Day :
- Food Safety in Retail Foods | Applied Nutrition | Food Science and Technology | Food Allergies and Intolerance
Location: Al Shams
Chair
Senthil Kumar
Associate Professor, College of Applied Sciences, Ministry of Higher Education (MOHE) - Sultanate of Oman
Session Introduction
Francine L Shaw
Savvy Food Safety, USA
Title: The importance of food safety & hygiene
Time : 11:15-11:45
Biography:
Francine L Shaw is the President of Savvy Food Safety Inc. She is a respected subject matter expert in the food safety/consulting/training industry with 20+ years in the hospitality industry. She has founded Savvy Food Safety Inc. in December of 2008, which specializes in the hospitality/retail industry in the areas of food safety, operations, sanitation and service. She oversaw several trainers for Paster Training, Inc. on a national level.
Abstract:
When food safety protocols are established mistakes are reduced, foodborne illnesses are reduced or eliminated,profi tability increases, employee morale increases, employee turnover is lower and the company’s reputation remains secure. If food safety is neglected, the risks of foodborne illness outbreaks increase. Th is can critically damage a company’s reputation, resulting in criminal negligence, expensive lawsuits and cause a company to go bankrupt. Th is study will discuss (1) Th e importance of establishing a food safety culure. Th is involves a commitment to continually operate in a safe manner, being proactive at eliminating hazards, training employees and establishing consistent food safety protocols. (2) Proper personal hygiene. Handwashing with soap stops the spread of disease and can save more lives than any single vaccine or medical intervention. (3) Preventing cross-contamination. Keep raw proteins away from ready-to-eat foods. Store and prep food allergens (e.g. peanuts, tree nuts, shellfi sh) away from other foods. Train staff to separate clean, sanitized dishware from used items (e.g. don’t carry dirty dishware through food prep areas). (4) Preventing Norovirus. Norovirus is the most common foodborne illness. It’s highly contagious, and easily spreadable through dirty hands and surfaces. It’s 100% preventable through proper handwashing, cleaning and sanitizing facilities (kitchens, restrooms, surfaces like doorknobs, etc.) and preventing employees from working when they’re ill. Each food service organization’s are diff erent, but everyone’s goal is the same-keep guests safe.
Sharon Olukunle
Lecturer, Federal College of Animal Health and Production Technology, Nigeria
Title: Nutritional evaluation and consumer’s acceptability studies of soy-yoghurt fortified with natural fruit
Time : 11:45-12:15
Biography:
Sharon Omolola Olukunle is a Researcher, Lecturer and Food Scientist. She has completed her Master’s degree in Food Technology at the University of Ibadan, Nigeria. She has worked as an Assistant Lecturer and is currently working as a Lecturer at the Federal College of Animal Health and Production Technology, Nigeria. Her primary interests are centered on food technology/processing of underutilized crops, fortiï¬ cations with health/medicinal beneï¬ ts evaluation, product development/consumer acceptability and nutraceuticals development.
Abstract:
The continuous increase in population and inadequate supply of protein has increased the occurrence of malnutrition in developing countries. To meet the protein demands in developing countries, where animal protein is also grossly inadequate and relatively expensive, there is need for alternative sources of protein. Hence, the potential of obtaining same from soymilk fortifi ed with appropriate fruit to enhance its acceptability. Soya-yoghurt juice was produced from the blend of soy-yoghurt and pineapple juice. Th is was done in order to improve the nutritional quality and consumer’s acceptability of soy-yoghurt. Diff erent proportion of soy-yoghurt fl avored with pineapple juice in ratio (90:5, 80:10, 70:15, 60:20, 50:25) were compared with commercial yoghurt for proximate, pH, acidity and microbiological analysis. Sensory evaluation was conducted in order to determine the consumer’s acceptability of the samples. Th e acceptable fruit soy-yoghurt was sample D with ratio 70:15 and proximate composition; moisture content 81.65±0.50, protein 5.45±0.016, fat content 3.23±0.010, ash content 0.22±0.005. Also, titratable acidity was 0.82±0.0005, pH 6.10±0.000 and brix level 10.27±0.065. Microbiological examination revealed that the samples were within the acceptable minimum standards. Th ere was no signifi cant diff erence (P<0.05) in the total viable count of the soy-yoghurt. Th e sensory evaluation shows that there was no signifi cant diff erence in color, appearance, taste and texture. Th e increase in protein demand in developing countries has thus led to fi nding this alternative source of protein, incidence of cardiovascular disease and lactose intolerance being other contributing factors.
