"Canned foods are the most prominently used packed food all over the world. However, there are certain points which should be kept in mind while storage of the canned food.
In this respect the Hazard Analysis Critical Control Point (HACCP) can produce best results because it is a preventive approach in identifying potential food safety hazards at various stages of food production, assessing the related risks and employing resources at critical points for effective process control", these views were expressed by the expert during the training sessions of a workshop titled Principles of Thermal Microbiology and process control for foods in hermetically sealed containers organised by the department of Microbiology, University of Karachi in collaboration with the US Department of Agriculture FAS, The University of Idaho, Pakistan Society of Microbiology and American Society of Microbiology.
The content of the workshop was designed to meet new legal requirements in international markets for training supervisors in food processing facilities that thermally process foods in hermetically sealed containers (eg metal tins, glass jars, pouches, and semi-rigid containers with flexible closures) and aseptic processing.
The experts, including Professor Dr Barbara Rasco of Washington State University, Professor Dr Gleyn Bledsoe of University of Idaho USA ,Dr Adnan Khan and, Dr Tanveer Abass from department of Microbiology, and Dr Shahina Naz from department of Food Science and Technology, shared their expertise related to thermal microbiology, principles of thermal processing, acidified foods, record and recordkeeping for HACCP based thermal process operations, food plant sanitation, container handling practices operation of a still retort and process control instrumentation. While addressing to the inaugural session Professor Dr Shahana Kazmi Chairperson Department of Microbiology appreciated the efforts of visiting faculty for brining this important course on Thermal Microbiology.-PR
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