Archive for category: Research and Society

Handling foods that require freezing

The Better Health Channel, Victoria, Australia has prepared a guideline for safe handling of certain special food in store. Please read on

Freezing food safely

1. When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or ice pack to keep frozen foods cold. Keep hot and cold foods separate while you take them home.

When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard.
Storing cooked food safely

2. When you have cooked food and want to cool it:

Put hot food into shallow dishes or separate into smaller portions to help cool the food as quickly as possible.
Don’t put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.

3. Avoid refreezing thawed food

Food poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven to defrost food, cook it immediately after defrosting.

4. As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food poisoning bacteria. The risk depends on the condition of the food when frozen, and how the food is handled between thawing and refreezing. Raw food should never be refrozen once thawed.
Store raw food separately from cooked food

5. Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again.

6. Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.
Choose strong, non-toxic food storage containers

7. Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential contamination. Transfer the contents of opened cans into suitable containers.
8. If in doubt, throw it out!

Throw out high-risk food left in the temperature danger zone for more than 4 hours – don’t put it in the fridge and don’t keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out.


For further comments , please contact Email:

Appreciation to BetterHealthChannel

Dele Fapohunda PhD
21 June 2022

Mesothelioma Cancer, An Update

Mesothelioma is a rare cancer caused from exposure to asbestos that takes 20-50 years to develop. It’s extremely important to spread awareness of this type of cancer, because it is common for a misdiagnosis. That’s why a guide that includes the symptoms of mesothelioma, the diagnosis process, treatment options, and much more, has beeb prepared. Its a must read

Kindly be guided as you check the following link which is already on our website

We appreciate Jacob Bryant for this excellent information

All comments, reactions and suggestions to be directed to

Jacob Bryant

Lanier Law Firm, 10940 W. Sam Houston Pkwy N, Suite 100 Houston, TX 77064

Dele Fapohunda PhD
04 June, 2022

Is it true Kenya secretly passed farmer-hostile seed law ?

On April 8, 2022, , a news report  stated that the Kenyan government might have passed a law that may work against local farmers. According to the report the sale of un=indexed (?) seeds is now prohibited. Please read on

Farmers will now be heavily fined or face a jail term if found guilty of selling uncertified seeds.

This is according to the recently enacted Seeds and Plant Varieties Act of 2012, Part 2(8) on restrictions on sales of seeds of unindexed plant varieties.

This new law introduced by the government has placed restrictions on the informal seed system, in a bid to ensure that all seeds sold or distributed in the country have been certified.

Technically, the Kenyan Seed and Plant Varieties Act criminalizes the selling or sharing of indigenous seeds.

Those found guilty risk a 6-month jail term or a fine of Sh20,000 or both.


Reacting to the news, Kenyans have criticised the move with most (rightfully) viewing it as a tactic by the elite to weaponize food insecurity in Kenya.

In neighbouring countries like Tanzania and Uganda, a farmer is free to sell or share seeds as they wish.

How do some of these bills go through parliament without much debate?

You might hear them give excuses about how we will use new advanced technologies in agriculture until you read the details and shock hits you.

Just like the new legislation on data privacy that reads like an affirmation for free data mining by big tech firms like Safaricom.

Bearing in mind that in the Monsanto, Bayer or Syngenta model you are not allowed to plant seeds from your last harvest.

They sue you if you do.

You must buy seeds every season.

This law is written to create a market for seed companies.

Source =

Appreciation  to Mariam Mayet(Acbio)



Dele Fapohunda PhD

16 April, 2022



Dear Readers and Food safety supporters

Please we need to have your feedback, so we can achieve the desired much earlier than expected. At the top of our website kindly click on ‘Questionnaire‘, fill the form and send back to

We may publish your comments. Please feel free to make further suggestions and use more space where necessary. You can also share with colleagues

We are together






Dele Fapohunda

8 Feb 2022


The  NEW FARMER S ALMANAC  VOL 5, 2021,  THE GRAND LAND PLAN has just been published  by Greenhorns, an organization based in Maine, USA which believes in the reformation of Agriculture for humanity to survive on this planet . It does this by focussing on ecological farming harnessing data and facts from diverse stakeholders including researchers, artists media producers and other collaborators

The 2021 Almanac has contributions from seasoned experts who linked with history to generate ideas and facts that can lead to sustainable and healthier planet

‘What is left is left for us’ to manage sensibly particularly now that there is a growing demand for rural land. The history of colonization of indigenous land, the activity of the minority and other events are to combine to dictate the mode and style of celebrating the 10th Earthlife day

Every statement in the 12-month Almanac  comes to the conclusion of the need to carry out earth repair and replacing trauma with healing as the only route forward for humanity

It is a must read not only for stakeholders in agricultural production, but also those in processing, storage and safety in food value chain and environmental remediation

The 399-page report was edited by Severine von Tscharner Fleming(Editor in chief) and Brian Olson(Lead Editor). Its printed by McNaughton and Gunn.