Hanadie Mustafa
Acacia Holistica, UAE
Title: Fermented food and weight loss Fermented food and weight loss
Time : 12:15-12:45
Biography:
Hanadie Basil Mustafa has her expertise and passion in holistic approach improving the health and wellbeing. From a personal journey and health challenges’ over more than 20 years, she chose to study, research and practice the ancient holistic health practice and merge them with modern science. She has form this path after years of experience in health and nutrition research, evaluation, teaching and practicing in holistic institutes, colleges, ï¬ tness facilities and other education institutions. Her path includes natural nutrition classes, aromatherapy, bodywork, rehab training, Jin Shin Jyutsu and natural body movement.
Abstract:
When it comes to dieting there is an almost endless ways people can take. Some people juice, fast, cut out carbohydrates, stop drinking alcohol, the possibilities go on and on. When it comes to fads and trends, the diet business changes almost as much as the fashion industry. Getting an aff ordable alternative that will help people lose weight, fat, trim and tone permanently and eff ectively via fermented foods if they learn how. Fermented foods earn the title of weight loss miracle. Th ey are simply foods that have undergone fermentation, a process where bacteria and/or yeast feeds on sugars and starches in food. Consequently, many of these foods deliver benefi cial bacteria that promote a stable inner-ecosystem, fl ush away toxins, detoxify pathways and allow the body to get the most out of the nutrients absorbed. We may have heard of the latest trend in the holistic natural dieting world, adding apple cider vinegar, kombucha tea, kefi r, yogurt and Sauerkraut to weight loss diets. Sounds promising, easy, aff ordable way to lose weight. But this process is rarely a weight loss guarantee formula. Trying, tripping and giving up fermented food without achieving weight loss goals. Majority of research work on fermented food clinical properties, rarely give practical guide of fermented food use for general population in their weight loss and health journey. Th e 7 ferment plan started on clients for 5 years, working with more than 60 clients on their weight loss, monitoring their weight loss and fat percentage changes 6-12 months (along with balance healthy diet and physical activity). 7 Ferment plan helped them achieving their weight loss and health goals. More studies and research needed to support these results via chemistry, biology and neuroscience studies
Fayaj Pathan
MAEER’s MIT College, India
Title: Broadening the erena of food chemistry and microbiology to make them food laws friendly
Time : 12:15-12:45
Biography:
Professor Fayaj L .Pathan is Associate Professor in the Department of Food Science and Technology at MIT Art, Design and Technology University, Pune India. He is Pursuing Ph.D. in Food Science from Institute of Chemical Technology, Mumbai, India. For his teaching excellence at MIT College of Food Technology, the management of MIT Art, Design and Technology University, Pune presented him Best Teacher Award and Citation of Honor in Teacher’s Day Celebration on 5th Sept. 2017.He serves as an Editorial oard member and review board.
Abstract:
I am putting here the concept on hand in hand growth and development of food laws and regulations and food chemistry and microbiology. Up gradation in food chemistry and microbiology has direct effect on astringent execution of food laws. No doubt food chemistry and microbiology is playing this role properly. Food chemistry and microbiology are developing at their own pace, but it is need of an hour to concentrate on development of these two subjects at much higher speed. It is necessary for helping the food laws for proper and astringent execution. I am suggesting following developments for the same:
(1)Let us develop rapid and considerable cost effective chemical and microbiological methods of analyzing the samples of food.(2)Let us develope methods of analysis based on image processing technology by observing the changes in color and appearance of food when it is infested with microorganisms and loss of nutrients occurs in it.(3)Let us try to analyze the microbial infestation on particular food, food packaging and finished food product as well as products going to be served. We need to build some devices which we can by moving once on the sample detect the microbial load on it and the device will give us signal to accept or reject the food. Same device will be boon for us to check and keep food processing environment as much free of microorganisms as possible.(4)Let us develop rapid methods for early and cost effective detection of adulterants.(5)Let us concentrate on alternative cost effective methods for analysis of pesticide residues in fruits vegetables and their products and veterinary drug residues in milk.(6)Let us develop alternative to the cancer causing artificial fruit ripening methods.(7)Let us concentrate on minimizing the loss of nutrients due food processing steps.
No doubt we are trying for this already, but we need to do it at much better pace by concentrating on food laws and their execution.
Biography:
Francine L Shaw is the President of Savvy Food Safety Inc. She is a respected subject matter expert in the food safety/consulting/training industry with 20+ years in the hospitality industry. She has founded Savvy Food Safety Inc. in December of 2008, which specializes in the hospitality/retail industry in the areas of food safety, operations, sanitation and service. She oversaw several trainers for Paster Training, Inc. on a national level.
