iGEM IIT Kharagpur's Official Guide Book on Food SpoilageiGEM IIT Kharagpur
This booklet serves as an informative guide for families, restaurants and catering services (in general) to help them adopt healthy food practices, reduce contamination and spoilage of food items and spread awareness about the various diseases which are caused due to consumption of contaminated food products.
This has been made in a reader-friendly manner which enables even the simplest households to get a clear idea of the fundamentals of food spoilage.
iGEM IIT Kharagpur's Official Guide Book on Food SpoilageiGEM IIT Kharagpur
This booklet serves as an informative guide for families, restaurants and catering services (in general) to help them adopt healthy food practices, reduce contamination and spoilage of food items and spread awareness about the various diseases which are caused due to consumption of contaminated food products.
This has been made in a reader-friendly manner which enables even the simplest households to get a clear idea of the fundamentals of food spoilage.
Nutritional requirement of cultivable fin fish: larvae, juveniles and adultsDebiprasad1997
Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which are incredibly important for human body and brain.
Manufactured feeds are an important part of modern commercial aquaculture, providing the balanced nutrition needed by farmed fish.
In the development of modern aquaculture, starting in the 1970s, fishmeal and fish oil were key components of the feeds for these species. They are combined with other ingredients such as vegetable proteins, cereal grains, vitamins and minerals and formed into feed pellets.
The global supply of fish meal and fish oil is finite and fully utilized. Alternative or nontraditional feedstuffs may differ in terms of taste, smell, texture, and color, as well as nutrient composition, from the traditional feedstuffs, which are produced largely from the natural prey of the fish being raised. Alternative feedstuffs may also contain compounds and antinutritional factors that affect digestive or sensory physiology.
Another important area of fish nutrition for the next 20 years will be larval fish nutrition. Currently, the cost and difficulty of rearing a great number of species from the first feeding to the juvenile stage are the most severe bottlenecks to the development of aquaculture production of nontraditional species.
27. Mushroom health benifitss ,A Series of Presentation By Mr Allah Dad Kha...Mr.Allah Dad Khan
A Series of Presentation By Mr Allah Dad Khan Master Trainer in Mushroom Technology Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
Mushroom Benefits Toward Health A Presentation By Mr Allah Dad khan Former Di...Mr.Allah Dad Khan
Mushroom benefits toward health A Presentation By Mr Allah Dad Khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
Nutritional requirement of cultivable fin fish: larvae, juveniles and adultsDebiprasad1997
Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world's best source of omega-3 fatty acids, which are incredibly important for human body and brain.
Manufactured feeds are an important part of modern commercial aquaculture, providing the balanced nutrition needed by farmed fish.
In the development of modern aquaculture, starting in the 1970s, fishmeal and fish oil were key components of the feeds for these species. They are combined with other ingredients such as vegetable proteins, cereal grains, vitamins and minerals and formed into feed pellets.
The global supply of fish meal and fish oil is finite and fully utilized. Alternative or nontraditional feedstuffs may differ in terms of taste, smell, texture, and color, as well as nutrient composition, from the traditional feedstuffs, which are produced largely from the natural prey of the fish being raised. Alternative feedstuffs may also contain compounds and antinutritional factors that affect digestive or sensory physiology.
Another important area of fish nutrition for the next 20 years will be larval fish nutrition. Currently, the cost and difficulty of rearing a great number of species from the first feeding to the juvenile stage are the most severe bottlenecks to the development of aquaculture production of nontraditional species.
27. Mushroom health benifitss ,A Series of Presentation By Mr Allah Dad Kha...Mr.Allah Dad Khan
A Series of Presentation By Mr Allah Dad Khan Master Trainer in Mushroom Technology Former DG Agriculture Extension KPK , Visiting Professor the University of Agriculture Peshawar Pakistan
Mushroom Benefits Toward Health A Presentation By Mr Allah Dad khan Former Di...Mr.Allah Dad Khan
Mushroom benefits toward health A Presentation By Mr Allah Dad Khan Former Director General Agriculture Extension KPK Province and Visiting Professor the University of Agriculture Peshawar Pakistan
A comprehensive estate plan protects and grows those assets while you are alive as well and maximizes the value of the estate that is passed down to loved ones. To create a comprehensive estate plan you need to understand the impact federal gift and estate taxes may have on your estate.
Storyboards - telling the stories of your users visuallyStefan Ivanov
Many things are really simple and very familiar but that does not mean that they are obvious. The storyboard is a concept that perfectly exemplifies this statement. And despite the fact that many of us have grown up with these (I got my first Mickey Mouse magazine in 1991 when I was four), it is often frustrating how to have them work for us. When I got to understand the power of storyboards 20 years later, I was truly fascinated with them and have been using them ever since.
