The Continuing Development and Education Center at the University of Basrah organized an online workshop on toxins in food.
The workshop aims to identify the types of food toxins, how to prevent them, and raise food awareness.
The workshop presented by Dr. Wisal Odah included the definition of food poisoning, its symptoms and types represented by various causes such as microbial, fungal and algal toxins, in addition to poisoning with pesticides and heavy elements. It also included natural toxins found in plants and various foods, as well as food additives such as hormones, antibiotics and preservatives. The researcher showed methods of prevention of pathogens and toxins in food, in addition to emergency treatment for different cases.
The workshop recommended following hygiene and sterilization instructions, washing fruits and vegetables, cleaning food preparation tools, good cooking of food, and reducing the consumption of canned and fast food.