Abstract:
Preventing cross-contamination is a huge factor in reducing foodborne illnesses. Food safety expert Francine L Shaw will explain a variety of factors to prevent cross-contamination, including: (1) Keep raw proteins away from ready-to-eat foods: Raw proteins (poultry, meats, seafood, eggs) contain harmful bacteria, so use separate plates, cutting boards, knives and other equipment when prepping raw proteins. Never use the same plate to transport raw proteins to the grill or oven and use that same (contaminated) plate to carry cooked proteins. Don’t use the same board to prep raw proteins and ready to eat foods (e.g., vegetables). Store raw proteins on the bottom shelf of the cooler so juices don’t drip onto ready to eat foods. (2) Separate food allergens: Store and prep food allergens (e.g., nuts, shellfi sh) away from other foods. Use separate equpiment to prep food allergens to prevent cross-contamination, which could cause a life-threatening reaction in a food-allergic guest. Color code equipment for food-allergic guests (purple is the universal color for food allergy equipment.) Keep fl ours, breadcrumbs, nuts, and other allergens separated and covered. (3) Separate clean and dirty equipment: Train staff to separate clean, sanitized dishware from used items (e.g., don’t carry dirty dishware through food prep areas). Separate wash bins and food prep areas, so dirty water and other contaminants don’t splash onto foods. (4) Keep foods away from hazardous materials: Never store chemicals or cleaning supplies near foods, create a separate area for garbage and store and prepare food correctly to avoid cross-contamination to keep guests safer.
Biography:
Bulbin Jose is a Registered Dietician, obtained MPhil degree in Foods and Nutrition from India with experience in multi-super specialty hospitals. She is currently a Sr. Clinical Dietician in Dubai Health Authority. She has been Chief Medical Nutritionist in Lakeshore Hospital and Research Center. She has capability to handle the dietary and nutrition departments, conducting training programs for both bachelor and master degree students and for those who are preparing for registered dietitian exam (RD), supervising and directing assistant dietitians, assisting doctors and college students for various research programs, teaching, counseling, menu planning for Rhyles tube feeding, jejunostomy feeding planning enteral and parenteral feeds for critical care and ventilated patients and therapeutic diets
Abstract:
A safe and nutritious food supply is a vital component of food security. Ensuring food quality and food safety is equally signifi cant for the welfare of an individual, a community and a nation. Many human illnesses are food-related. Nutritional status and economic well-being are aff ected by food carrying pathogenic organisms and their toxins and by poisonous chemicals. Unsafe food, whether arising from poor quality supplies or inadequate treatment and preparation, increases the risk of foodborne infections such as diarrhea. Th ese infections have a much higher impact on populations of poor nutritional status, where diarrhea can easily lead to serious illness and death. Food safety in hospitals is described as the scientifi c way by which food is prepared, handled and stored in hospital settings. Any food that is prepared in hospital kitchens are like food prepared in other places such as canteens, hotels and restaurants and even homes, sourced from outside. Th is food comes from suppliers whose hygiene has to be ensured. Food hazards can come in many forms, including, but not limited to biological, chemical, physical, and allergenic hazards. Indeed, poor nutrition and foodborne disease oft en join hands in a vicious cycle of worsening health. For example, poor nutritional status weakens resistance against diarrhea, which in turn, leads to the uptake of fewer nutrients and poorer nutritional status.
- Applied Nutrition | Food Science and Technology | Food Microbiology
Location: Al Shams
Chair
Senthil Kumar
College of Applied Sciences, Sultanate of Oman
Session Introduction
Bulbin Jos
Dubai Health Authority, UAE
Title: Role of Nutrition in improving quality of quality of patient care
Time : 11:00-11:30
Biography:
Registered Dietician, M. Phil degree in Foods & Nutrition from India, with experience in multi super specialty hospitals. Capability to handle the dietary & nutrition departments, conducting training programs for both bachelor and master degree students and for those who are preparing for registered dietitian exam(RD), supervising and directing assistant dietitians, assisting doctors and college students for various research programs, teaching, counseling, menu planning for Rhyles tube feeding, jejunostomy feeding planning enteral and parenteral feeds for critical care and ventilated patients and therapeutic diets.
