World Health Day is 7th April. Topic..... - Health - Nairaland
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| World Health Day is 7th April. Topic..... by FoodVendors: 9:22am On Mar 01, 2015 |
7 April 2015 - World Health Day Background Unsafe food is linked to the deaths of an estimated 2 million people annually – including many children. Food containing harmful bacteria, viruses, parasites or chemical substances is responsible for more than 200 diseases, ranging from diarrhoea to cancers. New threats to food safety are constantly emerging. Changes in food production, distribution and consumption; changes to the environment; new and emerging pathogens; antimicrobial resistance - all pose challenges to national food safety systems. Increases in travel and trade enhance the likelihood that contamination can spread internationally. The topic for World Health Day 2015 is food safety As our food supply becomes increasingly globalized, the need to strengthen food safety systems in and between all countries is becoming more and more evident. That is why the WHO is promoting efforts to improve food safety, from farm to plate (and everywhere in between) on World Health Day, 7 April 2015. Five keys to safer food Food safety is a shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers. For example, WHO’s Five keys to safer food offer practical guidance to vendors and consumers for handling and preparing food: • Key 1: Keep clean • Key 2: Separate raw and cooked food • Key 3: Cook food thoroughly • Key 4: Keep food at safe temperatures • Key 5: Use safe water and raw materials. World Health Day 2015 is an opportunity to alert people working in different government sectors, farmers, manufacturers, vendors, retailers, health practitioners – as well as consumers – about the importance of food safety, and the part each can play in ensuring that everyone can feel confident that the food on their plate is safe to eat. http://www.who.int/campaigns/world-health-day/2015/event/en/
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 8:43am On Mar 17, 2015 |
10 FACTS ON FOOD SAFETY-- 1 More than 200 diseases are spread through food. Millions of people fall ill every year and many die as a result of eating unsafe food. Diarrhoeal diseases alone kill an estimated 1.5 million children annually, and most of these illnesses are attributed to contaminated food or drinking water. Proper food preparation can prevent most foodborne diseases. 2 Contaminated food can cause long-term health problems. The most common symptoms of foodborne disease are stomach pains, vomiting and diarrhoea. Food contaminated with heavy metals or with naturally occurring toxins can also cause long-term health problems including cancer and neurological disorders. 3 Foodborne diseases affect vulnerable people harder than other groups. Infections caused by contaminated food have a much higher impact on populations with poor or fragile health status and can easily lead to serious illness and death. For infants, pregnant women, the sick and the elderly, the consequences of foodborne disease are usually more severe and may be fatal. 4 There are many opportunities for food contamination to take place Today’s food supply is complex and involves a range of different stages including on-farm production, slaughtering or harvesting, processing, storage, transport and distribution before the food reaches the consumers. 5 Globalization makes food safety more complex and essential. Globalization of food production and trade is making the food chain longer and complicates foodborne disease outbreak investigation and product recall in case of emergency. 6 Food safety is multisectoral and multidisciplinary To improve food safety, a multitude of different professionals are working together, making use of the best available science and technologies. Different governmental departments and agencies, encompassing public health, agriculture, education and trade, need to collaborate and communicate with each other and engage with the civil society including consumer groups. 7 Food contamination also affects the economy and society as a whole. Food contamination has far reaching effects beyond direct public health consequences – it undermines food exports, tourism, livelihoods of food handlers and economic development, both in developed and developing countries. 8 Some harmful bacteria are becoming resistant to drug treatments. Antimicrobial resistance is a growing global health concern. Overuse and misuse of antimicrobials in agriculture and animal husbandry, in addition to human clinical uses, is one of the factors leading to the emergence and spread of antimicrobial resistance. Antimicrobial-resistant bacteria in animals may be transmitted to humans via food. 9 Everybody has a role to play in keeping food safe. Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines – toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine. Local communities, women’s groups and school education also play an important role. 10 Consumers must be well informed on food safety practices. People should make informed and wise food choices and adopt adequate behaviors. They should know common food hazards and how to handle food safely, using the information provided in food labelling. |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 10:43am On Mar 24, 2015 |
