MUSHROOMS
These are aerial expressions of vegetative(hyphal)growth of fungi in the substrate. The substrate may be decaying log of wood, tree bark or other dead organic matter Although its macroscopic expressions are now used for all human activities, including nutrition and medicine, it was not originally designed for these purposes. It is designed to bring to the open the spores in order to allow multiplication. The actual organism lives organically under the ground or inside wood, reveals presence only by fruiting. The aerial growth is a reaction to environmental stress, most times, nutrient stress
Benefits /significance
- A. As food for man e g Agaricus spp, Pleurotus spp
1.Rich in protein, vitamin (B, B2, & C) and has many minerals. The nutritional content is located within the chitinous cell wall. Has no sodium, and cholesterol
Water content- 90%
- Protein- 3-4% (retained by N2 content x 6.25)
Dry weight- 20-35%
3.Contains all essential amino acids. Lysine, inadequate in cereals, is in abundance in mushrooms
4.Fat- unsaturated fatty acids (healthy to man) are in abundance is Linoleic acid
5.Vitamins and rich in minerals- Thiamine (B1), Riboflavin (B2), Ascorbic acid (C), Niacin & Biotin, P, K. Na
6 Fresh mushroom contains fibres and carbohydrates
1.lowers cholesterol level, reduces heart and coronary disease
2.suppresses the growth of tumours
3 controls effect of diabetes eg Plenrotus, Lentinula
4.reduces infections through the production of antioxidants eg Ganodema, Auricalaria,
- C. In environmental remediation
- neutralizing of polluted or acidic soil
2.degrade lignin, hemicelluloses like the basidiomycete white rot (lignin degrading) fungi. The white rot fungi can degrade lignin & hemicelluloses leading to the wood turning white, a process called bio-bleaching
3.break down poly aromatic hydrocarbons (PAH)e.g. Phanerochaetes chrysosporium and Coriolus versicolor– both produce extra cellular enzymes
- D.Ancient people linked mushroom to the gods,
- E.No arable land is needed for their cultivation
- F.Agricultural waste can be turned to fertili
Edible mushrooms include-Agaricus bisporus (button mushroom), Pleurotus spp, Volvariella volvacea, (paddy straw mushroom)Lentinus edoides(shiitake). Others include Coprinus spp, Auricularia polytricha and the chanterrelle
Poisonous one are usually identified by their deep odour and excessive pigmentation(colouration) Examples are Amanita phalloides(death cap),Coenocybe filaris, and Cortinarius species.
MUSHROOM ECOLOGY
Mushrooms are generally found in the Division basidiomycota although a few are located in the Ascomycota
They are mostly saprophytes, symbionts, parasites, but they mostly combine at least two of these i.e symbionts also have saprophytic tendencies. Parasites change to saprophyte after host’s death.
Saprophytes are on dead wood, soil and decaying leaves and other organic materials. The margin and pileus can be used to describe a typical mushroom. The margins can be Smooth, Crenate, striate or wavy . The pileus can also be smooth, velvety, raised scales, having patches or flat scales.
Looking for mushroom in the wild is called MUSHROOMING or MUSHROOM HUNTING It is the practice of foraying for mushrooms in a defined area or habitat. They however, can live in diverse microhabitats within a particular ecosystem conferring limitations on their species diversity and number of stands.
The compost is pasteurized to kill the pathogens.
=In mushroom cultivation, a form of single cell protein is being produced because agricultural waste is recycled into food(SCP) and the remains serve as organic manure . About 3 weeks is needed to attain harvest of mushrooms. The mushroom grows in “flushes”(sing=flush) which is defined as the group of mushroom ready for harvest. Harvesting of mushroom is also called cropping. Flushes appear at approximately 7 days intervals until 4 or 5 flushes are harvested and the substrate is deemed spent and unproductive. At different stages of maturity the grower can harvest buttons(having unopened caps); or cups (with open caps) sometimes curving up and revealing full gills.
