Green body may help meat producers cut carbon emissions

Green body may help meat producers cut carbon emissions

10 Steps to Improving a Food Company through Mobile Technology

10 Steps to Improving a Food Company through Mobile Technology

OAL Group Steam Infusion to make maize-based yoghurt drinks in Zambia

OAL Group Steam Infusion to make maize-based yoghurt drinks in Zambia

OAL installs Greencore Grocery autocoding system

‘Proof is in the pudding’ as OAL installs Greencore Grocery autocoding system

OBESITY IN HORSES.

Obesity in horses not only comes with weight gain but with endocrine problems such as insulin resistance.Obesity in horses has been linked to heart disease , diabetes mellitus and laminitis. Obesity in horses has been linked to laminitis, a painful condition that affects joint of horses ,the weight of the horse puts a strain on the joint.Horses that develop insulin resistance are at higher risk of laminitis. Obesity in horses has been linked to 1) overfeeding of horses. 2) carbohydrate overload. 3) excessive access to grass and pasture. 4)excessive apple and carrot treats which are high in sugar content. 5) feeding commercial feeds that have high sugar content. 6) lack of adequate exercise. Nutrition and exercise are the major tools needed to prevent and control obesity.

EQUINE HEALTH.

. Horses are adorable aside from been energetic, each with his /her own behavior. The changes in horse's behavior which we term unusual is a pointer that something is wrong. The following signs indicate good health in horses; 1)pricked ears.2) good appetite 3)alert eyes 4)regular passing of droppings and urine 5)clean and shiny coat 6) evenly distributed weight on all four feet. The vital signs for a resting healthy horse are Temperature;.......................36.5-38°c. Respiration...................8-12 breaths/min. Pulse.......................30-40 beats/min. When any of these signs are altered ,its a pointer that the horse is unhealthy.

BIRD FLU VIRUS ,FOOD HANDLING AND FOOD SAFETY.

The bird flu virus is inactivated by heat,hence cooking at high temperature of 70°c will destroy the virus.This fact is of importance when handling and cooking poultry. Several cases of H5N1 in humans have occurred from consumption of improperly cooked or raw poultry products. 

 Freezing,blast-freezing and refrigeration of poultry products does not deactivate the bird flu virus,so ensure that you cook thawed poultry properly at high temperature and make sure the fluid from the poultry does not mix with foods that will be consumed raw. 

 Chicken should be cooked thoroughly with no pink parts, eggs should also be properly cooked. All poultry and poultry products should be thoroughly cooked. Hands should be washed immediately after you handle poultry and poultry products,the bird flu virus can be inactivated in acidic pH ,thus washing with soap is very effective to curb the spread of the virus. 

 Water can be disinfected to ensure its safety,the addition of chlorine to water at normal purification levels >3 is effective to kill the bird flu virus.People in areas where the bird flu virus has been identified should ensure thorough cooking of such products and prevent cross contamination with other foods,utensil and cooking agents should be washed with soap and hot water. 

 The bird flu virus can survive at low temperatures for at least a month,hence common food preservation such as freezing,refrigerating cant inactivate the virus, hence cook poultry properly. In 2007 ;German officials found the H5N1 virus in frozen duck sample at a poultry slaughter house,which confirms that freezing cant inactivate the virus.

 Eggs may contain the virus on the shell and within the eggs,eggs should not be consumed raw,or partially cooked,no runny yolks either.Cooking at high temperature for long periods is a sure way to ensure food safety. In man infection with the H5N1 virus has been linked to home slaughter of poultry,handling and cooking of diseased poultry,hence proper hygiene is essential. 

 The key is thorough washing of hands,cooking utensils and cleaning and disinfecting cooking surfaces.Cross contamination should be prevented by cooking poultry separately. Wash,clean and disinfect.