Codex Alimentarius Commission discusses safety of genetically modified foods, approves toxin limits and guidelines for organic livestock farming
Geneva, 6 July - The Codex Alimentarius Commission has agreed on the first global principles for the safety assessment of genetically modified foods, on maximum levels of certain food toxins, and on guidelines for organic livestock production, the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO) said in a joint statement today.
The Codex Commission agreed in principle that the safety of food derived from genetically modified organisms (GMO) should be tested and approved by governments prior to entering the market. In particular, GMO foods should be tested for their potential to cause allergic reactions.
The Commission also approved a series of new maximum levels of environmental contaminants, particularly lead, cadmium, and aflatoxin, found in food, such as fruit juices, cereals, and milk.
http://www.biotech-info.net/toxin_limits.html
"For example, lead is detrimental to the intellectual development of young children and the new standards adopted by the Commission definitely improve the current situation.
The Codex Commission also set maximum levels of aflatoxin in milk and milk products. Aflatoxin is a carcinogenic substance that can be transmitted from animal feed (for example, peanuts and corn) into milk. The new maximum limit for aflatoxin in milk is 0.5 micrograms per kilogram.
Some countries argued for a stricter aflatoxin limit of 0.05 micrograms per kilogram. However the majority of countries agreed that the higher limit was more feasible, particularly in developing countries.
Copyright: ©Copyright 2001, Health & Medicine Week via NewsRx.com & NewsRx.netwww.NewsRx.net
aflatoxin permitted levels: http://www.cfsan.fda.gov/~lrd/fdaact.html#afla
cadmium permitted levels: http://www.cfsan.fda.gov/~lrd/fdaact.html#cadm
lead permitted levels: http://www.cfsan.fda.gov/~lrd/fdaact.html#lead
mercury permitted levels: http://www.cfsan.fda.gov/~lrd/fdaact.html#merc
DDT,DDE, TDE permitted levels: http://www.cfsan.fda.gov/~lrd/fdaact.html#ddt
Tuesday, July 3, 2007
Wednesday, June 20, 2007
What are GM Foods?
GM foods, also referred to sometimes as genetically engineered (GE) foods, have ingredients in them that have been modified by a technique called gene technology.
This technology allows food producers to alter certain characteristics of a food crop by introducing genetic material and proteins from another source. Modifications usually involve changing one gene of the 30,000 — 50,000 or so genes that make up an organism.
Examples of GM are a corn plant with a gene that makes it resistant to insect attack, or a wheat plant with a gene that allows it to use less water to grow, and so become more desirable for Australian conditions.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Are GM foods safe?
GM foods are new to mankind so have no history of safe use. Regulators therefore take a very cautious approach when assessing their safety and suitability for human consumption.
All foods contain beneficial nutrients and, in some cases, toxins and allergens that are harmful to some people with intolerances to them. So even conventional foods, such as peanuts, can not be guaranteed to be absolutely safe for all people in all circumstances.
However, since people first began eating GM foods in the United States in 1993 (and Australia in 1996), there has not been a single report of their causing any adverse health effects in humans. That said, the novelty of GM foods means their long-term effects on human health are unknown.
http://www.foodstandards.gov.au/foodmatters/gmfoods/
GM foods, also referred to sometimes as genetically engineered (GE) foods, have ingredients in them that have been modified by a technique called gene technology.
This technology allows food producers to alter certain characteristics of a food crop by introducing genetic material and proteins from another source. Modifications usually involve changing one gene of the 30,000 — 50,000 or so genes that make up an organism.
Examples of GM are a corn plant with a gene that makes it resistant to insect attack, or a wheat plant with a gene that allows it to use less water to grow, and so become more desirable for Australian conditions.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Are GM foods safe?
GM foods are new to mankind so have no history of safe use. Regulators therefore take a very cautious approach when assessing their safety and suitability for human consumption.
All foods contain beneficial nutrients and, in some cases, toxins and allergens that are harmful to some people with intolerances to them. So even conventional foods, such as peanuts, can not be guaranteed to be absolutely safe for all people in all circumstances.