The significance of mushrooms whether edible or poisonous, is rested on the culinary and medicinal advantage as well as their morbidity and mortality attractions when consumed by the uninformed. The species come in various colours, shapes, together with pileus and stipe configurations.
Amanita phalloides(death cap), Conocybe filaria and Cortinarius sp (web cap) are examples of poisonous mushroom. Edible types include Agaricus bisporus, Pleurotus species, Volvariella volvacea, Lentinus eloides, and Boletus sp.
Prospective mushroom hunters must adopt the following safety rules before embracing any mushroom at all
1 For a confirmed amateur, totally inexperienced in mushrooming, it is adviseable to stay away from any species considered difficult to classify.
2 Ensure multiple sources for confirmation of status, before attempting to eat.
3.Do not rush at ‘look- alikes’. Some mushrooms that are considered edible in one region may have some similar forms which may draw an inexperienced person to them for consumption
4 At first, it is advisable to consume only a little of a fairly unclassified mushroom. Then watch reactions over time, even after, enough expert opinion considered such as safe
5.A mushroom that is very attractive in colour is most likely a candidate for poisonous groups. Equally, those with strong odour must be avoided at first contact.
6 Most edible ones fall under ‘Little Brown Mushrooms’(LBM) group making any similar species, even when not yet confirmed, to be suspected as edible. The danger of such can be avoided by exercising great caution.
7 Avoid mushrooms that grow profusely in heavily polluted areas. They are accumulators of heavy metals, making them unsafe.
Dele Fapohunda
May 4 2023
Procedure for getting Food Handler Certificate in Nigeria
Procedure
Apply In-Person:
Required Documents
Office Contact
Food Safety and Applied Nutrition,
FSAN Headquarters, Second Floor, NAFDAC Office Complex,
Plot 1, Isolo Industrial Estate, Oshodi-Apapa Expressway,
Isolo, Lagos.
Phone: +234(0) 906 095 6907
Email: foodsafety.nutrition@nafdac.gov.ng
Source =https://www.wikiprocedure.com/index.php/Nigeria_-_Apply_for_Food_Handler_Certificate#:~:text=Apply%20In%2DPerson%3A,food%20safety%20and%20applied%20nutrition).
May 4 2023
ADVERTS– OIL and GAS ; PROPERTY
BrokerConnect
Connecting You to the Top Oil and Gas Brokers, Property Sales, and Support Agents.
We make it easy to connect with reliable agents for all your property and production needs
Contact-rhizucor@gmail.com or 234 8132698789 Watsapp
“Thanks to BrokerConnect, I was able to find the perfect oil and gas broker quickly and easily. They saved me a lot of time and trouble.”
Kyle Locatellli
1.Connect with top oil and gas brokers.
Our platform allows you to effortlessly connect with vetted oil and gas brokers who can help you navigate the complex industry and make the best decisions for your business.
2.Access quality property sales support.
Whether you’re buying or selling property, our network of commission agents can help you every step of the way. They can offer guidance, broker deals, and ensure you get the best possible return on investment.
3.Efficiently manage your production.
Our Manufacturer Representatives will offer efficient support and services to ensure the smooth running of your production process. They will ensure you have the best equipment, raw materials, and logistics support, so you can meet your production deadlines and keep your business running smoothly.
“I always use BrokerConnect for all my commission agent needs. They have a great selection of quality agents, and I’ve never been disappointed.”
James Tinkler
Connect Today with BrokerConnect.
