eatsup.

Pure Ceylon 𝐂𝐢𝐧𝐧𝐚𝐦𝐨𝐧 - 𝘌𝘯𝘵𝘪𝘤𝘪𝘯𝘨 𝘵𝘩𝘦 𝘞𝘰𝘳𝘭𝘥 𝘸𝘪𝘵𝘩 𝘶𝘯𝘪𝘲𝘶𝘦 𝘍𝘳𝘢𝘨𝘳𝘢𝘯𝘤𝘦 𝘢𝘯𝘥 𝘍𝘭𝘢𝘷𝘰𝘳𝘴 🇱🇰

Sri Lanka – The name itself reflects the pride of the top ranked spice exporters in the world. Just because of that case, Sri Lanka is considered as The Spice Hub in Asia. The world-famous Ceylon Tea is one of the premium products which is produced and exported by Sri Lanka. With continuing its legacy, Sri Lanka has become the World’s largest producer and exporter of Pure Ceylon Cinnamon while acquiring long standing reputation in global market! The secret behind how Ceylon Cinnamon entices the world is that it’s unique quality, fragrance and flavor as well as incomparable health benefits as a food and as a medicine.

Cinnamon is the most important spice commodity among the spice sector. 𝘊𝘪𝘯𝘯𝘢𝘮𝘰𝘮𝘶𝘮 𝘻𝘦𝘺𝘭𝘢𝘯𝘪𝘤𝘶𝘮 is the plant indigenous to Sri Lanka to produce Ceylon Cinnamon. Basically, Cinnamon consists of a variety of resinous compounds, including cinnamaldehyde, cinnamate, cinnamic acid, and numerous essential oils. The spicy taste and fragrance are due to the presence of cinnamaldehyde and occur due to the absorption of oxygen.

From ancient times, Europeans have used Cinnamon with pepper to preserve foods such as meat products, since the modern food preservation technology was not practiced at that time. Then gradually, Cinnamon was popularized in the world because it is widely used in Asian foods, Cuisines, Bakery products, Flavored tea and specially as a natural flavoring agent since there is a growing concern on health hazards associated with synthetic flavoring agents. By the way, today, Pure Ceylon Cinnamon grown and produced in Sri Lanka has acquired a long-standing reputation in the international market due to its unique properties.

And, there is another concern in international market. There is a product called Cassia which is derived from another species of 𝘊𝘪𝘯𝘯𝘢𝘮𝘰𝘮𝘶𝘮 and traded in international market. That is also called as Chinese Cinnamon and originated from China and widely cultivated in Vietnam, Indonesia and India. But the Ceylon Cinnamon is considered superior to the variety known as Cassia which is rather cheaper and low-grade product. The reason is that the Ceylon Cinnamon is warmer in tone and tan in color with a sweet flavor while Cassia is more reddish brown in color and has a coarser texture with stronger bitter flavor.

Ceylon Cinnamon is processed and cured in unique methods involving combination of art and skills that are unique to Sri Lanka. That entices the characteristic properties over other varieties in the world. According to the SLS 81:2000 and ISO 6535:1997, Ceylon Cinnamon quills are categorized into 04 main grades; Alba, Continental (C5, C4, C3 ), Mexican (M5, M4) and Hamburg (H1, H2, H3). These are graded based on the diameter of the quills and the level of foxing. Alba is the most expensive grade with 6mm diameter. Also, the Organic Cinnamon and ‘Demeter’ are also special products belong to Ceylon Cinnamons. There are also a range of value-added cinnamon products such as Cinnamon Oil, Cinnamon Power and Tablets which are also produced and exported to many countries.

Cinnamon is widely used as a food ingredient and also it is being used as pharmaceutical preparations and in cosmetic industry. Due to its antioxidant, anti-inflammatory, antimicrobial properties, Ceylon Cinnamon also offers plenty of health benefits such as lowering blood glucose level, triglycerides, LDL and total cholesterol significantly. According to studies, Cinnamon contains a particular compound that may impair the proliferation of cancer cells and slower tumor growth.