FOOD SAFETY TIPS Inform yourself. How much do you know about your food? Read the labels when buying and preparing food Familiarize yourself with the dangerous microbiological and chemical agents in your region Learn how to take care when preparing specifc foods which can be dangerous if not handled properly (e.g. raw chicken, cassava, etc.) Learn how to prepare and store food from other cultures that you are not familiar with (e.g. sushi) • Handle, store and prepare food safely Practice WHO’s Five Keys to Safer Food when handling and preparing food (keep clean – separate raw and cooked food – cook thoroughly – cook food at safe temperatures – use safe water and raw materials). Avoid overcooking when frying, grilling or baking foods as this may produce toxic chemicals. In your kitchen, store chemical products in a safe place.8 Do not re-use containers that were initially used to store chemicals to store food. Practice safe food handling when selling food at markets. Practice WHO’s Five Keys to Growing Safer Fruits and Vegetables (practice good personal hygiene – protect felds from animal faecal contamination – use treated faecal waste – evaluate and manage risks from irrigation water – keep harvest and storage equipment clean and dry) to decrease microbial contamination when growing fruits and vegetables for your family or community • Teach healthy practices to others in your community • Make safe/wise choices Take particular care in preparing food for pregnant women, children, the eld  erly and the sick (those with a weakened immune system)When eating food from street vendors or buffets in hotels and restaurants, make sure that cooked food is not in contact with raw food that could contam- inate it. Make sure the food you eat is prepared and kept in good hygienic conditions (clean, cooked thoroughly, and kept at the right temperature, i.e. hot or refrig- erated/on ice) When shopping, keep raw meat, poultry, fish and shellfsh away from your |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 11:52pm On Mar 29, 2015 |
Campaign at a glance Every year, the World Health Organization selects a priority area of global public health concern as the theme for World Health Day, which falls on 7 April, the birthday of the Organization. The theme for World Health Day 2015 will be Food Safety, a theme of high relevance to all people on the planet, and multiple stakeholders, including government, civil society, the private sector, and intergovernmental agencies. Safe food underpins but is distinct from food security. Food safety is an area of public health action to protect consumers from the risks of food poisoning and foodborne diseases, acute or chronic. Unsafe food can lead to a range of health problems: diarrhoeal disease, viral disease (the frst Ebola cases were linked to contaminated bush meat); reproductive and developmental problems, cancers. Food safety is thus a prerequisite for food security. New threats to food safety are constantly emerging. Changes in food production, distribution and consumption (i.e. intensive agriculture, globalization of food trade, mass catering and street food); changes to the environment; new and emerging bac- teria and toxins; antimicrobial resistance—all increase the risk that food becomes contaminated. Increases in travel and trade enhance the likelihood that contamination can spread. The World Health Organization helps and encourages countries to prevent, detect and respond to foodborne disease outbreaks—in line with the Codex Alimentarius, a collection of international food standards, guidelines and codes of practice covering all the main foods. Recognising that food safety is a cross-cutting issue and shared
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 8:53am On Mar 30, 2015 |
