Latest News About - Food poisoning

 
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Sunday, September 23, 2018

8:20:00 PM CEST

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Sarah Egan said: "Yesterday we received the devastating news that Harper is suffering from stage five kidney failure, this is a direct result of HUS. " External link

cambridge-news Saturday, September 22, 2018 6:27:00 PM CEST

Sarah Egan said: "She is being taken care of in specialist children’s kidney unit 120 miles from home for weeks now and continues to fight on despite the fear and uncertainty she faces. " External link

cambridge-news Saturday, September 22, 2018 6:27:00 PM CEST

Rajan Mathews said: “Another flaw is that there is no mention of size grading for standardisation and for commercial aspects of pricing especially in peas. This can lead to mixing of different sizes in a pack. The standards do not take into cognizance the use of artificial or any external colours. They do not clearly mention the presence of hazardous materials such as stones, mud, soil, metal or glass pieces and the use of process or machines for the removal of these foreign materials,” “The most important process of frozen products is the process of freezing, and this has been left without any mention as frozen products should be blast-frozen. The products should be first frozen to -27 degree Centigrade and then should be maintained at -18 degree Centigrade,” External link

foodmate Friday, September 21, 2018 8:25:00 AM CEST

Rajan Mathews said: “Strict quality guidelines are required to be maintained by the manufacturers. The time period after harvesting of the vegetables is very critical as they are processed and frozen just a few hours after harvesting. The vitamins and minerals get locked and due to this and the texture and taste is also enhanced. Due to blast-freezing, the texture, taste and freshness of food items is maintained,” External link

foodmate Friday, September 21, 2018 8:25:00 AM CEST

Rajan Mathews said: “This process will ensure that there is no moisture inside the vegetables and will ensure that it remains fresh for the complete shelf period. In blast-frozen foods, the risk of food poisoning is reduced to a great extent,” “Usually, these food items are kept below -18 degree Celsius, which ensures that there are not many biological changes in the foods. The growth of the enzymes causing food poisoning is very slow in these foods,” External link

foodmate Friday, September 21, 2018 8:25:00 AM CEST

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