Summer Training – 2017 Batch Starts

Summer training for students commencing at FICCI Research and Analysis Centre. Enroll now! Contact 7042492163!


Hi guys! Thought of where to get your summer training from, yet? Well, no better opportunity than FICCI itself! FICCI Research and Analysis Centre is starting off with the 2017 batches for trainings. This time we have opened up training program for

Advanced Course on Quality Assurance of Food & Environmental Safety

Get hands on experience from professionals who have been instrumental in major projects such as the Ambient Air Monitoring during Delhi Government’s Odd-Even formula! Get to learn only from the best in the industry! The topics covered are :

Laboratory Section What we got for you!
Wet Chemistry / Chemical LabWhere all the scientists titrate and mix and play with all the chemicals! Oh and yes! Sugar and spice, everything nice just a little drop of CHEMICAL X!
  • Water Testing
  • Testing of Oils
  • Adulteration Tests in Milk
  • Food Additives
Intrument SectionWhere machines are your slaves. Fancy someone doing your job for you? Plotting your graphs, solving your Fourier Transforms and Integrations and telling you whats in your food? Place to be!
  • Food additives and Preservatives
  • Heavy Metals
  • Pesticides
  • Antibiotics
MicrobiologyYou know? We got live bacteria in here? Like within incubation chambers? Like you gotta wear those “Area Cordon Off Masks”? And we got deep freezers to give you the chills! Here you tell if the person is going to fall ill, before he eats food! How sick! (pun intended)
  • Basic microbiology techniques
  • Instruments used in Microbiology
  • Enumeration of Total Plate Counts
  • Yeast & Mould
  • Bacillus Cereus
  • Escherichia coli
  • Salmonella
Environment LaboratoryThe air your breath, the sludge that exists from the factory, noise we create. Everything studied about pollution in high-school, you get to practically learn about its Environmental Impact here! Sounds cool, doesn’t it? Respirable Suspended Particulate Matter (RSPM- PM 10), Particulate Matter (PM 2.5), Sulphur Dioxide (SO2), Oxides of Nitrogen (NOx), Ozone (O3), Ammonia (NH3), Volatile Organic Carbon (as Benzene), Light Intensity, Noise Level, Particulate Matter (PM), Sulphur Dioxide (SO2), Oxides of Nitrogen (NOx), Carbon Monoxide (CO), Oxygen (O2), Carbon Dioxide (CO2)

Payment Modes

Name of Beneficiary

FICCI RESEARCH AND ANALYSIS CENTRE

Address

Plot 2A, Sector 8, Dwarka, New Delhi – 110 077

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011-45333500

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AAAAF 1115 E

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AAAAF1115ESD001

Office

011 – 45333500

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0359250405348

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UNITED BANKOF INDIA

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TANSEN MARG BRANCH, NEW DELHI – 110 001.

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CASH CREDIT GENERAL

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UTBIIN BBTNM

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Information for Electronic Credit:

Payments can be made in following modes as well:
1.Cheque in favour of FICCI Research & Analysis Centre”
2.
Cash (Deposited at the centre’s Front Desk) with Cash receipt signed by Manager (Accounts)
3.
DD/PO in favour of FICCI Research & Analysis Centre” payable at Delhi

Kindly inform us when you remit your payment at the provided contact details.

Excited yet? Get in touch with us through this simple form below to know more about the courses and the seats available! We welcome all aboard!

Happy Faces from previous batch! #selfietime
Happy Faces from previous batch! #selfietime

Pesticides in Fresh Fruits and Vegetables


In a recent development, FICCI Research and Analysis Centre (FRAC Labs)  has purchased an all new latest model of LCMS-MS manufactured by Waters which has enabled FRAC to perform a variety of new tests in-house and provide highly accurate results in a shorter Turn Around Time (TAT).

One such development has been the development of the testing methods of Pesticides in Fresh Fruits and vegetables.

Read Also: Benefits of consuming juice extracted from fresh fruits and vegetables

The technical team at FRAC floated this great news all around, after working hard on new developments and testing facilities :

Read More: More new developments at FRAC. Now Taurine too can be tested at FRAC

Dear All,

Request you to be informed, that analytical method for the quantitative determination of 42 pesticides (in samples of “Fresh Fruits & Vegetables”) by LC-MSMS has been developed by Instrument lab.

