Tuesday, May 27, 2008

PEPSI ,If u want to drink it PLS. make it Cans



Great boy picking the colors to prepare the PEPSI













Men at work - washing the bottles








Men at work washing the bottles Fully







Boys placing the bottles in the tray








Boy filling the PEPSI Soooooo... cold










Boy filling the PEPSI & checking for the air bubles












Boy filling the Gas in the bottles











Boy searching for the right caps









Great man at capping the bottle









Quality checking and Success******

Tuesday, May 20, 2008

WATCH OUT You May bE hAvE A FOOD ALLERGIES

Information for allergy sufferers
Some foods, food ingredients or components of an ingredient can cause severe allergic reactions in some people - this is known as
anaphylaxis. Foods such as peanuts, tree nuts (e.g. cashews, almonds, walnuts), shellfish, finned fish, milk, eggs, sesame and soybeans and their products, when present in food, may cause severe allergic reactions and must be declared on the label however small the amount. Gluten is also included in this list but the caution is more for those with Coeliac Disease rather than allergy. Those who are wheat allergic must stay away from all wheat including gluten.In addition, foods containing sulphite preservatives must be labelled as containing sulphites if they have 10 milligrams per kilogram or more of added sulphites. This is the level that may trigger asthma attacks in some asthmatics.A food must have a warning statement where people may be unaware of a severe health risk posed by an allergen in a food. The only current warning statement is in relation to food containing the bee product: royal jelly which has been reported to cause severe allergic reactions and in rare cases, fatalities, especially in asthma and allergy sufferers.
‘May contain’
You’ll notice some labels say ‘may contain’ certain allergens, for example ‘may contain nuts’. This is put on by the manufacturer who may be concerned that, while nuts aren’t added to the food, traces may be present due, for example, the product having been made on the same equipment as products containing nuts. Allergy consumer support groups are working with the food industry to make these labels more helpful to allergy sufferers.
Other names for major allergens
Sometimes ingredients derived from peanuts, tree nuts, shellfish, finned fish, milk, gluten, eggs and soybeans are not clearly identified in the ingredients list, for example soy might be listed as ‘ textured vegetable protein’. Allergy consumer groups are working with the food industry on industry guidelines to assist them in providing more meaningful information in plain English.
Look out for the following:
Milk products
People allergic to milk products should avoid cow or goat milk, cheese, butter, ghee, butter milk, cream, creme fraiche, milk powder, whey, casein, caseinate and any margarine which contains milk products. Always be aware of foods such as bakery items that have a shine to them. Egg and milk can be used to give food this glazed appearance. Casein, a milk product, may be used as a binder in meat products and “restructured” salmon or imitation seafood.
Fish and shellfish
The major groups of fish and shellfish which can trigger allergic reactions are: S caly or finned fish (eg. salmon, cod, mackerel, sardines, herring, anchovies, tuna, trout, haddock, John Dory); Crustaceans (eg. prawns/shrimps, lobster, crab, crayfish, yabbies, marron): Molluscs (eg. snail, abalone, clams, oysters, mussel; Cephalopods (eg. octopus, cuttlefish, squid, calamari) and Gastropods (eg. sea slugs, snails). People who are allergic to one type of finned fish are often allergic to other types as well. Similarly, allergy to one type of crustacean usually means that all crustaceans and their products are best avoided. On the other hand, people who are allergic to seafood from one group of seafood (e.g. finned fish) can usually tolerate those from another group (e.g. shellfish). Occasionally, intense cooking will partially or completely destroy the triggering allergen. This may explain why some people who are allergic to fresh fish are able to tolerate tinned salmon or tuna. Those with fish or shellfish allergy are advised to speak with their doctor regarding safe food choices and consumption of any seafood.
Complete avoidance of one or more groups of seafood is often advised, yet this can be difficult. Accidental exposure is more likely to occur when eating away from home, particularly when eating at restaurants which also serve seafood. A fish or shellfish allergic individual would be encouraged to stay away from seafood restaurant for obvious reasons. Other potential sources of accidental exposure include:
Seafood platters
Smorgasbords/buffet
Asian foods, in which crustaceans, usually prawns can be a hidden ingredient eg. prawns in fried rice or soups.
Fish sauce which is used in a wide range of foods, including stir-fry meals and salads.
Food may be rolled in the same batter or cooked in the same oil as seafood eg. takeaway fish and chips.
Anchovies (fish) in Caesar salads and as an ingredient in Worcestershire sauce or pizza topping.
Barbequed foods where seafood and other foods are cooked together or without cleaning the shared surface and utensils.
Soy
Soy finds its way into many processed foods, including baked goods such as bread, batters, cereals, sausages; as a binder in small goods; and in salads and canned beans. Other names for soy include soy, soy flour, soya protein, vegetable gum, textured vegetable protein, hydrolysed vegetable protein, lecithin, bean curd, soya bean paste (Miso, Tempe), and tofu. Soy lecithin is an emulsifier (additive number 322) found in many foods such as chocolate, margarine, and carob. Most commercial lecithin is obtained from soybeans . Other sources of lecithin are egg yolks and leguminous seeds, including peanuts and maize.
Eggs
Most people allergic to hen eggs are also allergic to similar proteins in other bird eggs like duck or quail, so these are best avoided as well. Cooked egg is sometimes better tolerated than raw egg, so some children with a mild egg allergy seem to be able to tolerate small amounts in cakes or slices. Individuals who are egg allergic should always follow the advice of their doctor regarding consumption of these foods.
Common foods containing egg include: malted drinks, custards, mousse, soufflés, meringues, glazed rolls or pastries, cakes, slices and macaroons, some soups and sauces (e.g. Hollandaise), rissoles or meat loaf, where eggs may be used as a binding agent and dessert mixes such as waffles, pavlova mix, confectionery etc. Use of terms such as egg yolk and egg white, albumen, egg powder or solids on the label indicate the presence of egg in a food.
Peanuts and tree nuts
Some foods can cause problems for the peanut/nut allergic individuals when eating out and should be avoided unless they can positively confirm there is no peanut/tree nut protein present. These include Asian style dishes including soup, baked goods such as pastries, cakes and biscuits, sauces, fillings, desserts, toppings and gravy. Peanut sauce has also been used as a hidden ingredient for marinating chicken. Sometimes peanuts will be stored near other nuts in the production line or processed with other nuts and contamination may occur as a result of this practice. If you have a peanut allergy it’s safer to avoid all nut products. Tree nut allergic individuals should avoid peanuts for the same reasons.