www.mynewswatchtimesng.com/editorial Arresting cholera catastrophe ravaging states Share with your friends....Report of deaths from preventable cholera epidemics in the past few days in many states is a tragic indication that politicians in all the three tiers of government are yet to tackle real issues that threaten the survival of the electorate they now pretend to serve their interests in the ongoing electioneering.Eight persons were killed in Ebonyi, 30 in oil-rich Bayelsa, 20 in oil-rich Rivers state, Gov. Rotimi Amaechi spent N1.6 billion to fight a phantom, nonexistent Ebola virus recently. The casualty in the northern states where drinkable water is hardly available is worse, especially in emergency camps hosting internally displaced persons from terrorist attacks and ethnic, religious communal perennial fights.River State commissioner for health Dr Sampson Parker, in a medicine after death assurance, said boreholes would be sunk to check further spread of the disease as well as gastroenteritis both caused by poor hygiene, insanitary environment and lack of healthy drinkable water in a state that collects huge billions of naira from the Federation Account.We had reiterated our concern that preventable diseases were not addressed nationwide the way Ebola virus was attacked, though it is now glaring that the media and government frenzy over Ebola was largely to divert public funds into private pocket, not necessarily out of genuine public concern.We had remarked recently that cholera epidemic killing several persons in the camps of displaced Boko Haram victims and in several other states showed governments were yet to rise to the challenge of the monster of cholera. Hundreds of people have been killed in most northern states in the past two years, confirming that states and local governments are still slack in taking serious remedial actions.Cholera kills within 24 hours if the frequent stooling and severe vomiting remained unchecked and lost fluid replaced. The diarrhoea and vomiting can lead to rapid dehydration and body fluid imbalance, and death. The causality might be higher, especially in the northern parts, where religious injunction approved burial of the dead within hours, giving no room for official capture of victims.Cholera, according to medics, is an infection of the small intestine caused by the bacterium known as Vibrio cholerae. Transmission occurs primarily by drinking water or eating uncooked food and fruits contaminated by the faeces of an infected person.In developed countries, due to nearly universal advanced water treatment and sanitation practices, cholera is no longer a major health threat. The last major outbreak of cholera in the United States, for instance, occurred in 1910–1911.What is instructive – considering the experiences of more advanced economies – is that effective sanitation practices, if instituted and adhered to in time, are usually sufficient to stop an epidemic.However, in Nigeria, our personal hygiene is largely shambolic, with veritable ground for cholera germs to infiltrate and kill. Right now the disease is spreading for obvious reasons – filthy environment, poor hygiene and unsafe drinking water. It is worse where underground water table is high and exposed to contamination, especially with shallow wells.We therefore urge that states and local governments to introduce sanitary inspectors to police and enforce minimum acceptable hygiene in the neighbourhoods. Where sanitary inspectors exist but poorly funded, governments should revive them to ensure that foods meant for public consumption are well prepared under hygienic conditions and are not exposed to contaminants.To check the spread, there must be intensive and extensive public enlightenment campaigns in the media on the need for proper hygiene, frequent washing of hands after toileting, proper cooking of foods or treating uncooked fresh fruits with disinfectants to eliminate cholera bacteria.The sound legacy of the late Professor Olikoye Ransome-Kuti, who as Minister of Health, had championed Oral Rehydration Therapy (ORT) in the late 80s to deal with the scourge of cholera then should be replicated and backed with media public enlightenment campaign on its preparation to arrest fatalities.The ORT simple salt-water-sugar solution to check dehydration, which provokes instant death in cholera victims, helped to check cholera fatalities then. Radio, television and newspapers were mobilized to educate the public on how to mix properly the ORT solution under Ransome-Kuti’s Primary Health Care (PHC), which was used to check disease spread at the grassroots level.There is need for the ORT and PHC to be revived by all the states and local governments, which are closer to the largely illiterate rural communities lacking basic health facilities. Much as we urge government to provide drinkable water and regulate food vendors, the citizens too should learn not to depend on government. Rather, they should take their individual wellbeing as a priority, by making cleanliness next to Godliness.
