Home SK - Stocks, Property, Investment Chamas - Investment Groups BIZ - Small Business Soko - Market Wazua Life About Wazua
SIGN IN REGISTER
Sunday, Dec 15, 2019
Club SK
To contribute to these and use other features, please register.
LATEST DISCUSSIONS
Parent left 15yr old daughter in PS overnight [3]
William Ruto is NOT going to be President in 2022 [997]
King Kaka [3]
Sonko for Nairobi Governor [944]
Brilliant advertisements [135]
BREXIT [236]
Why I reject the BBI [206]
New NYS Scandal [318]
Nairobi Rains [324]
Black Jews AKA lost tribes of Israel [98]
Waiguru’s buys ball pens at Sh8,700 each!!!!!!!!!!... [324]
Narok maasai mara university ponyoka na mamilioni [28]
Okoth Obado Case [481]
Shocking Jubilee secret MEGA projects!!!!!!!!!!!!!... [128]
This one -is it Real ama ni sponsored scam [2]
 
Forum Jump








Welcome Guest Search | Active Topics | Log In

4 Pages<1234>
Nyama ya supermarket
Lolest!
#21 Posted : Tuesday, July 16, 2019 12:41:34 PM
Rank: Elder


Joined: 3/18/2011
Posts: 11,783
Location: Kianjokoma
I'm waiting for an exposé on those Milk ATMs in supermarkets. I bought milk only twice from one of them 2 years ago. Never went back. It was terrible with some strange taste.

The queues at that ATM were always looonggg.
Laughing out loudly smile Applause d'oh! Sad Drool Liar Shame on you Pray
hardwood
#22 Posted : Tuesday, July 16, 2019 2:38:33 PM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
Jesso, they even use it on fish ....

https://www.newvision.co...-drugs-meant-dead-bodies

New Vision gazeti wrote:
At the Busega roundabout, which is popular for fresh fish, we observed a vendor, later identified as Nsubuga, constantly immerse fish he had displayed for sale in a basin of water. We later learnt the solution was of water and sodium metabisulphite.

hardwood
#23 Posted : Tuesday, July 16, 2019 5:11:50 PM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
https://twitter.com/wame...atus/1151012953254240256

Dr Kenneth Wameyo, BVM, Kenya Vets Association wrote:
The #redalert feature by Dennis Okari which has been trending raises a lot of questions on the validity of the messages put across by the feature which is quite misleading to the public. Some of the concerns and false assertions to be debunked include:

1. It is important to point out that sodium metabisulfite is not carcinogenic, contrary to the way it has been incorrectly portrayed in the feature. Sodium metabisulfite is a widely used biocide and preservative in the agriculture, food and beverage industries. It poses no direct danger to humans and there is no evidence whatsoever to suggest that it causes cancer.

2. The laboratory where the meat samples are said to have been tested is not accredited to undertake the analysis, and it certainly does not have the technical capacity and the expertise to analyze meat samples for sodium metabisulfite - being a human pathology diagnostic laboratory rather than a food industry or chemical analysis laboratory. It, therefore, raises queries where the tests were actually conducted and if the results are valid.

3. Furthermore, a simple observation of the clip of the way the samples were handled by the lab technologist who took a piece of meat and put on a test tube against a human biochemistry analyzer and then claims to have used the Monier-Williams method raises serious questions about whether the test was actually done.

4. Likewise, the anatomical pathologist who interpreted the result is not an expert on food science testing and meat analysis.

5. Besides, the closeness of the 3 results from 3 different samples coming from 3 different ‘leading supermarkets’ at 545, 547 and 550 mg/Kg sounds quite odd if not dubious.

6. Whereas it may be true that meat sellers/retailers may indeed be using sodium metabisulfite, the way the feature has been done by Dennis Okari and the results provided are questionable and may be unscientific thus alarmist and misleading, which in turn would be counterproductive for public confidence in science and cause unwarranted and unjustified damage to an industry without scrutiny.

