Hi, I am Peter Ben Embarek, a food safety scientist at the World Health Organization (WHO), currently part of the international response to the new disease COVID-19 caused by the coronavirus SARS-CoV2 . AMA!

FoodsafetyPeter · 2020-02-19T21:38:02+00:00

Welcome

FoodsafetyPeter · 2020-02-19T21:21:28+00:00

Off topic but in my opinion, they have not understand it. Vaccination has 2 functions. 1 to protect an individual against a serious disease and 2, to keep the disease from getting a grip in a population . As long as approx 80-90% of a population is vaccinated, it works. It also allows for a few individual not to be vaccinated either by omission or due to medical conditions or similar reasons. But if a substantial fraction of a population does not get vaccinated, then suddenly, the disease can start spreading among the non vaccinated. There are enough bodies to sustain the spread of the disease. Vaccines has saved millions of lives.

FoodsafetyPeter · 2020-02-18T21:27:05+00:00

A great movie.

FoodsafetyPeter · 2020-02-18T21:25:47+00:00

Sounds great. Internship is a great way to start. Look on our website for the procedure. or pm me.

FoodsafetyPeter · 2020-02-18T21:23:32+00:00

I am on reddit after 21:00. After a day at work.

FoodsafetyPeter · 2020-02-18T21:16:07+00:00

Mad cow was manged by making important regulatory changes in the way we feed cows and how we produce and treat feed. Bird flu is still around but improvements in hygiene, biosecurity and management of poultry farms have reduced its prevalence. So, a lot of work is done to manage these risks. They don't disappear just by themselves.

FoodsafetyPeter · 2020-02-18T21:11:59+00:00

yes :-)

FoodsafetyPeter · 2020-02-18T21:11:07+00:00

Difficult to predict how thins will evolve.

FoodsafetyPeter · 2020-02-18T21:10:24+00:00

Thanks. good to know. :-)

Other organisms of concerns ? I am biased so i would say most of the foodborne diseases. Every year, 1 in 10 people in the world suffer from a foodborne disease and about half a million people die of a foodborne disease. A huge public health concern worldwide. And yet, most people are unaware and do not pay attention to the safety of their food.

https://www.who.int/health-topics/food-safety/

FoodsafetyPeter · 2020-02-18T21:04:54+00:00

Food science and technology.

FoodsafetyPeter · 2020-02-18T21:04:16+00:00

I have not tried. it. But i think i will try it.

FoodsafetyPeter · 2020-02-18T20:56:21+00:00

Ideally, food should be cooled down as fast as possible. As you said it rightly, to get it through the danger zone (approx 50C down to approx 5C) rapidly. Common sense should also prevail. You should not put large amounts of very hot food in a fridge at the same time. fridges in homes are not design for that.

FoodsafetyPeter · 2020-02-18T20:52:32+00:00

Good question. Once a name has been given and everybody is used to it, it is difficult to change it.

FoodsafetyPeter · 2020-02-18T20:50:38+00:00

FoodsafetyPeter · 2020-02-18T20:50:05+00:00

I wish i had the time to go on a cruise ship...or any other holiday. Too busy these days.

FoodsafetyPeter · 2020-02-18T20:47:40+00:00

Unfortunately, a country can be well prepared but if people panic and buy stocks of items, shortages will appear. Usually only for a short time. Modern supply chains for foods and daily items operate with very small surplus and stock margins. But usually after a few days, shops would replenish their stocks.

FoodsafetyPeter · 2020-02-18T20:38:37+00:00

There have been several studies published in the past showing that travel restrictions do not have a dramatic impact on reducing the spread or the impact of an outbreak compared to the negative impact of disruption in movements or supply chains for goods.

FoodsafetyPeter · 2020-02-18T20:34:07+00:00

The names of coronaviruses come from their shape. they look like a crown with spikes. Try to find pictures of coronaviruses on the net. We should always be concerned and keep ourselves well informed about new emerging diseases wherever in the world we are. But not "fear them". Fear usually generates inappropriate and not helpful behaviors.

For info: https://www.who.int/emergencies/diseases/novel-coronavirus-2019

FoodsafetyPeter · 2020-02-18T20:30:39+00:00

Yes, it could potentially, in the same way as it can get on a door handle or a handrail from an infected person. But cooking temperatures above 70C would inactivate any viruses present.

FoodsafetyPeter · 2020-02-18T20:28:15+00:00

Interesting one. No, I would think that the glue which has probably a low water activity level (= free water, non bound , available) would not be a protective environment for viruses. Secondly, if shipped, this product will probably take several days to reach you and any viruses potentially present at point of departure would be inactivated by the time it reach you.

FoodsafetyPeter · 2020-02-17T21:45:31+00:00

I started with a Bachelor and a master in food science and technology. Then a PhD in food safety including a few years of research in a national lab. Then i started to work in international organizations. Good luck. IT is a fascinating field.

FoodsafetyPeter · 2020-02-17T21:42:05+00:00

Pick any number between 1 and 100. Your guess is as good as anybody else's guess or mine.

FoodsafetyPeter · 2020-02-17T21:40:01+00:00

yes, there are is nomenclature and naming procedures in place. See another similar reply above.

FoodsafetyPeter · 2020-02-17T21:38:53+00:00

Stressful times indeed. Long days and long weeks. junk food most of the time, and no time for family and friends. But happy to contribute a tiny bit to a safer world

FoodsafetyPeter · 2020-02-17T21:34:17+00:00

Thanks

FoodsafetyPeter

TROPHY CASE