I figure you haven’t properly celebrated a summer holiday unless you consume some potato salad and baked beans, but an increasing number of people are making guacamole a summertime tradition, and according to some doctors the trend is a dangerous one.

In an odd moment in the world of food safety, the British Association of Plastic, Reconstructive and Aesthetic Surgeons recently called for warning labels on avocados. They say an increasing number of people are showing up in emergency rooms with serious cuts because they lost control of their knives while trying to get to the good stuff between the skin and stone of the fruit.

“Many cases involve serious nerve and tendon injuries, requiring intricate surgery — and even then some patients never recover the full use of the hand,” reported The Times newspaper in London earlier this month.

According to my colleagues across the pond at The Times, the situation is so serious that a term has been coined. “Avocado hand” is what they’re calling in in emergency rooms apparently.

For tips on how to choose and use avocados, click on the image to go to the California Avocado Commission’s website.

Thankfully the good folks at the California Avocado Commission have tons of tips on how not to end up doing your own personal avocado version of Dan Aykroyd’s impersonation of chef Julia Child. I don’t care what the millennials say. They have no idea what it was like to watch “Saturday Night Live” live in its early years.

Anyway, as the summer partying begins this weekend, with cookouts, picnics and feasting for all, be sure to take a moment to think about the food you are serving and the people who will be eating it. Foodborne illnesses make really rotten party favors, so take a look at the tips below from the U.S. Department of Agriculture.

Also, please remember infants, toddlers, young children, the elderly, pregnant women and anyone with a suppressed immune system — which can mean anything from cancer patients to people with severe allergies — are particularly susceptible to foodborne pathogens such as E. coli, Salmonella, Listeria monocytogenes, etc.

 
Words of wisdom from USDA
Summer is a time for family vacations, backyard barbeques and plenty of outdoor activities with food as the centerpiece. But before those steaks and burgers go on the grill, the USDA’s Food Safety and Inspection Service (FSIS) wants to remind consumers to keep their family and themselves safe from foodborne illness by using a food thermometer to ensure meat and poultry is cooked to the correct internal temperature.

“The best and only way to make sure bacteria have been killed and food is safe to eat is by cooking it to the correct internal temperature as measured by a food thermometer,” said FSIS Administrator Al Almanza. “It is a simple step that can keep your family and guests from getting foodborne illnesses.”

Recent research by USDA and the Food and Drug Administration (FDA) found that only 34 percent of the public use a food thermometer when cooking hamburgers. If you don’t verify your burger’s internal temperature, pathogens may still be present. When eaten, those hamburgers can make your guests and your family sick.

In fact, the U.S. Centers for Disease Control and Prevention estimates that 48 million people suffer from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths.

So how do you avoid becoming a part of those statistics? Follow USDA’s four easy steps to food safety this summer.

Clean: Make sure to always wash your hands and surfaces with soap and warm water for 20 seconds before cooking and after handling raw meat or poultry. If cooking outside or away from a kitchen, pack clean cloths and moist towelettes for cleaning surfaces and hands.

Separate: When taking food off of the grill, use clean utensils and platters. Don’t put cooked food on the same platter that held raw meat or poultry.

Cook: Alwaysuse a food thermometer to check the internal temperature of meat and poultry. Place the food thermometer in the thickest part of the food.

  • Hamburgers, sausages and other ground meats should reach 160° F.
  • All poultry should reach a minimum temperature of 165° F.
  • Whole cuts of pork, lamb, veal, and of beef should be cooked to 145° F as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating. A “rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature remains constant or continues to rise, which destroys pathogens.
  • Fish should be cooked to 145° F.
  • Meat and poultry cooked on a grill often browns very fast on the outside, and by using a food thermometer you can be sure items have reached a safe minimum internal temperature needed to destroy any harmful bacteria that may be present.

Chill: Place leftovers in shallow containers and refrigerate or freeze immediately. Discard food that has been sitting out longer than two hours, or one hour if its 90 degrees of hotter and the food is outdoors without a heat source or ice.

Credit : http://www.foodsafetynews.com

This publication provides a detailed overview of the global halal food and beverage market, including up-to-date trade data on the key sub-sectors of the halal marketplace. It assesses the trade potential in the halal food market by giving insights into its size, dynamics and drivers, its regional variations, the complex nature of its integrated value chain and the evolving regulatory frameworks; discusses the role of trade and investment promotion institutions to develop a national halal industry; highlights ITC’s role in assisting TISIs to build the necessary expertise in halal sectors, and collaboration between ITC and Islamic Development Bank (IDB) to enhance people’s livelihoods and reduce poverty through development and support of small-scale food-based industries and trading ventures enabling them to connect to global supply chains.

Credti : International Trade Center, 2015 , http://thehalalfood.info

Science Halal: The color of the milk with the judgment Halal haram

Many suspect Why milk or animal milk is white. Before you answer, you should know that. Colors that the human eye can see, is the wavelength of the light reflected from the object. When light is composed of many different wavelengths falling objects. If an object absorbs different wavelengths By allowing the 495-570 nm wavelength to be reflected. The human eye to see objects that are green. To see other colors depending on the wavelength of the reflected as well.