7. It would be appropriate to have the samples tested in a proper and well-established laboratory that is accredited to analyze food samples; and to ensure proper handling of the samples to the correct results are obtained for interpretation which must then be interpreted by the right experts including chemical analysts, food science and vet specialists.
hardwood
#24 Posted : Tuesday, July 16, 2019 5:15:27 PM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
My supermarket, where I buy meat and pilau, has cleared the air....


murchr
#25 Posted : Tuesday, July 16, 2019 5:47:53 PM
Rank: Elder


Joined: 2/26/2012
Posts: 15,013
"There are only two emotions in the market, hope & fear. The problem is you hope when you should fear & fear when you should hope: - Jesse Livermore
.
murchr
#26 Posted : Tuesday, July 16, 2019 5:55:00 PM
Rank: Elder


Joined: 2/26/2012
Posts: 15,013
hardwood wrote:
https://twitter.com/wameyokw/status/1151012953254240256

Dr Kenneth Wameyo, BVM, Kenya Vets Association wrote:
The #redalert feature by Dennis Okari which has been trending raises a lot of questions on the validity of the messages put across by the feature which is quite misleading to the public. Some of the concerns and false assertions to be debunked include:

1. It is important to point out that sodium metabisulfite is not carcinogenic, contrary to the way it has been incorrectly portrayed in the feature. Sodium metabisulfite is a widely used biocide and preservative in the agriculture, food and beverage industries. It poses no direct danger to humans and there is no evidence whatsoever to suggest that it causes cancer.

2. The laboratory where the meat samples are said to have been tested is not accredited to undertake the analysis, and it certainly does not have the technical capacity and the expertise to analyze meat samples for sodium metabisulfite - being a human pathology diagnostic laboratory rather than a food industry or chemical analysis laboratory. It, therefore, raises queries where the tests were actually conducted and if the results are valid.

3. Furthermore, a simple observation of the clip of the way the samples were handled by the lab technologist who took a piece of meat and put on a test tube against a human biochemistry analyzer and then claims to have used the Monier-Williams method raises serious questions about whether the test was actually done.

4. Likewise, the anatomical pathologist who interpreted the result is not an expert on food science testing and meat analysis.

5. Besides, the closeness of the 3 results from 3 different samples coming from 3 different ‘leading supermarkets’ at 545, 547 and 550 mg/Kg sounds quite odd if not dubious.

6. Whereas it may be true that meat sellers/retailers may indeed be using sodium metabisulfite, the way the feature has been done by Dennis Okari and the results provided are questionable and may be unscientific thus alarmist and misleading, which in turn would be counterproductive for public confidence in science and cause unwarranted and unjustified damage to an industry without scrutiny.

7. It would be appropriate to have the samples tested in a proper and well-established laboratory that is accredited to analyze food samples; and to ensure proper handling of the samples to the correct results are obtained for interpretation which must then be interpreted by the right experts including chemical analysts, food science and vet specialists.



Mimi butchery kama haina nzi sinunui nyama. Huyu mtu ana tetea kazi
yake.

https://www.fda.gov/food...ood-additive-status-list


Sodium metabisulfite - PRES, GRAS, GMP, Not in meats or foods recognized as a source of Vit B1, etc., See REG -182.3766; GRAS/FS, Fruit Jellies - Part 150; BC, REG, GMP, Boiler water additive - 173.310


That lab gal said something about Vitamin B1 didn't she?

Matumbo ni nyama?
"There are only two emotions in the market, hope & fear. The problem is you hope when you should fear & fear when you should hope: - Jesse Livermore
.
Spikes
#27 Posted : Wednesday, July 17, 2019 8:56:46 AM
Rank: Elder


Joined: 9/20/2015
Posts: 2,704
Location: Mombasa
Lolest! wrote:
I'm waiting for an exposé on those Milk ATMs in supermarkets. I bought milk only twice from one of them 2 years ago. Never went back. It was terrible with some strange taste.

The queues at that ATM were always looonggg.