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 11:11am On Apr 06, 2015 |
#SafeFood
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 9:57am On Apr 11, 2015 |
WHO Uses World Health Day to Shine Light on Food Safety BY LYDIA ZURAW | APRIL 7, 2015Food safety is so important to everyone around the world that the World Health Organization (WHO) dedicated this year’s World Health Day — celebrated each year on April 7 — to spreading awareness of it.As readers of Food Safety News know, food contaminated with harmful bacteria, viruses, parasites or chemical substances can lead to long-lasting disability and death.Foodborne and waterborne diarrheal diseases kill an estimated 2 million people annually, including many children and particularly in developing countries.WHO says that World Health Day 2015 is a chance to recognize the food safety role of all those involved in food production and to strengthen collaboration and coordination among these areas in order to prevent, detect and respond to foodborne diseases efficiently.The actual levels of foodborne diseases are estimated to be much higher than what gets reported, underlying the need for improved collaboration to lower risks.According to WHO, food safety is distinct from, but a prerequisite for, food security.“Foodborne diseases impede socioeconomic development by straining health care systems and harming national economies, tourism and trade,” WHO says. “Food supply chains now cross multiple national borders.”Particularly challenging for maintaining food safety is that food producers are turning to intensified and industrialized systems to meet the increasing demand for food from a growing population. Climate change is also predicted to impact food safety where temperature changes modify food safety risks associated with food production, storage and distribution.WHO is using World Health Day to call on policymakers around the world to build and maintain adequate food safety systems and infrastructures, respond to and manage food safety risks along the entire food chain, integrate food safety into broader food policies and programs, and foster communication, information sharing, and joint action between public health, animal health, agriculture and other sectors.Consumers are advised to practice WHO’s Five Keys to Safer Food when handling and preparing food: keep clean, separate raw and cooked food, cook thoroughly, cook food at safe temperatures, and use safe water and raw materials.To help in spreading food safety awareness, WHO developed graphics, videos and fact sheets. Association of Food Vendors in Nigeria (AFVN) joined in the celebration through sensitization at food markets and road show rallies. There are also educational events being held around the world to celebrate World Health Day.
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 3:50pm On Apr 13, 2015 |
http://www.gongnews.net/food-vendors-pledge-safer-healthy-services-to-nigerians/image-6/ gongn | Apr 08, 2015 | Comments 0Food vendors during the public sensitisation street parade…in Abuja *During the celebration of the World Health Day *200,000 people die of food poison annually in Nigeria – Prof. Ihenkuronye By Olajide Fashikun Association of Food Vendors in Nigeria (AFVIN) yesterday celebrated the World Health Day with a sensitisation programme round the streets of Abuja in support of the campaign to protect public health with a call on Nigerians to reinforce safer food, healthy diet and appropriate practices. Members of the association respledently dressed in yellow uniform went round the interwoven streets adjoining the Federal Secretariat to inform, educate and call the attention of the heavy traffic of persons to the issues of their campaign.A director in the ministry of Health who addressed the vendors, Dr Sule appreciated the role they play in the local economy everywhere in the nation saying, “you are purveyors of sound public health with the influence you have on feeding people especially in the urban areas. You ensure the good health of the nation.“We appreciate all the care and preventive efforts to prepare clean and healthy meals for all your patrons. My boss, Dr Bridget Okokwale sends her warmest appreciation of the roles you undertake in advancing Nigeria’s public health. She congratulates you on tis year’s World Health Day.”Speaking to journalists on behalf of the vendors, Dr. Obigwe said, “we have educated our members to keep not just clean processes in the preparation of the food we vend to the public but even in the environment where we sell the food.”“This is part of why we also make Nigerians know that they should not patronise fruit, meat or food sellers who sell in unhygienic environments. It is an ongoing process and we shall continue to spread the gospel.“For instance, at our level, we ensure our members thoroughly cook the food they sell, some food have to be kept at safe temperature, while at all times, we ensure safe water that is treated is used in all the processes of preparing the meals we prepare.”As part of the programme for the week, Alfred Ihenkuronye, a Professor of Food Science and Technology, has said that more than 200,000 persons die of food poison in Nigeria annually.Prof. Ihenkuronye said in Abuja on Wednesday that the deaths were caused by contaminated foods through improper processing, preservation and service.“There are many avenues through which foods can be contaminated. And when people eat these foods, they will have problems which may result in deaths,” he said.On how to address the problem, he called for continuous sensitisation and training of food handlers on how to operate in hygienic environment.“The way out is sensitisation and training. We sensitise people about the enormity of the problem and we train them on how to do things properly,” he said.Earlier, Prof. Ihenkuronye, who is currently a visiting professor at the Federal University of Technology (FUT) Minna, had spoken at a sensitisation programme for food vendors operating in the Abuja Municipal Area Council (AMAC).Martha Dogo, a Nutritionist and Dietician at the AMAC Health Department also stressed the need for sensitisation to reduce the incidents of food poison and deaths.“The AMAC Health Department will continue to train those involved in food processing and preparation in order to reduce the occurrence of food poison,” Mrs. Dogo said.She, however, declined to speak on efforts by the council to inspect the environment where food vendors operate, saying it is the responsibility of the Environment Department of the council.Okeh Ufomadu, an AMAC Food Consultant and Manager at the Food Safety Nigeria Ltd., said that the food company has trained more than 50,000 vendors across the nation on safe foods for public consumption.