Ceylon Cinnamon has been introduced to the international market as a premium product namely “𝗣𝘂𝗿𝗲 𝗖𝗲𝘆𝗹𝗼𝗻 𝗖𝗶𝗻𝗻𝗮𝗺𝗼𝗻” reflecting several intrinsic unique characteristics. The main markets for Ceylon Cinnamon are USA and Mexico followed by Colombia, Equador, Peru, Spain, Guatemala, Chile and Bolivia.

-𝘈𝘮𝘪𝘵𝘩𝘢 𝘓𝘢𝘬𝘴𝘩𝘢𝘯-


Sources:
• Sri Lanka Export Development Board
• http://pureceyloncinnamon.srilankabusiness.com/

eatsup 𝗙𝗼𝗼𝗱 𝗙𝗮𝗰𝘁𝘀 - #05 🍕

The most Expensive in the World costs $12,000.

Why ＣＥＹＬＯＮ ＴＥＡ！🇱🇰
𝘛𝘩𝘦 𝘗𝘦𝘳𝘧𝘦𝘤𝘵 𝘤𝘶𝘱 𝘰𝘧 𝘛𝘦𝘢 𝘣𝘳𝘦𝘸𝘦𝘥 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘞𝘰𝘳𝘭𝘥'𝘴 𝘍𝘪𝘯𝘦𝘴𝘵 - 𝘊𝘦𝘺𝘭𝘰𝘯 𝘛𝘦𝘢 🍵

eatsup 𝗙𝗼𝗼𝗱 𝗙𝗮𝗰𝘁𝘀 - #04 🌰

1/4 Hazelnuts end up in

eatsup 𝗙𝗼𝗼𝗱 𝗙𝗮𝗰𝘁𝘀 - #03 🍅

Tomato Ketchup once used to be used as a Medicine!

Are you a 𝗩𝗲𝗴𝗮𝗻? or Vegetarian? 🤔

Both the diets focus on eating plant based foods while Vegetarians include eggs, honey and dairy products in their diets.

But, 𝗩𝗲𝗴𝗮𝗻𝘀 avoid all animal based foods including meat, fish, eggs, honey and dairy products.

So, what is your diet? 🥗

eatsup 𝗙𝗼𝗼𝗱 𝗙𝗮𝗰𝘁𝘀 - #02 🍫

White Chocolate is NOT actually Chocolate!

ᕼᗩᑭᑭY ᕼᗩᒪᒪOᗯEEᑎ 🎃
The story of 𝐣𝐚𝐜𝐤-𝐨’-𝐥𝐚𝐧𝐭𝐞𝐫𝐧𝐬

In 1584, after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding “gros melons.” The name was translated into English as “pompions,” which has since evolved into the modern “pumpkin.”

Carving pumpkins into 𝐣𝐚𝐜𝐤-𝐨’-𝐥𝐚𝐧𝐭𝐞𝐫𝐧𝐬 is a popular Halloween tradition that originated hundreds of years ago in Ireland. Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that a new Halloween ritual was born. Now pumpkins are commonly placed on stoops in the falls months, and get carved ahead of Halloween night.

eatsup 𝗙𝗼𝗼𝗱 𝗙𝗮𝗰𝘁𝘀 - #01 🌶

Chillie Peppers Do Not Actually BURN Your Mouth!

𝗛𝗮𝘇𝗮𝗿𝗱 𝗔𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝗼𝗳 𝗦𝗧𝗥𝗘𝗘𝗧 𝗙𝗢𝗢𝗗𝗦! 🌯

With the grip of sudden and unprecedented urban growth, non-traditional food trends have gained a big momentum in the world, especially in developing countries. Among them, Street foods play an important role while mushrooming worldwide rapidly. These are defined as ready-to-eat foods and beverages prepared and/or sold by vendors and hawkers especially in street and other similar public places. (FAO)

Street foods are appreciated just because of their unique flavors, convenience, business opportunities for developing entrepreneurs and contribution to the economies of developing countries. And also, surprisingly, Street foods accounts for a variable and significant part of daily diet and nutritional requirements through a wide range of ingredients and products, at low cost for millions of urban workers and inhabitants in those developing countries. According to a research done in Indonesia, it was possible to obtain almost half the recommended daily allowance of protein, iron, vitamin A and vitamin C from a street food meal by spending US$ 0.25.