Abstract:
According to WHO, health is a state of complete physical, mental and social well-being and not merely the absence of disease or infi rmity. Poor nutrition is linked to chronic diseases such as cancer, cardiovascular diseases, type-2 DM, osteoporosis and anemia among people, which greatly compromise the physical, social, psychological and emotional wellness of an individual. Hospitalized patients face many challenges including maintaining a good nutritional status and avoiding weight loss and malnutrition. However, research shows that the majority of patients in acute care centers suff er from various nutritional defi cits weight loss and malnutrition. In some patients, the nutritional defi cits can lead to cachexia, a specifi c form of malnutrition characterized by loss of lean body mass, muscle wasting and impaired immune physical and mental function. Furthermore poor nutritional status, weight loss and malnutrition can lead to poor outcomes for patients including decreased quality of life, decreased functional status, increased complication rates and treatment disruptions. Th ese nutritional challenges increase mortality and morbidity status among patients. Early nutrition screening and intervention is vital in these patients to help prevent this nutritional decline and to help patients to get better health care outcome. Th e goals of nutritional support in hospitalized patients are numerous and include maintaining an acceptable weight and preventing or treating malnutrition, leading to better tolerance of treatment and its side eff ects, more rapid healing and recovery, reduced risk of infection during treatment and enhanced overall survival. Th erefore, multidisciplinary approach among all healthcare professionals is necessary to identify patients with nutrition risk to provide the appropriate and eff ective nutrition interventions.
Richard Stephen Ansong
Ghana University Legon- Accra, Gana
Title: The risk of malnutrition in the elderly in Ghana: A case study
Time : 11:30-12:00
Biography:
Richard Stephen Ansong is a freelance nutrition and exercise consultant who consults on the science of nutrition and exercise in a number of gyms and nutrition centres in Accra, Ghana. He holds a BSc in Nutrition and Food Science and an MPhil in Nutrition all from the University of Ghana. He is currently a PhD student at the University of Ghana, Legon. He is founder and CEO of Nutricise Global, which is a Nutrition and Exercise Consultancy. Mr Ansong has a passion for research and has experience working with individuals from various and diverse background. He believes that good nutrition is the preserve of every individual regardless of race and colour. He believes that through strong advocacy and effective collaboration, people can have knowledge and information that will help them improve their health and well being.
Abstract:
Background: Th e elderly population in developing countries is oft en nutrition insecure. An understanding of the overall risk of malnutrition of the elderly in the Ghanaian society is a key in planning an appropriate intervention for them. Method: Th e study was a cross-sectional study involving participants aged 60 years and above recruited from a suburb of Accra. Information on their background, dietary habits and level of physical activity were collected using a pretested semistructured questionnaire, weight, height and MUAC were also measured. Result: A total of 121 participants were recruited into the study. About 59% were females, the mean age was 66.66.5 years and 69.6% of participants had some form of formal education. Fish, beans, palm oil, cassava, rice and tomato were the most consumed commodities and walking was the most predominant activity they performed. About 70% of the participants skipped meals. Th e males were about 4 times more likely to be overweight than the females. Sex (OR=3.51; 1.20-10.28, p≤0.05) and MUAC (≥30 cm) (Normal: OR=38.35; 7.61-19.33, p≤0.05; Obese: OR=0.021 (0.004-0.109) were signifi cant predictors of BMI as an indicator of malnutrition. Conclusion: Findings from the study showed that the elderly population was malnourished. Nutrition intervention targeting the elderly is therefore needful.
Nassima Didouh
Université Djilali Bounaama Khemis-Miliana, Algérie
Title: Toxicogenic and physicochemical characterization of Bacillus Cereus spores isolated from an Algerian dairy plant
Biography:
Melle Nassima Didouh is a PHd scholar in Microbial Development. She has done the Doctoral research on “Characterization and treatment of the process of bioï¬ lm formation by Bacillus cereus in the dairy ï¬ eld optimization of cleaning and disinfection procedures” from University of Tlemcen and she had completed her Master’s Degree in Nature and Life Science.