I also bought milk from supermarket Milk ATM
Never went back for same reasons.
John 5:17But Jesus replied, “My Father is always working, and so am I.”
hardwood
#28 Posted : Wednesday, July 17, 2019 9:05:11 AM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
Report from Australia. So the issue with this Sodium Metabisulphate is risk of asthma to some people.

https://www.mla.com.au/r...ites-in-mince-meat/2481#

Quote:
Risk assessment of sulphur dioxide and sulphites in mince meat

​Foods and beverages containing sulphur dioxide and sulphites can trigger asthmatic reactions in some people. The addition of sulphur dioxide and sulphites to a range of specified foods is permitted in Australia, but labelling is mandatory. The addition of sulphites to raw meat, including mincemeat is illegal. In Victoria 2.74% of samples of mincemeat from retail butchers shops contained SO2 and sulphites, and levels in illegally contaminated mincemeat in NSW were in the range 28 – 1539 ppm (mean 350 ppm). People with asthma and sensitivity to SO2 and sulphites are sometimes exposed to these additives in mincemeat without their knowledge. It was estimated that 50,313,000 servings of mincemeat are purchased in retail butchers shops per annum in Victoria. An exposure assessment estimated that children with asthma and sensitivity to SO2 and sulphites consume 1630 servings of mincemeat containing 50 mg or more of SO2/sulphites per annum in Victoria, and adults with asthma and sensitivity to SO2 and sulphites consume 800 servings containing 50 mg or more of SO2/sulphites per annum in Victoria.

Thus it would be expected that an asthmatic child or adult with sensitivity to SO2/sulphites would consume a serving of mincemeat with 50 mg or more SO2/sulphites approximately once every 23 years. It has been proposed that SO2 is the chemical form which triggers asthmatic reactions. Decreasing pH increases the release of SO2 from sulphites as free ions and reversibly bound forms. While 50 mg of sodium metabisulphite in citric acid solution produced asthmatic reactions in 65% of children with chronic asthma and 66 mg of sodium metabisulphite in apple juice produced asthmatic reactions in 22% of children with chronic asthma, the proportions of asthmatic reactions when the same amount of sulphites are present in cooked mincemeat may be much lower because of the higher pH of meat, and the chemical characteristics of meat.

Despite exposure through illegal additions to mincemeat no reports were found of severe asthmatic reactions having occurred as a result of the consumption of mince meat to which SO2 and sulphites had been added. This may be due to a lack of reporting, use of medication preventing/relieving reactions or because the pH and chemical characteristics of mincemeat minimises the release of SO2, the chemical form that may trigger asthmatic reactions. A clearer characterisation of the likelihood of reactions given the estimated level of exposure requires data from a double blind challenge study of consumption of cooked mincemeat with added sulphites, by asthmatic people with SO2/sulphite sensitivity.
hardwood
#29 Posted : Wednesday, July 17, 2019 10:01:41 AM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
I am getting more confused. So sodium metabisulphate is normally added to sausages and burgers to preserve them but its illegal to add it to minced meat? I thought sausages and burgers are made from minced meat. Also is the african sausage, mutura, a sausage?

https://www.fsai.ie/faq/...r_dioxide_sulphites.html

Quote:
What are sulphur dioxide and sulphites used for?
Sulphur dioxide and sulphites (E220-E228) are generally used for their preservative effects.

What foods are permitted to contain sulphur dioxide and sulphites?
Sulphur dioxide and sulphites are permitted in a wide range of foods including dried fruits, breakfast sausages and burger meats (with a minimum vegetable and/or cereal content of 4%). Full details of the range of foods to which they can be added, and maximum levels allowed, can be found in Regulation 1333/2008/EC or by searching the EU database of food additives.

What amount is permitted for use in breakfast sausages and burger meat?
The maximum permitted amount of sulphur dioxide or sulphites in breakfast sausages and burger meat is 450mg/kg (total of all sulphites). Manufacturers of these products should be aware that seasoning mixes and other ingredients used in the manufacture of these products may already contain these additives and this should be taken into account. These additives cannot be used in breakfast sausages or burger meats with a vegetable and/or cereal content of less than 4%.