234 -8132698789
Posted as presented
May 4 2023
MUSHROOM AS SAFE, MEDICINAL AND NUTRITIOUS FOOD
MUSHROOMS
These are aerial expressions of vegetative(hyphal)growth of fungi in the substrate. The substrate may be decaying log of wood, tree bark or other dead organic matter Although its macroscopic expressions are now used for all human activities, including nutrition and medicine, it was not originally designed for these purposes. It is designed to bring to the open the spores in order to allow multiplication. The actual organism lives organically under the ground or inside wood, reveals presence only by fruiting. The aerial growth is a reaction to environmental stress, most times, nutrient stress
Benefits /significance
1.Rich in protein, vitamin (B, B2, & C) and has many minerals. The nutritional content is located within the chitinous cell wall. Has no sodium, and cholesterol
Water content- 90%
Dry weight- 20-35%
3.Contains all essential amino acids. Lysine, inadequate in cereals, is in abundance in mushrooms
4.Fat- unsaturated fatty acids (healthy to man) are in abundance is Linoleic acid
5.Vitamins and rich in minerals- Thiamine (B1), Riboflavin (B2), Ascorbic acid (C), Niacin & Biotin, P, K. Na
6 Fresh mushroom contains fibres and carbohydrates
1.lowers cholesterol level, reduces heart and coronary disease
2.suppresses the growth of tumours
3 controls effect of diabetes eg Plenrotus, Lentinula
4.reduces infections through the production of antioxidants eg Ganodema, Auricalaria,
2.degrade lignin, hemicelluloses like the basidiomycete white rot (lignin degrading) fungi. The white rot fungi can degrade lignin & hemicelluloses leading to the wood turning white, a process called bio-bleaching
3.break down poly aromatic hydrocarbons (PAH)e.g. Phanerochaetes chrysosporium and Coriolus versicolor– both produce extra cellular enzymes
Edible mushrooms include-Agaricus bisporus (button mushroom), Pleurotus spp, Volvariella volvacea, (paddy straw mushroom)Lentinus edoides(shiitake). Others include Coprinus spp, Auricularia polytricha and the chanterrelle
Poisonous one are usually identified by their deep odour and excessive pigmentation(colouration) Examples are Amanita phalloides(death cap),Coenocybe filaris, and Cortinarius species.
MUSHROOM ECOLOGY
Mushrooms are generally found in the Division basidiomycota although a few are located in the Ascomycota
They are mostly saprophytes, symbionts, parasites, but they mostly combine at least two of these i.e symbionts also have saprophytic tendencies. Parasites change to saprophyte after host’s death.
Saprophytes are on dead wood, soil and decaying leaves and other organic materials. The margin and pileus can be used to describe a typical mushroom. The margins can be Smooth, Crenate, striate or wavy . The pileus can also be smooth, velvety, raised scales, having patches or flat scales.
Looking for mushroom in the wild is called MUSHROOMING or MUSHROOM HUNTING It is the practice of foraying for mushrooms in a defined area or habitat. They however, can live in diverse microhabitats within a particular ecosystem conferring limitations on their species diversity and number of stands.
The compost is pasteurized to kill the pathogens.
=In mushroom cultivation, a form of single cell protein is being produced because agricultural waste is recycled into food(SCP) and the remains serve as organic manure . About 3 weeks is needed to attain harvest of mushrooms. The mushroom grows in “flushes”(sing=flush) which is defined as the group of mushroom ready for harvest. Harvesting of mushroom is also called cropping. Flushes appear at approximately 7 days intervals until 4 or 5 flushes are harvested and the substrate is deemed spent and unproductive. At different stages of maturity the grower can harvest buttons(having unopened caps); or cups (with open caps) sometimes curving up and revealing full gills.
The significance of mushrooms whether edible or poisonous, is rested on the culinary and medicinal advantage as well as their morbidity and mortality attractions when consumed by the uninformed. The species come in various colours, shapes, together with pileus and stipe configurations.
Amanita phalloides(death cap), Conocybe filaria and Cortinarius sp (web cap) are examples of poisonous mushroom. Edible types include Agaricus bisporus, Pleurotus species, Volvariella volvacea, Lentinus eloides, and Boletus sp.
Prospective mushroom hunters must adopt the following safety rules before embracing any mushroom at all
1 For a confirmed amateur, totally inexperienced in mushrooming, it is adviseable to stay away from any species considered difficult to classify.
