Ultraviolet Technology

John Pierson, leader of FPTD’s Environmental, Energy, and Food Safety Group, is maximizing ultraviolet technology to disinfect liquids like fruit juices, marinades, and brines. “Commercial viability may be here even though ultraviolet light does not penetrate very deep, so only a small amount of liquid can be disinfected at a time,” Pierson says. “U.V. disinfection can offer benefits because heat is not used, so proteins are not denatured.” A recently patented advanced mixing system makes it possible to present liquid uniformly to the light for the same amount of time.

“We have been focused on five-log disinfection of liquids that are relatively opaque to germicidal ultraviolet light,” Pierson says. “Many of these liquids will only transmit the required disinfection intensity less than one millimeter, so systems must have long exposure times or extremely large surface- to-volume ratios.”

The Georgia Tech patented advanced disinfection system addresses both of these issues by controlling the hydrodynamics. Much of the fundamental development has been conducted using computational fluid dynamics (CFD). Five-log disinfection of brines and raw juices has been successfully demonstrated under laminar flow conditions; Pierson and colleagues are now conducting the testing needed for FDA technology verification. The technology is available for licensing, he adds.

Pierson is also addressing water conservation, reuse, and recycling protocols relative to food safety and sanitation. “The goal is to improve food processing water conservation and reuse while ensuring that pathogen reduction strategies are not negatively impacted,” he says. “One application is in poultry processing. The results of pathogen testing are known well after processing. Establishing a methodology for assessing cost-effective solutions will better enable processors to refine their HACCP [hazard analysis and critical control point] plans as they look for improved water conservation and reuse technologies.”

Water usage has become an area that needs advanced sensor concepts and data acquisition and control for process feedback related to pathogen reduction strategies, Pierson says. Unfortunately, reliable sensors for real-time pathogen counts or matrix independent disinfection capacity do not exist. Water usage data is usually collected and logged manually by reading water meters at some frequency. With these limitations in mind, Pierson’s group is working on developing cost-effective technology that can achieve and maintain pathogen reduction.

PROBIOTIC (^_^)

Probiotics are live microorganisms (e.g., bacteria) that are either the same as or similar to microorganisms found naturally in the human body and may be beneficial to health. Also referred to as “good bacteria” or “helpful bacteria,” probiotics are available to consumers in oral products such as dietary supplements and yogurts, as well as other products such as suppositories and creams. The U.S. Food and Drug Administration (FDA) has not approved any health claims for probiotics. This fact sheet provides a general overview of probiotics, with an emphasis on oral products, and suggests sources for additional information.

Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics, but certain yeasts and bacilli may also be used. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures, such as in yogurt, soy yogurt, or as dietary supplements.



What are probiotics used for?
Many people use probiotics to prevent diarrhea, gas, and cramping caused by antibiotics. Antibiotics kill "good" (beneficial) bacteria along with the bacteria that cause illness. A decrease in beneficial bacteria may lead to digestive problems. Taking probiotics may help replace the lost beneficial bacteria. This can help prevent diarrhea.

A decrease in beneficial bacteria may also lead to other infections, such as vaginal yeast and urinary tract infections, and symptoms such as diarrhea from intestinal illnesses.

Probiotics may also be used to:

• Help with other causes of diarrhea.
• Help prevent infections in the digestive tract.
• Help control immune response (inflammation), as in inflammatory bowel disease (IBD).

Probiotics are being studied for benefits in colon cancer, skin infections, andirritable bowel syndrome (IBS).

Are probiotics safe?
Most probiotics are like what is already in a person's digestive system. Some probiotics have been used for a very long time throughout history, such as in fermented foods and cultured milk products. These don't appear to cause illness. But more study is needed on the safety of probiotics in young children, the elderly, and people who have weak immune systems.

As with any dietary supplement, be aware that probiotic supplements are regulated as foods, not drugs. Tell your doctor about everything you are taking, including the specific bacteria in your probiotic supplement.

PROBIOTICS FOOD

Dairy Products
Yogurt is the most widely available probiotic food. To make sure your yogurt contains live bacteria, purchase only those products that clearly state the presence of live and active cultures. Other probiotic dairy products include yogurt drinks such as kefir, Stonyfield Farms bottled smoothies and certain brands of butter and sour cream, which are labeled "cultured." If you do not eat dairy, look for vegan substitutes containing live cultures. These include products made from soy, rice or coconut milk.


