Workshop 3 - Mold Contamination in Foods and Food Production Facilities – Monitoring, Sampling, Testing, and Identification Techniques

Workshop Registration Fees

  • Members $550.00
  • Non-Members $650.00
  • Student $275.00
  • Late-fee $100.00

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Cancellation Policy:  Registration fees, less a $100 administration fee and any applicable bank charges, will be refunded for written cancellations received by July 7, 2022.  No refunds will be made after July 7, however, the registration may be transferred to a colleague who is NOT currently registered with written notification.  Registrations cannot be carried to any future meetings.

Photo Policy:  We occasionally use photographs of attendees in our promotional material.  By attending, you agree to such usage.

Other:  Any modifications to payment method will incur a $25 processing fee.

Refunds will be processed when received.

Workshop Description

Mold contamination in food products can cause both food safety problems and food spoilage. For example, airborne mold spores that fall onto products prior to packaging may cause food spoilage and mycotoxin contamination.  Damp storage condition is often the cause of product damage. Proper monitoring and sampling of fungal contamination in food production and storage facilities can provide insight into contamination risk and alert for actions.  Air quality sampling in a food production facility is an integral part of the environmental monitoring plan, yet many food companies are not familiar with the proper ways to conduct air quality monitoring. This one-day workshop will introduce the basics of fungal ecology and indoor contamination, share air quality monitoring and investigation protocols, demonstrate proper sampling techniques, elucidate fungal spoilage investigation methods including culture-based methods, DNA sequencing, and metagenomics and their applications in mold spoilage investigation. The workshop will incorporate insightful case studies and discussions led by an expert in indoor mold investigation and an experienced food and environmental mycologist.

Who Should Attend

Food safety manager, quality assurance and quality control personnel, storage facility managers, sanitation managers, product development.

Workshop Topics

  • Basics of fungal ecology and cause of indoor mold contamination
  • Air quality investigation and mold sampling techniques
  • Fungal testing, identification, and spoilage investigation methods
  • Investigation and prevention of mold contamination: case studies

Workshop Instructors

  • Tim Kirk, Alvista Environmental Consulting, Inc., Pleasanton, CA
  • Florence Wu, AEMTEK, Inc., Fremont, CA, USA

Workshop Organizers

  • Florence Wu, AEMTEK, Inc., Fremont, CA, USA