The list of parameters that have been developed are as follows:

List of new pesticides that can now be tested by FRAC
List of new pesticides that can now be tested by FRAC

Dangers of Bromine in Food


Bromine is a chemical compound frequently used in flame retardants, baking ingredients, cell phones, plastic, dye, soda, and prescription drugs. Bromine is found naturally in the earth’s crust and in seawater in various chemical forms. Bromine can also be found as an alternative to chlorine in swimming pools. Products containing bromine are also used in agriculture and sanitation.

Research has identified the following 10 dangers of bromine as the most damaging to human health. Edibles that carry bromine are the most dangerous, as they are directly consumed.

Source: Global Healing Center

  1. Affects Thyroid Functionality: Lack of iodine causes thyroid related health problems. Bromine on the other hand is anti-iodine. It restricts the absorption of iodine in body, which is essential for the health of thyroid hormones. Bromine exposure impairs the gland, and results in health issues like hypothyroidism, goiter, and hormonal imbalance.
    What is thyroid? How is it caused?
    What is thyroid? How is it caused?

    Find out if you have thyroid in quick 12 steps!

  2. Preterm Births and Birth Defects: Another role that iodine plays is keeping the process of conception and pregnancy healthy. And as stated above, Bromine restricts iodine absorption. Exposure to bromine to expectant mothers may increase risk for delivering preterm babies. Avoiding the bromine exposure can also be tricky. Even if you avoid baking ingredients and soda, bromine can also be present in drinking water. An Australian study even reported a link between bromide exposure and birth defects.Preterm birth caused due to bromine exposure
  3. Affects Cognitive Development and Failure: Mental dysfunction related to the overexposure to bromine is so common it even has a name — bromism. In one specific case of bromism, a patient consumed vast amounts of soda that contained brominated vegetable oil. The patient experienced problems including fatigue, headache, memory problems, and loss of muscle control.

    High bromine intake causes slow cognitive development.
    High bromine intake causes slow cognitive development.
  4. Skin puffs and burns: Bromine acnes are pus-filled eruptions and lesions were observed in individuals who took bromine for nerve conditions.
    Acne caused because of bromine exposure.
    Acne caused because of bromine exposure.

    Here is how you can take care of acnes and other skin related problems, all natural way!

  5. It is cancerous: The International Agency for the Research on Cancer has identified potassium bromate (the ingredient used in bread and baking) as a known carcinogen. Although tests have only been performed on animals, the Agency states it may also behave as a carcinogen in humans.
    However, a research shows that olive oil has compound that can fight cancer. Read more.
    mitograph

 

It is important to test food products for bromine content. As per BIS norms water must not contain bromate. Get your product tested from FICCI Research and Analysis Centre. Call 011-45333500 / 529 or drop an email at : info@fraclabs.org

Value Education in Japan


Get inspired to see how Japanese students operate their lunch period! You can see why “lunch period” is placed as a learning period in Japanese schools. Directed, edited and filmed by Atsuko Satake Quirk, Cafeteria Culture’s media director.

Everything you need to know about Amino Acids!

You need essential amino acids in your daily diet because your body cannot make them. If you do not get essential amino acids in your diet, proteins break down, resulting in muscle loss and problems with repair. Amino acids, which are building blocks of proteins, can be essential, non-essential or conditional.


Your body needs more than 20 total amino acids to build and repair muscles and tissues. The nine essential amino acids are histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.

Amino acids in food make up protein. When protein is digested it is once again broken down into specific amino acids, that are then selectively put together for different uses. These new proteins formed in the body are what make up most solid matter in the body: skin, eyes, heart, intestines, bones and, of course, muscle.

That’s why understanding what each of these aminos can do and getting more of them in your diet can be very beneficial to reaching specific goals, such as muscle building. Of course, one mustn’t exaggerate, because a good protein balance is what provides health and stability, without it any of the amino acids can become toxic.

An issue that has been brought up in the case of phenylalanine, but holds true for all amino acids. To counter potential harmful effects, getting enough vitamins and minerals is important because they insure proper conversion of protein to amino and vice versa.

Depending on who you talk to, there are around 20 to 22 standard amino acids. Of those 20-22, 8 to 10 of them are considered essential, which means that you need to get a certain amount of them in your diet to function properly – our bodies cannot synthesize them from other materials, so we only get them from food.

Since aminos are the building blocks of protein, I’m sure you get plenty of all of them, but this article will show you the benefits of supplementing with extra free form amino acids, going in to deep detail of what too much or too little of several of them can do, what they do in the body and how much and when you should use them.

