TRAINING ON AFLATOXIN DETECTION, TESTINGAND CONTROL.

Course Overview

Aflatoxin, a toxic compound produced by the Aspergillus flavus fungi that commonly exists in soils, is a major food safety risk. Aflatoxin contamination is commonly found in maize, groundnuts, sorghum and tree nuts. It is a known cause of liver cancer, malnutrition and stunted growth in children, and also increases the risk of hepatitis B infection. Whether in production, storage, regulation, logistics, processing or trade, grain sector players have a moral and fiduciary responsibility to ensure food grains are safe for consumption, which includes ensuring aflatoxin-free grain production and trade. Aflatoxin contamination can also increase business losses through rejection of grains by buyers, cancellation of supply contracts and withdrawal of products by regulators, hence it is important to take preventative action to minimise risk of exposure.

This course is designed to equip grain handlers with fundamental skills in aflatoxin detection, testing and control processes during grain intake, storage, dispatch, and trading to ensure that the grains comply with the set food standards e.g., East African Standard (EAS) and other statutory requirements. Aflatoxin testing assures commodity handlers, traders, and food processors that food quality and safety requirements have been met.

To provide a comprehensive coverage, the course introduces the trainees to mycotoxins and further discusses factors promoting or affecting fungal growth, aflatoxins and health, grain sampling for aflatoxin analysis, testing equipment, prevention measures for aflatoxins, methodologies of aflatoxin determination, safety and precautions, and Hazzard Analysis and Critical Control Points (HACCP) strategy on mycotoxin control.

Successful completion of this course helps organizations comply with food safety regulations and opens up more lucrative grain markets within Eastern Africa and beyond.

Course outline

• Introduction to mycotoxins (Aflatoxins).
• Factors promoting or affecting fungal growth.
• Aflatoxins and health.
• Grain sampling for Aflatoxin analysis.
• Testing equipment.
• Prevention measures for Aflatoxins.
• Methodologies of Aflatoxin determination.
• Safety and precautions.
• HACCP strategy on Mycotoxin control.

Specific Outcomes

• Competency in grain sampling for Aflatoxin analysis.
• Competency in aflatoxin testing, analysis, and control.
• Skills in safe reduction, destruction and elimination of aflatoxin contaminated grain samples and consignments.
• Enhanced skills in managing hazards and risks within the warehouse.
• Achievement of maximum performance in inventory management.
• Elimination of waste in processes and stock.
• Appreciation of the various aflatoxin testing
• equipment, their use, and the associated maintenance practices.
• Recognition by the EAGC-GBI: Attain EAGC-GBI course completion certificate.

Delivery Method

Stimulating lecture, analytical learning through exercises, practical sampling for Aflatoxin analysis and aflatoxin testing session, experience sharing, field visit and case studies.

Duration

Three-day course with a half day practical on the third day.

Target Client

• Quality assurance officers/managers
• grain laboratory analysts,
• graders
• warehouse operators
• commodity traders
• food processors
• farmer-based organisations/ cooperatives,
• regulators
• food reserve agency personnel.