2 Ensure multiple sources for confirmation of status, before attempting to eat.
3.Do not rush at ‘look- alikes’. Some mushrooms that are considered edible in one region may have some similar forms which may draw an inexperienced person to them for consumption
4 At first, it is advisable to consume only a little of a fairly unclassified mushroom. Then watch reactions over time, even after, enough expert opinion considered such as safe
5.A mushroom that is very attractive in colour is most likely a candidate for poisonous groups. Equally, those with strong odour must be avoided at first contact.
6 Most edible ones fall under ‘Little Brown Mushrooms’(LBM) group making any similar species, even when not yet confirmed, to be suspected as edible. The danger of such can be avoided by exercising great caution.
7 Avoid mushrooms that grow profusely in heavily polluted areas. They are accumulators of heavy metals, making them unsafe.
Dele Fapohunda
May 4 2023
Pesticides and Food safety in Africa – A review
Abstract
African countries have experienced rejects and other forms of embarrassment in international trade from the importing countries of their agricultural produce based on the presence of pesticides at levels above the set global limits. Not a few of the infractions were a result of incorrect ways of pesticide application and the nature of the chemical structure. This leaves open a window of biological alternatives which this review article seems to explore.
Keywords: pesticides, food security, human health, green, africa
INTRODUCTION
With an annual growth rate of 1.2%, the world population is estimated to reach 9 billion by 2050 (Godfray et al., 2010 and Carvalho, 2006). United Nations (UN) estimates, indicate that 95% of this increase in world population will occur in the developing countries and regions such as sub-Saharan Africa (UN 2001, 2005), hence the need to step-up food production through increase in agricultural productivity. In Africa, crop losses caused by pests and diseases are two major barriers to increase in agricultural produce. This has led to the overzealous application of agrochemicals or pesticides to farm crops and this in turn has brought its own set of problems both to the farmers and the environment (Nnamonu and Onekutu, 2015). Pesticides are chemical substances used to kill, repel or control pests or used to prevent the damage the pests may cause. They are commonly used to control a variety of agricultural pests that are likely to damage farm crops and livestock, leading to a substantial reduction in farm productivity. Initially, with little insight into the long term effect, pesticides use seemed to be a success, until the incidence of resistance. Hitherto, easily controlled pests became uncontrollable leading to application of higher amounts to ensure effectiveness. agriculture, pest infestation have been identified as a major threat worldwide and a source of crop diseases and losses (Cook, 2017). The first record of the use of insecticides was 4,500 years ago, when sulphur was used by the Sumerians to control insects and mites. Other chemicals and heavy metals such as mercury, arsenic, tar, copper, sulphate, and lime have been used to prevent pests and protect crops. By 1940, Sodium Chlorate and Sulphuric acid were in use and in the late 1940s synthetic pesticides such as DDT, BHC, Aldrin, Dieldrin, Endrin, Chlordane, Parathion, Captan, and 2,4 –D were developed and widely used. These new products were cheap, effective and generally accepted. However, in 1962, the problems and danger of the indiscriminate use of pesticides to the environment was highlighted. Even when many African countries are familiar with, and possibly signatories to many global initiatives like FAO code of conduct on distribution and use of pesticides, Codex, Cartagena Protocol, Montreal Protocol, Stockholm convention, needless application leading to environmental pollution and the concerns about health of living organisms still subsists. Reasons for these include inadequate expertise(Sithole and Sauyama, 2003) conscious use of obsolete pesticides(Shiyelekeni, 2000) and different monitoring capacities that vary from one location to another (Mutengwe et al., 2016). In South Africa, according to Mutengwe et al 2016, the implicated pesticides that exceeded established MRLs were imazalil (37.71%), prochloraz (28.69%), and iprodione (5.74%). The unregistered pesticide most often found on grapes and avocados was also imazalil (62.23%) and, on nectarines and avocados,diphenylamine (11.15%) and the exceedances of MRL values involved oranges (43.44%), avocados (27.87%),grapefruits (7.38%), and lemons (6.56%).