Next to the 8 essential amino acids, there are around 14 non-essential amino acids and a whole host of other metabolites classed as amino acids which are derived from the 8 essential ones. Next to the 8 essential aminos, I will try to discuss a number of them that have made the headlines recently: L-Glutamine, L-Arginine, L-Carnitine, L-Cysteine, and HMB.

Source: Body Building Guide

amino-acids-guide_03a

You need essential amino acids in your daily diet because your body cannot make them. If you do not get essential amino acids in your diet, proteins break down, resulting in muscle loss and problems with repair. Amino acids, which are building blocks of proteins, can be essential, non-essential or conditional. Non-essential and conditional amino acids are made in your system, so you do not need to worry about consuming them each day. Knowing which foods provide all or some of the essential amino acids helps you make sure you body gets adequate amounts. Source: Healthy Eating

 

Get Your Samples Tested Today!

We are NABL accredited, BIS Certified, DPCC and FSSAI Empanelled; our testing scope includes testing of all Foods, Beverages and Environment (air, noise, waste water, hazardous waste).


FICCI Research and Analysis Centre is placed at: Plot 2A, Sector 8, Dwarka, New Delhi – 110077.
We are NABL accredited, BIS Certified, DPCC and FSSAI Empanelled; our testing scope includes testing of all Foods, Beverages and Environment (air, noise, waste water, hazardous waste).

Give us a call at : 011-45333500 / 29

Or drop us a mail at : info@fraclabs.org

LOGO_FICCIFRAC

Symptoms of Food Poisoning and Common Food Contaminants

The Health Department, Government of Australia has listed common causes of food poisoning and the symptoms.


 

Food poisoning

Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include:

  • nausea
  • vomiting
  • stomach pains
  • diarrhoea
  • feeling weak
  • fever or chills/sweating
  • headache

Puke

 

Food poisoning can be caused by eating food contaminated with bacteria, viruses, chemicals or poisonous metals such as lead or cadmium. Most food poisoning, however, is caused by bacteria and because of this, only bacteria will be discussed in this section.

Food which has become contaminated with harmful bacteria does not always taste bad. Most of the time it looks, smells and tastes like it normally does.

Read also: Food items that you may consume to improve life expectancy!

Some food poisoning diseases are more common than others. For example, disease caused by Staphylococcus aureus occurs a lot more often than disease caused by Clostridium botulinum.

Some foods cause food poisoning more than others and need to be cooked properly and/or kept in the refrigerator. These include chicken, meat, seafood, eggs, cooked rice, ham, salami, milk and all dairy foods. It is important chicken is cooked properly to the bone and then kept in the fridge for no more than 2 days. If reheating chicken, or left-overs, make sure it is steaming hot and only reheat it once.

Read also: Importance of microbiology in food

It is important to remember that the same food handling practices are used to prevent all food poisoning diseases. Washing your hands with soap and then drying them on a paper towel or with a clean cloth is the best way to stop the spread of bad bacteria.

bact

The common bacteria that cause food poisoning are –

1. Staphylococcus

These bacteria are found on the skin, in sores, infected eyes and in the nose, throat, saliva and bowel of humans. There may be many of these bacteria in the yellow mucus (slimy substance) which comes from the nose or is coughed up when a person has a cold or a lung infection.

2. Salmonella

There are hundreds of different types of salmonella bacteria but not all are harmful to humans. They are found mainly in the intestines, bowels and faeces of humans and other animals. It is the salmonella bacteria themselves which can cause salmonella food poisoning.

People can get salmonella food poisoning from:

  • poor food-handling practices in the home or in food outlets
  • seafood caught in polluted water or eggs with dirty shells
  • meat or poultry which has been contaminated by poor food handling before it gets to the food outlet, such as at the abattoir

3. Clostridium

These bacteria are found in the soil and in the intestines of animals, including cattle, poultry, fish and humans. Food poisoning caused by clostridium bacteria is important to know about because these bacteria are common in the environment.

People can get clostridium food poisoning from poor food handling practices in the home, in the factory or in a food outlet, especially relating to cooking and storage/refrigeration temperatures.

bact grow
Bacteria grows with time, under different environmental conditions.

4. Campylobacter

These bacteria are found in many animals including dogs, cats, cattle and poultry. The sources of infection from these bacteria are usually contaminated food and water.

