WEBINAR: Harvest 2021 mycotoxin trends: What you need to know

Stay up to date on this year’s mycotoxin threat level and high-alert regions with mycotoxin testing expert.

Dec 6th, 2021
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Fg Fs 200pxWatch on demand now to learn about this year’s mycotoxin threat level and high-alert regions.

Stay up to date on this year’s mycotoxin threat level and high-alert regions with mycotoxin testing expert, Christy Swoboda, technical services director of Romer Labs. During this webinar, you will gain an upper hand on grain storage preparation with a better understanding of which mycotoxins –like DON, Aflatoxins, Fumonisin B1, and Zearalenone – are being observed in the lab on which commodities. Through Swoboda’s comparison of the 2021 harvest to other recent years, you’ll know if it’s time to change game plans or stay the course with your facility’s bin preparation and mycotoxin testing plan.

Romer Sponsored Logo 200x20WHAT YOU’LL LEARN:
1. What is the current mycotoxin report for harvest 2021?
2. What conditions are encouraging certain mycotoxins to be more prevalent?
3. How are mycotoxin trends comparing to harvest of 2020?
4. What can be done from a mycotoxin mitigation perspective to prepare bins for storage?

This webinar is sponsored by Romer Labs and presented by Feed & Grain, Feed Strategy and WATT Global Media.


Christy SwobodaChristy Swoboda, technical services director, Romer Labs

Christy is responsible for managing an ISO 17025 accredited Analytical Services lab offering analyses in both food allergens and mycotoxins. Additionally, Christy manages the Romer Labs North American technical support team. Using her extensive industry knowledge on changing regulations, updated testing practices, and developing analytical methods, Swoboda and her team provide mycotoxin solutions and support tailored to customers’ needs. Christy received a Bachelor of Arts in Biology and Chemistry from Drury University, a Graduate Certificate in Food Safety and Defense from the University of Missouri – Columbia, and a Master of Science in Food Science from Kansas State University.

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