For more on this , please visit  <>

Or write



Dele Fapohunda Ph.D

14 March 2021


The Forum for Agricultural Research In Africa (FARA) publishes  some information on its site or shared on the PAEPARD Platform. The information is for a wider dissemination Kindly visit the site for more information

The Secretariat is pleased to present to you updates of Funding Opportunities & Upcoming Events in AR4D in Africa for the month of March 2021 and beyond. Please visit our blog to access all the details.

Funding Opportunities & Scholarships in AR4D:

Upcoming events in AR4D:

You may also visit our corporate website and Africa Agricultural Observatory for other information about FARA.


Dele Fapohunda Ph.D

08 March, 2021


Dear Readers

We got this material from the site of fsis usda and we believe it will benefit all stakeholders in the food safety club. For any clarification, please contact as stated at the bottom of the article


Keep Food Safe! Food Safety Basics

Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:


  • Purchase refrigerated or frozen items after selecting your nonperishables.
  • Never choose meat or poultry in packaging that is torn or leaking.
  • Do not buy food past “Sell-By,” “Use-By,” or other expiration dates.


  • Always refrigerate perishable food within 2 hours (1 hour when the temperature is above 90 °F).
  • Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below.
  • Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
  • Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from getting onto other food.
  • To maintain quality when freezing meat and poultry in its original package, wrap the package again with foil or plastic wrap that is recommended for the freezer.
  • In general, high-acid canned food such as tomatoes, grapefruit, and pineapple can be stored unopened on the shelf for 12 to 18 months. Low-acid canned food such as meat, poultry, fish, and most vegetables will keep 2 to 5 years-if the unopened can remains in good condition and has been stored in a cool, clean, and dry place. Discard cans that are dented, leaking, bulging, or rusted.


  • Refrigerator—The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
  • Cold Water—For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
  • Microwave—Cook meat and poultry immediately after microwave thawing.


  • Always wash hands with soap and warm water for 20 seconds before and after handling food.
  • Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water.
  • Marinate meat and poultry in a covered dish in the refrigerator.
  • Sanitize cutting boards by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

Poultry: Cook all poultry to an internal temperature of 165 °F as measured with a food thermometer.

Product Type Minimum Internal Temperature & Rest Time
Beef, Pork, Veal & Lamb Ground 160 °F
Steak, chops, and roasts 145 °F and allow to rest for at least 3 minutes
Chicken & Turkey Breasts 165 °F
Ground, stuffing, and casseroles 165 °F
Whole bird, legs, thighs, and wings 165 °F
Eggs Any type 160 °F
Fish & Shellfish Any type 145 °F
Leftovers Any type 165 °F
Ham Fresh or smoked (uncooked) 145 °F and allow to rest for at least 3 minutes
Fully cooked ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F.

[Top of Page]


  • Hot food should be held at 140 °F or warmer.
  • Cold food should be held at 40 °F or colder.
  • When serving food at a buffet, keep hot food hot with chafing dishes, slow cookers, and warming trays. Keep cold food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
  • Use a food thermometer to check hot and cold holding temperatures.
  • Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).


  • Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 °F).
  • Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
  • Use most cooked leftovers within 3 to 4 days. (See chart.)
  • Reheat leftovers to 165 °F.

Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.

Cold Storage Chart
These storage times will help keep refrigerated (40 °F) food from spoiling or becoming dangerous to eat. Because freezing at 0 °F or below (not 32 °F) keeps food safe indefinitely, recommended freezer storage times are for quality only. Use an appliance thermometer to monitor storage temperatures in the refrigerator and freezer.