This workshop will not teach you how to draw beautifully, this requires a little talent and a lot of practice. We will talk about communicating our ideas with the different stakeholders in a visual way. About depicting the frustration of users to the management visually so that it is easy for them to grasp. About expressing an envisioned solution to a customer and receiving rapid feedback in an easy to understand fashion and at a very low price. About putting all stakeholders on the same page in regard to what the problems are and what the solutions might look like. About providing context for the various scenarios in which a product is being used. The benefits are numerous and our goal will be to get you familiar with the power of telling visual stories through storyboards.
Nutrition in America: 5 Essentials Americans Lack in Their DietAshley Reynolds
Notice I didn't call this post The Laundry List of Foods Americans Need to Stop Eating... that list could take forever! I believe that adding these 5 things to your lifestyle through supplementation can bring about significantly healthful changes in your immune system, your mood, your weight, energy levels and a whole other laundry list of benefits!
For more information, contact me at 704-770-8214
This presentation includes all the general introduction on what is food, its main functions, its classifications. Foods can generally be classified according to different basis like on nutritive value, ease of spoilage, on origin, on acidity etc.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
2. Food is any substance consumed to provide nutritional
support for the body
It is usually of plant or animal origin, and contains
essential nutrients, such
as carbohydrates, fats, proteins, vitamins, or minerals.
Most food has its origin in plants.
Some food is obtained directly from plants; but even
animals that are used as food sources are raised by
feeding them food derived from plants.
Some foods not from animal or plant sources include
various edible fungi, especially mushrooms.
13. Sweet
Generally regarded as the most pleasant
taste, sweetness is almost always caused by a
type of simple sugar such as glucose
Glucose
14. Sour
Sourness is caused by the taste of acids
Sour foods include citrus, specifically lemons, limes,
and to a lesser degree oranges.
15. Salty
Saltiness is the taste of alkali metal ions such
as sodium and potassium.
There are many different types of salt, with each
having a different degree of saltiness, including sea-
salt, fleur de sel, kosher salt, mined salt, and grey salt.
16. Bitter
Bitterness is a sensation often considered unpleasant
characterized by having a sharp, pungent taste.
Dark, unsweetened chocolate, caffeine, lemon rind,
and some types of fruit are known to be bitter.
17. Umami
Umami, the Japanese word for delicious, is the least
known in Western popular culture but has a long
tradition in Asian cuisine.
Umami is the taste of glutamates, especially
monosodium glutamate
18. Cuisine
Many cultures have a recognizable cuisine, a specific set
of cooking traditions using various spices or a combination of
flavors unique to that culture, which evolves over time.
Some popular types of ethnic foods include
Italian, French, Japanese, Chinese, American, Cajun, Thai,
and Indian cuisine.
22. Nutrition
ᴥ It is the scientific study of food and its relation
to health.
ᴥ Food has been used to treat in conjunction
with or with or without medicine.
ᴥ It is a combination of processes by which all
parts of the body receive and utilize materials.
ᴥ Age, religion, economic status, agriculture,
education are some factors which affect
human nutrition.
ᴥ Functions of nutrients include supplying
energy to the body, building and repairing
body tissues and regulating body processes.
23. • These are the body’s main source of
energy
• a) Simple carbohydrates (sugar)
This sugar is found naturally in some foods like
fruits and milk . The sugar which we use is
derived from these natural sugars .
CARBOHYDRATES
24. b) Complex carbohydrates (starch)
These carbohydrates are found in foods
derived from plants like potatoes.
c) It is digested in the mouth and further by
pancreatic and intestinal enzymes.
d) Sources include cereals, vegetables,
jiggery etc.
25. PROTEINS
a) Proteins help to repair and build the body
tissues. It also regulates body processes
as hormones, antibodies, enzymes etc.
b) It is digested in the stomach and the small
intestine.
c) Complete proteins contain all essential
amino acids and are of animal origin.
26. d) Incomplete proteins are deficient in one or
more amino acids
e) Protein deficiency results in impaired
healing weight loss etc.
f) Sources include eggs, meat, fish, poultry,
pulses, soybeans etc.
27. FATS
• These are concentrated forms
of energy stores. It is present
in different forms like
cholesterol, omega fatty acids
etc.
• They supply heat, insulation,
padding for vital organs etc.
• It is digested by pancreas and
the intestines.
30. • Deficiency of Fats causes growth failure
and skin problems.
31. VITAMINS
• These are a group of chemicals which are
vital for the body. These chemicals are
found in green leafy vegetables, fresh
fruits etc. A deficiency of these in our diet
will cause certain diseases .
32. a) Fat soluble vitamins- A,D,E,K. These
require fat for there absorption and are
stored in the body.
33. b) Water soluble vitamins- B complex group,
C. These are sensitive to environmental
conditions and are not stored in the body.
c) Sources include vegetables, fruits, nuts
etc.