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 11:56pm On May 01, 2015 |
200,000 people die of food poison annually in Nigeria – Prof. Ihenkuronye Premiumtimesng.com |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 2:48pm On May 14, 2015 |
Five Pest Management Tips for Restaurant Employees Restaurants can face major risks related to pest activity, which is why a proper Integrated Pest Management (IPM) program must be in place. However, restaurant owners are not the only ones who should play a part in the IPM program; employees should participate as well. Often times, live pests are sighted in restaurants, which can result in immediate consequences to a restaurant owner’s bottom line. Therefore, restaurant employees should be trained on how to prevent and react to pest sightings in their establishment.The following tips will help restaurateurs get their employees on board with pest management .1. Contact a pest management professional for a complimentary on-site employee training that will teach employees the importance of pest management and how it could affect the diners’ experience. 2. Diners have zero tolerance for pests. Ensure employees know the protocol for pest sightings, which should include: Catching the pest for identification Recording when, where and how many pests were seen Assisting your pest management professional to determine the method of treatment. 3. The most productive way to keep all employees involved in pest management is to add one or two pest control responsibilities to their daily routine. These responsibilities should align with employees’ roles and can be as simple as regularly emptying trash cans and re-lining them, or clearing and sweeping food debris. 4. In common employee areas, post educational materials such as sanitation checklists and pest identification sheets that provide information on common pests and potential health threats. 5. Establish an open line of communication that encourages all employees to report pests immediately. Remember that employees can bring pests into the restaurant on their belongings from home, so it’s important that they know pest sighting reports are encouraged to prevent pest activity in areas such as break rooms, the kitchen or the dining area. Fostering an open line of communication will help restaurateurs get ahead of any pest issues and related health and safety threats. Source:-) food safety tech. |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 8:42pm On May 15, 2015 |
Food contamination is responsible for over 200 diseases, contamination caused by improper food handling or chemical substances, particularly in genetically-modified organisms."Unsafe food -- containing harmful bacteria, viruses, parasites or chemical substances -- causes more than 200 diseases ranging from diarrhoea to cancers. manufacturers, distributors ,vendors and consumers should be aware of food contamination at all levels to reduce related diseases and deaths."Food safety, nutrition and food security are inextricably linked. Unsafe food creates a vicious cycle of diseases and malnutrition particularly affecting infants, young children, the elderly and the sick.
