Overall, i think GM food is beneficial but consumers should have the right to know whether they are buying/consuming GM food just like organic products. Hence, i think the government should make it compulsory for food companies to label GM food. In the mean time, there may be no serious complication such as serious illness due to GM food consumption but it will be to late to wait till an outbreak really did happen. Hopefully, more research will be done asap and GM food will be proven safe in terms of health issue.
As for environmental issue, i think it is not as serious as there may be solutions to solve the problem. According to a source: Another possible solution is to create buffer zones around fields of GM crops. For example, non-GM corn would be planted to surround a field of B.t. GM corn, and the non-GM corn would not be harvested. Beneficial or harmless insects would have a refuge in the non-GM corn, and insect pests could be allowed to destroy the non-GM corn and would not develop resistance to B.t. pesticides. Gene transfer to weeds and other crops would not occur because the wind-blown pollen would not travel beyond the buffer zone. http://www.csa.com/discoveryguides/gmfood/overview.php
Monday, 25 July 2011
Tuesday, 19 July 2011
Real GM food scandal
GM food is safe, healthy and essential if we ever want to achieve decent living standards fo rthe world's growing population. Misplaced moralising about them in the west is costing millions of lives in poor countries.
- Seven years ago, a Swiss biologist Ingo Potykus, who was the principal creator of genetically modified rice. He was hailed as potentially one of mankind's great benefactors. He started a new green revolution to improve the lives of millions of the poorest people in the world. It would help remedy vitamin A deficiency, the cause of 1 to 2 millions deaths a year,and could save up to 500000 children a year from going blind.
- Seven years later, the realisation of Potryku's dream keeps receding. GM crops should now be growing in areas where no crops can grow, example drought-resistant crops in arid soil and salt-resistant crops in soil of high salinity. Plant-based oral vaccines should now be saving millions of death fom diarrhoea and hepatitis B.
- However, because of possible harm to human safety or the environment or because it is ill-suited to the needs of poor farmers in the develiping world. Most of GM crops is yet in the market. The Western countries reflects a persistent suspicion of GM crops. But developing countries like China and India believe biotechnology could become its fastest-growing industry in the next 15 years. There is still doubt that GM crops can be accpeted in the worldwide.
Sunday, 17 July 2011
Are GM food in Singapore safe for consumption?
Answer is YES!
-Food produced from GMOs can be safe as foods from non-GMOs. since the first GM foos was commercialized more than a decade ago, there had been no known reports of hazards resulting from the consumption of GM foods.
-GM food commercially available in singapore have undergone various lines of scrutiny for safety.
-Firstly, under international food practices, before a GM food can be considered for commercialization, its producer must subject it to rigorous tests on quality, allergenicity, toxicity, compositon, and nutritional value.
-Secondly, all food products derived from GMOs must be assesed to be safe by the competent national regulatory bodies of the exporting countries.
-Thirdly, in accordance to the GMAC's guidelines on the Release of Agriculture-Related GMOs, applications for import or release of agriculture-related GMOs in singapore are first submitted to GMAC, where an expert scientific commitee examines the GMO's origin, the experimental procedures used to create them, and the methods used to prove that they are safe for consumption.
-In addition, AVA monitor the presence of GM food in our market through regular testing in their laboratories.
-Food produced from GMOs can be safe as foods from non-GMOs. since the first GM foos was commercialized more than a decade ago, there had been no known reports of hazards resulting from the consumption of GM foods.
-GM food commercially available in singapore have undergone various lines of scrutiny for safety.
-Firstly, under international food practices, before a GM food can be considered for commercialization, its producer must subject it to rigorous tests on quality, allergenicity, toxicity, compositon, and nutritional value.
-Secondly, all food products derived from GMOs must be assesed to be safe by the competent national regulatory bodies of the exporting countries.
-Thirdly, in accordance to the GMAC's guidelines on the Release of Agriculture-Related GMOs, applications for import or release of agriculture-related GMOs in singapore are first submitted to GMAC, where an expert scientific commitee examines the GMO's origin, the experimental procedures used to create them, and the methods used to prove that they are safe for consumption.
-In addition, AVA monitor the presence of GM food in our market through regular testing in their laboratories.
Thursday, 7 July 2011
Are GM foods well regulated?
Answer is NO again!
- GM foods have never been properly tested and therefore should never have been approved. In the grocery shelves, thousand of products probably contain GM ingredients or GM material. We don't know how many exactly because of loophols in the labelling regulations, which suit industry very well - what we don't know about, we can't protect against.
-The bad news is that all of this means that even well-informed people think they are eating a GM free diet, when they are not. Before long - unless we fight even harder to get our labelling laws tightened and GM thwarted at every opportunity - GM will be in everything.
- The good news is that GM regulations are fairly decent and GM contamination has benn kept to a comparative minimum. Consumer rejection and strng anti-GM policies from the supermarkets have seen to this.
- GM foods have never been properly tested and therefore should never have been approved. In the grocery shelves, thousand of products probably contain GM ingredients or GM material. We don't know how many exactly because of loophols in the labelling regulations, which suit industry very well - what we don't know about, we can't protect against.
-The bad news is that all of this means that even well-informed people think they are eating a GM free diet, when they are not. Before long - unless we fight even harder to get our labelling laws tightened and GM thwarted at every opportunity - GM will be in everything.
- The good news is that GM regulations are fairly decent and GM contamination has benn kept to a comparative minimum. Consumer rejection and strng anti-GM policies from the supermarkets have seen to this.
Tuesday, 28 June 2011
Does anyone want GM food?
Answer is NO!
-CONSUMERS : consumers around the world want GM food labelled and most don't want it at all; 84 percent of Australians said they worried about eating GM foods and 92 percent of canadians were concerned about the long term risks of them.
-RETAILERS: in Britain, all the major spermarket chains refuse to sell GM food; in fac, the British Retail Consortium have told Prime Minister they will refuse to stock GM foods even now GM corps are commercialised.
-TOP CHEF: In the late 1990s, more than a hundred top chefs and food writers undertook not to use GM foods, and to urge other chefs and restaurants to follow suit. Euro-Toques, an association of topnEuropean chefs, ran a similar campaign.
-Famers: Even famers are not keen on GM corps - and the more they learn about them the more they are turning against them.
Saturday, 25 June 2011
BBQ beef
I have finally tried beef bak kua. Haha. I bought it from Bee Cheng Hiang. The beef taste is very strong(my sis says the beef taste is stronger than beef jerky) and the meat is harder. The colour is also darker than pork bak kua. Therefore, i still prefer BBQ pork as the taste is nicer and sweeter. Luckily, i bought the individual packed ones and thus bought only 100g(mininum amt). Hehe...
Thursday, 23 June 2011
Anti-GM food protest leaves 18 injured in Belgium
Environmental activists stormed a field of genetically modified potatoes in Belgium Sunday, breaking through a security cordon in a raid that left police and protesters injured, authorities and organisers said.
Police said they briefly detained around 40 people taking part in the "Field Liberation Movement", which aimed to destroy the research crop in the northwestern town of Wetteren, according to Belga news agency.
Around 10 officers were slightly injured, according to police, while organisers said eight on their side were manhandled.
More than 200 people took part in the protest but only a few managed to sneak through fences and a police line protecting the field, said Franciska Soler, of the Volunteer Reapers of France which participated in the event.
"A certain number of potato plants were destroyed," Soler told AFP.
Jo Bury, the director of the VIB science research institute that planted the potatoes, said around 100 scientists had tried to talk the activists out of raiding the field.
While GM foods are common in places such as the United States and Brazil, they are highly divisive in Europe.
Just two GM crops are authorised on European soil -- a maize strain for animal feed and a potato for paper-making.
An internal survey conducted by the European Commission, the European Union's executive arm, showed last month that 13 out of 27 EU states see no benefit from GM crops.
Source:
Wednesday, 22 June 2011
labelling GM food
Agribusiness industries believe that labeling should be voluntary and influenced by the demands of the free market. If consumers show preference for labeled foods over non-labeled foods, then industry will have the incentive to regulate itself or risk alienating the customer.