Pickled Vegetables
Raw kim chi, a spicy fermented-vegetable condiment indispensable to Korean cuisine, is a rich source of live bacteria. Look also for raw sauerkraut or pickled beets, carrots or other vegetables. To ensure the product contains live bacteria, choose products that have not been pasteurized; generally, a product that is labeled raw has not been pasteurized. If you are unsure about a product, contact the manufacturer. You can also make your own pickled or fermented vegetables.


Kombucha
For a quick probiotic boost, try kombucha, a fermented health drink made from tea, sugar and live cultures. Kombucha is widely available in health-food stores and urban grocery stores. These drinks, which can taste a little like vinegar water, are low in calories and naturally bubbly.


Hummus
Wildwood Organics makes a probiotic hummus available in Indian, Cayenne and Raspberry Chipotle. Hummus is a Middle Eastern dip and sandwich spread made from chickpeas and a sesame-seed paste called tahini.


Nutrition Bars
Nutrition bars increasingly contain green and living foods in addition to vitamins and minerals. Look for bacteria-rich energy bars from Macro Green, Nature's Plus and other manufacturers of health foods. These products are available at natural markets and online.


Miso
Miso, a fermented bean or rice paste popular in Japan, is rich in probiotics. Use miso to flavor soups, stew, rice or pasta. Do not cook with it, however, or you will kill the beneficial bacteria; add it at the end instead. You can also use miso as a condiment for burgers and sandwiches.


Salad Dressing
Zukay Live Foods has a line of raw, probiotic salad dressings. Flavors include cucumber mint, basil with onion and tomato Provencal. The company also makes probiotic salsa and relish as well as several bacteria-rich drinks.

Example of Probiotic drinks

For Muslim,make sure you take HALAL probiotic souce...!!!

TEN STEPS TO COFFEE

1. Planting

A coffee bean is actually a seed. When dried, roasted and ground, it is used to brew  coffee. But if the seed is not processed, it can be planted and will grow into a coffee  tree.

Coffee seeds are generally planted in large beds in shaded nurseries.  After  sprouting, the seedlings are removed from the seed bed to be planted in individual  pots in carefully formulated soils. They will be watered frequently and shaded  from bright sunlight until they are hearty enough to be permanently planted.      Planting often takes place during the wet season, so that the soil around the young  trees remains moist while the roots become firmly established.

2. Harvesting the Cherries

Depending on the variety, it will take approximately 3 or 4 years for the newly planted  coffee trees to begin to bear fruit. The fruit, called the coffee cherry, turns a bright,  deep red when it is ripe and ready to be harvested.  In most countries, the coffee  crop is picked by hand, a labor-intensive and difficult process, though in places like  Brazil, where the landscape is relatively flat and the coffee fields immense, the  process has been mechanized. Whether picked by hand or by machine, all coffee  is harvested in one of two ways:

Strip Picked - the entire crop is harvested at one time. This can either be done by  machine or by hand.  In either case, all of the cherries are stripped off of the branch  at one time.

Selectively Picked - only the ripe cherries are harvested and they are picked  individually by hand. Pickers rotate among the trees every 8 - 10 days, choosing  only the cherries which are at the peak of ripeness. Because this kind of harvest is  labor intensive, and thus more costly, it is used primarily to harvest the finer arabica  beans.

In most coffee-growing countries, there is one major harvest a year; though in  countries like Colombia, where there are two flowerings a year, there is a main and  secondary crop. A good picker averages approximately 100 to 200 pounds of coffee cherry a day,  which will produce 20 to 40 pounds of coffee beans. At the end of a day of picking,  each worker's harvest is carefully weighed and each picker is paid on the merit of his or her work. The day's harvest is then combined and transported to the processing plant.

3. Processing the Cherries

Once the coffee has been picked, processing must begin as quickly as possible to  prevent spoilage.  Depending on location and local resources, coffee is processed in  one of two ways.