However, since people first began eating GM foods in the United States in 1993 (and Australia in 1996), there has not been a single report of their causing any adverse health effects in humans. That said, the novelty of GM foods means their long-term effects on human health are unknown.
http://www.foodstandards.gov.au/foodmatters/gmfoods/
Monday, June 11, 2007
GM Foods, Benefits and Related Issues...
Genetic engineering involves the transfer of a select piece of genetic material from one organism to another.
http://www.anarac.com/what_are_genetically_modified_fo.htm
The principal ingredients of GM foods derived from plants are soybean, maize, canola and cottonseed oil.
http://66.218.69.11/search/cache?ei=UTF-8&p=benefits+of+GM+foods&fr=yfp-t-501&fp_ip=SG&u=hk.knowledge.yahoo.com/question/%3Fqid%3D7006110801763%26others%3D1&w=benefits+benefit+gm+foods&d=IELoournO5sk&icp=1&.intl=us
Benefits of GM foods
Crops
>Enhanced taste and quality of food products
>Reduced maturation time
>Increased nutrients, yields, and stress tolerance
>Improved resistance to disease, pests, and herbicides
>New products and growing techniques
Animals
>Increased resistance, productivity, hardiness, and feed efficiency
>Better yields of meat, eggs, and milk
>Improved animal health and diagnostic methods
Environment
>Bioprocessing for forestry products
>Better natural waste management
>More efficient processing
>Conservation of soil, water, and energy
>“Friendly" bioherbicides and bioinsecticides
>reduced use of pesticides, fertilizers and energy compared to conventional farming methods.
Society
>Increased food security for growing populations
>economic benefits of GM crops in developing countries are more significant compared to industrialised countries because agriculture in these countries is a larger part of the economy, and employs a larger fraction of the labor force, and often agriculture suffers from losses of crops to insects which are remedied in insect protected GM crops
Issues w GM foods
labeling
There are many risks believed to be attached to genetic engineering and GM foods. Consumers are often not aware that they are consuming GMOs, as the Federal Drug Administration (FDA) has not yet made labeling of GMOs in food a requirement. Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
There is continued research and more products are found to contain GMOs. GM foods are unlabelled and are everywhere.
Environment
Once Gm crops are grown they could pose a very real threat to our environment. Herbicide resistant crops are on the rise. These crops are meant to withstand powerful herbicides. Only the herbicide resistant crop will survive being sprayed and all other plants in the field will die.
Crops are now being developed to contain genes that make crops poisonous to insects.
Insects will forage on the crops, and then they will die....What about the birds that eat these insects? What will happen to them?
Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Ethnical
Genetic modification (GM) is the subject of controversy in its own right. Some see the science itself as intolerable meddling with "natural" order, while others recognize the inability of modern science to fully comprehend all of the potential negative ramifications of gene manipulation.
Violation of natural organisms' intrinsic values
Tampering with nature by mixing genes among species
Objections to consuming animal genes in plants and vice versa
Stress for animal
Consumer Rights
On 15 March 2005, World Consumer Rights Day, consumer organisations all overthe world will say NO to GMOs! They will demand labelling of all GM foods and independent safety testing. Ways must be found to establish and secure GM-free areas, and strict rules introduced to prevent contamination of conventional and organic crops.
Consumers have a right to information, a right to choice and a right tosafety.
Health
GM food could be a serious risk to human health. Proteins made from the foreign genes might be directly toxic to humans.
Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects
http://66.218.69.11/search/cache?ei=UTF-8&p=benefits+of+GM+foods&fr=yfp-t-501&fp_ip=SG&u=www.foothilltech.org/9th-grade-action-based-project/health-care/genetically_modified_foods-1984.htm&w=benefits+benefit+gm+foods&d=PGvRournO8CK&icp=1&.intl=us
http://66.218.69.11/search/cache?ei=UTF-8&p=benefits+of+GM+foods+%2B+ethnical+issues&y=Search&rd=r1&meta=fl%3D0%26vc%3Dsg&fr=yfp-t-501&fp_ip=SG&u=www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml&w=benefits+gm+foods+ethnical+ethical+issues&d=F2QLY-rnO8d9&icp=1&.intl=us
http://www.anarac.com/what_are_genetically_modified_fo.htm
The principal ingredients of GM foods derived from plants are soybean, maize, canola and cottonseed oil.
http://66.218.69.11/search/cache?ei=UTF-8&p=benefits+of+GM+foods&fr=yfp-t-501&fp_ip=SG&u=hk.knowledge.yahoo.com/question/%3Fqid%3D7006110801763%26others%3D1&w=benefits+benefit+gm+foods&d=IELoournO5sk&icp=1&.intl=us
Benefits of GM foods
Crops
>Enhanced taste and quality of food products
>Reduced maturation time
>Increased nutrients, yields, and stress tolerance
>Improved resistance to disease, pests, and herbicides
>New products and growing techniques
Animals
>Increased resistance, productivity, hardiness, and feed efficiency
>Better yields of meat, eggs, and milk
>Improved animal health and diagnostic methods
Environment
>Bioprocessing for forestry products
>Better natural waste management
>More efficient processing
>Conservation of soil, water, and energy
>“Friendly" bioherbicides and bioinsecticides
>reduced use of pesticides, fertilizers and energy compared to conventional farming methods.
Society
>Increased food security for growing populations
>economic benefits of GM crops in developing countries are more significant compared to industrialised countries because agriculture in these countries is a larger part of the economy, and employs a larger fraction of the labor force, and often agriculture suffers from losses of crops to insects which are remedied in insect protected GM crops
Issues w GM foods
labeling
There are many risks believed to be attached to genetic engineering and GM foods. Consumers are often not aware that they are consuming GMOs, as the Federal Drug Administration (FDA) has not yet made labeling of GMOs in food a requirement. Not mandatory in some countries (e.g., United States)
Mixing GM crops with non-GM confounds labeling attempts
There is continued research and more products are found to contain GMOs. GM foods are unlabelled and are everywhere.
Environment
Once Gm crops are grown they could pose a very real threat to our environment. Herbicide resistant crops are on the rise. These crops are meant to withstand powerful herbicides. Only the herbicide resistant crop will survive being sprayed and all other plants in the field will die.
Crops are now being developed to contain genes that make crops poisonous to insects.
Insects will forage on the crops, and then they will die....What about the birds that eat these insects? What will happen to them?
Potential environmental impact: unintended transfer of transgenes through cross-pollination, unknown effects on other organisms (e.g., soil microbes), and loss of flora and fauna biodiversity
Ethnical
Genetic modification (GM) is the subject of controversy in its own right. Some see the science itself as intolerable meddling with "natural" order, while others recognize the inability of modern science to fully comprehend all of the potential negative ramifications of gene manipulation.
Violation of natural organisms' intrinsic values
Tampering with nature by mixing genes among species
Objections to consuming animal genes in plants and vice versa
Stress for animal
Consumer Rights
On 15 March 2005, World Consumer Rights Day, consumer organisations all overthe world will say NO to GMOs! They will demand labelling of all GM foods and independent safety testing. Ways must be found to establish and secure GM-free areas, and strict rules introduced to prevent contamination of conventional and organic crops.
Consumers have a right to information, a right to choice and a right tosafety.
Health
GM food could be a serious risk to human health. Proteins made from the foreign genes might be directly toxic to humans.
Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects
http://66.218.69.11/search/cache?ei=UTF-8&p=benefits+of+GM+foods&fr=yfp-t-501&fp_ip=SG&u=www.foothilltech.org/9th-grade-action-based-project/health-care/genetically_modified_foods-1984.htm&w=benefits+benefit+gm+foods&d=PGvRournO8CK&icp=1&.intl=us
http://66.218.69.11/search/cache?ei=UTF-8&p=benefits+of+GM+foods+%2B+ethnical+issues&y=Search&rd=r1&meta=fl%3D0%26vc%3Dsg&fr=yfp-t-501&fp_ip=SG&u=www.ornl.gov/sci/techresources/Human_Genome/elsi/gmfood.shtml&w=benefits+gm+foods+ethnical+ethical+issues&d=F2QLY-rnO8d9&icp=1&.intl=us
Saturday, May 5, 2007
Growing Fresh Salad Greens
LETTUCE
Lettuce seeds need light to germinate. Just barely cover the seed with soil. (P)
After a couple of weeks check to see if the roots have branched out to the sides of the plug. If so, they are hardy enough to go in the ground.
Well-rotted manure or compost is ideal. (P)
The plants will need regular watering, as lettuce tends to have a shallow root system.
For the longest harvest, direct seed or transplant every 7-10 days.
After that, rinse through with water and pack into plastic boxes.
TOMATO
In general, 4-5 week old tomato seedlings can be transplanted into the high tunnel 4-5 weeks earlier in the season than they could be transplanted into the field.
At transplant, a soluble starter fertilizer that is high in phosphorus is recommended
Raised beds enhance soil warming, drainage, and volume of soil for the root system.
Raised beds can be formed with compact bed shapers or power tillers
After the beds are formed, fertilizer, drip tape, and mulch can be applied. (C)
Spraying weekly with compost tea also seems to be effective at warding off fungus diseases.
For early season tomato production, black, clear or IRT (infrared transmitting) mulch can be applied to raise soil temperatures.
Clear plastic will result in significantly higher soil temperatures than black plastic, however, weeds can germinate and emerge under the clear film.
Row covers can be kept on the tomato plants from transplant to the appearance of the first flower clusters.
Pruning tomatoes refers to the removal of axillary shoots which are commonly called suckers.
Fresh market tomatoes are harvested at stages ranging from light red to full red, which is also known as vine-ripe
Wash and pack tomatoes into cardboard boxes.
Tomatoes sold in the wholesale market are sorted by size and packed in standard boxes or cartons that hold 15-25 lbs each
References
http://www.attra.org/attra-pub/tomato.html
http://gardening.about.com/od/vegetablepatch/a/Lettuce_2.htm
http://www.urbanext.uiuc.edu/veggies/cucumber1.html
LETTUCE
Lettuce seeds need light to germinate. Just barely cover the seed with soil. (P)
After a couple of weeks check to see if the roots have branched out to the sides of the plug. If so, they are hardy enough to go in the ground.
Well-rotted manure or compost is ideal. (P)
The plants will need regular watering, as lettuce tends to have a shallow root system.
For the longest harvest, direct seed or transplant every 7-10 days.
After that, rinse through with water and pack into plastic boxes.
TOMATO
In general, 4-5 week old tomato seedlings can be transplanted into the high tunnel 4-5 weeks earlier in the season than they could be transplanted into the field.
At transplant, a soluble starter fertilizer that is high in phosphorus is recommended
Raised beds enhance soil warming, drainage, and volume of soil for the root system.
Raised beds can be formed with compact bed shapers or power tillers
After the beds are formed, fertilizer, drip tape, and mulch can be applied. (C)
Spraying weekly with compost tea also seems to be effective at warding off fungus diseases.
For early season tomato production, black, clear or IRT (infrared transmitting) mulch can be applied to raise soil temperatures.
Clear plastic will result in significantly higher soil temperatures than black plastic, however, weeds can germinate and emerge under the clear film.
Row covers can be kept on the tomato plants from transplant to the appearance of the first flower clusters.
Pruning tomatoes refers to the removal of axillary shoots which are commonly called suckers.
Fresh market tomatoes are harvested at stages ranging from light red to full red, which is also known as vine-ripe
Wash and pack tomatoes into cardboard boxes.
Tomatoes sold in the wholesale market are sorted by size and packed in standard boxes or cartons that hold 15-25 lbs each
CUCUMBER
Cucumbers are usually started by planting seeds directly in the garden.
Plant transplants 1 to 2 feet apart in rows 5 to 6 feet apart when they have two to four true leaves.