Consumer interest groups, on the other hand, are demanding mandatory labeling. People have the right to know what they are eating, argue the interest groups, and historically industry has proven itself to be unreliable at self-compliance with existing safety regulations. The FDA's current position on food labeling is governed by the Food, Drug and Cosmetic Act which is only concerned with food additives, not whole foods or food products that are considered "Generally Recognized As Safe". (GRAS) The FDA contends that GM foods are substantially equivalent to non-GM foods, and therefore not subject to more stringent labeling. If all GM foods and food products are to be labeled, Congress must enact sweeping changes in the existing food labeling policy.
Consumer interest groups, on the other hand, are demanding mandatory labeling. People have the right to know what they are eating, argue the interest groups, and historically industry has proven itself to be unreliable at self-compliance with existing safety regulations. The FDA's current position on food labeling is governed by the Food, Drug and Cosmetic Act which is only concerned with food additives, not whole foods or food products that are considered "Generally Recognized As Safe". (GRAS) The FDA contends that GM foods are substantially equivalent to non-GM foods, and therefore not subject to more stringent labeling. If all GM foods and food products are to be labeled, Congress must enact sweeping changes in the existing food labeling policy.
advantages of GM food
1. Pest resistance
Crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. Farmers typically use many tons of chemical pesticides annually. Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off of agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment.
2. Herbicide tolerance
For some crops, it is not cost-effective to remove weeds by physical means such as tilling, so farmers will often spray large quantities of different herbicides (weed-killer) to destroy weeds, a time-consuming and expensive process, that requires care so that the herbicide doesn't harm the crop plant or the environment. Crop plants genetically-engineered to be resistant to one very powerful herbicide could help prevent environmental damage by reducing the amount of herbicides needed.
3. Disease resistance
There are many viruses, fungi and bacteria that cause plant diseases.
4. Cold tolerance
Unexpected frost can destroy sensitive seedlings. An antifreeze gene from cold water fish has been introduced into plants such as tobacco and potato. With this antifreeze gene, these plants are able to tolerate cold temperatures that normally would kill unmodified seedlings.
5. Drought tolerance
As the world population grows and more land is utilized for housing instead of food production, farmers will need to grow crops in locations previously unsuited for plant cultivation. Creating plants that can withstand long periods of drought will help people to grow crops in formerly inhospitable places.
6. Nutrition
Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. However, rice does not contain adequate amounts of all necessary nutrients to prevent malnutrition. If rice could be genetically engineered to contain additional vitamins and minerals, nutrient deficiencies could be alleviated.
7. Pharmaceuticals
Medicines and vaccines often are costly to produce and sometimes require special storage conditions not readily available in third world countries. Researchers are working to develop edible vaccines in tomatoes and potatoes. These vaccines will be much easier to ship, store and administer than traditional vaccines.
p.s. for disadvantages, refer to discussion board
Crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. Farmers typically use many tons of chemical pesticides annually. Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off of agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment.
2. Herbicide tolerance
For some crops, it is not cost-effective to remove weeds by physical means such as tilling, so farmers will often spray large quantities of different herbicides (weed-killer) to destroy weeds, a time-consuming and expensive process, that requires care so that the herbicide doesn't harm the crop plant or the environment. Crop plants genetically-engineered to be resistant to one very powerful herbicide could help prevent environmental damage by reducing the amount of herbicides needed.
3. Disease resistance
There are many viruses, fungi and bacteria that cause plant diseases.
4. Cold tolerance
Unexpected frost can destroy sensitive seedlings. An antifreeze gene from cold water fish has been introduced into plants such as tobacco and potato. With this antifreeze gene, these plants are able to tolerate cold temperatures that normally would kill unmodified seedlings.
5. Drought tolerance
As the world population grows and more land is utilized for housing instead of food production, farmers will need to grow crops in locations previously unsuited for plant cultivation. Creating plants that can withstand long periods of drought will help people to grow crops in formerly inhospitable places.
6. Nutrition
Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. However, rice does not contain adequate amounts of all necessary nutrients to prevent malnutrition. If rice could be genetically engineered to contain additional vitamins and minerals, nutrient deficiencies could be alleviated.
7. Pharmaceuticals
Medicines and vaccines often are costly to produce and sometimes require special storage conditions not readily available in third world countries. Researchers are working to develop edible vaccines in tomatoes and potatoes. These vaccines will be much easier to ship, store and administer than traditional vaccines.
p.s. for disadvantages, refer to discussion board
Wednesday, 15 June 2011
GM rice & DEHP products
A news article on Yahoo about: GM rice spreads, prompts debate in China.
Thankfully, i think the problem in 1 will not occur in Singapore as the rules here are very strict, hence imported foods have to go through stringent tests. However, there are always loopholes/human errors which are hard to avoid. This brings me to another articles on: HSA taking proactive measures to test health products from Taiwan for DEHP - http://www.channelnewsasia.com/stories/singaporelocalnews/view/1133767/1/.html
As for point 2, i think its good to have GM rice as we will not have to worry about rice shortage or inflation during bad season. Pesticides use will also be cut which is good to us. In fact, i think it may be better to have GM vegetable as currently, pesticide use is common in veg and sometimes cooked veg will still have the chemical/pesticide taste.
However, this issue is a very controversial topic due to its advantages and disadvantages. Hence, i think till now, i still do not have a specific stand as to whether to support or to oppose GM foods.
- BEIJING (AFP) – Genetically modified rice has been spreading illegally for years in China, officials have admitted, triggering a debate on a sensitive aspect of the food security plan in the world's most populous nation.
- Backers of GM rice argue that it is more drought-resistant, offers better yield, and -- in the case of the variety containing the Bt gene -- allows pesticide use to be dramatically cut.
Thankfully, i think the problem in 1 will not occur in Singapore as the rules here are very strict, hence imported foods have to go through stringent tests. However, there are always loopholes/human errors which are hard to avoid. This brings me to another articles on: HSA taking proactive measures to test health products from Taiwan for DEHP - http://www.channelnewsasia.com/stories/singaporelocalnews/view/1133767/1/.html
As for point 2, i think its good to have GM rice as we will not have to worry about rice shortage or inflation during bad season. Pesticides use will also be cut which is good to us. In fact, i think it may be better to have GM vegetable as currently, pesticide use is common in veg and sometimes cooked veg will still have the chemical/pesticide taste.
However, this issue is a very controversial topic due to its advantages and disadvantages. Hence, i think till now, i still do not have a specific stand as to whether to support or to oppose GM foods.
Tuesday, 14 June 2011
GM Toxins
1. Whole GM Bt Toxins Found in Human and Foetal Blood – GM crops and imports must be haltedGM Freeze
Press release
Immediate Release 20 May 2011
2. GM food toxins found in the blood of 93% of unborn babiesGM firms claimed toxins were destroyed in the gut
By Sean Poulter
Daily Mail
20th May 2011
http://www.dailymail.co.uk/health/article-1388888/GM-food-toxins-blood-93-unborn-babies.html
3. Toxic pesticides from GM food crops found in unborn babiesToxic pesticides which are implanted into genetically modified food crops have lodged in the blood of pregnant women and their unborn babies, research shows.
By Andy Bloxham
The Telegraph
20 May 2011
http://bit.ly/jLBEN9
Source: http://www.gmwatch.org/latest-listing/1-news-items/13174-whole-gm-bt-toxins-found-in-human-and-foetal-blood-gm-crops-and-imports-must-be-halted
Above are articles related to the recent findings and controversial issues of GM crops. The findings are known to be inconclusive or unreliable by the spokesperson for the GM industry. However, GM Freeze which is a organisation opposed to GM farming, argued over the potential damage that GM crops can do to our health by conducting the research study.