The Dry Method   
This is the age-old method of processing coffee and is still used in many countries  where water resources are limited. The freshly picked cherries are simply spread  out on huge surfaces to dry in the sun. In order to prevent the cherries from  spoiling, they are raked and turned throughout the day, then covered at night, or if  it rains, to prevent them from getting wet. Depending on the weather, this process  might continue for several weeks for each batch of coffee. When the moisture  content of the cherries drops to 11 percent, the dried cherries are moved to  warehouses where they are stored

The Wet Method
In wet method processing, the pulp is removed from the coffee cherry after  harvesting and the bean is dried with only the parchment skin left on.  There are  several actual steps involved. First, the freshly harvested cherries are passed  through a pulping machine where the skin and pulp is separated from the bean.  The pulp is washed away with water, usually to be dried and used as mulch. The  beans are separated by weight as they are conveyed through water channels, the  lighter beans floating to the top, while the heavier, ripe beans sink to the bottom.

Next they are passed through a series of rotating drums which separate them by size.

After separation, the beans are transported to large, water-filled fermentation tanks. Depending on a combination of factors -- such as the condition of the beans, the climate and the altitude -- they will remain in these tanks for anywhere from 12 to 48 hours. The purpose of this process is to remove the slick layer of mucilage (called the parenchyma) that is still attached to the parchment; while resting in the tanks, naturally occurring enzymes will cause this layer to dissolve. When fermentation is complete the beans will feel rough, rather than slick, to the touch.  At that precise moment, the beans are rinsed by being sent through additional water channels.  They are then ready for drying.

4. Drying the Beans

If the beans have been processed by the wet method, the pulped and fermented  beans must now be dried to approximately 11 percent moisture to properly prepare  them for storage.  These beans, still encased inside the parchment envelope (the  endocarp), can be sun dried by spreading them on drying tables or floors, where  they are turned regularly, or they can be machine dried in large tumblers.  Once  dried, these beans, referred to as 'parchment coffee,' are warehoused in sisal  or jute bags until they are readied for export.     

5. Milling the Beans

Before it is exported, parchment coffee is processed in the following manner:

Hulling
Machines are used to remove the parchment layer (endocarp) from wet processed coffee.  Hulling dry processed coffee refers to removing the entire dried husk -- the exocarp, mesocarp & endocarp -- of the dried cherries.

Polishing
This is an optional process in which any silver skin that remains on the beans after hulling is removed in a polishing machine. While polished beans are considered superior to unpolished ones, in reality there is little difference between the two.

Grading & Sorting
Before being exported, the coffee beans will be even more precisely sorted by size and weight. They will also be closely evaluated for color flaws or other imperfections.

Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a round hole's diameter in terms of 1/64's of an inch. A number 10 bean would be the approximate size of a hole in a diameter of 10/64 of an inch and a number 15 bean, 15/64 of an inch. Beans are sized by being passed through a series of different sized screens. They are also sorted pneumatically by using an air jet to separate heavy from light beans.

Next defective beans are removed.  Though this process can be accomplished by sophisticated machines, in many countries, it is done by hand while the beans move along an electronic conveyor belt.  Beans of unsatisfactory size, color, or that are otherwise unacceptable, are removed. This might include over-fermented beans, those with insect damage or that are unhulled. In many countries, this process is done both by machine and hand, insuring that only the finest quality coffee beans are exported                    

6. Exporting the Beans

The milled beans, now referred to as 'green coffee,' are ready to be loaded onto  ships for transport to the importing country.  Green coffee is shipped in either jute  or sisal bags which are loaded into shipping containers, or it is bulk shipped inside  plastic-lined containers. Approximately seven million tons of green coffee is  produced worldwide each year.

7. Tasting the Coffee

At every stage of its production, coffee is repeatedly tested for quality and taste.  This process is referred to as 'cupping' and usually takes place in a room specifically  designed to facilitate the process. First, the taster -- usually called the cupper --  carefully evaluates the beans for their overall visual quality.  The beans are then  roasted in a small laboratory roaster, immediately ground and infused in boiling water, the temperature of which is carefully controlled. The cupper "noses" the brew to experience its aroma, an integral step in the evaluation of the coffee's quality. After letting the coffee rest for several minutes, the cupper "breaks the crust" by pushing aside the grounds at the top of the cup. Again the coffee is nosed before the tasting begins.

To taste the coffee, the cupper "slurps" a spoonful with a quick inhalation. The objective is to spray the coffee evenly over the cupper's taste buds, and then "weigh" it before spitting it out. Samples from a variety of batches and different beans are tasted daily.  Coffees are not only analyzed this way for their inherent characteristics and flaws, but also for the purpose of blending different beans or determining the proper roast.  An expert cupper can taste hundreds of samples of coffee a day and still taste the subtle differences between them.      