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 10:32pm On May 22, 2015 |
Check for expired egg
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 10:08pm On Jun 23, 2015 |
IMPROVE YOUR HEALTH this ramadam 5 THINGS YOU CAN DO TODAY: 1. PRACTICE GOOD HYGIENE: One of the best ways to prevent getting sick and spreading illness is through regular ‘hand washing’. Infections such as; influenza, pneumonia and diarrheal diseases are spread through contaminated hands. There are certain times when hand washing is particularly important, namely: • After using the toilet • After changing diapers or helping a child to use toilet • Before and after treating a wound or a cut • Before and after being with sick person • Before preparing, serving or eating food • After sneezing, coughing, or blowing your nose • After touching an animal or animal waste and money • After handling garbage. Studies have shown that a large percentage of those who use public toilets do not wash their hands afterward or do not wash them correctly. How should you wash your hands? Wet your hands in clean running water and apply soap Rub your hands together to make a lather, not forgetting to clean your nails, your thumbs, the backs of your hands, and between your fingers. Keep rubbing for at least 20 seconds Rinse in clean running water Dry with a clean cloth or paper towel. 2. USE A SAFE WATER SUPPLY: Unsafe drinking water is one of the causes of an estimated 1.7 billion cases of world diarrheal diseases every year. If water does not come from a safe source or stored correctly, it can cause parasite infestation, as well as cholera, life threatening diarrhoea, typhoid, hepatitis and other infections. Ensure that all your dinking water –including the water used for brushing teeth, making ice, washing food and dishes, or cooking- comes from a safe source, such as an adequately treated public supply or sealed bottles from a reputable firm. If there is any possibility that your piped supply has been contaminated, boil your water before use or treat it with an appropriate chemical product. When using chemicals, such as chlorine or water purifying tablets, follow the makers directives carefully. Use quality water filters, if available and affordable If no water-treatment products are available, add household bleach, two drops per litre of water, mix well, and then let the water stand for 30 minutes before using it. Always store treated water in clean, covered containers to protect it from possible recontamination. Ensure that any vessel used to take water from your stored supply, such as a ladle, is clean. Handle water containers with clean hands, and do not dip your hands or fingers into water meant for drinking. 3. WATCH WHAT YOU EAT: Good health is impossible without good nutrition. Any food can poison you if it is not prepared and stored properly. – Vegetables grow in soil that may have been treated with manure, so wash these items carefully before preparing them. Wash your hands, cutting board, utensils, dishes, and countertops with hot, soapy water before preparing each item. To avoid cross-contamination, never put food on a surface or plate that was previously in contact with raw eggs, poultry, meat, or fish, without first washing that surface. Cook until the food reaches the right temperature, and promptly refrigerate any perishables items that are not going to be eating immediately. Discard perishable items left at room temperature for more than two hours or one hour if air temperature exceeds 32 degrees celcius. 4. STAY PHYSICALLY ACTIVE 5. GET ENOUGH SLEEP.
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 11:24am On Jul 01, 2015 |
Safety of Frozen Raw Breaded Poultry Products Food handling safety risks at home are more common than most people think. The four easy lessons of CLEAN, SEPARATE, COOK and CHILL can help prevent harmful bacteria from making your family sick. - While breaded chicken nuggets, chicken burgers and strips may look like they're pre-cooked, many frozen breaded poultry products are actually raw and need to be handled carefully and cooked thoroughly. Raw meat and poultry can contain harmful bacteria such as Salmonella, E. coli, and Listeria. However, Salmonella and other harmful foodborne bacteria can be completely eliminated by cooking thoroughly. Following safe food handling practices can also reduce your chances of getting food poisoning. Every year, Nigerians get sick with food poisoning, also known as foodborne illness. Many of these illnesses can be prevented by following proper food handling and preparation techniques. The most common symptoms of food poisoning include stomach cramps, nausea, vomiting, diarrhea and fever. See a health care professional as soon as possible if you think you have a foodborne illness. If you are preparing