Press release
Immediate Release 20 May 2011
2. GM food toxins found in the blood of 93% of unborn babiesGM firms claimed toxins were destroyed in the gut
By Sean Poulter
Daily Mail
20th May 2011
http://www.dailymail.co.uk/health/article-1388888/GM-food-toxins-blood-93-unborn-babies.html
3. Toxic pesticides from GM food crops found in unborn babiesToxic pesticides which are implanted into genetically modified food crops have lodged in the blood of pregnant women and their unborn babies, research shows.
By Andy Bloxham
The Telegraph
20 May 2011
http://bit.ly/jLBEN9
Source: http://www.gmwatch.org/latest-listing/1-news-items/13174-whole-gm-bt-toxins-found-in-human-and-foetal-blood-gm-crops-and-imports-must-be-halted
Above are articles related to the recent findings and controversial issues of GM crops. The findings are known to be inconclusive or unreliable by the spokesperson for the GM industry. However, GM Freeze which is a organisation opposed to GM farming, argued over the potential damage that GM crops can do to our health by conducting the research study.
Saturday, 11 June 2011
List of GM Foods
Rapeseed - Resistance to certain pesticides and improved rapeseed cultivars to be free of erucic acid and glucosinolates. Gluconsinolates, which were found in rapeseed meal leftover from pressing, are toxic and had prevented the use of the meal in animal feed. In Canada, where "double-zero" rapeseed was developed, the crop was renamed "canola" (Canadian oil) to differentiate it from non-edible rapeseed.
Honey - Honey can be produced from GM crops. Some Canadian honey comes from bees collecting nectar from GM canola plants. This has shut down exports of Canadian honey to Europe.
Cotton - Resistant to certain pesticides - considered a food because the oil can be consumed. The introduction of genetically engineered cotton plants has had an unexpectedly effect on Chinese agriculture. The so-called Bt cotton plants that produce a chemical that kills the cotton bollworm have not only reduced the incidence of the pest in cotton fields, but also in neighboring fields of corn, soybeans, and other crops.
Rice - Genetically modified to contain high amounts of Vitamin A. Rice containing human genes is to be grown in the US. Rather than end up on dinner plates, the rice will make human proteins useful for treating infant diarrhoea in the developing world.
Soybean - Genetically modified to be resistant to herbicides - Soy foods including, soy beverages, tofu, soy oil, soy flour, lecithin. Other products may include breads, pastries, snack foods, baked products, fried products, edible oil products and special purpose foods.
Sugar cane - Made resistant to certain pesticides. A large percentage of sweeteners used in processed food actually comes from corn, not sugar cane or beets. Genetically modified sugar cane is regarded so badly by consumers at the present time that it could not be marketed successfully.
Tomatoes - Made for a longer shelf life and to prevent a substance that causes tomatoes to rot and degrade.
Corn - Resistant to certain pesticides - Corn oil, flour, sugar or syrup. May include snack foods, baked goods, fried foods, edible oil products, confectionery, special purpose foods, and soft drinks.
Sweet corn - genetically modified to produces its own insecticide. Officials from the US Food and Drug Administration (FDA) have said that thousands of tonnes of genetically engineered sweetcorn have made their way into the human food supply chain, even though the produce has been approved only for use in animal feed. Recently Monsanto, a biotechnology food producer, said that about half of the USA's sweetcorn acreage has been planted with genetically modified seed this year.
Canola - Canola oil. May include edible oil products, fried foods, and baked products, snack foods.
Potatoes - (Atlantic, Russett Burbank, Russet Norkatah, and Shepody) - May include snack foods, processed potato products and other processed foods containing potatoes.
Flax - More and more food products contain flax oil and seed because of their excellent nutritional properties. No genetically modified flax is currently grown. An herbicide-resistant GM flax was introduced in 2001, but was soon taken off the market because European importers refused to buy it.
Papaya - The first virus resistant papayas were commercially grown in Hawaii in 1999. Transgenic papayas now cover about one thousand hectares, or three quarters of the total Hawaiian papaya crop. Monsanto, donated technology to Tamil Nadu Agricultural University, Coimbatore, for developing a papaya resistant to the ringspot virus in India.
Squash - (yellow crookneck) - Some zucchini and yellow crookneck squash are also GM but they are not popular with farmers.
Red-hearted chicory - (radicchio) - Chicory (Cichorium intybus var. foliosum) is popular in some regions as a salad green, especially in France and Belgium. Scientists developed a genetically modified line of chicory containing a gene that makes it male sterile, simply facilitating the production of hybrid cultivars. Today there is no genetically modified chicory on the market.
Cotton seed oil - Cottonseed oil and linters. Products may include blended vegetable oils, fried foods, baked foods, snack foods, edible oil products, and smallgoods casings.
Tobacco -The company Vector has a GMO tobacco being sold under the brand of Quest® cigarettes in the U.S. It is engineered to produce low or no nicotine.
Meat - Meat and dairy products usually come from animals that have eaten GM feed.
Peas - Genetically modified (GM) peas created immune responses in mice, suggesting that they may also create serious allergic reactions in people. The peas had been inserted with a gene from kidney beans, which creates a protein that acts as a pesticide.
Vegetable Oil - Most generic vegetable oils and margarines used in restaurants and in processed foods in North America are made from soy, corn, canola, or cottonseed. Unless these oils specifically say "Non-GMO" or "Organic," it is probably genetically modified.
Sugarbeets - May include any processed foods containing sugar.
Dairy Products - About 22 percent of cows in the U.S. are injected with recombinant (genetically modified) bovine growth hormone (rbGH).
Vitamins - Vitamin C (ascorbic acid) is often made from corn, vitamin E is usually made from soy. Vitamins A, B2, B6, and B12 may be derived from GMOs as well as vitamin D and vitamin K may have "carriers" derived from GM corn sources, such as starch, glucose, and maltodextrin.
Human Breast Milk From a Cow? Genetically Modified Milk Could Hit Stores In 3 Years
A dairy farm in China claims to have successfully genetically modified cows so that they produce human breast milk. If government approval is granted, the cow-produced “human” milk could be on supermarket shelves in China in three years. Maybe the breast milk ice cream shop was on to something.
If the genetically modified milk gets the stamp of approval, it will likely spark plenty of debate surrounding genetically modified food in general, and where the line is when it comes to ethics.
We were (and still are) admittedly a bit turned off by the prospect of eating something made from human breast milk, but the reality is that humans are the only animals who drink milk from another animal. And that’s something that’s not lost on nature. If you look at the rise of lactose-free dairy products and soy milk on store shelves, it’s no secret that not all humans are equipped to properly digest cow’s milk. Meaning that even if it seems weird, reaching for a bowl of breast milk ice cream is probably more natural than reaching for a pint of cow’s milk ice cream.
While that might be the case, milking women like cows is unlikely to gain popularity outside of a fetish community or two, meaning even if you are willing to splash breast milk on your cereal your options for finding a gallon are pretty limited.
Consider that China has a billion people to feed, and that a certain portion of those people might not be able to digest cow’s milk, and it becomes a little easier to understand why someone has undertaken this little experiment in the first place. Throw in the fact that many Chinese parents haven’t forgotten the tainted formula scandal that led to a formula manufacturer being sentenced to death (the plastic laced formula killed some of the babies who drank it), and there’s definitely a market.
Is the milk safe for human consumption? Presumably that’s what Chinese officials are testing for. Is it really human breast milk? Scientifically, this hasn’t been proven, so it’s difficult to say if the milk really is identical to what a child would get from a nursing mother. Let’s say it is; the bigger question is if enough consumers would be willing to put their initial reactions aside for farmers to milk the genetically modified food opportunity.
cr:skynews
Advantages of GM food
Some of the advantages of GM foods?
The world population has topped 6 billion people and is predicted to double in the next 50 years. Ensuring an adequate food supply for this booming population is going to be a major challenge in the years to come. GM foods promise to meet this need in a number of ways:
Pest resistance: Crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. Farmers typically use many tons of chemical pesticides annually. Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off of agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment. Growing GM foods such as B.t. corn can help eliminate the application of chemical pesticides and reduce the cost of bringing a crop to market.