8. Roasting the Coffee

Roasting transforms green coffee into the aromatic brown beans that we purchase,  either whole or already ground, in our favorite stores. Most roasting machines  maintain a temperature of about 550 degrees Fahrenheit.  The beans are kept  moving throughout the entire process to keep them from burning and when they  reach an internal temperature of about 400 degrees, they begin to turn brown and  the caffeol, or oil, locked inside the beans begins to emerge.      

This process, called pyrolysis is at the heart of roasting.  It is what produces the  flavor and aroma of the coffee we drink.  When the beans are removed from the  roaster, they are immediately cooled either by air or water. Roasting is generally  performed in the importing countries because freshly roasted beans must reach  the consumer as quickly as possible.

9. Grinding Coffee

The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine the coffee is ground depends on the method by which the coffee is to be brewed. Generally, the finer the grind the more quickly the coffee should be prepared. That is why coffee ground for use in an espresso machine is much finer than coffee which will be brewed in a drip system.

10. Brewing Coffee

Before you brew your coffee, take a moment to look carefully at the beans.  Smell their aroma. Think of the many processes that these beans have gone through since the day they were hand-picked and sorted in their origin country. Consider the long way they have traveled to your kitchen.  Prepare your coffee thoughtfully and enjoy it with pleasure.  Many people have been instrumental in bringing it to your cup!     

Processes affecting food nutrient content

A variety of things can happen during the growing, harvesting, storage and preparing of food that can affect its nutritional content. Processes that expose foods to high levels of heat, light or oxygen cause the greatest nutrient loss.

Fertilisers

Most plant crops are produced with the aid of fertilised soils. High use of nitrogen fertilisers tends to reduce the vitamin C content in many fruit and vegetable crops. It does not seem to make any difference to the plant’s nutrient value whether the fertiliser is organic or not.

Milling

Cereals such as wheat can be ground to remove the fibrous husks. The husks contain most of the plant’s dietary fibre, B-group vitamins, phytochemicals and some minerals. 

That is why products such as white bread are less nutritious than wholemeal varieties, even if they have been artificially fortified with some of the nutrients that were lost after milling. It is impossible to add back everything that is taken out, especially the phytochemicals. The ‘fibre’ that is added back to some products is often in the form of resistant starch, which may not be as beneficial as the fibre removed.

Blanching

Before a food is canned or frozen, it is usually heated very quickly with steam or water. The water-soluble vitamins, including vitamin C and B-complex, are sensitive and easily destroyed by blanching.

Canning

Food is heated inside the can to kill any dangerous micro-organisms and extend the food’s shelf life. Some types of micro-organisms require severe heat treatment and this may affect the taste and texture of the food, making it less appealing. Preservatives are generally not needed or used in canned foods.

Water-soluble vitamins are particularly sensitive to high temperatures. Many people believe that canned foods are not as nutritious as their fresh counterparts, but this is not always the case, as fresh food often deteriorates more rapidly than canned foods.

Freezing

The nutrient value of a food is retained when it is frozen. Any nutrient losses are due to the processing prior to freezing and the cooking once the frozen food is thawed.

Pasteurisation

Pasteurisation involves heating liquid foods such as milk and fruit juices to specific temperatures to destroy micro-organisms. The nutrient value of milk is generally unaffected. In the case of pasteurised fruit juices, some losses of vitamin C can occur.

High pressure processing

This alternative preservation method subjects a food to elevated pressures, with or without the use of heat to kill micro-organisms. This method has been used in foods such as fruit juices. As heat is not required, this process impacts less on the vitamin content, flavour and colour of foods.

Dehydrating

Drying out foods such as fruits can reduce the amount of vitamin C they retain, but it can also concentrate other nutrients, particularly fibre in plant foods. Dehydrating food also makes food products more energy dense, which may contribute to weight gain. If a dehydrated food is reconstituted and cooked with water, further nutrients are leached out of the food and lost in the cooking water.

As sweet as honey :)

As we know , Honey is a sweet food made by bees using nectar from flowers. The variety 

produced by honey bees is the one most commonly referred to, as it is the type of honey 

collected by most bee keepers and consumed by humans.