How should sulphur dioxide and sulphites be labelled on a product?
Sulphur dioxide and sulphites are considered allergens (under Regulation (EU) No. 1169/2011 on the provision of food information to consumers) and can cause reactions in certain people, especially those sensitive to asthma. Therefore, for prepacked foods, their presence in a food or beverage must be indicated on the label, by its full name, where the level exceeds 10mg/kg or 10mg/L (expressed as SO2).
Shak
#30 Posted : Wednesday, July 17, 2019 4:45:01 PM
Rank: Elder


Joined: 2/22/2009
Posts: 2,381
Location: Africa
hardwood wrote:
I am getting more confused. So sodium metabisulphate is normally added to sausages and burgers to preserve them but its illegal to add it to minced meat? I thought sausages and burgers are made from minced meat. Also is the african sausage, mutura, a sausage?

https://www.fsai.ie/faq/...r_dioxide_sulphites.html

Quote:
What are sulphur dioxide and sulphites used for?
Sulphur dioxide and sulphites (E220-E228) are generally used for their preservative effects.

What foods are permitted to contain sulphur dioxide and sulphites?
Sulphur dioxide and sulphites are permitted in a wide range of foods including dried fruits, breakfast sausages and burger meats (with a minimum vegetable and/or cereal content of 4%). Full details of the range of foods to which they can be added, and maximum levels allowed, can be found in Regulation 1333/2008/EC or by searching the EU database of food additives.

What amount is permitted for use in breakfast sausages and burger meat?
The maximum permitted amount of sulphur dioxide or sulphites in breakfast sausages and burger meat is 450mg/kg (total of all sulphites). Manufacturers of these products should be aware that seasoning mixes and other ingredients used in the manufacture of these products may already contain these additives and this should be taken into account. These additives cannot be used in breakfast sausages or burger meats with a vegetable and/or cereal content of less than 4%.

How should sulphur dioxide and sulphites be labelled on a product?
Sulphur dioxide and sulphites are considered allergens (under Regulation (EU) No. 1169/2011 on the provision of food information to consumers) and can cause reactions in certain people, especially those sensitive to asthma. Therefore, for prepacked foods, their presence in a food or beverage must be indicated on the label, by its full name, where the level exceeds 10mg/kg or 10mg/L (expressed as SO2).


I would think the quantities in use in these products are controlled and also must be shown on the packaging prior to certification. Problem is with the supermarkets and butcheries we don't know how much they are using.
murchr
#31 Posted : Thursday, July 18, 2019 4:06:40 PM
Rank: Elder


Joined: 2/26/2012
Posts: 15,013
"There are only two emotions in the market, hope & fear. The problem is you hope when you should fear & fear when you should hope: - Jesse Livermore
.
Kusadikika
#32 Posted : Thursday, July 18, 2019 4:54:42 PM
Rank: Elder


Joined: 7/22/2008
Posts: 2,632
murchr wrote:


Ngai!! na vile walikuwa wamejitetea na 365 million shilling investment.

https://www.capitalfm.co.ke/tv/video/JcAm8lPM
hardwood
#33 Posted : Thursday, July 18, 2019 7:50:19 PM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
Sonko swings into action...

https://www.the-star.co....major-city-supermarkets/

Quote:
The Nairobi County Government has closed six meat sections in major supermarkets within CBD and its environs.

The crackdrown which took place on Thursday afternoon saw the meat section of Tuskys Supermarket along Kenyatta Avenue shut down after samples indicated that the meat has 63,000 milligrams of Sodium Metabisulfite per kilogram.

This is contrary to the required limit of a maximum of 5,000 milligrams per kilogram.

Other Supermarkets whose meat sections were closed include Tuskys Buruburu, Naivas Gateway Mall, The point Naivas limited Buruburu, and Muthaiga fine Meat Limited.

Deputy Director of Public Health Wilson Lang’at said that the county will further narrow down the crackdown to butcheries and all eateries in Nairobi.
murchr
#34 Posted : Thursday, July 18, 2019 9:31:08 PM
Rank: Elder


Joined: 2/26/2012
Posts: 15,013
Sicily - 15% sampled found to have sulphites

Facilities to be closed.