Herbicide tolerance: For some crops, it is not cost-effective to remove weeds by physical means such as tilling, so farmers will often spray large quantities of different herbicides (weed-killer) to destroy weeds, a time-consuming and expensive process, that requires care so that the herbicide doesn't harm the crop plant or the environment. Crop plants genetically-engineered to be resistant to one very powerful herbicide could help prevent environmental damage by reducing the amount of herbicides needed. For example, Monsanto has created a strain of soybeans genetically modified to be not affected by their herbicide product Roundup. A farmer grows these soybeans which then only require one application of weed-killer instead of multiple applications, reducing production cost and limiting the dangers of agricultural waste run-off.
Disease resistance: There are many viruses, fungi and bacteria that cause plant diseases. Plant biologists are working to create plants with genetically-engineered resistance to these diseases.
Cold tolerance: Unexpected frost can destroy sensitive seedlings. An antifreeze gene from cold water fish has been introduced into plants such as tobacco and potato. With this antifreeze gene, these plants are able to tolerate cold temperatures that normally would kill unmodified seedlings. (Note: I have not been able to find any journal articles or patents that involve fish antifreeze proteins in strawberries, although I have seen such reports in newspapers. I can only conclude that nothing on this application has yet been published or patented.)
Drought tolerance/salinity tolerance: As the world population grows and more land is utilized for housing instead of food production, farmers will need to grow crops in locations previously unsuited for plant cultivation. Creating plants that can withstand long periods of drought or high salt content in soil and groundwater will help people to grow crops in formerly inhospitable place.
Nutrition: Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. However, rice does not contain adequate amounts of all necessary nutrients to prevent malnutrition. If rice could be genetically engineered to contain additional vitamins and minerals, nutrient deficiencies could be alleviated. For example, blindness due to vitamin A deficiency is a common problem in third world countries. Researchers at the Swiss Federal Institute of Technology Institute for Plant Sciences have created a strain of "golden" rice containing an unusually high content of beta-carotene (vitamin A). Since this rice was funded by the Rockefeller Foundation, a non-profit organization, the Institute hopes to offer the golden rice seed free to any third world country that requests it. Plans were underway to develop a golden rice that also has increased iron content. However, the grant that funded the creation of these two rice strains was not renewed, perhaps because of the vigorous anti-GM food protesting in Europe, and so this nutritionally-enhanced rice may not come to market at all1.
Pharmaceuticals: Medicines and vaccines often are costly to produce and sometimes require special storage conditions not readily available in third world countries. Researchers are working to develop edible vaccines in tomatoes and potatoes. These vaccines will be much easier to ship, store and administer than traditional injectable vaccines.
Phytoremediation: Not all GM plants are grown as crops. Soil and groundwater pollution continues to be a problem in all parts of the world. Plants such as poplar trees have been genetically engineered to clean up heavy metal pollution from contaminated soil.
The world population has topped 6 billion people and is predicted to double in the next 50 years. Ensuring an adequate food supply for this booming population is going to be a major challenge in the years to come. GM foods promise to meet this need in a number of ways:
Pest resistance: Crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. Farmers typically use many tons of chemical pesticides annually. Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off of agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment. Growing GM foods such as B.t. corn can help eliminate the application of chemical pesticides and reduce the cost of bringing a crop to market.
Herbicide tolerance: For some crops, it is not cost-effective to remove weeds by physical means such as tilling, so farmers will often spray large quantities of different herbicides (weed-killer) to destroy weeds, a time-consuming and expensive process, that requires care so that the herbicide doesn't harm the crop plant or the environment. Crop plants genetically-engineered to be resistant to one very powerful herbicide could help prevent environmental damage by reducing the amount of herbicides needed. For example, Monsanto has created a strain of soybeans genetically modified to be not affected by their herbicide product Roundup. A farmer grows these soybeans which then only require one application of weed-killer instead of multiple applications, reducing production cost and limiting the dangers of agricultural waste run-off.
Disease resistance: There are many viruses, fungi and bacteria that cause plant diseases. Plant biologists are working to create plants with genetically-engineered resistance to these diseases.
Cold tolerance: Unexpected frost can destroy sensitive seedlings. An antifreeze gene from cold water fish has been introduced into plants such as tobacco and potato. With this antifreeze gene, these plants are able to tolerate cold temperatures that normally would kill unmodified seedlings. (Note: I have not been able to find any journal articles or patents that involve fish antifreeze proteins in strawberries, although I have seen such reports in newspapers. I can only conclude that nothing on this application has yet been published or patented.)
Drought tolerance/salinity tolerance: As the world population grows and more land is utilized for housing instead of food production, farmers will need to grow crops in locations previously unsuited for plant cultivation. Creating plants that can withstand long periods of drought or high salt content in soil and groundwater will help people to grow crops in formerly inhospitable place.
Nutrition: Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. However, rice does not contain adequate amounts of all necessary nutrients to prevent malnutrition. If rice could be genetically engineered to contain additional vitamins and minerals, nutrient deficiencies could be alleviated. For example, blindness due to vitamin A deficiency is a common problem in third world countries. Researchers at the Swiss Federal Institute of Technology Institute for Plant Sciences have created a strain of "golden" rice containing an unusually high content of beta-carotene (vitamin A). Since this rice was funded by the Rockefeller Foundation, a non-profit organization, the Institute hopes to offer the golden rice seed free to any third world country that requests it. Plans were underway to develop a golden rice that also has increased iron content. However, the grant that funded the creation of these two rice strains was not renewed, perhaps because of the vigorous anti-GM food protesting in Europe, and so this nutritionally-enhanced rice may not come to market at all1.
Pharmaceuticals: Medicines and vaccines often are costly to produce and sometimes require special storage conditions not readily available in third world countries. Researchers are working to develop edible vaccines in tomatoes and potatoes. These vaccines will be much easier to ship, store and administer than traditional injectable vaccines.
Phytoremediation: Not all GM plants are grown as crops. Soil and groundwater pollution continues to be a problem in all parts of the world. Plants such as poplar trees have been genetically engineered to clean up heavy metal pollution from contaminated soil.
Genetically modified cattles
Chinese researchers have made headlines by genetically modifying a herd of 300 cattle to produce milk that is somewhat akin to human breast milk.
The scientists inserted a human gene into the cows' genetic information, and the animals' mammary glands now imbue their milk with large quantities of lysozyme, a protein that is abundant in human milk, but not the bovine variety. Aside from giving the modified cow milk the strong, sweet taste that you may or may not remember from your infancy, the introduction of lysozyme makes the milk much healthier and more nutritious, according to Ning Li of China's Agricultural University in Beijing, who led the research.
To help improve malnutrition among children, Li and his colleagues hope to get the modified milk through the testing phase and onto the Chinese market within three years.
But is the "transgenic" (genetically modified) milk actually healthier? And is it safe?
Initial research suggests it is indeed safe and may provide significant health benefits, experts say. But much more testing must be done — and will be done — before you see human/cow milk on the market in the United States.
Looking for more information? Please visit http://www.msnbc.msn.com/id/43356950/ns/technology_and_science-science/
The scientists inserted a human gene into the cows' genetic information, and the animals' mammary glands now imbue their milk with large quantities of lysozyme, a protein that is abundant in human milk, but not the bovine variety. Aside from giving the modified cow milk the strong, sweet taste that you may or may not remember from your infancy, the introduction of lysozyme makes the milk much healthier and more nutritious, according to Ning Li of China's Agricultural University in Beijing, who led the research.
To help improve malnutrition among children, Li and his colleagues hope to get the modified milk through the testing phase and onto the Chinese market within three years.
But is the "transgenic" (genetically modified) milk actually healthier? And is it safe?
Initial research suggests it is indeed safe and may provide significant health benefits, experts say. But much more testing must be done — and will be done — before you see human/cow milk on the market in the United States.
