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Archive for 25,February, 2015

சத்துணவு பணியாளர்களுக்கு புத்தாக்கப் பயிற்சி

25,February, 2015 1 comment

சத்துணவு மைய பணியாளர்களுக்கான உணவுப் பாதுகாப்பு மற்றும் சுற்றுபுற தூய்மை குறித்த பயிற்சி ஜயங்கொண்டம் அரசு மேல்நிலைப் பள்ளி வளாகத்தில் திங்கள்கிழமை தொடங்கியது.

அரியலூர் மாவட்டம் ஜயங்கொண்டம், ஆண்டிமடம், தா.பழூர் ஒன்றிய பள்ளிகளில் உள்ள சத்துணவு மைய பணியாளர்களுக்கான பயிற்சி 6 குழுக்களாகப் பிரிக்கப்பட்டு

தினமும் ஒரு குழுவினருக்கு பயிற்சி அளிக்கப்பட்டு வருகிறது.

பயிற்சியை ஜயங்கொண்டம் வட்டார வளர்ச்சி அலுவலர் மணிமொழி தலைமை வகித்து தொடக்கிவைத்தார்.

இதில், வட்டார உணவுப் பாதுகாப்பு அலுவலர் பி. சிவகுமார், ஜயங்கொண்டம் தீயணைப்பு நிலைய அலுவலர் சங்கரன், துணை வட்டார வளர்ச்சி அலுவலர் நல்லமுத்து,

இளநிலை உதவியாளர் கலைச்செல்வி உள்ளிட்டோர் பங்கேற்று பாத்திரங்களை தூய்மையாக கையாளுதல், சுற்றுபுற தூய்மை, காலாவதியான உணவுப் பொருட்களை

தவிர்த்தல், சமையல் எரிவாயு உருளை மற்றும் அடுப்புகளை பாதுகாப்பாக பயன்படுத்துதல், உணவு விநியோகம் குறித்து பயிற்சியளித்து வருகின்றனர்.

திங்கள்கிழமை நடைபெற்ற பயிற்சியில் 60 சத்துணவு மைய பணியாளர்கள் பங்கேற்று பயிற்சிபெற்றனர்.

Categories: Ariyalur, DISTRICT-NEWS

How to Choose and Use a Food Thermometer

25,February, 2015 Comments off

Our recent article about why thermometers are important for food safety may have gotten you thinking about getting one or using the one you have more often. If so, here’s some advice on how to select and use one.

If you’re in the market for a new food thermometer, there are a lot of options out there from the $6 dial thermometer to the $99 digital thermometer that sends alerts to your smartphone from the grill.

http://www.dreamstime.com/stock-photo-checking-meat-image3197530Any food safety educator you ask will probably tell you about a particular instrument that’s their personal favorite, but in general, they recommend that consumers pick a digital one because it’s tip-sensitive.

From there, the choice to spend $20 or $90 probably depends on how much you cook.

“It’s a tool just like a frying pan,” says Benjamin Chapman, associate professor of food safety at North Carolina State University. “The more you cook, the more investment you put into your tools.”

An inexpensive thermometer makes sense for someone who doesn’t cook a lot of raw meat and poultry.

The different prices for digital thermometers typically have to do with their durability, their speed, and special features such as a smartphone connection or being fully dishwasher-safe.

“You’ll generally pay more for a faster response time,” says Tom Woodbury, chef and national account manager for Thermoworks.

He advises people to be careful with thermometers labeled “Instant Read.”

“Some thermometer manufacturers use that term to describe the frequency with which the display is updated, but not necessarily the speed that the thermometer display reflects an accurate temperature,” Woodbury notes.

As for dial thermometers, or bi-metallic stems, they’re “not great tools,” Chapman says. “They’re fine in a jam, but they do have to be calibrated.”

Over time, the expansion and contraction of the probe’s metal housing can cause the mechanical works inside to shift and then show an incorrect temperature.

To calibrate a thermometer, you place it into either ice water or boiling water and adjust the dial accordingly.

Woodbury recommends that people check the accuracy of their dial thermometers at least one a month, prior to a big cooking event such as Thanksgiving, and if it’s been dropped or possibly damaged in some way.

Chapman says you can also calibrate digital thermometers and that he checks his once or twice a year — typically around Thanksgiving.

“Everyone who’s cooking or eating food should probably have a thermometer,” he says, “but how often you use it is definitely going to dictate how much you would want to invest in it.”

Once you’ve got a thermometer that works for you, you’ll want to use it to find the “cool spot” of whatever you’re cooking. If it’s meat or poultry, try to get the thermometer’s sensor into the thickest part of the muscle, away from bone. This is where it takes the heat the longest to penetrate.

Woodbury says that most digital thermometers have a sensor an eighth of an inch away from the tip, but in dial types, they can stretch up to an inch away.

If you take a reading and find out the meat you’re cooking is at less than the minimum temperature, be sure to wash the thermometer before you take another reading. If the food is contaminated, washing the probe helps to keep from reintroducing any pathogens to the meat.

Chapman adds that it’s a good idea to take the temperature at multiple spots of your food item since the heat could be unevenly distributed, especially when cooking ground meat products and microwaving.

And thermometers aren’t just for omnivores. People who are immunocompromised — those going through chemotherapy, for example — and need all their food to be thoroughly cooked can use a food thermometer to ensure that their fruits and vegetables are safe to eat.

Categories: NEWS

No pesticides detected in vegetables, fruits samples collected: Govt

25,February, 2015 Comments off
 

The government today said no residues of banned pesticides had been detected in any sample of fruits and vegetables collected under Agriculture Ministry’s programme of ‘Monitoring of Pesticide Residues at National Level’. There had been reports about use of toxic substances like calcium carbide and oxytocin for early ripening of fruits and vegetables. However, the use of ethylene gas in low concentration exogenously to trigger ripening of fruits was considered safe,Minister of State for Agriculture Dr Sanjeev Kumar Balyan saidin the Lok Sabha. The Commissioners of Food Safety/Food (Health) Authority of States/UTs who are responsible for implementation of the Food Safety and Standard Act, 2006 and its Rules/Regulations in their States/UTs had been requested to keep a strict vigil on and take legal action against use of carbide gas and other hazardous chemicals for ripening of fruits, the Minister said.

State Governments had also been advised to educate the people against consumption of such artificially ripened fruits, he said in a written reply. During 2011-2014, out of 25,664 vegetable samples, 764 samples were found to contain pesticide residues above the maximum permissible residues level (MRL). Out of 7,501 fruits samples, the residues above MRL were detected in 88 samples. However, none of the banned pesticides was detected. A Grow Safe Food campaign had been initiated to carry the message of safe and judicious use of pesticides is sought to be conveyed through hoardings, banners etc in regional languages in Gram Panchayats and rural areas.

Categories: NEWS

Students As Consumers-Seminar–by CONCERT

25,February, 2015 Comments off

Press Invitation - EnglishPress Invitation - Tamil

Categories: NEWS

தடை செய்யப்பட்ட ஆம்வேபொருட்கள் பறிமுதல்

25,February, 2015 Comments off

Categories: Cuddalore, DISTRICT-NEWS