Latest news with #FoodSafetyandQualityCenter
Observer
2 hours ago
- Health
- Observer
EID CELEBRATIONS — ENSURE SAFE AND DELICIOUS BBQ
Every year, Eid Al Adha arrives to bring Omani families together in a moment filled with warmth and togetherness around tables laden with delicious dishes, most notably the Omani barbecue namely shuwa and mashakeek. Courtyards and yards across Oman come alive with the crackling sounds of burning charcoal and the fragrant aroma of spices. However, amidst these beautiful moments, some incorrect habits may lurk that could turn the joy of Eid into hidden health hazards, especially during barbecue preparation. To ensure you enjoy every bite without worry, experts at the Food Safety and Quality Center at the Ministry of Agriculture, Fisheries and Water Resources have provided essential tips to consider. Many people use aluminium foil to wrap and grill meat, unaware of the potential health risks when it's exposed to high heat, particularly if the meat is marinated with vinegar, lemon, or spices. Aluminium may react with these ingredients and leach into the food. Some studies indicate that the accumulation of aluminium in the body could be linked to long-term health problems. To avoid this, experts recommend using safer alternatives like natural plant leaves (such as banana leaves) or parchment paper, which not only add unique flavour but also protect the food from harmful reactions. Heat-resistant cooking bags or glass or ceramic dishes are also recommended, especially if cooking in the oven, as they provide both safety and flavour. No Eid celebration in Oman is complete without grilled mashakeek and lamb chops, which families prepare with various spices. But that enticing sight of meat turning a delicious golden brown on the grill can hide health hazards. When meat burns at high temperatures, dangerous compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) can form and these have been linked to increased risks of diseases like cancer over the long term. To reduce these risks, experts advise raising the grill grate slightly to avoid direct flames and marinating the meat with antioxidants such as garlic and rosemary, which help reduce the formation of these harmful compounds. It's also recommended to flip the meat regularly to cook it evenly without burning the edges. Additionally, removing excess fat before grilling can help reduce smoke production. HIDDEN ENEMY Sometimes, fat drips onto the charcoal during grilling, producing smoke laden with chemicals that can settle on the food unnoticed, especially if the charcoal contains synthetic additives or chemicals. This smoke can introduce harmful substances to the meat, which might then enter the body. To reduce these risks, experts recommend using natural, additive-free charcoal and avoiding intense flames, as the resulting smoke may carry harmful pollutants. It's also best to maintain a reasonable distance between the meat and the burning charcoal to minimise contact with rising smoke. Experts also advise allowing the charcoal to burn thoroughly until it becomes ember-like, free of flames, to reduce smoke to the lowest level possible. Dr Reem al Zaabi emphasised that grilling is one of the preferred methods for cooking meat, as it helps remove some of the fat in the meat, making it a healthier option if prepared correctly. However, she also cautioned against letting the meat reach the point of burning, as this could pose significant health risks. She stressed the importance of careful grilling to avoid these dangers. She added that a balanced meal is essential to reduce potential harm from consuming grilled meat, through side dishes like fiber-rich salads, which should be a staple on the Eid table. She also urged people to limit their intake of carbonated drinks and replace them with water flavoured with lemon slices, as this can help reduce cholesterol levels in the body. She further recommended drinking green tea, which has benefits for digestion and helps lower cholesterol, making it a healthy choice after Eid meals. BLURB No Eid celebration in Oman is complete without grilled mashakeek and lamb chops, which families prepare with various spices. But that enticing sight of meat turning a delicious golden brown on the grill can hide health hazards.
Muscat Daily
3 days ago
- Health
- Muscat Daily
Warning issued on Haribo gummies over cannabis concerns
Muscat – The Food Safety and Quality Center (FSQC) has urged consumers in Oman to exercise caution regarding a batch of cola-flavoured gummies under the Haribo brand, following concerns of possible cannabis contamination. The advisory, issued in coordination with a warning from the Dutch food authority, pertains to the Happy Candy Cola Fizz gummies manufactured by Haribo GmbH & Co. in Germany. According to FSQC, the affected product is sold in 1,000g packages with a batch number L341-4002307906 and an expiry date of January 2026. The warning comes amid reports suggesting the possible presence of a narcotic substance in the product. Authorities have advised consumers to avoid consuming the identified batch and to report any related health concerns. The FSQC said it is actively monitoring the situation and coordinating with relevant international bodies to ensure the safety of food products in local markets.
Observer
3 days ago
- Health
- Observer
Oman issues warning against candy over cannabis trace
Muscat: The Food Safety and Quality Center in Oman, operating under the Ministry of Agriculture, Fisheries, and Water Resources, has issued an urgent public warning regarding a potentially unsafe candy product. The alert, released today, urges consumers to avoid the "Happy Candy Cola F!zz" with cola flavor, produced by Haribo Happy GmbH & Co. KG, due to the possibility of it containing traces of the narcotic substance cannabis. The affected batch is valid until January 2026 and weighs 1000 grams. It carries the batch number L341-4002307906 and originates from the Netherlands. This warning follows findings confirmed by the Dutch Food and Consumer Product Safety Authority, which raised concerns over the product's safety. As a precautionary measure, authorities in Oman are working to ensure the product is removed from all markets and its entry into the country is strictly prohibited. Consumers who have already purchased the product are advised not to consume it and to dispose of it immediately. The Food Safety and Quality Center continues to monitor the situation and emphasizes its commitment to protecting public health, reminding the public to remain vigilant and report any concerns.
