+ A
A -
Tribune News Network
Doha
Qatar University (QU) is committed to educating the students and the entire community about the importance of food safety, said Dr Tahra ElObeid, head of Human Nutrition Department, College of Health Sciences, as the department marked World Food Safety Day.
She said, “College of Health Sciences has conducted many workshops to raise awareness inside the university about the importance of healthy food t prevent the diseases that transfer through contaminated food. The department has worked in new research about food safety to ensure food quality.” She added that improper preparation or storage of food can cause many foodborne illnesses.
“Animal products are one of the sources of foodborne diseases. That’s why we should make sure we follow the correct way in cooking and storage temperatures. We must always wash our hands and sterilise the cooking place to avoid the transfer of bacteria to the food,” she said.
Dr Abdelhamid Kerkadi, associate professor of Human Nutrition, said: “It’s essential for the food industry to ensure that food is safe for the consumer. Most of the companies and restaurants’ goals are to provide high value of nutritional food to protect the consumer from food poisoning and food contaminated with bacteria, leading to a health problem for children and adults.”
Prof Vijay Ganji, professor of Human Nutrition, talked about the importance of strengthening efforts to ensure that the food we eat is safe and healthy.
She said, “When the food is not handled properly its can be unsafe, and it can put you at risk of foodborne illness. The symptoms can range from mild such as diarrhea, vomiting to severe such as sepsis and meningitis. Children and the elderly with the impaired immune function are more susceptible to foodborne illness. That is why we must focus our efforts on educating the consumers in an easy, simple way to keep our food safe.”
Prof Reema Tayyem, professor of Human Nutrition, said: “There is need to enact laws that restrict the sale of unhealthy food products that may lead to chronic diseases. In economic terms, there should be taxes on unhealthy food such as soft drinks and desserts. We should also adopt campaigns to promote fruits and vegetable, especially in schools.”
Prof Zumin Shi, professor of Human Nutrition, said: “Food safety is a shared responsibility between governments who controls risks in the food supply chain through routine audits and the community. Our food supply system relies on the food industry to produce food compliance with safety regulations and consumers share the responsibility for maintaining food safety from the way foods are prepared, cooked and stored.”
Dr Grace Attieh, teaching assistant of Human Nutrition, said: “Unsafe foods with bacteria, viruses, parasites or chemicals cause more than 200 diseases - ranging from diarrhea to cancers.”
Doha
Qatar University (QU) is committed to educating the students and the entire community about the importance of food safety, said Dr Tahra ElObeid, head of Human Nutrition Department, College of Health Sciences, as the department marked World Food Safety Day.
She said, “College of Health Sciences has conducted many workshops to raise awareness inside the university about the importance of healthy food t prevent the diseases that transfer through contaminated food. The department has worked in new research about food safety to ensure food quality.” She added that improper preparation or storage of food can cause many foodborne illnesses.
“Animal products are one of the sources of foodborne diseases. That’s why we should make sure we follow the correct way in cooking and storage temperatures. We must always wash our hands and sterilise the cooking place to avoid the transfer of bacteria to the food,” she said.
Dr Abdelhamid Kerkadi, associate professor of Human Nutrition, said: “It’s essential for the food industry to ensure that food is safe for the consumer. Most of the companies and restaurants’ goals are to provide high value of nutritional food to protect the consumer from food poisoning and food contaminated with bacteria, leading to a health problem for children and adults.”
Prof Vijay Ganji, professor of Human Nutrition, talked about the importance of strengthening efforts to ensure that the food we eat is safe and healthy.
She said, “When the food is not handled properly its can be unsafe, and it can put you at risk of foodborne illness. The symptoms can range from mild such as diarrhea, vomiting to severe such as sepsis and meningitis. Children and the elderly with the impaired immune function are more susceptible to foodborne illness. That is why we must focus our efforts on educating the consumers in an easy, simple way to keep our food safe.”
Prof Reema Tayyem, professor of Human Nutrition, said: “There is need to enact laws that restrict the sale of unhealthy food products that may lead to chronic diseases. In economic terms, there should be taxes on unhealthy food such as soft drinks and desserts. We should also adopt campaigns to promote fruits and vegetable, especially in schools.”
Prof Zumin Shi, professor of Human Nutrition, said: “Food safety is a shared responsibility between governments who controls risks in the food supply chain through routine audits and the community. Our food supply system relies on the food industry to produce food compliance with safety regulations and consumers share the responsibility for maintaining food safety from the way foods are prepared, cooked and stored.”
Dr Grace Attieh, teaching assistant of Human Nutrition, said: “Unsafe foods with bacteria, viruses, parasites or chemicals cause more than 200 diseases - ranging from diarrhea to cancers.”