Plant seeds 1/2 to 1 inch deep and thin the seedlings to one plant every 12 inches in the row or to three plants every 36 inches in the hill system. If you use transplants, plant them carefully in warm soil 12 inches apart in the row.
When fruit begins setting and maturing, adequate moisture becomes especially critical. For best yields, incorporate compost or well-rotted manure before planting. Cucumbers respond to mulching with soil-warming plastic.
Side-dress with nitrogen fertilizer when the plants begin to vine. Cucumber beetles should be controlled from the time that the young seedlings emerge from the soil.
Pick cucumbers at any stage of development before the seeds become hard.
Pack fruit in plastic bags and pack into carton boxes.
Additional Pointers for Growing Good Transplants
1. Be sure that the growing medium is free of plant disease organisms. Store all containers and soil mix material where contamination can be avoided.
2. Sterilize all plant-growing containers between uses.
3. Keep hose nozzles off the floor, as the floor may carry disease organisms.
4. If containers are used, fill to a uniform depth, making certain that the soil surface is reasonably level. Fill pots to ½ to 3/4 inch from upper edge to leave room for water during irrigations.
5. When irrigating (water or nutrient solution), apply enough to thoroughly wet the full depth of soil. This will ensure moist soil throughout the container and avoid salt buildup.
6. Cover seeded containers with clear polyethylene film until emergence to improve soil temperature and moisture conditions.
References
http://www.attra.org/attra-pub/tomato.html
http://gardening.about.com/od/vegetablepatch/a/Lettuce_2.htm
http://www.urbanext.uiuc.edu/veggies/cucumber1.html
Tuesday, April 24, 2007
storage parameters and process steps
vegetables in chicken salad sandwich
1. wash tomatoes, cucumber and lettuce.
2. cut tomatoes into cubes, slice cucumber and tear lettuce into smaller pieces.
tomato's storage conditions
1. Freezer (0°F/-17°C ), 8-12 months
2. Refrigerator (36-40°F/2 to 4°C), 1 week
cucumber's storage condition
1. refrigerator (45 to 50°F/7 to 10°C ), 10 to 14 days at with high relative humidity.
*subject to chilling injury if held longer than about 2 days at temperatures below 45°F. At temperatures of 50F and above they ripen rather rapidily, the green color changing to yellow. This color change starts in about 10 days at 50F. It is accelerated if the cucumbers are stored in the same room with apples, tomatoes, or other ethylene-producing crops.
lettuce's storage condition
1. Refrigerator (36-40°F/2 to 4°C), 5-7 days
References
Oregon State University. (2007). CUCUMBER. Retrieved April 24, 2007 from http://food.oregonstate.edu/v/cucum.html
1. wash tomatoes, cucumber and lettuce.
2. cut tomatoes into cubes, slice cucumber and tear lettuce into smaller pieces.
tomato's storage conditions 
1. Freezer (0°F/-17°C ), 8-12 months
2. Refrigerator (36-40°F/2 to 4°C), 1 week
cucumber's storage condition
1. refrigerator (45 to 50°F/7 to 10°C ), 10 to 14 days at with high relative humidity.
*subject to chilling injury if held longer than about 2 days at temperatures below 45°F. At temperatures of 50F and above they ripen rather rapidily, the green color changing to yellow. This color change starts in about 10 days at 50F. It is accelerated if the cucumbers are stored in the same room with apples, tomatoes, or other ethylene-producing crops.
lettuce's storage condition
1. Refrigerator (36-40°F/2 to 4°C), 5-7 days
References
Oregon State University. (2007). CUCUMBER. Retrieved April 24, 2007 from http://food.oregonstate.edu/v/cucum.html
Thursday, April 19, 2007
Process and the Parameters of making chicken salad sandwich
Process
1. Prepare all of the salad ingredients
~chicken to be cut into small cubes and cooked.
~tomatoes and lettuce to be washed and may be eaten raw, othewise one could drain them with hot water.
~eggs to be boiled, and diced.
~cheese to be cut into smaller pieces.