For complete article please visit
http://www.journals.tmkarpinski.com/index.php/ejbr/article/view/44
ROLE OF ANTIMICROBIALS IN FOOD SAFETY
When a compound is applied to wipe out or control the multiplication of microbes in food or other matrices, the real intention is to attack the microbial enzymes, other proteins, the cell wall and other structures in the cytoplasm . Other targets may also be affected as the agent does its destructive duty.
Some factors ,may affect the effectiveness of the cidal agent. These include
1 Toxicity=This measures the power of elimination as captured in the compound. Sometimes the choice will reflect the possible toxicity on the human and environment. If the germicide is too dangerous to the extent of killing the human cells at the same rate it does microbial cells, then this is not to be chosen as an attractive intervention
2 Compatibility=This assesses the function of the agent with respect to the matrix. Disinfectant or sterilant . One disinfectant that is good for canned food may not be compatible with hard surfaces like glass
3 Presence of organic matter in the surrounding. Sometimes the agent may be weakened by the presence of other matter. This must be taken into consideration when making a choice
4 Environmental safety. If the chemical is very dangerous through inhalation or touch by humans, there may a second thought when making a decision. Its no use endangering the environment, even when the microbe is being killed to stop food degradation
Among the various classes of microbicides, there are
Alcohols, Halogens(e.g chlorine), Ethylene oxides, aldehydes , metal compounds like silver, mercury and copper salts, ozone and Hydrogen peroxide
Kindly send comments or requests on Food Safety to
sfoodfeedf@gmail.com
234 8033709492
MAN, MEALS and MYCOTOXINS
As humanity grows on daily basis, there is another group of small creatures called fungi, which are ubiquitous and most of which cannot be seen with unaided eyes. The Nigerian climate support the growth of this group and the subsequent production of chemicals on food items in farm, transit and store. These chemicals are toxic and are referred to as fungal toxins or mycotoxins. These toxic chemical s are found as contaminants of many items including maize, wheat, beans, groundnut, milk and milk products, yam, cassava. It is instructive that toxin production is predicated on mould growth. Nearly a quarter of the global crops are affected by them and their consumption as dietary chemicals by man and livestock incites a range of morbidities and on few occasions, mortality. Four divisions are very important because of their potency and increased research attention and, therefore health and international trade impacts. These are aflatoxins, ochratoxins, patulin and trichothecenes . Let’s start with the first one aflatoxins. This is a group that harbours the only known toxin of biological origin that has been so recognized by the International Agency for Research on Cancer, IARC. In the late 80s the Agency that serves as a technical arm of the WHO, officially placed aflatoxin B1 on the list of Type A carcinogen. The interpretation of this classification is that aflatoxin can incite cancer in human. Indeed cases of aflatoxin-induced liver cancer and immune suppression have been reported in livestock and man. High temperature, humidity and economic challenge all combine to present a formidable predisposing package. The producing fungus, Aspergillus flavus , is very common in Nigerian soil. On stale food items, it occurs as green coating , with the toxin representing a product of its secondary metabolism. This metabolite, which is colourless , odourless and tasteless, comes as B and G both representing the dietary forms and M being the one found in milk. Washing of the mouldy crop food will not remove the already secreted contaminating poison. It is heat stable so all forms of boiling may not provide any intervention. The temperature adequate to destroy it is equally sufficient the food item, so there will not be any net gain using heat to treat aflatoxin-contaminated food item. National , Continental and global bodies have been formed to address arising alimentary and export concerns.
The Mycotoxicology Society of Nigeria , Partnership for Aflatoxin Control in Africa , PACA and the International Society for Mycotoxicology are various initiatives put in place to recommend and possibly implement interventions. At present, The MSN has its secretariat at NAFDAC, Lagos where it attends to public enquiries from the food and livestock industries.
As you read this know that you have a role to play in achieving health through wholesome ‘mealing’ Please tell your neighbour……. and even your enemy !!!