With all of these pros, there is a huge discussion on the major public health risks related to street foods due to several reasons. Lack of general food safety knowledge of many street food vendors and inadequate public awareness of possible hazards of these foods and lack of basic infrastructure and facilities have led to these major health risks.

Here, we present a food safety hazard analysis in terms of possible biological and chemical hazards that may contaminate street foods via several sources and processing steps.

𝗩𝗲𝗻𝗱𝗶𝗻𝗴 𝗟𝗼𝗰𝗮𝘁𝗶𝗼𝗻:

In most of the cases, the preparation locations and conditions are reported as unsuitable for the preparation of foods. Street foods are frequently processed near road side stalls where they are not clean and not well lit while exposing to many sources of contamination. Foods prepared earlier can be remained on the preparation surfaces, promoting cross contamination. Since the foods are not covered well, food borne pathogens may harbor due to the exposure to flies, dusts and insects etc. During the food handling by vendors, a bunch of pathogens like Escherichia coli, Salmonella, Shigella, Campylobacter and S. aureus can be eventually transferred to these foods as food borne hazards to consumers. These pathogens are transferred from vendor’s skin, nose, hands or even from faeces due to lack of proper hygienic practices. On the other hand, due to the lack of facilities for liquid drainage and disposal of garbage and discarded or deteriorated foods, these vending locations may become a habitat for rodents, insects and media for growth of microorganisms who may eventually become hazardous for these foods.

𝗤𝘂𝗮𝗹𝗶𝘁𝘆 𝗼𝗳 𝗥𝗮𝘄 𝗠𝗮𝘁𝗲𝗿𝗶𝗮𝗹𝘀 - 𝗪𝗮𝘁𝗲𝗿 & 𝗢𝘁𝗵𝗲𝗿𝘀

One of the major problems in the food services in developing countries is that the quality and the safety of raw materials are substandard for business reasons and therefore it has become a critical point, especially in street foods. Safety and quality of the portable water used in street foods are very important as the water contamination can persist through preparation and cooking. Most of the cases, when there is a lack of clean potable water supply for these vending stalls, the vendors tend to re-use the water, especially for cleaning purposes. However, there is a major risk of contamination of well-known enteropathogens such as E. coli, Salmonella spp. and Campylobacter spp., when unsafe water is being used for cleaning equipment, utensils, hands and used as an ingredient and washing of foods.

Besides water, the possible safety hazards of other raw materials are also important. As an example, the raw meat, poultry and vegetables can be commonly contaminated with potential food borne pathogens like B. cereus, C. perfringens, C. jejuni, E. coli, L. monocytogenes, Salmonella and S. aureus . Presence of mycotoxins is another major burden for the raw materials used in street foods. Studies found that these aflatoxins, ochratoxins and patulin producing fungi (mainly Aspergillus and Penicillium spp.) were found in various street food items in many developing countries.

In addition to these contaminants, there is a major concern in non food-grade chemical additives such as coloring agents, flavor enhancers, preservatives and contaminants like pesticide residues and the use of adulterants. For example, a study conducted in India has found that the banned toxic synthetic colorants such as Metanil Yellow, Orange II and Rhodamine B which is having hepatotoxic, neurotoxic and carcinogenic effects, have been detected in several street food vending stalls. In fact, the sellers may frequently use these additives to enhance the unique taste and the appearance of their products.

Obviously, most of the street foods contain high amounts of Trans Fatty acids and Carbohydrates which is directly related to the non communicable diseases.

