New probiotic invention reduces over-dependence on antibiotics in cattle

KENYA – The Kenya Agricultural and Livestock Research Organization (KALRO), has created an enhanced probiotic which boosts livestock production by up to 30%, improves animal health, decreases reliance on antibiotics, and reduces methane gas emission in dairy cattle. According to Willis Adero, the project’s principal investigator preliminary KALRO trials in Naivasha revealed a 20-33 percent milk increase in cattle where…

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FDA tasks pre-packaged food vendors to be cautious not to jeopardize safety

GHANA – The Food and Drugs Authority (FDA) has urged pre-packed food sellers to exercise extreme caution to prevent the distribution of expired goods to consumers. Mrs. Joycelyn Adeline Egyakwa-Amusah, the FDA’s Head of the Food Safety Management Department noted that food safety is a shared responsibility and the consumer has a role to play.  “That is why all the…

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WHO set to launch Report on Global Trans Fat Elimination 2022

GLOBAL – The World Health Organization (WHO) is set to launch its global trans fat elimination report come Monday, 23 January 2023. The main objectives of the event are to highlight the progress made in the past year by countries in different regions in tackling industrially produced trans fat and further motivate countries to accelerate actions in achieving the 2023…

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Egerton University creates high-yielding, climate-smart crop varieties

KENYA – In partnership with corporate and public sector players, Egerton University has created high-yielding, disease- and drought-resistant crop varieties while also stepping up efforts to train farmers to adopt cutting-edge techniques as a means of adapting to climate change. Prof. Paul Kimurto, Director of the Agro-Science Park at Egerton University, said that as a result of climate change, pests…

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EFSA experts declare aged meat as safe as fresh counterpart

EUROPE – The European Food Safety Authority (EFSA) has declared that aged meat does not pose any additional dangers to fresh meat if it’s aged under controlled conditions. Following a request from the European Commission, the Scientific Panel on Biological Hazards(BIOHAZ) was asked to provide a scientific opinion on the impact of prolonged ageing of meat using the dry-ageing process…

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