2. Combine them in a large bowl.
~mix well with myonnaise using a clean salad server.
~spread the filling on 2 slices of multigrain bread.
Parameters
Chicken
storage temperature and time of raw chicken:
1. Freezer (0°F), 1 to 2 days
2. Refrigerator (40°F), 3 to 4 months
storage temperature and time of cooked chicken:
1.Freezer (0°F), 3 to 4 days
2. Refrigerator (40°F), 4 months
Lettuce
storage condition of lettuce and salad greens
Refrigerator (36-40°F), 5-7 days
Tomato
storage condition of
1. Freezer (0°F), 8-12 months
2.refrigerator (36-40°F), 1 week
Eggs
storage condition of eggs in shells/ cooked eggs:
1.Refrigerator (40°F), 3-5 weeks/ 7 days
Cheese
cold foods like cheese should be kept cold at 40 degrees Fahrenheit or below.
Bread
The length of time that bread will keep depends on a number of factors including the ingredients used, temperature, humidity, storage container, and storage location.
*The Food Marketing Institute recommends using tuna salad, egg salad, and similar products within 3-4 days.
References
British Chicken. (2005). Storage. Retrieved April 18, 2007 from http://britishchicken.com/Storage.htm
Dietary Managers Association. (2005). Food Protection Connection Articles. Retrieved April 17, 2007 from http://www.dmaonline.org/fppublic/connect55.html
Process
1. Prepare all of the salad ingredients
~chicken to be cut into small cubes and cooked.
~tomatoes and lettuce to be washed and may be eaten raw, othewise one could drain them with hot water.
~eggs to be boiled, and diced.
~cheese to be cut into smaller pieces.
2. Combine them in a large bowl.
~mix well with myonnaise using a clean salad server.
~spread the filling on 2 slices of multigrain bread.
Parameters
Chicken
storage temperature and time of raw chicken:
1. Freezer (0°F), 1 to 2 days
2. Refrigerator (40°F), 3 to 4 months
storage temperature and time of cooked chicken:
1.Freezer (0°F), 3 to 4 days
2. Refrigerator (40°F), 4 months
Lettuce
storage condition of lettuce and salad greens
Refrigerator (36-40°F), 5-7 days
Tomato
storage condition of
1. Freezer (0°F), 8-12 months
2.refrigerator (36-40°F), 1 week
Eggs
storage condition of eggs in shells/ cooked eggs:
1.Refrigerator (40°F), 3-5 weeks/ 7 days
Cheese
cold foods like cheese should be kept cold at 40 degrees Fahrenheit or below.
Bread
The length of time that bread will keep depends on a number of factors including the ingredients used, temperature, humidity, storage container, and storage location.
*The Food Marketing Institute recommends using tuna salad, egg salad, and similar products within 3-4 days.
References
British Chicken. (2005). Storage. Retrieved April 18, 2007 from http://britishchicken.com/Storage.htm
Dietary Managers Association. (2005). Food Protection Connection Articles. Retrieved April 17, 2007 from http://www.dmaonline.org/fppublic/connect55.html
Friday, April 13, 2007
Chicken Salad
Strictly aerobic species of microorganism, such as Pseudomonas spp., are amongst the most common found in refrigerated foods.
the ingredients: chicken, cheese, tomato, lettuce, eggs
m/o related to chicken:
Listeria is a microorganism that can cause serious or fatal listeriosis infections in children, the elderly or those with weakened immune systems.
Healthy adults can experience symptoms including high fever, severe headache, nausea and diarrhea.
m/o related to lettuce:
Normally, leafy vegetables with a large surface area, such as kale and lettuce, together with those with parts which are difficult to access for adequate sanitization, such as cauliflower and broccoli, are highly prone to transmitting the pathogens responsible for food borne diseases unless a strict programme for the control of hygiene and of the critical contamination points during manufacture is adopted. The pathogen is most common in raw meats, raw poultry, dairy products (cheeses, ice cream, raw milk), raw vegetables, and seafood.
m/o related to eggs:
The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too.
