Dr. Abdirashid Ahmed Hussein provides information about food science and food resources in Somalia. The main food resources in Somalia are animals like fish, camels, cows, goats and sheep, as well as plants like sorghum, corn and beans. Food provides nutrients and energy, and fulfills the body's demands. Plants and animals are the main sources of food. Food can become contaminated with microorganisms from various sources like air, soil, water and humans. Reducing microbial loads in foods from plants involves using treated sewage, quick washing, and cold storage. For animal foods, good hygiene practices during housing, feeding, testing for pathogens, cleaning carcasses and udders are important

1. Food Science & Technology
Dr. Abdirashid Ahmed Hussein
BSc IN Veterinary science department of animal husbandry in university of
Somalia (Uniso)
BSc in public health in Somvill university
Email: abwaanrashka39@gmail.com

2. Food and Food Resources
• Food :- Materials, usually of plant or animal origin, that contain or
consist of essential body nutrients.
• Food Resources :-Resources that are used as food, or provide food for
organisms are called food resources
• Somali main food resource are animal (fish, camel, cow, goat and
sheep) and plants ( sorghum corn, bean and other vegetables)

3. Cont.
• Food: A fuel for every body and contains chemical that fulfil demand
of our body called nutrients.
• Sources of food : Plants ( fruits, vegetables, grains )
• Animals ( meat, milk,)
• Functions of foods
-Provide energy to do activity
-Protect from diseases
-Help to grow cells and repair worn out cells
• Producers :Plants prepare their own food and called producer

4. Food habits
Food habits: Different organism eat different things according to that
they are devised into following types
• Herbivores – Those animals that eat plants only.
• They have sharp cutting teeth in front and flat , grinding teeth at the
back. Ex. Cow, deer, Camel
• Carnivores – Animals that eat the flesh of other animals like lion
snake, eagle vulture etc.
• Omnivores – Animals that eat both pants and animals like Humans,
crow
• Parasites – Animals depends on other living animals for their food is
called parasites.

5. Con.t
We obtain food from mainly two types of natural sources :

6. Plants
• Many plant parts are eaten as food and around 2,000 plant species
are cultivated for food.
• Many of these plant have several distinct cultivars.
• SEEDS of plants are a good source of food for us humans and also
animals, because they contain the nutrients necessary for the plant’s
initial growth, including many healthful fats, such as Omega fats.
• Majority of food consumed by human beings are seed-based foods.

7. Edible seeds include
2-Cereals (corn,
wheat, sorghum etc.)
3-Legumes (beans, peas, lentils, etc.)
1-nuts
peas
beans lentils
corn
wheat sorghum

8. Cont.
• VEGETABLES are a second type of plant matter that is commonly
eaten as food. These include:
• Root crops (potatoes and carrots)
• Bulbs (onion family)
• Leafy vegetables ( spinach and lettuce)

9. Cont.
• FRUITS are the ripened ovaries of plants.
• Fruits make a significant part of the diets of most cultures.
• Some botanical fruits, such as tomatoes, pumpkins and eggplants are
eaten as vegetables

10. ANIMALS
• Animals are used as food either directly or indirectly by the products
they produce.
• Meat is an example of direct product taken from an animal, which
comes from muscle systems or from organs.
• Food products produced by animals include milk produced by
mammary glands.
• Birds and other animals lay eggs, and bees produce honey.
• Some cultures and people do not consume meat or animal food
products for cultural, dietary, health, ethical or ideological reasons
like Vegans and Vegetarians.

11. Animal products
eggs
milk
meat Honey

12. MICROBIAL FLORA OF FRESH FOODS
• Microorganisms are associate in a variety of way with all of the food we
eat.
• They may influence the quality, availability, and quantity of our food.
• We might think that only spoiled foods, or foods those are not fresh, may
carry microbes. But even fresh foods can contain microbes.
• Food can serve as a medium for the growth of microorganisms, and this
growth may cause the food to undergo decomposition and spoilage.
• Foods may also carry pathogenic microorganisms and as a result, transmit
disease. Other microbes, if allowed to grow in certain food products,
produce toxic substances that result in food poisoning when the food is
ingested.

13. PLANTS
• The inner tissues of healthy plants and animals are free of microorganisms
(sterile).
• However, the surfaces of raw vegetables and meats are contaminated with
a variety of microorganisms.
• The magnitude of this microbial contamination reflects one or more of the
following:
-The microbial population of the environment from which the food was
taken.
-The condition of the raw product.
-The method of handling.
-The time and condition of storage.

14. Cont.
• It is desirable to maintain a very low microbial level of contamination
on raw food.
• The presence of extremely large numbers of microbes suggests that
some undesirable events have occurred and that the food is, indeed,
susceptible to further deterioration.

15. MEATS
• The carcass of a healthy animal slaughtered for meat and held in
refrigerated room is likely to have only nominal surface contamination
while the inner tissues are sterile.
• Fresh meat cut from the chilled carcass has its surface contaminated
with microorganisms of the environment or the implements
(saws/knives) which can also contain microbes
• Among the more common species of bacteria occurring on fresh
meats are pseudomonads, staphylococci, micrococci, enterococci,
and coliforms. The low temperature at which fresh meats are held,
favors the growth of psychrophilic (cold loving) microorganisms.

16. EGGS
• The interior of a freshly laid egg is usually free of microbes. Its
subsequent microbial content is determined by the sanitary
conditions under which it is held as well as the conditions of storage,
such as temperature and humidity.
• Microbes, particularly bacteria and molds, may enter the egg through
cracks in the egg-shell or penetrate the shells when the “bloom” (thin
protein coat) covering the shell deteriorates.
• The types of microorganisms depends on those present in the
environment.

17. FRUITS & VEGETABLES
• Fruits and vegetables are normally susceptible to infections by
bacteria, fungi, and viruses.
• This microbial invasion of plant tissues can occur during any stage of
development of fruits and vegetables.
• Depending on the extent that the tissues are invaded, the likelihood
of spoilage is increased.
• Another factor behind this invasion can be the post-harvest handling
of the fruit sand vegetables.

18. Cont.
• Mechanical handling is likely to produce breaks in the tissues
facilitating microbial invasion.
• The pH level of fruits is relatively acidic, and this restricts bacterial
growth but doesn’t retard fungal growth.
• The pH range of vegetables are slightly less acidic, making them more
susceptible than fruits to be attacked by bacteria.

19. milk
• At the time when drawn from the udder of a healthy animal, milk contains
organisms that have entered the teat canal through the teat opening.
• They are mechanically flushed out during milking. The number present at
the time of milking has been reported to range between several hundred
and several thousand per millimeter.
• From the time the milk leaves the udder until it is dispensed into
containers, everything with which it comes into contact, is a potential
source of more microbes.
• These include the air in the environment, the milking equipment, and the
personnel.
• However, milking performed under hygienic conditions with strict attention
to sanitary practices will result in a product with low bacterial content and
good keeping quality

20. • Besides natural microorganisms, foods can be contaminated with
different types of microorganisms coming from outside sources such
as: air- soil- sewage- water- feeds- human- food ingredients-
equipment- packages- insects

21. Reduction of Microbial Load In Foods Of Plant
Origin
• Use of treated sewage for fertilizers
• Damage reduction during harvesting
• Quick washing with good quality water to remove soil and dirt.
• Storage at low temperature before and after processing.

22. Prevention Of Food Contamination From
Animal Sources
Good housing and supply of uncontaminated feed and water.
Testing animals and birds for pathogens and culling the carriers.
Using good quality water for washing the carcases.
Hair removal.
Removal of Contaminated parts
Proper cleaning of the udder before milking

23. End…………