IEH Academy

Mycotoxins: Aflatoxin Overview

Course details

Self-Paced eLearning


1 hour

Dr. Jack Davis

This course provides an overview of aflatoxin and its big picture implications in the food and feed supply.

Benefits and Learning Objectives

This elearning course offers a comprehensive overview of mycotoxins and its health and economic impact on the food industry. We will look at how contamination is detected and discuss preventative techniques in regards to aflatoxin.

Mycotoxins: Aflatoxin Overview
Mycotoxins: Aflatoxin Overview


After completion of this course, you should be able to:

  1. Discuss mycotoxins and their impact on the food/feed supply
  2. Discuss the health/economic impacts of aflatoxin
  3. Discuss the discovery and history of aflatoxin
  4. Identify some basic facts about aflatoxin
  5. Discuss the need to carefully manage crops that are at risk for aflatoxin
  6. Discuss kernel to kernel contamination for granular food
  7. Discuss considerations for sampling plans for crops that are at risk for aflatoxin
  8. Identify regulatory limits pertaining to the prevention of aflatoxin

Who Should Take this Course?

Who Should Take This Course

  • QA managers and staff
  • Anyone responsible for environmental monitoring
  • Sanitation supervisors
  • Facility engineers and maintenance
  • Purchasing managers
  • Production supervisors and plant management

Course Instructors

Jack Davis

Dr. Jack Davis

Director, Technical Services

Dr. Jack Davis started at JLA in 2014. Dr. Davis received his Ph.D and M.S. in Food Science from North Carolina State University (NCSU) and his B.S. in Food Science from the University of Georgia. He has worked extensively on many aspects of pre-harvest and post-harvest peanut safety and quality. These include optimization of processing technologies and agronomic strategies to improve finished product quality, advanced nutritional analyses, oil stability, sensory analyses, aflatoxin mitigation, and byproduct utilization. Before joining JLA, Dr. Davis spent ten years with a dual appointment as a research scientist with the USDA Agricultural Research Service and as a faculty member at NCSU in the department of Food, Bioprocessing and Nutrition Sciences.