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Microbiology Processes and Food Safety August 2, 2008
Presidents Report 13th Regional Seminar Workshop "Microbiology Processes and Food Safety" August 2, 2008
The Philippine Society for Microbiology, Inc. Mindanao Chapter persist the promotion of microbiology to the student, faculties, analysts and administrators in Mindanao as a relevant science for development, economic growth and global competitiveness for Mindanao. Last August 2, 2008 PSM Mindanao Chapter holds its 13th Regional Seminar Workshop at the Audio Visual Room of the University of the Immaculate Conception (UIC), Davao City with the theme: “Microbiology Process and Food Safety”. A total of 150 participants were present, there were 93 students, 33 faculties, 12 analyst and 12 administrators from universities, industries, plantations and government agencies all over Mindanao.
The seminar started with an opening prayer lead by Dr. Luzviminda Simborio Vet. Micro Rep. of PSM Min. and followed by the opening remarks delivered by Dr. Auxilia T. Siringan, the PSM National President. The participants were welcome by Sr. Corazon Agda, RVM the Dean of College of the University. Three important lectures were presented during the morning session. The first lecture was about “Food Safety” and it was presented by Dr. Virginia Barraquio, a professor of UPLB. The “Identification and Enumeration of Common Food Pathogen and Food Safety Guidelines” was the second lecture delivered by Mr. Dietmar Speckmeir, a consultant of DOST Reg. XI. And the “Food Sample Evaluation and Routine Food Microbial Analysis” was presented by Ms. Nancy Arlan, the head of Food Microbiology Section of BFAD Reg. XI.
At the afternoon session the participants performed the food analysis, this includes the following parameters: Aerobic Plate Count (APC), Yeast and Mold Count, Coliform Count and E. coli Count, at the UIC Microbiology Laboratory using the conventional and rapid method. The conventional method instructor was Prof. Florence Bantilan-Alzate and for the rapid method instructor was Mr. Angel “Jun” Barnes of 3M Microbiology (using the petri film and BioTrace for swabbing).
The PSM Mindanao Chapter made this activity possible because of the generosity of our sponsor the 3M Microbiology as our major sponsor headed by Mr. Jun Barnes and Mr. Randy Zamora and the C and E Inc. and Merck, Phil. Inc.
The seminar workshop was indeed a success, the participants enjoyed and learned the importance of food safety and acquired the proper techniques and procedures in analyzing food samples.
The seminar started with an opening prayer lead by Dr. Luzviminda Simborio Vet. Micro Rep. of PSM Min. and followed by the opening remarks delivered by Dr. Auxilia T. Siringan, the PSM National President. The participants were welcome by Sr. Corazon Agda, RVM the Dean of College of the University. Three important lectures were presented during the morning session. The first lecture was about “Food Safety” and it was presented by Dr. Virginia Barraquio, a professor of UPLB. The “Identification and Enumeration of Common Food Pathogen and Food Safety Guidelines” was the second lecture delivered by Mr. Dietmar Speckmeir, a consultant of DOST Reg. XI. And the “Food Sample Evaluation and Routine Food Microbial Analysis” was presented by Ms. Nancy Arlan, the head of Food Microbiology Section of BFAD Reg. XI.
At the afternoon session the participants performed the food analysis, this includes the following parameters: Aerobic Plate Count (APC), Yeast and Mold Count, Coliform Count and E. coli Count, at the UIC Microbiology Laboratory using the conventional and rapid method. The conventional method instructor was Prof. Florence Bantilan-Alzate and for the rapid method instructor was Mr. Angel “Jun” Barnes of 3M Microbiology (using the petri film and BioTrace for swabbing).
The PSM Mindanao Chapter made this activity possible because of the generosity of our sponsor the 3M Microbiology as our major sponsor headed by Mr. Jun Barnes and Mr. Randy Zamora and the C and E Inc. and Merck, Phil. Inc.
The seminar workshop was indeed a success, the participants enjoyed and learned the importance of food safety and acquired the proper techniques and procedures in analyzing food samples.