Cold Storage Chart
Preparation Type or Description Refrigerate (40 °F) Freeze (0 °F) *
Beef, Lamb, Pork, Veal
Fresh beef, lamb, veal and pork Ground, hamburger, stew meat, variety meat (tongue, liver, heart, kidney, chitterlings) 1-2 days 3-4 months
Chops, roasts, steaks 3-5 days 4-12 months
Chops, pre-stuffed 1 day Does not freeze well
Leftovers Including casseroles 3-4 days 2-3 months
Corned Beef In pouch, with pickling juices 5-7 days Drained, 1 month
Bacon Bacon 7 days 1 month
Ham (Pre-Cooked)
Fully Cooked Slices 3-4 days 1-2 months
Half 3-5 days 1-2 months
Whole 7 days 1-2 months
Canned Labeled “Keep Refrigerated” Opened 3-5 days 1-2 months
Unopened 6-9 months Do not freeze
Vacuum sealed Unopened, fully cooked vacuum sealed, dated “Use-by” date 1-2 months
Unopened, fully cooked vacuum sealed, undated 2 weeks 1-2 months
Chicken, Turkey, Other Poultry
Fresh Chicken breast, pre-stuffed 1 day Does not freeze well
Ground, patties, giblets 1-2 days 3-4 months
Pieces 1-2 days 9 months
Whole 1-2 days 1 year
Leftovers Casseroles 3-4 days 4-6 months
Chicken nuggets, patties 1-2 days 1-3 months
Pieces, plain or fried 3-4 days 4 months
Pieces in broth or gravy 3-4 days 6 months
Fresh In shell 3-5 weeks Do not freeze
Yolk, whites 2-4 days 1 year
Leftovers Casserole, quiche, omelet 3-4 days 2 months
Hard-cooked 1 week Does not freeze well
Opened Liquid pasteurized eggs, egg substitutes 3 days Does not freeze well
Unopened Liquid pasteurized eggs, egg substitutes 10 days 1 year
Sausages, Lunch Meats
Hard Sausage Jerky sticks, pepperoni 2-3 weeks 1-2 months
Raw Sausage Beef, chicken, pork, turkey 1-2 days 1-2 months
Smoked Sausage Breakfast links, patties 7 days 1-2 months
Lunch Meat Deli-sliced or store-prepared 3-5 days 1-2 months
Opened Hot dogs 1 week 1-2 months
Lunch meat—vacuum-packed, sliced 3-5 days 1-2 months
Summer sausage labeled “keep refrigerated” 3 weeks 1-2 months
Unopened Hot dogs 2 weeks 1-2 months
Lunch meat—vacuum-packed, sliced 2 weeks 1-2 months
Summer sausage labeled “keep refrigerated” 3 months 1-2 months
Fresh Fish 1-2 days 3-8 months
Shellfish 1-2 days 3-12 months
Leftovers Fish and shellfish 3-4 days 3 months
Frozen Dinners and Entrees “Keep frozen” Unsafe to thaw 3-4 months
Mayonnaise Commercial, “refrigerate after opening” 2 months Do not freeze
Other Leftovers Gravy and meat broth 3-4 days 2-3 months
Pizza 3-4 days 1-2 months
Soups and stews 3-4 days 2-3 months
Stuffing 3-4 days 1 month
Salads Egg, chicken, ham, macaroni, tuna (store-prepared, homemade) 3-5 days Does not freeze well
* Because freezing at 0 °F keeps food safe indefinitely, recommended storage times are for quality only.

For More Food Safety Information, Contact:
USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
The hotline is open year-round Monday through Friday from 10 a.m. to 4 p.m. ET (English or Spanish). Recorded food safety messages are available 24 hours a day.
Visit the Web: : FSIS’ automated response system can provide food safety information 24/7 and a live chat during Hotline hours.

SOURCE   =; accessed 01 Feb 2021

We are grateful to USDA for the rich content of the material




It started in 2015,  as a minor trade disagreement that looked like it would soon be resolved. Some commitment was deployed into  find a wholistic intervention through the multi stakeholder zero reject initiative  under the then Minister for Agriculture, Chief Audu Ogbeh and involving bodies like the EU and UNIDO

The EU food safety authority(EFSA) had in 2015 banned Nigerian beans because it contained between 0.3mg per kilogram and 4.6mg per kg of Dichlorvos, a pesticide when the maximum acceptable residue limit was 0.01 mg per kg.

It is now clear that all the effort could not yield any convincing result. If Nigeria could not satisfy the EU in 5 continuous years, then questions will be asked as to when and how all the money budgeted for workshops and other meetings was spent. And more importantly, why was the money NOT deployed in ways to guarantee set AIMS and OBJECTIVES. The President must ask questions from the relevant Hon Ministers





30 Jan 2021


Are you a Female Agribusiness Founder in need of tools and resources to build a resilient business?  We are looking for you!
Apply now to be part of Ignite 2020’s exciting and impactful journey.

Good news is, Ignite 2020 is reaching out to both budding and aspiring founders and woohoo to our Francophone sisters too. Let’s do it!?

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DF 2020


The embrace of chemical free Food production has made consumers appreciate good health through bio solutions. One of the companies that now champion green agriculture is Norlie s green.  Norlie’s Green is an Agribusiness entity that deals in total Agriculture,value chains and food processing.

Norlie’s Green is registered by law thew Corporate Affairs Commission to underwrite the  above listings of Business.

Norlie’s Green is a vehicle to innovation for most farms and in other agri business space.

Norlie’s Green is in partnership( distribution cadre) for an Indian technology Company,a company that devices several machinery and tools to better enhance the farmers activities and profitability.

Norlie’s Green has recorded success in the last 2 years of registration in terms of vegetable cultivation,cucumber and water melon,we are currently expanding of horizons in to cultivation of capsicum in a green House facility and hopes to continue in the diverse.

Norlie’s Green is notable as well for commodity trades and exchange with arrays of partners is the endeavour.

Being a futuristic entity, Norlie’s Green is the producer and manufacturer of Dr Sachs Sugarcane juice also using the bi- products of sugarcane to produce activated charcoals and bio-char, we hope to produce bio-fuels and molasses t from bi- products in no distant future.

For further information , please contact Safe Food and Feed Foundation, who are marketing them

Contact 234 8033709492