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FACULTY OF FOOD AND AGRICULTURE Professor of Food Microbiology and Safety Head of the Department of Food Production Tel 868 662 2002 ext. 82090 82089 83211 E-mail neela.badriesta.uwi.edu NEELA BADRIE Neela Badrie is the Head of the Department of Food Production and served as the Deputy Dean of Research and Innovation in the Faculty in 2012-2013. Her areas of research and teaching are in food microbiology food safety and quality assurance food processing innovative food product development agri- food risk analysis public health epidemiology and food-borne diseases and nutrition. Food Microbiology and Safety Professor Badries research areas focus on the epidemiology and microbiology of foodborne diseases and on consumer food-safety practices. Acute gastroenteritis AGE and diarrhoea are clinical outcomes of foodborne diseases and pose a huge health and economic burden in the Caribbean. In acute gastroenteritis AGE and diarrhoea are clinical outcomes of foodborne diseases in an epidemiological study of 2145 householders 5.1 of respondents reported having had AGE three days or more with loose watery stools in the 28 days prior to the interview 0.67 episodesperson per year.Monthly prevalence of AGE was highest among children under five years old 1.3 episodesyear. It was estimated that 135820 AGE cases occurred in 2009 84 under reporting and for every one AGE case reported an additional 6.17 cases occurred. According to the International Commission for the Microbio- logical Specifications for Foods only 21.7 10 and 75 of the marine shrimp Peneaus spp sold by vendors in Trinidad were of satisfactory quality for human consumption based on aerobic bacteria countEscherichia coli and Salmonella respectively. Few studies have investigated the consumer perceptions and awareness of food safety in Trinidad and Tobago. Most consumers 83.2 who handle meat at home categorised food safety as very important. They indicated that restaurants 55.0 were the most likely places where food poisoning would occur. The study revealed that consumer education should target the practices of good food hygiene foodborne illness agents contributing factors to foodborne diseases food-handling concepts such as cross-contamination and principles of the Hazard Analysis and Critical Point system as applied to health and food education. Research has suggested the need for greater implementa- tion of good hygiene practices in the preparation and sale of the fast food doubles. Doubles is an East Indian-originated food comprised of two baras with a filling of curried channachickpea Cicer arietinum. Training in good hygiene practices should include segments on nutrition food safety hazard analysis critical control and preventative measures environmental sanitation and personal hygiene. Public health inspectors need to be more vigilant in monitoring vending sites and to improve the enforcement of regulations governing the sale of street foods. The study found that the preparation of doubles was done mainly by families 84.2 on the morning of vending 81.7 and that vendors were appropriately dressed 99.2 and used forksspoons 100 and tongs 81.7 for serving. Results also found that at vending sites containers with faucets supplied water 85.7 and toilets were not close 97.5. A study which monitored food safety and kitchen hygiene practices by food caterers found that kitchen owners were familiar with food safety hazards and used the preventative Hazard Analysis and Critical Control Point approach system from the point of the delivery of raw materials to the distribution of cooked meals. Only one out of every 10 caterers claimed to have logged the temperature of cold storage devices in writing. Innovative Food Product Development Innovative food products such as extruded products and muffins produced from blended composite flour have been developed from cassava. Enzyme-treated sorrel calyces have been used to produce sauces and wines. Cassava is one of the most important food crops in the tropical and subtropical regions of the world. Muffins baked from high quality wheatcassavasoy composite flours were evaluated. There were no significant differences in the overall sensory accept- ability of the muffin using 405010 composite flour 6.28 1.567 compared to the control muffin 6.06 1.322 and all were liked slightlyusing a 9-point hedonic rating scale. Direct-puffed snacks made by the extrusion process are usually low in bulk density and often marketed as high-fiber low-calorie high-protein and nutritional products. Extrudates from 95 corn flour5 pigeon pea flour had a suitable crisp to hard texture. All enrobed products were liked moderately to very much in overall acceptability with the chocolate-enrobed extrudates being liked most for flavour and colour over paprika hickory and cheeseonion. The red pigments of sorrel Hibiscus sabdariffa L. calyces contain anthocyanins flavonoid pigments soluble in water natural phenolics and potential natural antioxidants. The 34