SOME 35 micro, small and medium-scale enterprises (MSMEs) were recently trained on basic food safety awareness at the Nutrition and Dietetics Department of Silliman University (SU) in Dumaguete City, Negros Oriental.
The seminar aimed to strengthen and sustain the food safety standards among manufacturing firms in the province so that products will be globally competitive when they enter the international market.
“Food safety must be the top priority of any business since its main objective is not just to provide food to the customers but protect every individual’s health and well-being as well,” said assistant professor Gemma Kitane, one of the resource persons.
The basic food safety seminar is a series of trainings set for this year by the Department of Science and Technology-Negros Oriental, in cooperation with SU’s Nutrition and Dietetics Department and the Negros Oriental Food Safety Team (NOFST).
SU professors Kitane and Dr. Michele Naranjo and members of NOFST served as resource persons. The speakers emphasized the presence of preservatives in most of the products sold in the market today.
Dr. Naranjo warned food handlers to avoid patronizing goods with preservatives.
Deformed canned goods are primary carriers of Clostridium botulinum, a very harmful bacteria which, when ingested in contaminated food, causes (botulism) food poisoning.
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