𝗨𝘁𝗲𝗻𝘀𝗶𝗹𝘀 𝗮𝗻𝗱 𝗘𝗾𝘂𝗶𝗽𝗺𝗲𝗻𝘁 :

Studies show that higher levels of arsenic, cadmium, copper, lead and mercury probably come from leaching from the utensils which are not properly designed and cleaned. Also the aluminum pots used in cooking may leach aluminum ions into the food, especially acidic foods, that may cause serious adverse effects on the brain and kidney. The other case is that, due to the poor designs and the poor maintenance of cleaning utensils, the food preparation surfaces and surrounding can not be properly cleaned and that may promote the occurrence of hazards and cross contaminations.
Also the serving utensils used in street foods may contain pathogens like Micrococcus spp. and Staphylococcus spp. which may have originated from the vendors hands when they touched the food preparation areas, dishcloths or the water during dish washing or hand washing.

𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴 𝗖𝗼𝗻𝘁𝗮𝗺𝗶𝗻𝗮𝗻𝘁𝘀 :

Polycyclic aromatic hydrocarbons (PAH) and Acrylamide formation is another major food safety burden in street food preparation. Generally PAH is formed due to the incomplete combustion of organic matters such as foods and wastes. Similarly, when grilling or smoking and overcooking or protein rich foods like BBQ, these PAH is formed. Also Acrylamide is formed when frying starch rich foods like French fries and potato chips. The presence of these two toxic compounds at higher levels may promote the risk of cancers and some PAH also having dioxin like properties. The major reasons for the formation of PAH and Acrylamide in street foods are, their characteristic long cooking time, high temperature cooking and also the reuse of cooking oils.

𝗦𝘁𝗼𝗿𝗮𝗴𝗲 :

Here, the major concern is the storage temperature. In most of the cases, street foods are stored at ambient temperatures for a long period, before the consumption. This situation may cause food poisoning outbreaks. Leaving cooked foods for hours and even for overnight at ambient temperature, definitely creates a favorable condition for the growth of foodborne pathogens like Escherichia coli, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens. Some vendors reheat the foods at the time of purchase by a customer. But, if so, the time-temperature exposure during reheating needs to be sufficiently high or long enough to inactivate large quantities of pathogens that could develop during the long storage period. But unfortunately, that’s not properly done in most of the street food stalls.

𝘾𝙤𝙣𝙩𝙧𝙤𝙡 𝙈𝙚𝙖𝙨𝙪𝙧𝙚𝙨……

The efforts made should focus on,
01. Educating the food vendors, based on food safety,
02. Provide sufficient facilities and improve the environmental conditions under which the street food trade is carried out,
03. Public awareness based food safety and risk of consuming substandard foods.

Still there are no sufficient regulations and standards related to the safety and the quality of street foods. Therefore appropriate regulations must be implemented and incorporated into existing food regulations.

However, many of us are sceptical about whether it's safe to eat. As long as certain hygiene conditions are met, there's no reason that street food isn't safe for consumption. Because, some developing countries like Thailand, promote their street foods and process them at sufficient hygienic conditions and quality, targeting the tourism industry. Some of them use advanced utensils and processing machines in their stalls as well.

So, the street food concept has a big potential in money making on a national level, 𝗼𝗻𝗹𝘆 𝗶𝗳 𝗶𝘁 𝗶𝘀 𝗰𝗮𝗿𝗿𝗶𝗲𝗱 𝗼𝘂𝘁 𝘂𝗻𝗱𝗲𝗿 𝘀𝗮𝗳𝗲 𝗰𝗼𝗻𝗱𝗶𝘁𝗶𝗼𝗻𝘀.

-𝘈𝘮𝘪𝘵𝘩𝘢 𝘓𝘢𝘬𝘴𝘩𝘢𝘯-




𝙎𝙤𝙪𝙧𝙘𝙚𝙨:

01. S. Rane., “Street Vended Food in Developing World: Hazard Analyses”, Indian Journal of Microbiology, pp. 100-106, 2011

02. I. Proietti., C.Frazzoli., A.Mantovani., “Identification and management of toxicological hazards of street foods in developing countries”, Invited Review, Food and Chemical Toxicology, pp.143-152, 2013

03. T. Rheinlander., M. Olsen., J.Bakang., H.Takyi., “Perception of Street Food safety in urban Kumasi, Ghana”, Journal of Urban Health, pp. 952-964

04. Codex Alimentarius, 2008. Codex General Standard for contaminants and toxins in food and feed. Codex Stan. 193–1995.

Story of 🅴🅽🅴🆁🅶🆈 🅳🆁🅸🅽🅺🆂 ⚡

Are you looking for the best hydrating beverage? Obviously, you will come up with 𝗽𝗹𝗮𝗶𝗻 𝘄𝗮𝘁𝗲𝗿💧 But, Energy Drinks are advertised to give you an extra burst of energy when you are exercising or need a boost of energy to get through the day.