Looking for more information? Please visit http://www.msnbc.msn.com/id/43356950/ns/technology_and_science-science/
Friday, 10 June 2011
Video on GM food
Saw this interesting video in youtube about GM foods.
http://www.youtube.com/watch?v=ar4KapvE3RY&feature=related
There's is a part which mention a cow gene being inserted into horse cell. At this point of time, i feel that genetic modification, especially in animals, is just a bad idea. Both a cow and a horse has its own special characteristics, modifying it may not give both chracteristics in one perfectly. Furthermore, we do not know what harmful consequences will it cause. Its like cow+horse=corse which is so weird.
http://www.youtube.com/watch?v=ar4KapvE3RY&feature=related
There's is a part which mention a cow gene being inserted into horse cell. At this point of time, i feel that genetic modification, especially in animals, is just a bad idea. Both a cow and a horse has its own special characteristics, modifying it may not give both chracteristics in one perfectly. Furthermore, we do not know what harmful consequences will it cause. Its like cow+horse=corse which is so weird.
Thursday, 9 June 2011
B.t. corn
B.t. is Bacillus thuringiensis, a naturally occurring bacterium that produces crystal proteins that are lethal to insect larvae. B.t. crystal protein genes have been transferred into corn, enabling the corn to produce its own pesticides against insects such as the European corn borer.
Pollen from B.t. corn caused high mortality rates in monarch butterfly caterpillars. Monarch caterpillars consume milkweed plants, not corn, but the fear is that if pollen from B.t. corn is blown by the wind onto milkweed plants in neighboring fields, the caterpillars could eat the pollen and perish. Although the Nature study was not conducted under natural field conditions, the results seemed to support this viewpoint. Unfortunately, B.t. toxins kill many species of insect larvae indiscriminately; it is not possible to design a B.t. toxin that would only kill crop-damaging pests and remain harmless to all other insects.
source: http://www.csa.com/discoveryguides/gmfood/overview.php
Pollen from B.t. corn caused high mortality rates in monarch butterfly caterpillars. Monarch caterpillars consume milkweed plants, not corn, but the fear is that if pollen from B.t. corn is blown by the wind onto milkweed plants in neighboring fields, the caterpillars could eat the pollen and perish. Although the Nature study was not conducted under natural field conditions, the results seemed to support this viewpoint. Unfortunately, B.t. toxins kill many species of insect larvae indiscriminately; it is not possible to design a B.t. toxin that would only kill crop-damaging pests and remain harmless to all other insects.
source: http://www.csa.com/discoveryguides/gmfood/overview.php
Enviropigs
I read this article about genetically modifying pigs that will be more environmentally friendly. check it out below.
University of Guelph
" It is assumed that the Canadian Government Department will approve genetically modified pigs, the Enviropig, the first transgenic animal created to solve an environmental problem.
Environment Canada will announce approval of the strain known as enviropigs, after being approved by Health Canada
The Yorkshire pigs were developed by researchers in Ontario at the University of Guelph, who spliced in genes from mice to decrease the amount of phosphorus produced in the pigs' dung to as less as 30-65%, which has been problematic in surface and groundwater around large livestock operations.
Steven Liss, Associate Vice-President for research at the University of Guelph told that an application had been sent to the U. S. Food and Drug Administration and added that the University of Guelph
what do you guys think about this article? the purpose of it is to solve the problem of harmful gases that can affect the water surrounding livestock.
Follow up on Preschool poisoning case
The cause of the food poisoning outbreak in the preschools last month is out!
http://sg.news.yahoo.com/blogs/singaporescene/salmonella-found-food-supplied-pre-schools-125944288.html
The culprit is Salmonella Enteritidis!
http://sg.news.yahoo.com/blogs/singaporescene/salmonella-found-food-supplied-pre-schools-125944288.html
The culprit is Salmonella Enteritidis!
A Health Ministry statement said that interviews with the food handlers employed by the caterer indicated that the same trays were used to hold raw and cooked foods.
This may be a possible cause of cross-contamination, if the trays were not cleaned properly and as meat, seafood and poultry were also being prepared in the same area, it increased the risk of cross-contamination.
To reduce the recurrence of similar incidences in future, NEA will also step up its engagement with caterers. It will issue advisories on best practices in food safety management, food storage, preparation and serving.
It didnt occur to me that not using the same trays is sooo important as my helper will use the same plates/chopping board sometimes. I think i should inform my helper about it as i do not want to risk being sick. However, i think this is much more important for caterers as the amount of food they handle is so much more, thus the higher the risk. At this point of time, i think perhaps its human nature that people tend to be worried and start being careful and strict only after an accident has happened.
Tuesday, 7 June 2011
Food company should not be trusted
Came across the news of the mass usage of plasticiser DEHP in Taiwan food industries. They used this harmful substance as a thickening agent to cut cost for products like custard cream, jams, jellys and fruit juices. They were much more cheaper with the better thickening effects compared to the safe ingredients that were supposedly to be used in the respective food products. If the DEHP stays in the body long enough, it is most likely to cause some issues in the reproductive organs of both men and women. It is also carcinogenic and thus it is rather shocking to read this news on the papers one day. Certain of the products are seen in Singapore during special food fairs, and was wondering when these companies added such harmful stuff into the products. Wonder how much has fellow Singaporeans been ingesting this????!!!
Monday, 30 May 2011
E. coli
I saw this interesting article today. It's about 'E. coli outbreak spreading in Germany'. http://www.channelnewsasia.com/stories/afp_world/view/1131662/1/.html
I realised that E.coli is really a very deadly bacteria such that 'more than 270 people in Germany have fallen seriously ill' and that ' Two people have died'.
In addition, 'Enterohaemorrhagic E. coli causes haemolytic uraemic syndrome (HUS), which can result in acute renal failure, seizures, strokes and coma.'
I hope the authorities are able to find out the cause of the problem so that similar incident will not occur and those people will get well.
I realised that E.coli is really a very deadly bacteria such that 'more than 270 people in Germany have fallen seriously ill' and that ' Two people have died'.
In addition, 'Enterohaemorrhagic E. coli causes haemolytic uraemic syndrome (HUS), which can result in acute renal failure, seizures, strokes and coma.'
I hope the authorities are able to find out the cause of the problem so that similar incident will not occur and those people will get well.
Wednesday, 18 May 2011
Food poisoning
http://www.straitstimes.com/BreakingNews/Singapore/Story/STIStory_669829.html
This article is about a third preschool hit by food poisoning. 'To date, 235 children and 12 teachers have been hit by symptoms of food poisoning, including vomiting, diarrhoea, abdominal pain and fever, after eating meals provided by the caterer'.I feel very sad for the children as they are so young and have to suffer.
' The company said it was cooperating with the authorities to ascertain the cause of the incidents, and has been working with an independent consultant to review its supply chain procedures. Its staff was also going through a special refresher course on hygiene procedures'. I'm glad the caterer has had its operating licence suspended since last Thursday and they are trying to improve to ensure similar incidents will not occur as they will have good hygiene practices and proper food handling in future.
This article is about a third preschool hit by food poisoning. 'To date, 235 children and 12 teachers have been hit by symptoms of food poisoning, including vomiting, diarrhoea, abdominal pain and fever, after eating meals provided by the caterer'.I feel very sad for the children as they are so young and have to suffer.
' The company said it was cooperating with the authorities to ascertain the cause of the incidents, and has been working with an independent consultant to review its supply chain procedures. Its staff was also going through a special refresher course on hygiene procedures'. I'm glad the caterer has had its operating licence suspended since last Thursday and they are trying to improve to ensure similar incidents will not occur as they will have good hygiene practices and proper food handling in future.
Rat in the Toa Payoh foodcourt
http://www.asiaone.com/News/AsiaOne+News/Singapore/Story/A1Story20110513-278582.html
Last week, i came across this article: Honey, there's a rat in the Toa Payoh foodcourt. When i saw the heading, i was shocked but also relieved as i seldom visit that foodcourt. Even if i do, i only order Rojak from another stall which is supposedly famous.
Its said that 'Koufu carries out pest-control checks on all its food outlets every month, as well as general checks three times a day and that hygiene standards set by the firm were met by the HDB Hub foodcourt' but 'Following a complaint made last Friday, an NEA spokesman said: "NEA checked the stall the next day and found signs of rat infestation in the stall and several hygiene lapses - food waste on the floor, a dirty food chiller and an uncovered refuse bin".'
