Launching Ceremony of Food Safety and Control Post Graduate Diploma

Couple of days ago I attended Launching ceremony of Food safetyand Control post graduate diploma held in KIBGE Dr. A. Q. Khan Institute of Bio-Technology and Genetic Engineering. It is announced by Department of Food Science and Technology at the University of Karachi to develop human resource for Pakistan’s food industry. 

Department of food Science and Technology

Prof. Dr Muhamad Qaisar, Vice Chancellor of University of Karachi, Prof. Dr Jhan Ara, chair person of department of Food Science and technology, Prof. Dr Rashida Ali, founder of department of Food Science and technology, Prof. Dr Abid Husnain and Trade Related Technical Assistance (TRTA-II) representative Dr. Ali Abbas Qazilbash were the chief speakers of the ceremony.  This is one year post graduate diploma course in Food Safety And Controls, Accredited by Royal Environmental Health Institute of Scotland (REHIS) will be conducted at the Department of Food Science & Technology, University of Karachi under European Union (EU) funded Trade Related Technical Assistance(TRTA-II) Programme implemented by United Nations Industrial Development Organization (UNIDO)  in association  with International Trade Centre (ITC) and World Intellectual Property Organization (WIPO) in three universities of Pakistan. The course is designed by an International Expert Dr. Andrew Mathieson, from Public Health Department, Bedford University, United Kingdom and a representative of European Union’s TRTA II Programme in consultation with the faculty members of the Department of Food Science & Technology. The speakers explained current food safety status and requirements of Pakistan. It was stated that in Pakistan, the food safety control system is weak. The PGD-Food Safety and Controls is very comprehensive in its contents. It will be more effective in producing technically sound and academically qualified experts, which will strengthen the trade capacity building process of the Pakistan, create employment by enhancing export, protect consumer by improving the safety status of food, facilitate Pakistan’s capacity to integrate into global trade and hence improve overall economy.

For further details visit http://www.uok.edu.pk/faculties/foodscience/prospectus-pgd.pdf

Germs Residential Place In Kitchen

The survey has shown largest number of coliform containing good in the kitchen is the sponge. Pathogens, molds and yeasts can easily grow in the moist environment of sponges. Because of its granular structure sponge holds up tiny food particles with water hence provides nourishment to the germs too.

Its really difficult to avoid sponges as these are versatile and reusable cleaning tool in the kitchen. Following are the ways to prevent illness due to this kitchen germ harbor:

• Rinse the sponge with clean warm water after use. Squeeze it to expel absorbed water.
• Replace sponge every week.
• Microwave it for 60 sec, it kills 99.9999 percent of sponge bacteria.
• Wash it in dishwasher operating with a drying cycle, it kills 99.9998 percent bacteria.

Right way of keeping sponge in holder

Make sure your sponge holder have spaces to let go retained sponge water. Keep your sponges clean and dry; Stay food safe!

Source: ARS, the in-house research arm of USDA

Black Beans Fritters With Cilantro Sauce

Black Beans Fritters With Cilantro Sauce

Ingredients

For Black Beans Fritters

• Black bean        3 Cups (boiled)
• Eggs                 2
• Capsicum         1 (diced)
• Tomato            1 (diced)
• Onion               1 ( chopped)
• Bread crumbs   1/2 Cup
• Cornflour          1/2 Cup
• Coriander          2 Tbsp
• Salt                   According to taste ( I used 1 tsp)
• Black pepper    According to taste ( I used 1 tsp)
• lemon juice       1 tsp
• Oil                    For frying

For sauce

• yogurt                1/2 Cup
• Cilantro             1 tsp
• Green chili         1/2 (finely chopped)
• Black pepper     1/3 tsp or According to taste
• Salt                   1/3 tsp or  According to taste

Procedure

Mix all the ingredients for fritters in a bowl. Shape the patties and fry.

Stir the yogurt to break it and gently fold it in with rest of the ingredients.

For Better Results use less oil and high heat. 

It will make 12 to 15 patties.

Food Facts

• Black Beans are loaded with dietary fiber, proteins, antioxidant and anti-inflammatory phytonutrients. These are low glycemic index food so beans are good for diabetes patients.
• Capsicum contains carotenoids, Vitamin A, C and pro vitamins E and B. It promotes cardiovascular, mucus health and aids digestion too.
• Coriander / cilantro has appetizing aroma with vitamin K, E, C, A, B6, Riboflavin. It helps digestion and lowering LDL (bad cholesterol), Also prevent urinary track infection. 

First step towards food safety

The basic step for being a food safe individual is to wash your hands properly. Invisible germs on hands can contaminate the food that you or others eat. Teaching children about proper hand washing is an essential part of food safety but it is not always easy. Simple way of teaching kids about hygiene is to play hand washing games with them.

Wash your hands the right way.. for 20 seconds with soap and running water. To estimate 20 seconds of hand washing, singing a b c till z is one of the fun idea.

Good hand washing is the first line of defense against the spread of many communicable diseases and most type of infectious diarrhea.

Wondering when you should wash hands?

Wash hands before going in the fridge, after handling pets, arriving home from school, shopping, play; before and after handling raw and cooked food etc.

What to do if water is not available?

When soap and water are not available; sanitizers that contains minimum 60 percent alcohol can be good choice. For sanitizers to work, they have to air dry on hands instead of being dried of with towel.