If the egg has been improperly handled, you might experience the foodborne illness called salmonellosis.
You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there’s no need to take chances because cooking kills Salmonella.
m/o related to food handlers:
Food handlers are the primary source of contamination for microorganisms of the Staphylococcus aureus. This microorganism is common to cooked ready-to-eat foods, salads, meats and poultry products, custards, and high salt foods (like ham), and milk and dairy products.
Control of Staphylococcus spp. can be guaranteed by hygienic handling conditions and maintenance of the product below 10°C.
other hazards...
Physical Contamination occurs when objects such as hair, dirt, glass and metal fragments find their way into food, where they may cause a psychological trauma or a physical illness/injury. Poor ventilation, poorly maintained facilities and the use of broken or worn out utensils and equipment are typical causes of physical contamination.
· particles that break off from damaged dishware, machinery, packaging, unapproved can-openers, etc;
physical contaminants that come from careless employees, e.g. artificial nails and nail polish, gems from bracelets, earrings and rings, etc..
Strictly aerobic species of microorganism, such as Pseudomonas spp., are amongst the most common found in refrigerated foods.
the ingredients: chicken, cheese, tomato, lettuce, eggs
m/o related to chicken:
Listeria is a microorganism that can cause serious or fatal listeriosis infections in children, the elderly or those with weakened immune systems.
Healthy adults can experience symptoms including high fever, severe headache, nausea and diarrhea.
m/o related to lettuce:
Normally, leafy vegetables with a large surface area, such as kale and lettuce, together with those with parts which are difficult to access for adequate sanitization, such as cauliflower and broccoli, are highly prone to transmitting the pathogens responsible for food borne diseases unless a strict programme for the control of hygiene and of the critical contamination points during manufacture is adopted. The pathogen is most common in raw meats, raw poultry, dairy products (cheeses, ice cream, raw milk), raw vegetables, and seafood.
m/o related to eggs:
The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. The bacteria can be found in the intestinal tracts of animals, birds, reptiles, insects and people. While the egg itself may not be contaminated when you buy it, it can become contaminated from various sources, such as hands, pets, other foods and kitchen equipment, too.
If the egg has been improperly handled, you might experience the foodborne illness called salmonellosis.
You could have symptoms of abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within 6 to 72 hours after eating. The symptoms usually last only a day or two in healthy people but can lead to serious complications for the very young, pregnant women, the elderly, the ill and those with immune system disorders. Anyone who has had salmonellosis may pass along the bacteria for several weeks after recovering, but salmonellosis is seldom fatal. While the risk of getting salmonellosis is very small, there’s no need to take chances because cooking kills Salmonella.
m/o related to food handlers:
Food handlers are the primary source of contamination for microorganisms of the Staphylococcus aureus. This microorganism is common to cooked ready-to-eat foods, salads, meats and poultry products, custards, and high salt foods (like ham), and milk and dairy products.
Control of Staphylococcus spp. can be guaranteed by hygienic handling conditions and maintenance of the product below 10°C.
other hazards...
Physical Contamination occurs when objects such as hair, dirt, glass and metal fragments find their way into food, where they may cause a psychological trauma or a physical illness/injury. Poor ventilation, poorly maintained facilities and the use of broken or worn out utensils and equipment are typical causes of physical contamination.
· particles that break off from damaged dishware, machinery, packaging, unapproved can-openers, etc;
physical contaminants that come from careless employees, e.g. artificial nails and nail polish, gems from bracelets, earrings and rings, etc..
Tuesday, April 3, 2007
Food safety
Importance of food safety?
Annually, about 1.5 billion cases of food-borne disease outbreaks are reported, resulting in 3 million deaths globally.
What if food is not safe?
Food can potentially become contaminated physically, chemically, and microbially through improper practices from the time it is produced to the time it is consumed. Foodborne illnesses would happen. They can be classified under foodborne infection and foodborne intoxication.