frozen raw breaded poultry products, take the following precautions to protect yourself and your family: • Wash your hands thoroughly with soap and warm water before and after handling raw poultry products. • Use a separate plate, cutting board, and utensils when handling raw poultry products to prevent the spread of harmful bacteria. • Do not eat raw or undercooked poultry products. Cook all frozen, stuffed, breaded or raw poultry pieces to a minimum internal temperature of 74°C (165°F). Whole poultry should be cooked to an internal temperature of at least 82°C (180°F). • Always follow the cooking and heating instructions on the package of any frozen raw breaded poultry product, including products labelled with phrases such as Uncooked, Cook and Serve, Ready to Cook, and Oven Ready. Due to uneven heating, microwave cooking of frozen raw breaded poultry products, including chicken nuggets, strips or burgers, is not recommended |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 2:23pm On Aug 11, 2015 |
European Union Ban: Senate Tasks NAFDAC, SON On Food Safety The Senate, on Thursday, called on the National Agency for Food and Drugs Administration and Control (NAFDAC), and the Standard Organisation of Nigeria (SON), to tighten its oversight on food and agricultural products to ensure global acceptance. This followed a motion by Senator Francis Alimikhena (APC, Edo North) on European Union’s ban on Nigeria agricultural export products. The products banned by the EU till June 2016, according to Alimikhena, are beans, sesame seeds, melon seeds, dried fish, dried meat, peanut chips, and palm oil. He noted that the rejected beans, for instance, was found to contain between 0.03 mg kilogram to 4.6 mg kilogram of dichlorvos substance, contrary to acceptable limit. The Senate equally called on ministries of Agriculture and Health and the National Food Safety Management Committee (NFSMC) to sanitize food and agricultural products imported into or exported out of Nigeria. It further mandated its Standing Committee on Health and Agriculture, when constituted, to look into the matter with a view to overturning the EU ban on Nigerian agricultural products. Presiding over plenary, the President of the Senate, Bukola Saraki, said the ban by the European Union was embarrassing, given the strength of the country in the international community. He called on relevant stakeholders to wake up to their responsibilities. He said: “The regulatory agencies should work to reverse this ban. “As we talk about diversification we should take a good look at this, particularly because the EU market is closer to us than Asian markets. http://dailyindependentnig.com/2015/08/eu-ban-senate-tasks-nafdac-son-food-safety/
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 9:21am On Aug 26, 2015 |
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 5:58pm On Sep 04, 2015 |
Keep your refrigerator food safe- Use a Thermometer Feeling the cold air when you open the refrigerator door isn’t enough to know that your food is cold enough. It should be at or below 40 degrees F to slow bacterial growth, but you can’t know it’s cold enough unless you use a thermometer. That dial you use to adjust the temperature is important, but it’s not a thermometer.As many as 43 percent of home refrigerators have been found to be at temperatures above 40 degrees F, putting them in the food safety “danger zone” where harmful bacteria can multiply.If you measure the temperature and it’s above 40 degrees F, use the dial to adjust the temperature so it will be colder. Use your refrigerator thermometer to measure again later.Refrigerate Food After Two Hours Refrigerator temperatures can slow the growth of bacteria, but won’t stop it completely. This is why you should refrigerate or freeze meat, poultry, seafood, eggs, cut fresh fruits and vegetables, and all cooked leftovers within two hours of cooking or purchasing and within one hour if it’s a really hot day.This is also why you can only keep perishables for a few days in the fridge. Keep Your Fridge Clean Bacteria can survive and some even grow in cool, moist environments like the refrigerator. Listeria can grow at temperatures below 40 degrees F.To reduce the risk of cross-contamination, clean up any spills immediately, regularly clean your fridge with hot water and soap, and keep fresh fruits and vegetables separate from raw meat, poultry, seafood, and eggs.And don’t think you can skip cleaning the produce bin because you only keep fruit and vegetables in there. A recent NSF International study found that the refrigerator produce compartment was the “germiest” area in consumers’ kitchens.After washing bins with hot water and liquid soap, rinse them thoroughly, and dry with a clean cloth towel or allow to air-dry outside of the refrigerator.