I find it quite scary as if they had carry out checks, why will there still be a rat found in the food premises. This only shows their checks may not be thorough enough or they should carry out checks more often. This also make me wonder whether there is food safety in all other hawkers or foodcourts. Hopefully, after this incident, NEA and related companies will tighten up on their checks and do more to ensure good food hygiene in all food areas.
Last week, i came across this article: Honey, there's a rat in the Toa Payoh foodcourt. When i saw the heading, i was shocked but also relieved as i seldom visit that foodcourt. Even if i do, i only order Rojak from another stall which is supposedly famous.
Its said that 'Koufu carries out pest-control checks on all its food outlets every month, as well as general checks three times a day and that hygiene standards set by the firm were met by the HDB Hub foodcourt' but 'Following a complaint made last Friday, an NEA spokesman said: "NEA checked the stall the next day and found signs of rat infestation in the stall and several hygiene lapses - food waste on the floor, a dirty food chiller and an uncovered refuse bin".'
I find it quite scary as if they had carry out checks, why will there still be a rat found in the food premises. This only shows their checks may not be thorough enough or they should carry out checks more often. This also make me wonder whether there is food safety in all other hawkers or foodcourts. Hopefully, after this incident, NEA and related companies will tighten up on their checks and do more to ensure good food hygiene in all food areas.
Tuesday, 17 May 2011
Bistro Walk
I have been working in Bistro Walk for six weeks ready. I really feel very sad to throw away those left over food and gloves everyday, it notices me how important is food safety in restaurant.
Once upon a time, I was cutting chilli in the kitchen with my bare hands, as it was only small amount of chilli and it needed urgently. Therefore, I did not wear gloves. Around thirty minutes later, my hand started burning like fire. I immediately soak my hands in the ice water for a very long time. However, it did not get better. You cannot imaging how regards I was by doing that as I had been suffer from it for the entire day. That is one of the most important lesson I had learnt during the six weeks.
Once upon a time, I was cutting chilli in the kitchen with my bare hands, as it was only small amount of chilli and it needed urgently. Therefore, I did not wear gloves. Around thirty minutes later, my hand started burning like fire. I immediately soak my hands in the ice water for a very long time. However, it did not get better. You cannot imaging how regards I was by doing that as I had been suffer from it for the entire day. That is one of the most important lesson I had learnt during the six weeks.
Friday, 29 April 2011
HACCP on ice cream
Other than the 3 CCPs i mentioned in my previous post, i found out that flavoring the ice cream mix is also a CCP.
- CCP: Flavoring mix
- Hazards: Listeria monocytogenes and Salmonella
- Critical limits: No pathogenic microorganisms
- Monitoring: Supplier guarantee and good hygiene practice
- Corrective actions: Changing supplier / discarding
- Records: Delivery checks, QAQC
- Verification: Review of suppliers, review records
Justifications:
- Addition of ingredients to pasteurized mix constitutes a critical control point.
- There is no further lethal process is given to the product.
- Thus, important that all operations at this point to be done in a sanitary manner and that ingredients are free of pathogenic microorganisms.
- Most likely pathogens to be encountered at this point are Listeria mono-cytogenes and salmonella.
- CCP: Flavoring mix
- Hazards: Listeria monocytogenes and Salmonella
- Critical limits: No pathogenic microorganisms
- Monitoring: Supplier guarantee and good hygiene practice
- Corrective actions: Changing supplier / discarding
- Records: Delivery checks, QAQC
- Verification: Review of suppliers, review records
Justifications:
- Addition of ingredients to pasteurized mix constitutes a critical control point.
- There is no further lethal process is given to the product.
- Thus, important that all operations at this point to be done in a sanitary manner and that ingredients are free of pathogenic microorganisms.
- Most likely pathogens to be encountered at this point are Listeria mono-cytogenes and salmonella.
Thursday, 28 April 2011
In light of the Japan earthquake causing possible leakages of radiation from nuclear plants, AVA has been monitoring food imports from Japan Japan
Isn't it great that we have AVA to monitor our food supply with stringent measures? Without them, we would be facing huge risk of food borne illnesses and so on. Another case highlights the product recall announced by US FDA regarding the brand "Skippy" peanut butter containing Salmonella. However, none of the batches that contain that hazard has been imported into Singapore. Thus, consumers don't have to worry about purchasing that in our country. However, they are advised to discard off those that are bought outside of Singapore for food safety purposes.
Tuesday, 26 April 2011
hygiene checks
Went on a Hygiene inspection today for my SIP with my in charges to high school today. It was quite an eye opener and realise that it is important to educate and emphasize on food hygiene to the vedors as they are the direct handlers of food. We've identified several good and bad hygiene practices and my teacher just sent me a checklist when doing health inspection and what we had to look out for when visiting the canteens. Will be doing inspection in school canteens soon. Can't wait to start. Well, Bain Marie is very important in food hygiene yet many of us do not take that into consideration to keep food within the safety zone.
Today, I was attached to a hygiene executive named Steven. His purpose of visiting Changi General Hospital this morning, is to give an audit of the food services department and to see if there's any improvement that the staff can take to provide better services to the patients.
My first impression of him is like a very fatherly guy. And definitely, he knows that me and the other girl are going to learn from him so when he's doing his checks, he's very focused and detailed even the small things. We walked around the whole of the kitchen including storage area, warehouse and the preparation areas. I would say he taught us more life skills instead. He shows us how a hygiene executive should behave and how important good stock rotation and date coding are to a food service area. Mr Steven made the entire process very fun and interesting though he bombed us with many questions. He showed us the side that hygiene executives can be as friendly as anyone else and there's fun in work life too. There maybe some awkward moments but our conversations ease that tense atmosphere. Still, he definitely aroused our interests in becoming a hygiene executive too. Can consider(:
P/S forget Mr Steven's surname oops.
My first impression of him is like a very fatherly guy. And definitely, he knows that me and the other girl are going to learn from him so when he's doing his checks, he's very focused and detailed even the small things. We walked around the whole of the kitchen including storage area, warehouse and the preparation areas. I would say he taught us more life skills instead. He shows us how a hygiene executive should behave and how important good stock rotation and date coding are to a food service area. Mr Steven made the entire process very fun and interesting though he bombed us with many questions. He showed us the side that hygiene executives can be as friendly as anyone else and there's fun in work life too. There maybe some awkward moments but our conversations ease that tense atmosphere. Still, he definitely aroused our interests in becoming a hygiene executive too. Can consider(:
P/S forget Mr Steven's surname oops.
HACCP on ice cream
Since I'm attached to TP to make ice cream, I have done research and found out some of the CCPs in making ice cream.
- First CCP: Pasteurization
- Hazards: Bacillus cereus, Listeria monocytogenes, and Salmonella.
- Critical limits: 83degreesC for three seconds.
- Monitoring: Thermometer and flow meter
- Corrective actions: Re-pasteurization
Records: Temperature and time (flow)
Verification: Review records
- Second CCP: Aging
- Hazards: Recontamination
- Critical limits: 5degreesC
- Monitoring: Thermometer
- Corrective actions: Re-pasteurization or discarding
- Records: Temperature
- Verification: Review records
- Third CCP: Labeling
- Hazards: Allergens
- Critical limits: Correct packaging
- Monitoring: Visual control
- Corrective actions: Discarding
- Records: Packaging checks
- Verification: Review records
- First CCP: Pasteurization
- Hazards: Bacillus cereus, Listeria monocytogenes, and Salmonella.
- Critical limits: 83degreesC for three seconds.