It is believed that the first real energy drink was created in Japan under the name of Lipovitan. This energy drink contains Taurine, one of the ingredients present in almost all of today’s energy drinks.

There are 02 main ingredients in Energy Drinks which increase the alertness and energy levels in your body. These are 𝐜𝐚𝐟𝐟𝐞𝐢𝐧𝐞 and as much or more 𝐬𝐮𝐠𝐚𝐫 as in soda. According to the USDA standards, 01 serving (240g) of Energy Drink contains 74.4mg of Caffeine and comparatively it is the same amount as 02 cups of coffee. Any boost you get from drinking such an energy drink is coming mostly from sugar and caffeine.

The mechanism of Caffeine in boosting your energy can be described briefly as below. 👇

There is a brain chemical in your body called, Adenosine which is involved in sleep. Caffeine can block the effect of Adenosine and it causes neurons in the brain to think the body is an emergency. Immediately, the pituitary gland releases Adrenaline by initiating the body’s “fight or flight” mechanism. This Adrenaline initiates a series of mechanisms in the body; increase the rate of heart beat, dilate the eyes, stimulate liver to release extra sugar into blood and utilize it as energy. Also caffeine changes the Dopamine levels of your body which is a chemical in the brain pressure center. These physical and chemical responses finally make you feel that you have more energy and stamina. ⚡

In addition to caffeine, there are some of the ingredients that you may find in popular Energy Drinks from different brands.

𝗧𝗮𝘂𝗿𝗶𝗻𝗲 : Regulates heart beat and muscle contractions.
𝗘𝗽𝗵𝗲𝗱𝗿𝗶𝗻𝗲 : Stimulant on the central nervous system.
𝗚𝗶𝗻𝘀𝗲𝗻𝗴 : Reduces stress and Boost energy levels.
𝗕 - 𝗩𝗶𝘁𝗮𝗺𝗶𝗻𝘀 : Help to convert sugar to energy. Improve muscle tone.
𝗖𝗮𝗿𝗻𝗶𝘁𝗶𝗻𝗲 : Stimulates fatty acid metabolism.
𝗖𝗿𝗲𝗮𝘁𝗶𝗻𝗲 : Supply energy for muscle contractions.

Energy drinks are 𝘨𝘦𝘯𝘦𝘳𝘢𝘭𝘭𝘺 𝘴𝘢𝘧𝘦, but like most things, you should drink them in moderation. Because, Caffeine is a stimulant but the excessive intake of caffeine may result in several health effects in your body. It may cause heart palpitations, Anxiety, Fatigue, High Blood Pressure and Insomnia. The worst case is, it may become addictive!

Also caffeine causes the kidneys to remove extra fluid into the urine (Diuretic effect). That leaves less fluid in the body. So when you are drinking excessive amounts of Energy Drinks while exercising, the combination of the diuretic effect of caffeine and sweating can severely dehydrate you.

Other ingredients can also be problematic. For example, the stimulant ephedrine, an ingredient in many decongestants, can cause heart problems. High sugar content also deals with many non communicable diseases like diabetes, obesity and cardiovascular diseases.

Also, many people mix energy drinks with vodka or other alcohol to make a high-energy cocktail. Since alcohol is a depressant, it has a tranquilizing effect on the body that can make you unaware of how much you're drinking. Therefore, that will definitely end up with having a higher risk of health effects due to excessive intake of caffeine.

So at the bottom line we conclude that the consumption of Energy Drinks when there is a need for it, but without having over dosage, is safe for health and it may obviously boost your stamina and energy.