People can get campylobacter from:

  • ingestion of contaminated food or water (especially undercooked chicken & creek or river water)
  • contact with infected animals (especially puppies or kittens with diarrhoea)
  • poor food handling (especially by using the same chopping boards, knives and plates for raw and cooked chicken)

Ways food can become contaminated through incorrect food handling

Food can become contaminated with disease-causing bacteria anywhere the food is handled or stored. These places include:

  • in a factory where it is processed ready for sale
  • in a truck in which it is taken from the factory to the shop
  • in a shop
  • in a food outlet such as a school canteen or takeaway shop
  • between the shop and home
  • in a home

The way you clean and sanitize the dishes also matters.

achoo

Protecting food from contamination

Correct food handling practice and food storage helps prevent bacteria from contaminating and multiplying on foods. The following action needs to be taken to prevent bacterial contamination:

  • Protect food from contamination – handle food properly
  • Prevent bacteria from multiplying
  • Destroy germs on/in food

Watch this video to learn how to protect food and have it last long!

This article is hosted on the website of Department of Health, Government of Australia.

How do restaurants clean the dishes? Difference between cleaning and sanitizing?

Watch this video to learn how eateries clean and sanitise your dishes before you eat on them


What is the difference between cleaning and sanitising of dishes?
Major one being this –

  1. Cleaning means usage of soap
  2. Sanitising involves usage of a chemical and heat.

restaurant20420updated

Learn how dishes are cleaned at eateries, and how safety and hygiene is maintained there from this video:

Watch Here: How to protect your food from contamination?

Crucial points in this segment include: The difference between cleaning and sanitizing, and why it’s important, and washing dishes by hand and using a commercial dishwasher.

Did you know microbiology science has immense effect in our food?

5 benefits of Aamla अमला!


Everything that is not tasty, ends up being healthy! Isn’t it true? Be it as bitter as bitter gourd or as sour as Gooseberry (or known as Aamla अमला in Hindi).

Let’s look at Aamla then! How is this notoriously sour fruit going to benefit our health? This humble fruit, also known as the Indian gooseberry, is one of the most important foods in Ayurvedic medicine and is a storehouse of good health. It has almost twice the antioxidant power of acai berry and about 17 times that of the pomegranate. Use this inexpensive wonder fruit to stay well this winter. (Source : India Today)

Read Also: How to fight Type II Diabetes

  1. Cures Sore Throat and Cold – Containing good amount of Vitamin C, Aamla has been known to cure bad throat. How to use it? Simple! Mix 2 teaspoons of aamla powder with 2 teaspoons of honey. Have it three to four times a day for immediate and effective results.
  2. Relief from Constipation – Tough mornings? Let this fibre rich fruit help you with it! Dried and powdered form of Aamla is easily available in the market, and having it before sleep with lukewarm water smooths the bowel movements!
  3. Helps in Curing Painful Mouth Ulcers – If taken in liquid form, aamla can also cure mouth ulcers. Dilute aamla juice in half a cup of water, gargle and you’re set.
  4. Anti-inflammatory properties – Aamla helps in reducing arthritis-related pain. Snack on dried aamla or have it fresh and raw. Both work.

    Read Also: Benefits of Tulsi

  5. Weight loss – Are you working out hard to reduce your weight? Including aamla in your diet will achieve amazing benefits as it improves metabolism and aids in faster digestion.

    Want to live longer? We have the secret! Eat more!

Demand Only Quality


Many congratulations to our readers and followers! FoodQuotient is growing slowly and steadily, and stepping forward with the aim of creating awareness among people about Food, Beverage and Environment, so that our consumers are able to take wise decisions while purchasing and follow a lifestyle that provides a healthy habitat!
Over the past three months, FoodQuotient has been very active over social media platforms – Facebook, Twitter, WordPress and LinkedIN. FoodQuotient is an initiative by FICCI Research and Analysis Centre, that is motivated by a goal of creating well aware consumers. If the buyers are well aware, the manufacturers shall need to ensure only quality products for consumers, and follow hygienic and safe manufacturing processes. FoodQuotient attempts to provide life hacks, video tutorials, quick tips, consultation about not just food and beverages, but even about how to interact with mother nature, to preserve it so as to live in a cleaner habitat!

Here are some of our Tweet Highlights! Follow us on twitter @FRAC_labs
Our Facebook Page can be found at : http://goo.gl/rxIkxn
Read our magazine right here : https://fraclabs.wordpress.com
To know more, visit our website : http://fraclabs.org