwake-Anduschus, MRI, Detmold,   Germany
• New methods to prevent fungal growth and  mycotoxin biosynthesis in foods  Markus Schmidt-Heydt, MRI, Karlsruhe, Germany