-𝘈𝘮𝘪𝘵𝘩𝘢 𝘓𝘢𝘬𝘴𝘩𝘢𝘯-


𝗥𝗲𝗮𝗱 𝗺𝗼𝗿𝗲 :
⚫https://www.nccih.nih.gov/health/energy-drinks
⚫https://www.hsph.harvard.edu/nutritionsource/energy-drinks

𝗡𝗲𝘄 𝗲𝗿𝗮 𝗼𝗳 𝗦𝗺𝗮𝗿𝘁𝗲𝗿 𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆
FDA’s Blueprint for the Future

“𝘚𝘮𝘢𝘳𝘵𝘦𝘳 𝘍𝘰𝘰𝘥 𝘚𝘢𝘧𝘦𝘵𝘺 𝘵𝘰 𝘮𝘦 𝘮𝘦𝘢𝘯𝘴 𝘢𝘭𝘸𝘢𝘺𝘴 𝘭𝘰𝘰𝘬𝘪𝘯𝘨 𝘵𝘰 𝘵𝘩𝘦 𝘧𝘶𝘵𝘶𝘳𝘦. 𝘖𝘶𝘳 𝘥𝘦𝘴𝘵𝘪𝘯𝘢𝘵𝘪𝘰𝘯 − 𝘴𝘢𝘧𝘦 𝘧𝘰𝘰𝘥 𝘧𝘰𝘳 𝘰𝘶𝘳 𝘧𝘢𝘮𝘪𝘭𝘪𝘦𝘴, 𝘰𝘶𝘳 𝘤𝘩𝘪𝘭𝘥𝘳𝘦𝘯, 𝘢𝘯𝘥 𝘰𝘶𝘳 𝘢𝘯𝘪𝘮𝘢𝘭𝘴 − 𝘪𝘴 𝘶𝘯𝘤𝘩𝘢𝘯𝘨𝘦𝘥. 𝘉𝘶𝘵 𝘩𝘰𝘸 𝘥𝘰 𝘸𝘦 𝘨𝘦𝘵 𝘵𝘩𝘦𝘳𝘦 𝘮𝘰𝘳𝘦 𝘲𝘶𝘪𝘤𝘬𝘭𝘺 𝘢𝘯𝘥 𝘦𝘧𝘧𝘦𝘤𝘵𝘪𝘷𝘦𝘭𝘺 𝘶𝘴𝘪𝘯𝘨 𝘮𝘰𝘥𝘦𝘳𝘯 𝘵𝘰𝘰𝘭𝘴 𝘢𝘴 𝘵𝘩𝘦 𝘸𝘰𝘳𝘭𝘥 𝘵𝘳𝘢𝘯𝘴𝘧𝘰𝘳𝘮𝘴 𝘢𝘳𝘰𝘶𝘯𝘥 𝘶𝘴? “
𝘚𝘵𝘦𝘱𝘩𝘦𝘯 𝘏𝘢𝘩𝘯, 𝘍𝘋𝘈 𝘊𝘰𝘮𝘮𝘪𝘴𝘴𝘪𝘰𝘯𝘦𝘳

The world is changing rapidly with New Food Production Methods, Digitized Food Systems and Reformulated Foods and so many emerging technologies, with the belief of experiencing more changes in the food systems over the next 10 years than we have over the past several decades. But, while all these enhancements, still the rates of food-borne illnesses have not changed significantly. Also, the global pandemics like COVID 19, obviously have formed unprecedented imbalances in the marketplace, changing consumer behaviors and rising e-commerce and challenges in performing inspection and compliance works. With all these reasons, a need for a modernized food safety regulatory framework has been raised and therefore FDA has introduced these Blueprint Outlines for smarter food safety, with the intention of leveraging the use of new and emerging technologies and approaches to bend the curve of food borne illness.