There are so many benefits for us when we eat honey. So now, I want to tell you about 

the benefits of honey which are :-

Nature's Energy Booster

The benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes. Its natural sugars play an important role in preventing fatigue during exercise. The glucose in honey is absorbed by the body quickly and gives an immediate energy boost, while the fructose is absorbed more slowly providing sustained energy. It is known that honey has also been found to keep levels of blood sugar fairly constant compared to other types of sugar. So, to experience these health benefits of honey, here are a few tips for you:

1. Next time before you go for a workout, take a spoon of honey to enable you to go for the extra mile.

2. If you are feeling low and lethargic in the morning, instead of reaching out for a can of carbonated energy drink , try honey. Spread it on hot toast or replace the sugar in your teawith it for a refreshing surge of energy.

3. If your kids are finding hard to cope with the physical strain from the buzzing activities at school, prepare them some sandwiches with honey, butter and ham to make sure they have enough energy to sustain through the day. My kids are delighted when they see me prepare warm honey water in their bottles. They couldn't care a bit about the health benefits of honey, but simply love the taste of it!

Immunity System Builder

Amongst the many health benefits of honey, what is most impressive to me is that honey can be a powerful immune system booster. It's antioxidant and anti-bacterial properties can help improve digestive system and help you stay healthy and fight disease. Start every brand new day with this cleansing tonic if you want to see this health benefit of honey: before breakfast, mix a spoonful of honey and lemon juice from half a lemon into a cup of warm water and drink it. 

Honey is Anti-Cancer!

Honey does not cure cancer but what many people don't think enough of or have overlooked is - honey possesses carcinogen-preventing and anti-tumour properties! Read: Honey is Anti-Cancer! 

Honey Remedy for Ailments

FOR CUTS AND BURNS:

For thousands of years, honey has been recognized as one of the mostnatural home remedies to treat a wide range of ailments and complaints including yeast infection, athlete foot, and arthritis pain. Its antiseptic properties inhibits the growth of certain bacteria and helps keep external wounds clean and free from infection. Honey has been used as a natural cure in first aid treatment for wounds, burns and cuts as it is able to absorb moisture from the air and promote healing. Its antibacterial properties prevent infection and functions as an anti inflammatory agent, reducing both swelling and pain, and even scarring. It is widely believed that UMF Manuka is the preferred honey for wound dressing due to its strong antibacterial property.

FOR HANGOVERS:

When you get a hangover from drinking too much alcohol, combat its effects by applying honey remedy. Honey is gentle on the stomach and contains a mix of natural sugars such fructose which is known to speed up the oxidation of alcohol by the liver, acting as a 'sobering' agent. Follow this recipe: 15ml of liquid honey with 80ml of orange juice and 70ml of natural yogurt. Blend them together until smooth.

FOR SORE THROATS:

One of the better known health benefits of honey is that it is able to help treat sore throats. Thanks to its antimicrobial properties,honey not only soothes throats but can also kill certain bacteria that causes the infection. Professional singers commonly use honey to soothe their throats before performances. The Chinese believe that excess "heatiness" in the body causes sore throat and taking honey drink can be helpful. Direction: Take a spoonful of honey to soothe the inflammation or gargle with a mixture of two tablespoons of honey, four tablespoons of lemon juice and a pinch of salt. Personally, whenever I have a sore throat or cough,I especially like to take warm water mixed with Manuka UMF honey which is well-known for its anti-bacterial healing properties.

For SLEEPLESSNESS:

Unable to sleep? Use the famous Milk and Honey Remedy. Take a glass of hot milk with a teaspoon of honey to calm the soul and induce sleep. Or, add 1 or 2 teaspoons of honey to a cup of chamomile tea and sip. 

SWEET!

 the process of transforming cocoa beans into chocolate

Step 1. The cocoa beans are cleaned to remove all extraneous material.

Step 2. To bring out the chocolate flavour and colour, the beans are roasted. The temperature, time and degree of moisture involved in roasting depend on the type of beans used and the sort of chocolate or product required from the process.

Step 3. A winnowing machine is used to remove the shells from the beans to leave just the cocoa nibs.

Step 4. The cocoa nibs undergo alkalisation, usually with potassium carbonate, to develop the flavour and colour.

Step 5. The nibs are then milled to create cocoa liquor (cocoa particles suspended in cocoa butter). The temperature and degree of milling varies according to the type of nib used and the product required.

Step 6. Manufacturers generally use more than one type of bean in their products and therefore the different beans have to be blended together to the required formula.

Step 7. The cocoa liquor is pressed to extract the cocoa butter, leaving a solid mass called cocoa presscake. The amount of butter extracted from the liquor is controlled by the manufacturer to produce presscake with different proportions of fat.