Abstract:
Bacillus cereus is an endospore-forming bacterium frequently found in dairy products and dairy environment. In fact their spores have great ability to adhere to surfaces, in particular to hydrophobic surfaces and produce many toxins. Th e most B. cereus spores studied has been shown to be generally strongly hydrophobic. Many studies have shown a relationship between the bacterial spore characteristics and its ability to adhere to surfaces. In this study, molecular identifi cation (M13 RAPD, Rep PCR, PFGE), toxicogenic and physicochemical characterization of 14 Bacillus cereus strains isolated from a dairy plant located in north-western Algeria were studied using Microbial Adhesion To Hydrocarbon (MATH) method, and zeta potential measurements, respectively. Twelve (12) strains belong to Bacillus cereus group III and the two other to Bacillus cereus group IV. Spores of 11 strains presented a hydrophilic character and three a hydrophobic one. Th e spore zeta potential values for all strains were between 12.28 and -44, 51 mV. Four spore morphologies were investigated by Transmission Electron Microscopy (TEM) aft er negative staining. Th is allowed the clear observation of an exosporium surrounding all B. cereus spores. Th e ability of spores to adhere to stainless steel was also studied and varied among strains. Th e presence of an exosporium was not suffi cient to explain the ability of spores to adhere to stainless steel surfaces. When physicochemical surface characters of B. cereus spores were compared the hydrophobicity, the appendages length, the surface of spore and exosporium were found as the signifi cant adhesion parameters.
Manal AlGhsyar
Qassim University, Saudi Arabia
Title: Studies on physiological and functional properties of protein co-precipitates from camel’s and goat’s milk
Biography:
Manal Abdulaziz Saleh AlGhsyar has completed her master’s degree in Food Science and Dairy Technology. She has worked as the Principal of Manarat Al-Qassim School and hosted educational exhibitions.
Abstract:
Increasing world population, increasing demand for and cost of protein-rich foods, and the continuing need to improve the nutritional and functional properties of protein ingredients have contributed to a greater research into blends or composites as food ingredients. Proteins co-precipitates have a range of biological, physical, chemical, functional, sensory and nutritional properties giving the potential application as product ingredients in the food industry, though relatively little published information is available on this subject. Camels serve as a major source of milk and meat in the Middle East, where there are is a great number of camels in Saudi Arabia, which is the second largest country in the production of camel milk aft er Somalia; camel milk is considered a highly consumed food in the Arab Gulf states. Also, proteins from camels’ and goats’ milks are characterized with diff erent properties than cow proteins, and they are an important source for milk in the desert areas. Th e aim of this study was to obtained the co-precipitates proteins of camels’ and goats’ milk using diff erent methods such as heat treatment with or without addition of Calcium Chloride (CaCl2) or Hydrochloric Acid (HCl) as well as precipitation aft er the concentration of proteins by ultra-fi ltration and then study their physical and functional characteristics to recommend their use in the food industry.
Nassima Didouh
Djilali Bounaama University, Algeria
Title: Effect of hydrophobic/hydrophilic (or some characteristics) character of B. cereus spores on their adhesion capacities and resistance to biocides
Biography:
Melle Nassima Didouh is a PHd scholar in Microbial Development. She has done the Doctoral research on “Characterization and treatment of the process of bioï¬ lm formation by Bacillus cereus in the dairy ï¬ eld optimization of cleaning and disinfection procedures” from University of Tlemcen and she had completed her Master’s Degree in Nature and Life Science.
Abstract:
The main aim of this work is to assess the detachment capacity (or removing activity) of sodium hydroxide, nitric acid, detergent based on phosphoric acid, chlorinated detergent and sporicidal activity of biguanide based disinfectant against two adhered Bacillus cereus spores (one is hydrophobic and other hydrophilic) to stainless steel surfaces. Four protocols consisted in combinations of chemical compounds concentration, temperature and contact time were tested. For the A protocol (detergent tested based on phosphoric acid) the reduction average was 1.34 log for Bacillus cereus 110 (varied from 0.603 to 2.216 log) and 1.395 log for Bacillus cereus 89 (varied from 0.41 to 2.355 log). For the B protocol (detergent based on chlorine) the reduction average was 1.83 log for Bacillus cereus 110 (varied from 1.115 to 2.723) and log 1.644 for Bacillus cereus 89 (varied from 0.922 to 2.29 log). For the C protocol (disinfectant tested based on biguanide) the reduction average was 2.477 log for Bacillus cereus 110 (varied from 2.257 to 2.922 log) and 2,566 log for Bacillus cereus 89 (varied from 2,381 to 2,984 log). For the D protocol (disinfectant tested based on biguanide) the reduction average was 2.87 log for Bacillus cereus 110 (varied from 2.679 to 2.932 log) and 2.549 log for Bacillus cereus 89 (varied from 2.285 to 2.984 log). No reduction values did reach 4 log. So, we cannot say that the tested combinations remove eff ectively adhered spores from the stainless-steel surfaces. In the other hand, any clear conclusion can be settled about the relation between hydrophilic or hydrophobic character, potential zeta, pI and the detachment ability of adhered spores to the stainless steel. For all these reasons, cleaning and disinfection protocols must be optimized