34. Diseases caused by deficiency of
certain vitamins
Vitamin Disease caused
by the
deficiency of
that vitamin
Treatment
Vitamin A Night blindness Include leafy
vegetables ,
ripe yellow
vegetables,
carrots,
papayas and
milk in the diet
35. Vitamin B Redness of the
tongue
Roughness of
the skin
Include pulses,
leafy
vegetables and
milk in the diet
Vitamin C Bleeding of the
gums
Include amla,
lemons,
oranges and
sprouts in the
diet
Vitamin D Bending of the
bones of the
legs
Bending of the
back
Expose the
body to the
early morning
sun. Include
milk in the diet
36. MINERALS
• These are inorganic elements occurring as
salts.
• These help to build body tissues regulate
body fluids.
• These are required in small quantities and
are vital to the body.
• Major minerals like calcium sodium are
required in large amounts.
37. • Minor minerals like iron, sulphur are
required in small amounts.
• Trace elements like iodine, zinc, fluorine
are required in micro amounts.
• Sources include vegetables, water etc.
• Deficiency symptoms are varied.
38. WATER
a) 65% of an adults body
consists of water.
b) It is found as intracellular,
extra cellular and
intercellular fluid.
c) It acts as a solvent,
transports nutrients and acts
as a lubricant. It also
regulates body temperature.
39. d) Sources include food , metabolic water,
ingested water
e) Deficiency (dehydration) causes fatigue,
headache etc.
41. Safety
Foodborne illness, commonly called "food
poisoning", is caused
by bacteria, toxins, viruses, parasites,
and prions.
Some people have allergies or sensitivities to
foods which are not problematic to most
people. This occurs when a person's immune
system mistakes a certain food protein for a
harmful foreign agent and attacks it.
Human diet was estimated to cause perhaps
43. Norwalk-like Viruses
Norovirus; Caliciviridae family
Most common foodborne
agent
23 million cases annually
Sources
Person-to-person
Shed in human feces,
vomitus
Outbreaks in daycares,
nursing homes, cruise
ships
Contaminated shellfish
Small infectious dose
Signs
12-48 hours post-exposure
Nausea, vomiting,
diarrhea, abdominal
cramps
Headache, low-grade fever
Duration: 2 days
Food handlers should not
return to work for 3 days
after symptoms subside
44. Campylobacteriosis
Leading cause of bacterial diarrhea
Sources
Raw or undercooked poultry
Non-chlorinated water
Raw milk
Infected animal or human feces
Poultry, cattle, puppies, kittens, pet
birds
Clinical signs
Diarrhea, abdominal cramps,
fever, nausea
Duration: 2-5 days
45. Salmonellosis
* Gram negative bacteria
* Many serotypes can cause
disease
* S. enteritidis and typhimurium
41% of all human cases
Most common species in U.S.
* 1.4 million cases annually
580 deaths
* Signs
Onset: 12-72 hours
Diarrhea, fever, cramps
Duration: 4-7 days
* Sources
* Raw poultry and eggs
* Raw milk
* Raw beef
* Unwashed fruit, alfalfa
sprouts
* Reptile pets: Snakes,
turtles, lizards
46. E. coli O157:H7
Sources
• Undercooked or raw hamburger;
salami
• Alfalfa sprouts; lettuce
• Unpasteurized milk, apple juice
or cider
• Well water
• Animals: Cattle, other mammals
Sequela
• Hemolytic Uremic Syndrome (HUS)
Acute kidney failure in children
Life threatening
Enterohemorrhagic Escherichia coli (EHEC)
Surface proteins; toxin
Signs
• Watery or bloody diarrhea,
nausea, cramps
• Onset: 2-5 days
• Duration: 5-10 days
48. On Farm Strategies
At the Slaughter Plant
In the Home
Prevention and Control of
Diseases
49. On Farm Strategies
Testing and removal for Salmonella
Serologic, fecal culture, hide culture
Vaccinating
Many serotypes
Varying effectiveness
Minimize rodents, wild birds
Isolation of new animals
decrease the chance of spread
50. At the Slaughter Plant
FSIS (Food Safety Inspection Service)
identified target organisms
Salmonella and E. coli
Control points
Removal of internal organs
Minimize contact between carcasses
Proper movement through facilities
Chilling
Cooking processes (proper time, temperature)
51. In the Home
Drink pasteurized milk and juices
Wash hands carefully and frequently
After using the bathroom
Changing infant’s diapers
Cleaning up animal feces
Wash hands before preparing food
52. In the Home
Wash raw fruits and vegetables
before eating
After contact with raw meat or
poultry
Wash hands, utensils and kitchen
surfaces
Hot soapy water
Defrost meats in the refrigerator
53. In the Home
Cook beef/beef products thoroughly
Internal temperature of 160oF
Cook poultry and eggs thoroughly
Internal temperature of 170-180oF
Eat cooked food promptly
Refrigerate leftovers within 2 hours after cooking
Store in shallow containers