Step 8. The processing now takes two different directions. The cocoa butter is used in the manufacture of chocolate. The cocoa presscake is broken into small pieces to form kibbled presscake, which is then pulverised to form cocoa powder.

Step 9. Cocoa liquor is used to produce chocolate through the addition of cocoa butter. Other ingredients such as sugar, milk, emulsifying agents and cocoa butter equivalents are also added and mixed. The proportions of the different ingredients depend on the type of chocolate being made.

Step 10. The mixture then undergoes a refining process by travelling through a series of rollers until a smooth paste is formed. Refining improves the texture of the chocolate.

Step 11. The next process, conching, further develops flavour and texture. Conching is a kneading or smoothing process. The speed, duration and temperature of the kneading affect the flavour. An alternative to conching is an emulsifying process using a machine that works like an egg beater.

Step 12. The mixture is then tempered or passed through a heating, cooling and reheating process. This prevents discolouration and fat bloom in the product by preventing certain crystalline formations of cocoa butter developing.

Step 13. The mixture is then put into moulds or used for enrobing fillings and cooled in a cooling chamber.

Step 14. The chocolate is then packaged for distribution to retail outlets.

The Institute of Food Technologists (IFT) recently endorsed the use of computers in food science education. The minimum standards for degrees in food science, as suggested by IFT,"require the students to use computers in the solution of problems, the collection and analysis of data, the control processes, in addition to word processing."Because they are widely used in business, allow statistical and graphical of experimental data, and can mimic laboratory experimentation, spreadsheets provide an ideal tool for learning the important features of computers and programming. In addition, they are ideally suited for food science students, who usually do not have an extensive mathematical background.

Drawing from the many courses he has taught at UC Davis, Dr. Singh covers the general basics of spreadsheets using examples specific to food science. He includes more than 50 solved problems drawn from key areas of food science, namely food microbiology, food chemistry, sensory evaluation, statistical quality control, and food engineering. Each problem is presented with the required equations and detailed steps necessary for programming the spreadsheet. Helpful hints in using the spreadsheets are also provided throughout the text.

Computer Aided Manufacture (CAM) efficiently controls and monitors production using computers. Multiple processes can be carried out at the same time.

Examples

CAM is used to:

monitor temperature

monitor weight

check pH

control conveyor belt speed

monitor quantities of ingredients

Advantages

more consistent results

reduces labour costs

improves accuracy, reducing waste

faster for high-volume production

improved saftey and hygiene

easier monitoring

Disadvantages

expensive to set up

needs skilled operators

can be slower for one-off or low-volume production

Elektron Technology has unveiled its next-generation Checkit food safety solution powered by Xively Cloud Services.

By using Xively to enable real-time, remote monitoring of food storage and preparation areas, Elektron is expected to make it easier for multi-site restaurants, supermarkets, hotels and other businesses to enforce process compliance and reduce the cost of food safety management. Xively's connectivity with Salesforce.com will also make it possible to create a more interactive relationship with customers and deliver additional services.

David Davies, group head of instrumentation, monitoring and control at Elektron Technology, said: "We wanted to connect Checkit to the Internet of Things so that businesses have instant visibility into food safety status and processes across all their sites from anywhere.

Xively provided exactly what we needed to quickly develop this solution: a proven and highly scalable cloud infrastructure with robust storage, analytics and security, plus the ability to easily interface with other data and enterprise systems such as Salesforce.com. Using Xively, we were able to cost-effectively deliver this capability in just eight weeks."

Mario Finocchiaro, director of Business Development, Xively, said: "We're excited to be working with Elektron as they embark on their next-generation Checkit solution. Putting rich data sets at their fingertips helps streamline enterprise-wide operations, maximise efficiencies and enable truly connected customers.

"Elektron's new solution exemplifies what is possible when enterprises develop connected commercial offerings that generate the intelligence needed to enhance customer relationships and boost revenue."

Checkit is a paperless system that uses smart wireless sensors and hand-held units to monitor and record the temperature, humidity and door status of cold storage, hot holding and food preparation areas, as well as ensure hygiene checks have been completed

Elektron is beginning customer trials of Xively-powered Checkit systems in November 2013. General availability is planned for early 2014.

Xively is subsidiary of LogMeIn and claims to be the creator of the first public cloud platform for the commercial Internet of Things (IoT).