- Monitoring: Thermometer and flow meter
- Corrective actions: Re-pasteurization
Records: Temperature and time (flow)
Verification: Review records
- Second CCP: Aging
- Hazards: Recontamination
- Critical limits: 5degreesC
- Monitoring: Thermometer
- Corrective actions: Re-pasteurization or discarding
- Records: Temperature
- Verification: Review records
- Third CCP: Labeling
- Hazards: Allergens
- Critical limits: Correct packaging
- Monitoring: Visual control
- Corrective actions: Discarding
- Records: Packaging checks
- Verification: Review records
Friday, 22 April 2011
A couple of days back in my catering kitchen, there was an incident where a snail was found in one of the patient's salad dish. it was still alive and moving thus it was noticed immediately. As it was sealed, the plate was returned back to us in its original state. My colleague jokingly commented, "wahh so fresh?fresh from the garden!?" we burst out laughing. Another said that it should be an "escargot salad". Lol. How it wasnt spotted by the food handlers and during the plating line was possibly because the plating line goes very fast as there are thousands of meals to be served and since its mass production, the food handlers didn manage to wash it off thoroughly.
Thursday, 31 March 2011
Mad Cow Disease
Mad cow disease also called Bovine Spongiform Encephalopathy. The scary part about this disease is that it cannot be detected easily. This disease would not be destroyed by any forms of heat treatments, ultraviolet light, ionizing radiation, normal sterilization processes, and common disinfectants that normally inactivate viruses and bacteria. Thus, it is very important to identify this disease before the beef are distributed for exports and for consumption. Tests are usually conducted using the brain/spinal tissues using postmortem microscopic examination of brain tissue using sophisticated laboratory techniques, such as a histopathological examination to detect sponge-like changes in the brain tissue and immunohistochemistry to examine the BSE fibrils. This test would take more than one week to collect the results, thus, there are more rapid tests to detect the abnormal prion in brain or spinal cord tissue of dead animals. Rapid tests can be used to determine if BSE exists in a population and to obtain an indication of its prevalence or detect animals with the disease which are not yet showing clinical signs. The behavioral changes of the cattles also could be monitored to provide early diagnose of cattles that are probably with MCD to prevent the disease from being transmitted, infecting the whole farm. Cattle affected by BSE experience progressive degeneration of the nervous system. Affected animals might display changes in temperament, such as nervousness or aggression, abnormal posture, incoordination and difficulty in rising, decreased milk production, or loss of body weight despite continued appetite.
If beef with MCD is consumed by human, it could cause fatility. There is strong epidemiologic and laboratory data linking a rare, degenerative, fatal brain disorder in humans called variant Creutzfeldt-Jakob Disease (vCJD) to the consumption of BSE-contaminated product. This type of disease begins primarily with psychiatric symptoms and affects younger patients (median age, 28 years).
http://www.fsis.usda.gov/FactSheets/Bovine_Spongiform_Encephalopathy_Mad_Cow_Disease/index.asp
If beef with MCD is consumed by human, it could cause fatility. There is strong epidemiologic and laboratory data linking a rare, degenerative, fatal brain disorder in humans called variant Creutzfeldt-Jakob Disease (vCJD) to the consumption of BSE-contaminated product. This type of disease begins primarily with psychiatric symptoms and affects younger patients (median age, 28 years).
http://www.fsis.usda.gov/FactSheets/Bovine_Spongiform_Encephalopathy_Mad_Cow_Disease/index.asp
Wednesday, 30 March 2011
Metal detecting
Since my identified CCP is on the processing step, metal detecting, i shall share on what i found.
We need metal detector because of product safety, equipment protection, contract requirement, and regulatory compliance.
The intent of testing is to detect metal shavings from cutting blades, staples and other metal items in the food product and allow the removal of that product from the production stream. FSIS rules require the metal detecting equipment be tested hourly.
Testing procedures: Metal detecting equipment in a food production line is tested by including the test standard in the flow of the product. If the equipment is working properly, the metal detector will sound the alarm and stop the product flow. If this does not happen, the equipment has failed the test. For production lines processing bulk goods, on a conveyor, the test standard is placed near the center of the flow of product. Packaged products are tested by placing the test standard in a box with the product. The idea is to place the test standards as deep in the product as possible; if the detector sees the standard at that point, it should detect metal at any point in the product.
Metals are ferrous, non-ferrous or stainless steel. The ease of detection will depend on their magnetic permeability and electrical conductivity. The size, shape and orientation of the metal particle also are important. Since size, shape and orientation of metal contaminants are not possible to control, it is best to operate a metal detector at the highest possible sensitivity setting. This allows the metal detector to sense if there is metal in the food and remove 100 percent of the detected contaminants.
We need metal detector because of product safety, equipment protection, contract requirement, and regulatory compliance.
The intent of testing is to detect metal shavings from cutting blades, staples and other metal items in the food product and allow the removal of that product from the production stream. FSIS rules require the metal detecting equipment be tested hourly.
Testing procedures: Metal detecting equipment in a food production line is tested by including the test standard in the flow of the product. If the equipment is working properly, the metal detector will sound the alarm and stop the product flow. If this does not happen, the equipment has failed the test. For production lines processing bulk goods, on a conveyor, the test standard is placed near the center of the flow of product. Packaged products are tested by placing the test standard in a box with the product. The idea is to place the test standards as deep in the product as possible; if the detector sees the standard at that point, it should detect metal at any point in the product.
Metals are ferrous, non-ferrous or stainless steel. The ease of detection will depend on their magnetic permeability and electrical conductivity. The size, shape and orientation of the metal particle also are important. Since size, shape and orientation of metal contaminants are not possible to control, it is best to operate a metal detector at the highest possible sensitivity setting. This allows the metal detector to sense if there is metal in the food and remove 100 percent of the detected contaminants.
History of Barbeque
Here are some interesting facts i found about the origin of barbeque and how it evolved into what it is currently associated with in today's context.
Some believe that barbecue was introduced by the Taino tribe of the Caribbean region. They used to keep the meat on a wooden platform above the fire, supported by sticks. Another way was cooking the meat in a pit made in the ground. This was usually practiced to preserve the meat from getting spoiled.
Another theory suggests that barbecue is derived from a French word, 'Barbe a queue' which literally means 'whiskers to tail' i.e. roasting the entire animal. It is also said that in the earlier times signs reading "Bar, Beer and Cues", were put up in front of the roadhouses and beer joints that had a pool table to attract customers and the name 'barbecue' has been derived from it.
Barbecue was introduced in America in the early 1800s, when cowboys were employed for moving cattle to the West. These cowboys were given meat that was hard and impossible to chew. They found out that cooking meat, directly on the fire for 5-7 hours makes the meat tender and edible. They also experimented with goat, pork ribs, beef ribs, venison and pork butt, and the results were delicious!
Barbeque in the traditional way is using wood or charcoal over a open flame and cooking the meat slowly over a long period of time. Nowadays, it is a popular event where people gather to eat and make merry. Gas barbeques have also become increasingly popular and the taste vary depending on the cooking style.
credits: http://www.buzzle.com/articles/history-of-barbecue-bbq.html
Some believe that barbecue was introduced by the Taino tribe of the Caribbean region. They used to keep the meat on a wooden platform above the fire, supported by sticks. Another way was cooking the meat in a pit made in the ground. This was usually practiced to preserve the meat from getting spoiled.
Another theory suggests that barbecue is derived from a French word, 'Barbe a queue' which literally means 'whiskers to tail' i.e. roasting the entire animal. It is also said that in the earlier times signs reading "Bar, Beer and Cues", were put up in front of the roadhouses and beer joints that had a pool table to attract customers and the name 'barbecue' has been derived from it.
Barbecue was introduced in America in the early 1800s, when cowboys were employed for moving cattle to the West. These cowboys were given meat that was hard and impossible to chew. They found out that cooking meat, directly on the fire for 5-7 hours makes the meat tender and edible. They also experimented with goat, pork ribs, beef ribs, venison and pork butt, and the results were delicious!
Barbeque in the traditional way is using wood or charcoal over a open flame and cooking the meat slowly over a long period of time. Nowadays, it is a popular event where people gather to eat and make merry. Gas barbeques have also become increasingly popular and the taste vary depending on the cooking style.
credits: http://www.buzzle.com/articles/history-of-barbecue-bbq.html
Best bak kwa in Singapore?