Observer
4 days ago
- Health
- Observer
Stay healthy during Eid Al Adha fest
As Eid Al Adha approaches, livestock markets across various governorates of the Sultanate of Oman are witnessing vibrant activity, as citizens and residents alike are keen to buy sacrificial animals, in keeping with religious rituals. However, this annual event is not limited to just buying the sacrificial animals. It represents an integrated system that begins with the step of selecting a healthy animals and extends to the stage of preserving the meat and ensuring its safety and quality. This was emphasised by experts at the Food Safety and Quality Center under the Ministry of Agriculture, Fisheries and Water Resources, as part of their efforts to protect consumer health and promote safe practices during such occasions. The journey of the sacrificial animal begins with selecting the right animal, a crucial step to ensure the meat's quality and safety. Experts indicate that a healthy animal is one that appears lively and energetic, with bright, clear eyes free from any discharge or signs of disease. The body should be free of wounds, sores, or swelling, and it should have a balanced proportion of meat to fat, indicating good nutrition. Consumers are advised to avoid animals showing signs of lethargy or sluggishness, as they might carry infectious or parasitic diseases. Purchasing from certified markets, slaughterhouses, or approved farms is of utmost importance, as animals sold in these places undergo thorough veterinary inspections by the relevant authorities to ensure they are free from diseases that could be transmitted to humans. These procedures ensure that the animal is safe for human consumption, thereby enhancing consumer confidence and protecting public health. After selecting the animal comes the second stage: slaughter. Experts emphasise that slaughtering at approved slaughterhouses is not merely a religious observance, but an important step in ensuring meat safety and consumer health. Before slaughter, the animal undergoes a comprehensive veterinary check to confirm it is free from infectious diseases and parasites, reducing the risk of disease transmission to humans. Slaughter is carried out in a clean environment using sterilised tools and in accordance with the highest international health standards, ensuring the meat is free from bacterial or microbial contamination. Animal waste is also disposed of in safe and sanitary ways that protect the environment and ensure public safety. If a consumer chooses to slaughter the animal at home or anywhere outside approved slaughterhouses, they must adhere to proper health procedures in handling the waste. The remains should be placed in a tightly sealed bag before disposal, to prevent unpleasant odours or attract insects and stray animals, as well as to protect the environment from pollution. This step contributes to public health, keeps the place clean, and prevents the spread of diseases or contamination to others. The sacrificial process is only complete with the third stage: meat preservation after slaughter. Here, the responsibility shifts to the consumer to maintain the quality and safety of the meat. Experts recommend cooling the meat immediately in a cold environment to minimise bacterial growth. It is also advisable to portion the meat appropriately according to intended use, whether for immediate cooking or storage. If the meat is to be consumed within a few days, it should be kept refrigerated at a low temperature. For longer-term storage, freezing is the best option, provided the meat is frozen immediately after cutting and in the proper manner while avoiding refreezing after thawing to maintain its quality and safety. Experts at the National Center for Food Safety and Quality stress that following these procedures step by step reflects consumer awareness and their commitment to the health and safety of their family. It also ensures that Eid Al Adha is celebrated in a safe and healthy atmosphere, free from health risks that may arise from neglecting these important details. With continued government efforts to monitor markets and slaughterhouses and ensure their adherence to health regulations, consumer awareness remains the most critical factor in successfully completing this system, ensuring that everyone can enjoy this great religious occasion without any health issues. BLURB Purchasing from certified markets, slaughterhouses, or approved farms is of utmost importance, as animals sold in these places undergo thorough veterinary inspections by the relevant authorities to ensure they are free from diseases that could be transmitted to humans. These procedures ensure that the animal is safe for human consumption, thereby enhancing consumer confidence and protecting public health
Times of Oman
21-04-2025
- Science
- Times of Oman
Oman International Food Safety and Quality Conference kicks off
Muscat: The 7th edition of Oman International Food Safety and Quality Conference began on Monday at Oman Convention and Exhibition Center, featuring 500 specialists from 32 countries presenting 26 scientific papers. The event was inaugurated under the patronage of HH Sayyid Dr. Kamil bin Fahd Al Said, Secretary-General at the General Secretariat of the Council of Ministers. In his opening remarks, Dr. Hussein Samah Al Masroori, Director General of the Food Safety and Quality Center at the Ministry of Agriculture, Fisheries, and Water Resources, said that the ministry, in collaboration with relevant government entities and private sector institutions, is building an integrated environment to enhance an effective and sustainable food safety system. "This conference is not merely a scientific event but a strategic platform where visions converge to shape solutions and initiatives that elevate food safety and quality systems in Oman and the region," he added, highlighting the participation of local and international experts. On his turn, Prof. Samuel Godefroy, President of the International Union of Food Science and Technology (IUFoST) and CEO of the Global Food Legislation Organisation, stated that the conference serves as a global platform for experts to address key challenges in agricultural and livestock production while exploring technological and scientific solutions to enhance food production. The conference focuses on five key themes, namely modernising food safety, quality control, and supervision, food fraud and authenticity verification, analytical and regulatory methods for food, risk assessment to support food regulatory decisions, and green food supply chains. The three-day event, organised by the Ministry of Agriculture, Fisheries, and Water Resources in collaboration with government and private sector stakeholders, was attended by Dr. Saud Hamoud Al Habsi, Minister of Agriculture, Fisheries, and Water Resources, alongside other ministers, undersecretaries, diplomatic representatives, and senior ministry officials.