If that does not reflect any waves at all. Eyes to see objects that are black. If all the reflected wavelengths the human eye can see is the white wavelengths of milk each wavelength is reflected . Thus, human milk is white. The next question is material that reflects all wavelengths in the milk out.

Milk contains a molecule of water, chemicals and many others. Molecular amount of large molecules such as proteins and fat molecules with other molecules a particle size emulsion called. Normally, water molecules and fat combination is not. Some require special molecules to bind to fat molecules to bind to the water. This special molecule called "Emulsifier".

Oil suspended in the water with each other . The pellet is suspended in this so-called emulsion . There are many kinds of molecules that act as an emulsifier Qualifier such as phospholipids , lipids and fatty acid salt.

There are elements in milk, oil, not less. Those include the oil emulsifier Qualifier in milk before it is suspended in water emulsions with larger molecular complex reflects all wavelengths of incident light into the eye. Milk is white Another group, the larger molecules can reflect all wavelengths out of casein, a protein in milk. White milk is the result of casein and milk fat emulsion.

slamic law in the milk of animals that are haraam, or prohibited animals with a haraam . Feeding animals is haraam in Jihad or dirt.

f emulsifier extracted from the milk of animals Qualifier haraam. Emulsifier Qualifier extracted whether the substance phospho lipids, or salts of fatty acids that have a chemical structure not unlike emulsifier Qualifier extracted from the milk of animals hard. Lal Constitutes a condition of a Jihad or haraam things as well. To diagnose the condition, it must be halal or haraam, regardless of origin. It means considering the chemical structure is not.

Diagnosis Halal Haraam in using the so-called "science supports religion guaranteed" by the scientists to examine the documents or the lab or in some other way make the conclusion that the substance originated from. Islamic scholars have concluded that the halal or haraam. The decision, therefore, is a major Islamic scholars. Scientists act as witnesses.

n the standard when judging Halal haraam is Islamic . The referee has to be a Muslim under Islamic organizations . The witness must be a Muslim at the same time.

Credit : http://news.muslimthaipost.com, Dr.Winai Dahlan
Photo: http://www.medicalnewstoday.com/articles/296564.php

Procedures for the establishment of certified Halal.

1.Establishments
- Establishments that wish to apply for halal certification . Clean industry standard And other standards that govern the workplace.
2.Raw material / product components and storage
- Raw materials and components used in manufacturing is what Islam allows consumers and harmless to consumers. The display halal certificate or confirmation.
- Materials prepared for the production shall be maintained in a clean place , no animals were involved , such as dogs, cats and more.
- The raw material used in the production of halal products . Must be kept separate from non- halal strictly prohibited.
3.Wash raw materials and water-based wash.
- Wash raw materials and components used in the manufacture of the water by dipping. Or water in a container Wash and clean water that flows through the material.
Or components used by thorough rinsing in the final.Water used to wash through this process will be used to wash or other materials to be can't used in the production.
4.Washing equipment to produce.
- The equipment used in the production of all kinds of products , if used in the production of non- halal before. Must be cleaned according to the principles of Islam before.
 To produce halal products.
- Equipment used in the production of halal products to use. And mingle with storage devices in manufacturing, something that does not strictly halal.  
5.Places that used to manufacture the product.
-The production of halal food products. Must not be confused with producing what is not halal.
Divided by producing what is halal clearly such a separation barrier or factory.
- The production of halal products . No animals were involved in the production. Bring food or drinks And the product is halal or decisively.
6.Staff
- Employees who produce halal products. Must not interfere with what is not halal, pork and alcohol is strictly prohibited , such as vacations or touch the dog.
- The production of halal products . No animals were involved in the production. Bring food or drinks And the product is halal or decisively.
7. Product storage / Transport
- The products already manufactured. To keep out products that are not strictly halal. Although separated in packaging already.
- Transport Halal products Must be separated from non- halal products is strictly forbidden.
8.Distribution
- Manufactured and must be kept separate from non-halal products is strictly forbidden. Although isolated in the box. Even packaging.
- Distribution by no packaging. Or take out packaging Affairs must inform the Commission of the Islamic Halal Bangkok note.
 As a control looks after the certification of halal. It will be a salesman The Muslims keep accurate time.
9.Serving halal food. Restaurants or Halal Kitchen.
- The halal food must not mingle with services that not all types of halal food is served with drinks. Alcoholic Or pornographic performances , etc.
Credit : http://news.muslimthaipost.com

The GCC is witnessing an on-going rise in population. The UAE, Agthia's main market, has witnessed one of the fastest population growth rates in the world in recent years, given the influx of people from all over the world taking advantage of the opportunities for work, a better standard of living, or, for those whose countries are continuing to go through political and social upheaval, the safety and security the UAE country offers. The positive population trend is expected to continue as large-scale endeavours such as Abu Dhabi's 2030 economic vision, and the Expo 2020 in Dubai, stimulate activities that should continue into 2015 and beyond.

 

Resource : Alpen Capital . 2015

Document : GCC_food_industry2015.pdf

Credit : http://www.thehalalfood.info
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