8 FOODS THAT FOODS EXPERT WON'T EAT!!!

Food scientists are shedding light on items loaded with toxins and chemicals–and simple swaps for a cleaner diet and supersized health. Experts from different areas of specialty explain why they won’t eat these eight foods.

Clean eating means choosing fruits, vegetables, and meats that are raised, grown, and sold with minimal processing. Often they’re organic, and rarely (if ever) should they contain additives. But in some cases, the methods of today’s food producers are neither clean nor sustainable. The result is damage to our health, the environment, or both. So we decided to take a fresh look at food through the eyes of the people who spend their lives uncovering what’s safe–or not–to eat. ” Their answers don’t necessarily make up a “banned foods” list. But reaching for the suggested alternatives might bring you better health–and peace of mind.

1. The Endocrinologist Won’t Eat: Canned Tomatoes

Fredrick Vom Saal, is an endocrinologist at the University of Missouri who studies bisphenol-A.

The problem: The resin linings of tin cans contain bisphenol-A, a synthetic estrogen that has been linked to ailments ranging from reproductive problems to heart disease, diabetes, and obesity. Unfortunately, acidity (a prominent characteristic of tomatoes) causes BPA to leach into your food. Studies show that the BPA in most people’s body exceeds the amount that suppresses sperm production or causes chromosomal damage to the eggs of animals. “You can get 50 mcg of BPA per liter out of a tomato can, and that’s a level that is going to impact people, particularly the young,” says vom Saal. “I won’t go near canned tomatoes.”

The solution: Choose tomatoes in glass bottles (which do not need resin linings), such as the brands Bionaturae and Coluccio. You can also get several types in Tetra Pak boxes, like Trader Joe’s and Pomi. Exposure to BPA Causes Permanent Damage In OffSpring

2. The Farmer Won’t Eat: Corn-Fed Beef

Joel Salatin is co-owner of Polyface Farms and author of half a dozen books on sustainable farming.The problem: Cattle evolved to eat grass, not grains. But farmers today feed their animals corn and soybeans, which fatten up the animals faster for slaughter. But more money for cattle farmers (and lower prices at the grocery store) means a lot less nutrition for us. A recent comprehensive study conducted by the USDA and researchers from Clemson University found that compared with corn-fed beef, grass-fed beef is higher in beta-carotene, vitamin E, omega-3s, conjugated linoleic acid (CLA), calcium, magnesium, and potassium; lower in inflammatory omega-6s; and lower in saturated fats that have been linked to heart disease. “We need to respect the fact that cows are herbivores, and that does not mean feeding them corn and chicken manure,” says Salatin.

The solution: Buy grass-fed beef, which can be found at specialty grocers, farmers markets, and nationally at Whole Foods. It’s usually labeled because it demands a premium, but if you don’t see it, ask your butcher.

3.The Toxicologist Won't Eat:Microwave Popcorn

Olga Naidenko, is a senior scientist for the Environmental Working Group.

The problem: Chemicals, including perfluorooctanoic acid (PFOA), in the lining of the bag, are part of a class of compounds that may be linked to infertility in humans, according to a recent study from UCLA. In animal testing, the chemicals cause liver, testicular, and pancreatic cancer. Studies show that microwaving causes the chemicals to vaporize–and migrate into your popcorn. “They stay in your body for years and accumulate there,” says Naidenko, which is why researchers worry that levels in humans could approach the amounts causing cancers in laboratory animals. DuPont and other manufacturers have promised to phase out PFOA by 2015 under a voluntary EPA plan, but millions of bags of popcorn will be sold between now and then.

The solution: Pop organic kernels the old-fashioned way: in a skillet. For flavorings, you can add real butter or dried seasonings, such as dillweed, vegetable flakes, or soup mix. Make it organic and use coconut oil. If You’re Still Eating Microwave Popcorn, You’re Not Fully Grasping The Health Consequences

4. The Farm Director Won’t Eat: Nonorganic Potatoes

Jeffrey Moyer is the chair of the National Organic Standards Board.