Which bak kwa do you all prefer? I tink my family usually buy Bee Cheng Hiang Bak Kwa. I think it's not bad.
Tuesday, 29 March 2011
Mad Cow Disease
This is the research about 'mad cow disease' i found from the book - animal health. I have summerize the important part.
- The background information
The "mad cow disease" also called the 'bovine spongiform encephalopathy'(BSE). BSE is an extremely serious disease of cattle, believed to have originated from infected meat and bonemeal in cattle feed concentrates, which was derived from a similar disease in sheep known as scrapie. BSE is a fatal brain disease of cattle which has only come to light in recent years, having been first recognised in the UK in 1986. The incubation period for BSE is very long, commonly 3-5 years, but in range can be considerably wider, from 30 months to 8 years and possibly even longer.
2. The risk to man
If there is a danger that BSE could be risk to man, two situations must be considered: firstly, that the disease can be transmitted from cattle to man and, secondly, that parts of the diseased animals carrying the infective agent can enter the human food chain。
On the first issue, there is no direct scientific evidence to show that BSE can be transmitted from cattle to man. If there is any risk to the human subject, it is extremely small and no greater for children, hospital patients, pregnant women or those people who are ill or lack th full power of their immunological systems.
The second issue is whether parts of a BSE-infected animal can enter the human food chain. The evidence at present is that whilst the BSE infective agent can be found in the brain, spinal cord and also the retina of affected cattle, extensive tests have failed to detect it in the muscle meat and milk of infected beasts. Mandatory measures have been taken, and strengthened, to prevent all those part of the animal that might be infected from entering the food chain. The current enforcement of these regulations appear to be working efficiently, with heavy penalties being imposed by those who evade them, but very few people are doing so.
Making beef bak kwa at home
Ingredients:
1kg minced beef
1 cup sugar
4 tbsp fish sauce
2 tbsp rice wine
1 tsp five-spice powder
2 tsp sesame oil
2 tbsp light soy sauce
1 tsp salt
1 tbs red food colouring
Method:
1. Mix all the ingredients except for the pork in a large bowl. Add the minced pork and marinate for at least 2 hours.
2. Preheat the oven to 100C/210F. Grease baking trays. I used 2 since it was all I could fit into the oven.
3. Oil the baking trays generously with cooking oil. Spread ( using the back of 2 oiled spoons ) the marinated minced pork thinly onto the baking trays, approximately 0.5cm or thinner.
4. Place the baking trays in the oven, either on the same shelf if your oven is big enough or on two different levels. Dry the mixture for 60 - 70 minutes with the oven door ajar. Switch the baking trays halfway through if they are on different levels. Flip the pork when one side of it becomes dry/slightly charred, in order to cook the underside. The time depends on how thick you’ve spread the mixture. It might be a plus minus 60 minutes. It really depends. You just have to watch and cook it till you think it’s best.
5. When done, the mixture will be semi-dry (some liquid from the marinade may appear around the pork) and the pork will shrink slightly away from the edges of the baking trays. Remove carefully from the trays and cut into smaller squares or rectangles as you wish.
6. Place all the meat onto a baking/grilling tray or broiler and bake for a further 5 to 8 minutes on each side. It should sizzle and caramelise nicely; make sure the edges do not become charred.
cr: sarah-loft.com
1kg minced beef
1 cup sugar
4 tbsp fish sauce
2 tbsp rice wine
1 tsp five-spice powder
2 tsp sesame oil
2 tbsp light soy sauce
1 tsp salt
1 tbs red food colouring
Method:
1. Mix all the ingredients except for the pork in a large bowl. Add the minced pork and marinate for at least 2 hours.
2. Preheat the oven to 100C/210F. Grease baking trays. I used 2 since it was all I could fit into the oven.
3. Oil the baking trays generously with cooking oil. Spread ( using the back of 2 oiled spoons ) the marinated minced pork thinly onto the baking trays, approximately 0.5cm or thinner.
4. Place the baking trays in the oven, either on the same shelf if your oven is big enough or on two different levels. Dry the mixture for 60 - 70 minutes with the oven door ajar. Switch the baking trays halfway through if they are on different levels. Flip the pork when one side of it becomes dry/slightly charred, in order to cook the underside. The time depends on how thick you’ve spread the mixture. It might be a plus minus 60 minutes. It really depends. You just have to watch and cook it till you think it’s best.
5. When done, the mixture will be semi-dry (some liquid from the marinade may appear around the pork) and the pork will shrink slightly away from the edges of the baking trays. Remove carefully from the trays and cut into smaller squares or rectangles as you wish.
6. Place all the meat onto a baking/grilling tray or broiler and bake for a further 5 to 8 minutes on each side. It should sizzle and caramelise nicely; make sure the edges do not become charred.
cr: sarah-loft.com
Monday, 28 March 2011
BBQ beef
Personally, i have not tried BBQ beef before. Usually, i think people tend to eat BBQ pork. Have anyone of you tried BBQ beef before?
I realised that Bee Cheng Hiang does sell BBQ beef. They also have vacuum packed BBQ beef. On the other hand, Fragrance Foodstuff does not sell BBQ beef i think but there is Crocodile BBQ meat, sounds exotic. I think i shall ask my family to try both.
Do take note people... do not eat too much Bak Kwa as Bak Kwa is grilled over charcoal fire which may trigger the carcinogen formation in the meat. Chinese also consider Bak Kwa as a 'heaty' food whereby excessive consumption will cause a person to be ill. It's fattening too...
I realised that Bee Cheng Hiang does sell BBQ beef. They also have vacuum packed BBQ beef. On the other hand, Fragrance Foodstuff does not sell BBQ beef i think but there is Crocodile BBQ meat, sounds exotic. I think i shall ask my family to try both.
Do take note people... do not eat too much Bak Kwa as Bak Kwa is grilled over charcoal fire which may trigger the carcinogen formation in the meat. Chinese also consider Bak Kwa as a 'heaty' food whereby excessive consumption will cause a person to be ill. It's fattening too...
Bak Kwa?
Bak kwa, also known as rou gan (肉干), is a dried savoury sweetmeat which traditionally takes the form of thin square slices. It is usually made from pork.
Bak kwa and rou gan mean “dried meat” in Hokkien and Mandarin, respectively. It is also sometimes referred to as barbecued pork, dried pork or pork jerky.
Bak kwa and rou gan mean “dried meat” in Hokkien and Mandarin, respectively. It is also sometimes referred to as barbecued pork, dried pork or pork jerky.
History of bak kwa
Bak kwa is thought to have derived from a meat preservation and preparation technique used in ancient China. It is also considered a Hokkien delicacy, as it originated from the Fujian province in China, where poverty meant that the consumption of meat was a luxury usually reserved for Chinese New Year.
Leftover meat are preserved by slicing the meat into thin sheets and marinating them with sugar and spices, before air-drying the slices and cooking them over a hot plate.
When immigrants brought this delicacy over to Singapore and Malaysia, it took on local characteristics. For example, while the meat is still air-dried, it is instead grilled over charcoal, which imparts a smokier flavour. The local version is also sweeter than its original counterpart.
The first and oldest bak kwa shop in Singapore is Kim Hock Guan, which was set up in 1905 with the first outlet in Rochor Road. Other major players in the local bak kwa business include Bee Cheng Hiang, Lim Chee Guan, Fragrance Foodstuff and Kim Joo Guan.
Leftover meat are preserved by slicing the meat into thin sheets and marinating them with sugar and spices, before air-drying the slices and cooking them over a hot plate.
When immigrants brought this delicacy over to Singapore and Malaysia, it took on local characteristics. For example, while the meat is still air-dried, it is instead grilled over charcoal, which imparts a smokier flavour. The local version is also sweeter than its original counterpart.
The first and oldest bak kwa shop in Singapore is Kim Hock Guan, which was set up in 1905 with the first outlet in Rochor Road. Other major players in the local bak kwa business include Bee Cheng Hiang, Lim Chee Guan, Fragrance Foodstuff and Kim Joo Guan.
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