Food Security
PANACEA TO MYCOTOXIN/ BACTERIAL CONTAMINATIONs — LIMITING THE SPREAD OF ANTIMICROBIAL RESISTANCE (THREAT TO GLOBAL HEALTH)
■One in the list of UN’s top ten threat to global health.
■ Prevention is better than cure.
…..@WufasAgronet, we are Food Security (processing) Advocates.
✅Earned ‘FAO’ TOP Fan barge.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy services in Human Capital & Value Chain Development.
MICROBIAL CONTAMINATION – Fungi and Bacterial infections.
MYCOTOXIN — are harmful chemical substances that occur naturally and have serious adverse effects on animal and human’s health. Posing a severe threat to humanity.
MYCOTOXIN are produced by fungi such molds like (Aspergillus spp., Penicillum spp, Fusarium spp etc) Which are widely spread and could be found in food crops and their products ( unknown to man). MYCOTOXIN have severe health effects on humans ranging from food poisoning to prolong health disorder such as Cancer and organ failure. The major MYCOTOXINs that have attracted serious attention include Aflatoxin, Ochratoxin A, Fumonisins, Patulin, Nivalenol and Zearalenone.
PANACEA – In order to avoid being infected by these micotoxins , one must ensure good food hygiene and proper food storage of crops which include maize, rice, wheat, sorghum etc.
BACTERIAL CONTAMINATION — Animals are susceptible to contamination by microorganisms once killed.
The musculation of live and healthy animals contain relatively few microbes and be regarded as essentially sterile, however contamination is possible once the animal is killed with variety of microbes moreover because meat is moist and rich in nutrients, it’s an ideal medium for multiplication of microorganisms therefore it is important to minimise the initial contamination level because this determines the storage life of the meat. The more bacteria present initially the shorter the time for it to spoil .
SOURCES OF CONTAMINATION
— During slaughter
— Skinning
— Evisceration ( removal of offal ).
— Dressing .
Potential sources of contamination
• Soil
• Feaces adhering to the animal, soil taken into lirage and to some extent into the slaughter area.
Important source of contamination are from bacteria living normally in the gut if split on the meat during slaughtering procedure it is impossible to remove. Other sources are impure water , diseased meat , dirty curing equipment, working surfaces, clothing and vehicles.
PANACEA —
MINIMISING CONTAMINATION.
● By high standard of hygiene applied throughout from initial lirage to final storage time.
●Good abattoir design and operations are important to ensure efficiency and hygienic condition.
……..to be continued
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development Consultancy.
Email; wufasagronet@gmail.com
Food Security
BENEFITS OF CASHEW NUTS
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
Food Security
LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
Food Security
NATURAL COLORS IN FOOD
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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