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 6:02pm On Sep 04, 2015 |
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| Re: World Health Day is 7th April. Topic..... by FoodVendors: 9:04pm On Oct 27, 2015 |
WHO: Eating Processed Meats Increases Chances of Developing Certain Cancers BY NEWS DESK | OCTOBER 26, 2015 After reviewing an assessment of the best available scientific evidence, the World Health Organization (WHO) has concluded that the consumption of processed meats can increase a person’s chances of developing certain cancers.WHO, the Geneva-based public health arm of the United Nations, was following a recommendation from its International Agency for Research on Cancer (IARC), whose working group of 22 members from 10 countries reviewed more than 800 scientific studies.The group classified the consumption of red meat as “probably carcinogenic to humans,” IARC stated in an announcement on Monday, Oct. 26, 2015. This decision was “based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect.”“This association was observed mainly for colorectal cancer, but associations were also seen for pancreatic cancer and prostate cancer,” stated IARC, which is headquartered in Lyon, France.The group noted that red meat and processed meat consumption varies greatly between different countries, and that the risk increased with the amount eaten per person.The experts concluded that each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent. A 50-gram serving of bacon is smaller than two slices, while an eight-ounce steak equals 225 grams.“For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” says Dr. Kurt Straif, head of the IARC Monographs Programme, adding, “In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance.”The cancer research group also stated that there was a balance to be struck between scientific information and dietary advice.”These findings further support current public health recommendations to limit intake of meat,” said Dr. Christopher Wild, director of IARC. “At the same time, red meat has nutritional value. Therefore, these results are important in enabling governments and international regulatory agencies to conduct risk assessments, in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations.”Red meat was defined as beef, pork, veal and lamb. Processed meat includes hot dogs, salami, bacon, sausages, corned beef, jerky, ham and other meats which have been smoked, cured, or had salt or preservatives added to extend the shelf life or change the taste.The North American Meat Institute called the IARC report a “dramatic and alarmist overreach” and stressed that many studies show there are health benefits from eating meat and others show no correlation between meat consumption and cancer.“Red and processed meat are among 940 substances reviewed by IARC found to pose some level of theoretical ‘hazard.’ Only one substance, a chemical in yoga pants, has been declared by IARC not to cause cancer,” said Barry Carpenter, NAMI president and CEO.He added, “Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health.” |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 9:07pm On Oct 27, 2015 |
Nature of packaging material, preservatives and conditions of storage are risk factors FoodVendors: |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 7:01pm On Jan 30, 2016 |
FoodVendors:Stakeholders to converge for public hearing on A Bill for an Act to Establish the Nigeria Agro-Processing And Food Safety Service Commission charged with Responsibility for , among Other things, Preventing and Fighting against Food and Waterborne Diseases in Nigeria; and for Other Matters Related Thereto |
| Re: World Health Day is 7th April. Topic..... by FoodVendors: 7:10am On Apr 07, 2016 |
TODAY, 7TH APRIL 2016 IS WORLD HEALTH DAY The theme for World Health Day 2016 will DIABETES, a noncommunicable disease (NCD) directly impacting millions of people of globally, mostly in low- and middle-income countries. Diabetes is a chronic, metabolic disease characterized by elevated levels of blood glucose which may over time lead to serious damage to the heart, blood vessels, eyes, kidneys, and nerves. The prevalence of diabetes has been steadily increasing in the past few decades, in particular in low- and middle-income countries. Knowledge exists to reverse this trend through targeted prevention and appropriate care. Not just a health issue But diabetes – the main forms of which are type 1 and type 2 diabetes – is not just a health issue. Diabetes and its complications bring about substantial economic loss to people with diabetes and their families, and to health systems and national economies through direct medical costs and loss of work and wages. Working to prevent, detect and treat diabetes is also critical to development. Within the 2030 Agenda for Sustainable Development, Governments have set an ambitious target to reduce premature mortality from NCDs – including diabetes – by one third; achieve universal health coverage; and provide access to affordable essential medicines – all by 2030. Diabetes is one of four priority NCDs targeted by world leaders in the 2011 Political Declaration on the Prevention and Control of NCDs and the SDGs 2016-2030. The Global Action Plan for the Prevention and Control of NCDs 2013-2020 provides a roadmap and menu of policy options to attain nine voluntary global targets, including an additional target to halt the rise in diabetes and obesity by 2025. Diabetes matters to many Diabetes, therefore, is an issue relevant to people around the world, as well as multiple stakeholders, including government, civil society, the private sector, and intergovernmental agencies. While every country and community is at a different stage in addressing its diabetes challenge, there are a number of activities that could be considered at national and local level on World Health Day 2016 to help achieve its objectives to increase awareness and trigger a set of actions to tackle diabetes. |
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