Let s assist the UN in realizing the goals on Food safety as captured in the SDGs
DF
OCHRATOXIN A AND IMPACT ON FOOD SASFETY
Ochratoxins are a group of chemically related mycotoxins commonly found in diverse food items like grains, coffee, cocoa, tubers, dried fruits, wine, beer and animal based meals meals As mycotoxins they are poisons produced by moulds on food, particularly in unhygienic regime. Ochratoxin A or OTA is the most important and toxic member of the family. OTA was first, in 1965 isolated from Aspergillus ochraceus, a fungus. However, as a result of contemporary advances in molecular studies, this fungus from which OTA was originally isolated was later identified as Aspergillus westerdjikiae. That was in the year 2004. Another fungal species known to produce OTA is Penicillium. The importance of this mycotoxin lies in its impact on health and export. And like most mycotoxins, OTA is associated with climatic and economic challenge. Exposure to dietary OTA in animal may result in ochratoxicosis, expressing as cancer of the kidney. In fact it has been classified as group 2B carcinogen by the International Agency for Research on Cancer IARC , meaning that it is a possible carcinogen for humans .The IARC is an arm of the WHO.
The FAO/Who publication of 2001 revealed that the Joint Expert Committee on Food Additives (JECFA) established a provisional tolerable weekly intake (PTWI) of 100 ng/kg body weight based on the lower amount of the toxin that caused adverse effects to swine kidneys . J L Schaler has reported that male and female Fischer rats given oral doses of OTA had dose- related increase in kidney tumors: renal-cell adenomas, and renal-cell adeno-carcinomas. With metastasis of the renal cell tumors. It also has an adverse effect on the the body weight, feed intake, and feed conversion in broiler chicken
Humans: Balkan endemic neuropathy (BEN) associated with OTA occurs in countries like Bulgaria, Croatia, Turkey, Egypt, and Yugoslavia where OTA is relatively high in the diet. Individuals with BEN were surveyed for the presence of urinary tract tumors. The incidence of tumors in the urinary system was elevated in both men and women. The poison damages the foetus and the DNA The major source of OTA in the diet in Europe are cereals and wine. Coffee was thought to be important in this respect, but is now considered less significant. Researchers in a few Nigerian Universities and at the Cocoa Research Institute of Nigeria have worked on the incidence of ochratoxin on coffee
Like all mycotoxins, setting of standard that are allowable in meals is based on toxicological, occurrence, distribution and epidemiological data . Some European countries have set limits ranging from 2-10 microgram per kilogram in cereals ,roasted coffee, wine and grape juice. Although Nigeria now adopts EU standards for available regulated mycotoxins, enforcement on OTA limits in food and feed are fairly lax . The Standards Organization of Nigeria is saddled with setting and monitoring standards . However this mandate is expected to be carried out in complimentary ways with the efforts of the NAFDAC, Nigerian Agricultural Quarantine Service, Nigerian Export Promotion Council, and Consumer Protection Council. On the global scale, the World Trade Organisation (WTO) Agreements on Sanitary and Phytosanitary Measures (SPS) and Technical Barriers to Trade (TBT), promote greater harmonization and transparency in the establishment of food regulations that protect the consumer and facilitate trade.