The problem: Root vegetables absorb herbicides, pesticides, and fungicides that wind up in soil. In the case of potatoes–the nation’s most popular vegetable–they’re treated with fungicides during the growing season, then sprayed with herbicides to kill off the fibrous vines before harvesting. After they’re dug up, the potatoes are treated yet again to prevent them from sprouting. “Try this experiment: Buy a conventional potato in a store, and try to get it to sprout. It won’t,” says Moyer, who is also farm director of the Rodale Institute (also owned by Rodale Inc., the publisher of Prevention). “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”

The solution: Buy organic potatoes. Washing isn’t good enough if you’re trying to remove chemicals that have been absorbed into the flesh. Budget tip: Organic potatoes are only $1 to $2 a pound, slightly more expensive than conventional spuds.

5. The Fisheries Expert Won’t Eat: Farmed Salmon

Dr. David Carpenter, director of the Institute for Health and the Environment at the University at Albany, published a major study in the journal Science on contamination in fish.

The problem: Nature didn’t intend for salmon to be crammed into pens and fed soy, poultry litter, and hydrolyzed chicken feathers. As a result, farmed salmon is lower in vitamin D and higher in contaminants, including carcinogens, PCBs, brominated flame retardants, and pesticides such as dioxin and DDT. According to Carpenter, the most contaminated fish come from Northern Europe, which can be found on American menus. “You could eat one of these salmon dinners every 5 months without increasing your risk of cancer,” says Carpenter, whose 2004 fish contamination study got broad media attention. “It’s that bad.” Preliminary science has also linked DDT to diabetes and obesity, but some nutritionists believe the benefits of omega-3s outweigh the risks. There is also concern about the high level of antibiotics and pesticides used to treat these fish. When you eat farmed salmon, you get dosed with the same drugs and chemicals.

The solution: Switch to wild-caught Alaska salmon. If the package says fresh Atlantic, it’s farmed. There are no commercial fisheries left for wild Atlantic salmon. Farmed Fish vs. Wild Fish: How Healthy
Is The Fish At Your Favorite Grocery?

6. The Cancer Researcher Won’t Drink: Milk Produced With Artificial Hormones

Rick North is project director of the Campaign for Safe Food at the Oregon Physicians for Social Responsibility and former CEO of the Oregon division of the American Cancer Society.

The problem: Milk producers treat their dairy cattle with recombinant bovine growth hormone (rBGH or rBST, as it is also known) to boost milk production. But rBGH also increases udder infections and even pus in the milk. It also leads to higher levels of a hormone called insulin-like growth factor in milk. In people, high levels of IGF-1 may contribute to breast, prostate, and colon cancers. “When the government approved rBGH, it was thought that IGF-1 from milk would be broken down in the human digestive tract,” says North. “There’s not 100 percent proof that this is increasing cancer in humans,” admits North. “However, it’s banned in most industrialized countries.”

The solution: Buy raw milk or check labels for rBGH-free, rBST-free, produced without artificial hormones, or organic milk. These phrases indicate rBGH-free products. Why Do Humans Still Drink Milk?

7. The Biotech Specialist Who Won’t Eat Conventional Soy: GMO Unfermented Soy

Michael Harris is biotech specialist who has directed several projects within the biotech sector including those forgenetically engineered food. He has been a consultant, manager and director for companies such as Xenon Pharmaceuticals and Genon Corporation.

The problem: Genetically engineered food is a cause of great concern due to the manipulation of DNA and genetic code including transfers from one species to another. Fermented Soy Is The Only Soy Food Fit for Human Consumption and since almost 90% of soy in the world is genetically modified, if you are not ensuring sources are organic, long-term health problems are inevitable, especially since soy has been found to affect hormonal balance and even cause cancer.

The solution: Check labels to ensure soy is Non-GMO or organic and never consume unfermented sources. If possible contact the company to find out exactly where the Non-GMO soy was obtained.

8. The Organic-Foods Expert Won’t Eat: Conventional Apples

Mark Kastel, a former executive for agribusiness, is codirector of the Cornucopia Institute, a farm-policy research group that supports organic foods.

The problem: If fall fruits held a “most doused in pesticides contest,” apples would win. Why? They are individually grafted (descended from a single tree) so that each variety maintains its distinctive flavor. As such, apples don’t develop resistance to pests and are sprayed frequently. The industry maintains that these residues are not harmful. But Kastel counters that it’s just common sense to minimize exposure by avoiding the most doused produce, like apples. “Farm workers have higher rates of many cancers,” he says. And increasing numbers of studies are starting to link a higher body burden of pesticides (from all sources) with Parkinson’s disease.

The solution:Buy organic apples or apples from a farmer that you trust!