"There are only two emotions in the market, hope & fear. The problem is you hope when you should fear & fear when you should hope: - Jesse Livermore
.
Shak
#35 Posted : Thursday, July 18, 2019 9:59:03 PM
Rank: Elder


Joined: 2/22/2009
Posts: 2,381
Location: Africa
Thank you Denis for using your craft to bring about change. Let all the food sold by supermarkets also undergo testing
hardwood
#36 Posted : Thursday, July 18, 2019 10:08:15 PM
Rank: Elder


Joined: 7/28/2015
Posts: 9,553
Location: Rodi Kopany, Homa Bay
Shak wrote:
Thank you Denis for using your craft to bring about change. Let all the food sold by supermarkets also undergo testing


Hotels, restaurants and vibandas shoud be probed too. We need to know how they store their meat and vegetables. If the big guys are doing it you can imagine the rot huko kwa mahustlers.

I was talking to a butcher kwa estate about this chemical manenos and he told me that any butchery that does not have a freezer uses the dawa which they spray on the meat and the meat can be hanged kwa butchery for a week while still looking red and fresh.
newfarer
#37 Posted : Friday, July 19, 2019 6:23:07 AM
Rank: Elder


Joined: 3/19/2010
Posts: 3,367
Location: Uganda
hardwood wrote:
Shak wrote:
Thank you Denis for using your craft to bring about change. Let all the food sold by supermarkets also undergo testing


Hotels, restaurants and vibandas shoud be probed too. We need to know how they store their meat and vegetables. If the big guys are doing it you can imagine the rot huko kwa mahustlers.

I was talking to a butcher kwa estate about this chemical manenos and he told me that any butchery that does not have a freezer uses the dawa which they spray on the meat and the meat can be hanged kwa butchery for a week while still looking red and fresh.

sure ..I'm sure the use is widespread.most likely all estate butcheries use it.even with freezer meat turns blackish after 3-4 days
punda amecheka
MatataMingi
#38 Posted : Friday, July 19, 2019 3:37:33 PM
Rank: Member


Joined: 11/17/2009
Posts: 346
Location: Where everyone knows you
I agree with Hardwood re Ageing beef.
I never ever buy red looking beef.
It may be fresh but it will not have the tenderness and flavour of 21 to 28 days aged meat.
Aged beef, instead of looking bright red is brown in colour.

Unfortunately, very few high end butcheries age their beef.
You need a cold room to hang the meat for 21+ days.
It is also fairly expensive. A kilo from my butcher costs 2000/= per kilo.
But it is worth the price.
Gathige
#39 Posted : Friday, July 19, 2019 4:59:42 PM
Rank: Veteran


Joined: 3/29/2011
Posts: 2,098
MatataMingi wrote:
I agree with Hardwood re Ageing beef.
I never ever buy red looking beef.
It may be fresh but it will not have the tenderness and flavour of 21 to 28 days aged meat.
Aged beef, instead of looking bright red is brown in colour.

Unfortunately, very few high end butcheries age their beef.
You need a cold room to hang the meat for 21+ days.
It is also fairly expensive. A kilo from my butcher costs 2000/= per kilo.
But it is worth the price.



That is half-a goat in my locals. Where are these butchers who age their meat?
"Things that matter most must never be at the mercy of things that matter least." Goethe
Bigchick
#40 Posted : Friday, July 19, 2019 7:02:29 PM
Rank: Elder


Joined: 2/8/2013
Posts: 3,762
Location: At Large.
Gathige wrote:
MatataMingi wrote:
I agree with Hardwood re Ageing beef.
I never ever buy red looking beef.
It may be fresh but it will not have the tenderness and flavour of 21 to 28 days aged meat.
Aged beef, instead of looking bright red is brown in colour.

Unfortunately, very few high end butcheries age their beef.
You need a cold room to hang the meat for 21+ days.
It is also fairly expensive. A kilo from my butcher costs 2000/= per kilo.
But it is worth the price.



That is half-a goat in my locals. Where are these butchers who age their meat?



Kitusuru.
Love is beautiful and so are those who share it.With Love, Marriage is an amazing event in ones life time, the foundation of joy, happiness and success.
Users browsing this topic
Guest
4 Pages<1234>
Forum Jump  
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.

Home | . .. Investor | .. . Groups | .. . SME | . . . Market | .. . Club SK | . ..... About Wazua | . .. Search | . ..Sitemap | . ..Support | . ..Disclaimer | . ..Privacy Policy | . ..Terms of Use | . .. Contact Us
Copyright © 2019 Wazua.co.ke. All Rights Reserved.