Mycotoxins in the Food Chain

A Research Presentation: Mycotoxins as natural contaminants in the food chain (Food Research Laboratory, GCU, Glasgow)"

Prof Aidoo, External examiner

 

BSc,MSc, PhD, CSci FIFST, FRSPH, FREHIS, CBiol MSB
Department of Biological and Biomedical Sciences, School of Life Sciences, Glasgow Caledonian University

The presentation focused on research on mycotoxins as natural contaminants in the food chain. Some of the data on research carried out in the Food Research Laboratory on occurrence of aflatoxins in some food commodities including milk from local farms and foods imported from warmer regions of the world and marketed in the UK will be presented. Legislative levels of mycotoxins in food will also be considered. 

The presentation covered in vitro inhibitory effects of Fingerroot, a culinary herb, on formation of aflatoxin mutagenic metabolites. The Food Research Laboratory is accredited to ISO 17025 by the United Kingdom Accreditation Services (UKAS) and the consultancy includes services to food companies particularly in nutritional analysis, food pathogens, shelf life of foods and various aspects of food safety.