It is relatively heat stable and so can survive cooking processes. Processing like roasting and baking may lead to a slight reduction in levels. On the field, ensuring that crops are harvested at a safe moisture level is a sure preventive measure. Safe moisture prevents mould growth and so OTA production. Rapid and effective drying, ruling out insect invasion and avoidance of damage resulting in wounds as well as physical separation are also effective postharvest strategies
Get involved. Please make your comment……. and contributions
234 8033709492
AFLATOXINS AND LIVESTOCK
Mycotoxins affect livestock by reduced productivity through reduced quality and quantity of eggs , milk and meat, drooling and compromised feed conversion rate . Although young animals are more susceptible, all ages are also ready candidates expressing symptoms like gastro intestinal dysfunction, and anaemia, In the field, farmers face challenges of diagnosis partly due to the age , medical status, and level of exposure
In horses, more susceptibility is recorded because they are non ruminants,… That is having simple stomach, in which the small intestine, a major site of food absorption, comes before the process of fermentation digestion. Expressions in horses include reduced growth rate, reduced conversion rate,, reduced fertility, disorganised respiration rate and the overall compromised ability to serve its utility function. For optimum performance, horses must be exposed to mycotoxin- free(or significantly reduced) grass and forage
In dairy cattle the dietary aflatoxin is converted to aflatoxin M, to symbolise the toxin in milk Generally, aflatoxin M is a residue that represents between 2 and 3 % of the original contaminant in the diet
Poultry, swine, dairy and beef cattle are popular candidates for mycotoxin contamination. In order to achieve a proper and acceptable positioning of producers and exporters for greater competitiveness and profitability, just a fair international trade is attained and sustained , it is very wise to frontally address the issue of contaminants in food and feedstuffs
Usually measured in parts per million, ppm, or milligram per kilogram or one minute in 2 years; or parts per billion, ppb, or microgram per kilogram or one second in 22 years, its accumulation in low doses in the body over time, is capable of inciting morbidities, mostly arising from immune-suppressions and possibly , death
The International Agency for Research on Cancer IARC, an arm of the WHO, recognises the aflatoxin B1 as capable of igniting cancer in liver . Due to this, the toxin has been placed and remained on the list of Type 1 carcinogen
DF
Jan 10, 2023
BIOFUELS TO MITIGATE CLIMATE CHANGE ? CONTROVERSY RAGES ON
Controversies still rage on the inclusion of biofuels from monocultures , as a way to mitigate the effect of climate change. Those against this step maintain that ‘’large scale biofuels do not mitigate global warming, but make it happen even faster as rainforest and other ecosystems are rapidly being destroyed to make way for vast monocultures to grow crops for cars in rich nations.’’
Campaigns have been held and awareness programmes put in place over the years. The Aberdeen Campaign Against Climate Change held in 2007 was one of such outings designed to oppose the rich nations belief that biofuel expansion is a positive response to global warming. Activists recognise the genuine contributions of wind, solar and marine energy sources as solutions to climate change. But NOT biofuels !!!. According to them, it’s the global South that suffers, insisting that intensive agriculture and deforestation are major contributors to global warming and biofuels threaten to greatly increase those emissions. Poor countries already suffer extreme weather conditions and rising temperature caused mainly by fossil fuel emissions from rich nations. Now, they are seeing their farmlands, forests and pasture lands transformed into vast monocultures as Europe and the US try to solve their energy problems at the expense of the global South. Some of the captions of protesters include ‘’Deforestation for biofuels fuels climate chaos’’, ‘’Biofuels destroy forests and fuel climate change’’ and ‘’One tank of fuel is equal to one year ‘s food’’. For example, US demands for biofuel from corn increased the price of corn in the world market, just as the price will rise sharply as the demand for soya biodiesel grows
What steps are being taken by the global South to ward off devastation and danger on their land , that fuel comfort in the North ??
What’s your take ???
Source=Aberdeen Campaign Against Climate Change, 2007
Chromogenic Detection –Food Microbiology in Colour
In testing food samples for microbial contamination, mandatory subcultures and confirmatory biochemical tests make the procedure sometimes cumbersome, taking a longer time. However, a RAPID and ACCURATE means of detection and enumerating microorganisms presents a faster and more reliable method. It uses colour production by the desired isolate, based on the specific enzyme activities
Lab M is a notable manufacturer of these media. Among the tested media are Listeria monocytogenes, coliforms and E coli 0157:H7 and Salmonella species. As a matter of fact, Lab M’ Harlequin Listeria Chromogenic Agar was the first chromogenic dehydrated Listeria medium as specified by ISO 11290. Its reliable in food safety testing. There s also the one for Salmonella that equally proves effective. Harlequin Tryptone Bile Glucuronide Agar, TBGA, was developed specifically for simple enumeration of E. coli without the need for membrane or pre-incubation
For more information, please contact LabM website
Manufacturers are encouraged to send us updated information on their products. Just make sure it has relevance to FOOD SAFETY
Dele Fapohunda PhD
10 January 2023