In this FDA’s Blueprint Outlines, there are 04 main core elements; Tech-Enabled Traceability, Smarter Tools and Approaches for Prevention and Outbreak Response, New Business Models and Retail Modernization, Food Safety Culture

🔵 𝗧𝗲𝗰𝗵-𝗘𝗻𝗮𝗯𝗹𝗲𝗱 𝗧𝗿𝗮𝗰𝗲𝗮𝗯𝗶𝗹𝗶𝘁𝘆

End-to-end advanced traceability techniques are introduced to protect consumers from contaminated foods, by Rapid tracebacks, Identifying specific sources and Removing products from the marketplace as quickly as possible when necessary. This will allow stakeholders in the supply chain to adopt and leverage digitally-enabled technologies, enable data sharing, and introduce approaches that greatly reduce the time it takes to identify the origin of a contaminated food tied to a recall and / or outbreak and ultimately, to harmonize tracing activities.
There are 03 main sub goals of Tech-Enabled Traceability approach.

01. Develop Foundational Components
02. Encourage and Incentivize Industry Adoption of New Technologies
03. Leveraging the Digital Transformation

🔵 𝗦𝗺𝗮𝗿𝘁𝗲𝗿 𝗧𝗼𝗼𝗹𝘀 𝗮𝗻𝗱 𝗔𝗽𝗽𝗿𝗼𝗮𝗰𝗵𝗲𝘀 𝗳𝗼𝗿 𝗣𝗿𝗲𝘃𝗲𝗻𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝗢𝘂𝘁𝗯𝗿𝗲𝗮𝗸 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗲

Here, the main focus is to enhance and strengthen the root cause analyses and predictive analyses as a step in helping stakeholders in the food chain to identify and avoid possible risks before the consumption. Developing smart tools to identify possible risks and causes immediately and faster than modern food safety approaches, will be a great step ahead to protect consumers from food-borne illnesses.
There are 06 main tools and approaches that are proposed to develop for inspections, outbreak responses and recall modernization.

01. Invigorate Root Cause Analyses
02. Strengthen Predictive Analytics Capabilities
03. Domestic Mutual Reliance
04. Inspection, Training, and Compliance Tools
05. Outbreak Response
06. Recall Modernization

🔵 𝗡𝗲𝘄 𝗕𝘂𝘀𝗶𝗻𝗲𝘀𝘀 𝗠𝗼𝗱𝗲𝗹𝘀 𝗮𝗻𝗱 𝗥𝗲𝘁𝗮𝗶𝗹 𝗠𝗼𝗱𝗲𝗿𝗻𝗶𝘇𝗮𝘁𝗶𝗼𝗻

The evolution of the transfer of foods from farm to table has been widely developed and today it continues with the emergence of e-commerce and new food delivery methods. Therefore, with the technical and societal enhancements, new business models have been established which have been rather modernized from traditional business models. In that respect, there are 02 main approaches that have been proposed to explore the best ways to further modernize and help to ensure the safety of foods that are exchanged at different business models and retails.

01. Ensure Safety of Food Produced or Delivered Using New Business Models
02. Modernize Traditional Retail Food Safety Approaches

🔵 𝗙𝗼𝗼𝗱 𝗦𝗮𝗳𝗲𝘁𝘆 𝗖𝘂𝗹𝘁𝘂𝗿𝗲

We all have different food safety cultures, food habits, food facilities and consumer behaviors in different households and in public. So, it is a must, to consider those food safety cultures, while establishing an effective food safety management. Here, this presents 03 main aspects that are considered in promoting food safety cultures.

01. Promote Food Safety Culture Throughout the Food System
02. Further Promote Food Safety Culture Throughout the Agency
03. Develop and Promote a Smarter Food Safety Consumer Education Campaign

The challenges that have arisen during the COVID-19 pandemic have accelerated the need for actions called for in the blueprint, especially in times of crisis. So this pandemic has underscored the need for modern approaches to ensure the food supply remains safe and strong, now more than ever. But, the FDA can not embark on this alone and all the citizens including industries and all stakeholders should get together to make it a success.

This approach will take over the next decade to usher in the New Era of Smarter Food Safety.

Read more on the FDA’s Blueprint for smarter food safety in future.
https://www.fda.gov/food/new-era-smarter-food-safety

-𝘈𝘮𝘪𝘵𝘩𝘢 𝘓𝘢𝘬𝘴𝘩𝘢𝘯-