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Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Page 57
Notes:
conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Mycotoxin contamination of cereals affecting technological quality of cereal-based products and
health
Microbial contamination is the most common cause of foodborne illnesses in humans and animals, but it also has an
deleterious effect on the technological quality of food products. Aspergillus is one of the most important genera of
toxigenic molds in the spoilage of foods and animal feeds that produce a variety of aflatoxins. Many other mycotoxins produced
by Aspergillus are of great significance from the point of view of human health in cancer induction and immunosuppresion.
The most important group of mycotoxigenic molds other than Aspergillus species that contaminate the human food and animal
feeds are species of the genus Fuzarium. Cereal grains, beans and oil seeds can be contaminated by these species among
which the most commonly contaminated are wheat, corn, barley, rye, triticale, oats and millet. Fuzarium toxins, particularly
deoxynivalenol and fumonisins, have been detected in finished human food products, while zearalenone has been found
naturally occurring in numerous cereal grains, especially in those for animal feed. In addition to their deleterious health effects,
Fuzarium species worse the technological quality of the products made from cereal grains. Detection, control and prevention
for both toxins will be discussed in this presentation.
Biography
Mirjana Menkovska, PhD is a full Professor for Department of Food Technology and Biotechnology at the Institute of Animal Science, Ss. Cyril and Methodius
University in Skopje, Macedonia. Her background is Food Technology. She graduated at the Faculty of Technology and Metallurgy in Skopje, took MS degree in
Instrumental Analysis in Chemistry and Technology at the same University and PhD degree in Food Technology at the University of Belgrade, Serbia. She has
published more than 150 papers in domestic and foreign scientific journals and participated at 90 scientific meetings in the country and abroad. Her bibliography
data counts over 200 references. She has also translated scientific books (3) and reviewed scientific books (3) from English into Macedonian language. She has
been many years a member of AACC, RACI, ISEKI, National contact person at EUCheMS - Division of Food Chemistry, ICC National Delegate, and member of
many Scientific and Organising Committees at many international and domestic scientific meetings and conferences, such as Food Technology Conferences.
Mirjana Menkovska
Ss. Cyril and Methodius University of Skopje, Macedonia
Mirjana Menkovska, J Food Process Technol 2016, 7:12 (Suppl)