BIO-SECURITY : KEY TO DISEASE PREVENTION.

Poultry health management is important due to emergence of highly pathogenic diseases like Highly Pathogenic Avian influenza (HPAI) in different parts of the world.

Bio-security measures are vital for better performance in the poultry sector. Bio-security has three major components: isolation, traffic control and sanitation. When new chicks arrive, it must be quarantined for three weeks in respective farms. Sick birds must be kept in isolation.

 Different age /sex groups are placed separately to minimize the risk of disease spread. Poultry health management and treatment procedure must organize means of isolation.

New birds represent a great risk to bio-security because their disease status is unknown. They may have an infection or be susceptible to an infection that is already present in the birds.

QUAIL DROPPING.

USES OF QUAIL DROPPING. Biogas is production of methane, carbon dioxide and water from biodegradable substrate such as animal dropping and agricultural waste. Microorganisms decompose organic matter into methane, carbon dioxide and water by anaerobic fermentation. Quail dropping, chicken dropping, animal waste can be used as substrate for biogas. Quail droppings have advantages over animal substrate because high quantities of methane as much as 10 x that derived from chicken dropping, and it takes a short time for the gas to be produced in the biogas digester. The energy derived is used to power household appliances, and it’s an alternate source of energy. Raw quail droppings are rich in proteins because of the surplus sperm that are discharged by the male quail; this increases the nitrogen content of the dropping, thus making it of value as fertilizer especially for vegetables. The droppings are processed in the compost pit to make them useful as fertilizer. FIG0-pI/AAAAAAAAAw0/QN2wqZaG1iY/s320/Photo1110.jpg" />

Training preparation for ebola.

http://www.healio.com/infectious-disease/emerging-diseases/news/print/infectious-disease-news/%7Bf7350f78-49bb-4e3c-8641-47b59e1e1c81%7D/us-hospitals-step-up-training-preparation-for-ebola

HAND WASHING.

https://www.facebook.com/pages/Lagos-Veterinarians/184803454901905

THE ROLE OF WATER IN FOOD SAFETY.

The role of water in food safety cannot be overemphasized. Water is of value in all sectors of food processing, handling, storage and consumption. The uses of water in the food industry are as follows; 1) Washing the raw foods and vegetables that we intend to process. 2) Cooking the food/vegetables. 3) Washing pans, pots, cutting board, knives and other cooking utensils. 4) Cleaning working surfaces, table tops and floors. 5) Washing hands before touching the raw products, and in between processing. 6) Water is also frozen to make ice chips that are use in making some drinks, ice teas and fruit cocktails. 7) Water is of value also in the dairy industry and ice cream factories e.t.c. The source of water must be defined and ascertained to ensure that contaminated water is not used for processing. Water used in the food industry can be classified into portable and non portable sources basically because of the uses. Potable water is also called drinking water, which is fit for consumption by humans and other animals. Water may be naturally potable, or it may need to be treated in order to be safe. The safety of water is assessed with tests which look for potentially harmful contaminants. Non-potable water sources include rainwater, reclaimed/recycled water. While non-potable water is not appropriate for human consumption, it can be of use in other applications, such as doing laundry, toilet and urinal flushing and cooling tower make up water. THE CODEX ALIMENTARIUS REQUIRE, that adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control should be available whenever necessary so as to ensure safety and suitability of food. Portable water should be used for food processing and should be identified to prevent food contamination. Non portable water should be used for other activities in the food industry and at no time must there be a mix up of water source. Contaminated water used in food processing cause illness in consumers. Water contamination is a major source of gastrointestinal issues, which can be fatal. Pathogenic micro organism in contaminated water will contaminate food. The importance of personal hygiene cannot be overemphasized when handling food. The major key is to always wash hands and utensil. DO NOT STOP WASHING HANDS; EMBRACE FOOD SAFETY.

DOGGY SICK AFTER GOO-DIE TREAT.

DOG SICK AFTER GOO-DIE TREAT The dog is sick after consuming the food, what could have gone wrong? HMMMM, LETS SEE. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS Lets analyze the event: the goo-die bag. The bag contains layers and layers of different types of food. The core of the bag is a perfect site for proliferation of bacteria @rapid speed thus producing toxins that poison the food leading to food poisoning. The bacteria can also proliferate @ rapid speed causing food infections. The major culprits are salmonella, E.coli, staphylococcus, clostridium and botulinum, depending on the food type we are dealing with. What do we do to prevent a reoccurrence; CRITICAL CONTROL POINTS; If you must have agoo-die bag, sort the contents of bags and store differently. Use the first in: first out method. A goo-die bag you collected and sorted 3 days before should be served before you serve the bag you just brought in today. Don’t bring the entire bag out to thaw, pack the required amount in a mini bag and note the batch. Its this mini bag you process and serve one bag/ meal time. Avoid thawing and re freezing your goo-die bag, as this encourages rapid multiplication of bacteria. Get the goo-die bag you can handle within a short time. Learn to say THANK YOU and let go of other goodie bag offers. WHAT NEXT, MY POOUCH IS WEAK AND……………………. The first thing is get him as comfortable as possible. Give your dog a bland diet of freshly prepared rice with strip of chicken; a nibble @ a time if the dog can hold it down. Give water to hydrate the dog, preparation containing metronidazole is of value in treatment The condition will abate as soon as you stop the source of poisoning and start medication, but if otherwise, visit your vet.

VETERINARY MEDICINE: YOU AND YOUR DOG AT CHRISTMAS.

VETERINARY MEDICINE: YOU AND YOUR DOG AT CHRISTMAS. This is the season of abundant treats, for you and your pet. A season of more than enough with overflow in your freezers, fridges, coolers and stores just for you and your pet. This is the season you take all limits off and give whatever ,whenever and however to your pets just to make them happy. 

 This is the time you try new recipes and strange cooking methods are unearthed @ this period; some you can stomach, others end up in your pet’s bowl during the holidays landing him in the emergency ward of the veterinary clinic. The cases of sick dogs with diarrhea and vomiting as major signs increase during the holidays. 

 VETERINARY MEDICINE: YOU AND YOUR DOG AT CHRISTMAS This season there is so much food around; leftovers from parties, shows, eateries are literally tossed to pet owners, who gladly collect and dump in their freezers. 

 The food on its own may have been prepared with all food safety handling methods observed, BUT,BUUUUUUUUTT the problem starts with how the left over’s are handled, stored and processed. 

 The leftover’s are from different sources ,using different ingredients such as jollof rice, fried rice, coconut rice, curry rice, with beef,chicken,fish,entrails e.t.c. Everything is mixed together, put in a goo-die bag and bam in the freezer. 

 The goo-die bag is brought out to thaw; the required portion is taken out, processed and given to your dog. The same process is repeated at another meal time, and your pet enjoys the meal everybody goes to bed happy. The next day your pet is going to wake up sick with vomiting and diarrhea and he will need care to prevent a fatal incidence.