JICA group training course on mycotoxin inspection in food

Inspection Methods Training - Food Microbiology

Microbiology is a specialized area of biology dealing with organisms too small to be seen without sufficient magnification. Microbiologists study bacteria, fungi, parasites, viruses, and prions and their interactions with humans, animals, plants, and the environment. While viruses and prions are not living organisms like bacteria, fungi, and parasites, they are studied by microbiologists; there...

The JICA Training Course, Community-Based Cancer Prevention for Asian Pacific Countries, 2004 (Epidemiological approach).

Communicable diseases are still major causes of deaths in developing countries. Cancer incidence, however, increased 19% between 1990 and 2000, mainly in this same developing world (Stewart 2003), and malignant neoplasms are now the second leading cause of mortality in these countries (WHO 2003). Limitations of medical facilities and equipment means that prevention is indispensable for cancer c...

Mould and mycotoxin contamination in food

Mould and mycotoxin contamination in food OTA toxicity Ochratoxin A producers Occurrence of Ochratoxin A Effect of water activity on OTA production OTA destruction during roasting of coffee Levels and distribution of OTA in green coffee (contamination, survey) Effect of processing and handling on OTA content of green coffee Effect of caffeine on OTA production Socioeconomic impact of coffee pro...

The JICA training course, community-based cancer prevention for the Asian Pacific countries, fiscal years 2004 and 2005 (epidemiological approach).

Communicable diseases are still major causes of deaths in developing countries. Cancer incidence, however, increased 19% between 1990 and 2000, mainly in this same developing world (Stewart and Kleihaus, 2003), and malignant neoplasms are now the second leading cause of mortality in these countries (WHO, 2003). Limitations of medical facilities and equipment mean that prevention is indispensabl...

The mycotoxin threat to food safety.