Consequences of consuming unsafe food
Diarrhoea can occur and is dangerous because it can dehydrate your body, causing weakness and dizziness.
solution: drink safe fluids as often as possible. Start with water, clear soup, and weak tea. Soft drinks are also good because they contain sugar.
How to ensure food safety while dining out?
~Wash hands with warm, soapy water before eating.
~Ensure utensils, dinnerware, and food preparation areas to be clean. Servers should be tidy and plates, glasses, and cutlery should be free of spots and dirt as carelessness in the dining area indicates poor hygiene in the kitchen.
How to ensure food safety while cooking?
Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent.
~Avoid cross-contamination between raw and cooked food by not using the same utensils for preparing raw and cooked foods. Clean all utensils thoroughly with hot water after use. Another example of a way in which cross-contamination might occur in a refrigerator is by liquid dripping from raw meat or poultry on to cooked items.
~Keep hot foods hot and cold foods cold.
~Ensure a clean kitchen. Kitchen work surfaces should be regularly cleaned with hot water and detergent and kept free of pests.
Agencies that monitor food supply
CDC (Centers for Disease Control)
EPA (Environmental Protection Agency)
FAO (Food and Agriculture Organisation)
FDA (Food and Drug Administration)
USDA (U.S. Department of Agriculture)
WHO (World Health Oragnisation)
Importance of food safety?
Annually, about 1.5 billion cases of food-borne disease outbreaks are reported, resulting in 3 million deaths globally.
What if food is not safe?
Food can potentially become contaminated physically, chemically, and microbially through improper practices from the time it is produced to the time it is consumed. Foodborne illnesses would happen. They can be classified under foodborne infection and foodborne intoxication.
Consequences of consuming unsafe food
Diarrhoea can occur and is dangerous because it can dehydrate your body, causing weakness and dizziness.
solution: drink safe fluids as often as possible. Start with water, clear soup, and weak tea. Soft drinks are also good because they contain sugar.
How to ensure food safety while dining out?
~Wash hands with warm, soapy water before eating.
~Ensure utensils, dinnerware, and food preparation areas to be clean. Servers should be tidy and plates, glasses, and cutlery should be free of spots and dirt as carelessness in the dining area indicates poor hygiene in the kitchen.
How to ensure food safety while cooking?
Cross-contamination is the transfer of pathogenic (disease-causing) microbes from contaminated foods (usually raw) to other foods, either directly or indirectly. It is a major cause of food poisoning, but is easy to prevent.
~Avoid cross-contamination between raw and cooked food by not using the same utensils for preparing raw and cooked foods. Clean all utensils thoroughly with hot water after use. Another example of a way in which cross-contamination might occur in a refrigerator is by liquid dripping from raw meat or poultry on to cooked items.
~Keep hot foods hot and cold foods cold.
~Ensure a clean kitchen. Kitchen work surfaces should be regularly cleaned with hot water and detergent and kept free of pests.
Agencies that monitor food supply
CDC (Centers for Disease Control)
EPA (Environmental Protection Agency)
FAO (Food and Agriculture Organisation)
FDA (Food and Drug Administration)
USDA (U.S. Department of Agriculture)
WHO (World Health Oragnisation)
Monday, April 2, 2007
Induction package on april 2, 2007
group members:
Group Members
TAN YI LE
TEO XIAN MEI STEFENIE
WONG JIN LOONG
XIE WEILI
YONG YING
~to submit a type-written report (maximum 3 pages excluding the templates) to the Managing Director on the identified CCPs, with justifications, and recommend ways to further ensure the safety of the product.
~report, together with the filled HFLA and HACCP templates, to be in his Digital Drop Box by 5 April 2006, 5 pm
group members:
Group Members
TAN YI LE
TEO XIAN MEI STEFENIE
WONG JIN LOONG
XIE WEILI
YONG YING
~to submit a type-written report (maximum 3 pages excluding the templates) to the Managing Director on the identified CCPs, with justifications, and recommend ways to further ensure the safety of the product.
~report, together with the filled HFLA and HACCP templates, to be in his Digital Drop Box by 5 April 2006, 5 pm
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