Tuesday, July 8, 2008



Grayanotoxins

Method of analysis:

  • rapid LC-MS/MS (liquid-chromatography– mass spectrometry/mass spectrometry)
  • thin layer chromatography
  • paper electrophoresis
  • gas chromatography

References:

Ochratoxins

Method of analysis:

  • Column liquid chromatography
  • HPLC (High pressure liquid chromatography)
  • thin layer chromatography

References:





Applied Food Science And Nutrition.
10:16 AM



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Wednesday, June 25, 2008



after package 1 over, package 2 was launch
started with a HFLA template
there is alot of confusion in it due to the understanding of the package.
we got to know there is 2 part to the package and most of our doubt is solved.
proceed with the HFLA
we took quite long to do.
we done it in detail until submission of date.
communication in a group is very important.
i was the ombud for the HFLA template.
is actually quite hard as deccision need to be made not only me but also by the agreement of the group members.
now we proceed to the report and i doing research with lixing.
is quite hard to find out and understand the research as it is really not my field in food science but trying hard to do it.
shall update about the research next time




Applied Food Science And Nutrition.
11:26 AM



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Saturday, April 19, 2008



i was tasked to find out about HACCP.
from the basic what is HACCP and all the materials needed to set up the criteria for it
and i found out that there is 12 steps to set up each HACCP plans.
the 12 steps:
  1. Assemble your HACCP team.
  2. Describe your product and identify its intended use.
  3. List product ingredients and incoming material.
  4. Construct a process flow diagram and a plant schematic.
  5. Verify, on site, your process flow diagram and plant schematic.
  6. List the hazards associated with each step and incoming material in your plant's process (Principle 1).
  7. Apply the HACCP decision tree to determine CCPs (Principle 2).
  8. Establish critical limits (Principle 3).
  9. Establish monitoring procedures (Principle 4).
  10. Establish deviation procedures (Principle 5).
  11. Establish verification procedures (Principle 6).
  12. Establish record keeping and documentation procedures for Principles 1 through 6 (Principle 7).
http://www.inspection.gc.ca/english/fssa/polstrat/haccp/manue/ch2sec3-45e.shtml
inside this 12 steps, it uses of the 7 principles.
the 7 principles:

1. Hazard analysis

2. Identifying of critical control points

3. Critical limits

4. Procedures for monitoring

5. Corrective actions

6. Verification procedures

7. Documentation

http://www.promibi.se/haccp.pdf

other than that, i also tasked to research on GMP on ice cream
it was rather hard to find because all these GMP is based on the CCP of the product
since our product is ice cream, the GMP they called it GHP which is General Hygiene Practices.
is more to waste management, the personnel hygiene practices, handling the ice cream and etc
http://www.idfa.org/meetings/presentations/ic-tech2006_frye_gmp.pdf




Applied Food Science And Nutrition.
9:27 PM



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Monday, March 31, 2008



here is some related website that u all can use:




Applied Food Science And Nutrition.
11:33 PM



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lixing and i were tasked to find out more on how avian flu spread.
this is what i found on the net and we discuss about it:
  • through the secretion of nasal fluid, their droppings and saliva. these wild birds secret all those
  • the domestic birds such as ducks and chickens get the virus when they got into contact with the wild birds or through feeds, drinking water or soil.
  • it spread to others farms through their cages, workers' clothing, boots and etc.
  • spread to humans when we touch those live or dead birds and also eating raw or not fully cooked poultry
  • avian flu is not easily transmitted from human to human. can also be said there is hardly such cases that occurs

from:

http://www.mayoclinic.com/health/bird-flu/DS00566/DSECTION=3

http://www.who.int/foodsafety/micro/avian/en/index.html





Applied Food Science And Nutrition.
10:58 PM



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