Sunday, May 18, 2008

DON'T USE "black henna" temporary tattoo ink and paste containing PPD

OTTAWA - Health Canada is advising Canadians that the use of the ingredient para-phenylenediamine (PPD) in "black henna" temporary tattoo ink and paste is unsafe. Allergic reactions to PPD include red skin rashes, contact dermatitis, itching, blisters, open sores, scarring and other potentially harmful effects. Allergic reactions to PPD may also lead to sensitivity to other products such as hair dye, sun block and some types of black clothing.
PPD is an acceptable ingredient in hair dyes that, when used correctly, do not come into contact with skin for prolonged periods of time. The use of PPD in cosmetics applied to the skin for prolonged periods of time poses a risk to the health and safety of the user. As such, "black henna" temporary tattoo ink and paste containing PPD is not considered safe.
Under Section 16 of the Food and Drugs Act, no person shall sell cosmetics that contain substances that may cause injury to the health of the user when the cosmetic is used according to the directions on the label or accompanying the cosmetic. Cosmetics containing PPD that are applied directly to the skin are not to be sold in Canada. This includes "black henna" temporary tattoos containing PPD, which are often sold and applied by artisans at markets, fairs and amusement parks.
Before receiving a temporary tattoo, ask the vendor to confirm that PPD is not being used in the ink or paste. Health Canada permits the use of natural henna and other safe dyes in cosmetics.
Here are some things to look for if you suspect that PPD is being used in "black henna" tattoo ink or paste:
PPD in "black henna" is used for its long-lasting properties and intense black colour. If the formula and resulting tattoo are jet black, the ink or paste may contain PPD;
If the tattoo is to be removed within an hour, the ink or paste may contain PPD;
PPD stains typically last one to three weeks, without fading; and,
PPD-black henna mixes usually have very little or no scent.

Sure you want to eat that burger?

Just 0.05 percent of U.S. beef is tested for deadly bacteria

It's a Friday night in Missoula, Montana, when my buddy Eric and I walk into the Oxford Café. We make our way through the usual crowd of gamblers, pool players, drinkers, and drunks, and take a seat against the far wall. The waitress looks weary, and we look like work to her. "What'll you have?" she asks. Eric orders a hamburger. I point at the laminated menu and order scrambled eggs and brains, nicknamed "He Needs 'Em."
"Impossible," the waitress says flatly. "Since mad cow disease, the USDA won't let us serve that."
"I don't know why you'd want to eat brains," Eric says. This from a guy who thinks nothing of gutting an elk.
I've eaten calf testicles and cow hearts and all sorts of things, but I'd never eaten brains before. I'd heard about the Oxford's fabled dish and figured this would be my chance to try something new, to taste something considered a delicacy in many parts of the world. It didn't seem particularly risky. In fact, no one in Missoula (or anywhere else in the United States) had ever been sickened from eating mad-cow-contaminated meat.
"They'll let us sell pig brains," the waitress offers, "but who wants to eat those?"
I follow Eric's lead and order the state-sanctioned part of the cow, though if we're talking food safety, I really should pass. Turns out, the humble hamburger may be the most dangerous item on the menu.
You know there's trouble when your average American carnivore thinks twice about biting into a burger. The appetite-killer in question: Escherichia coliform, a.k.a. E. coli, the bacteria behind the spate of recalls that recently hit the nation's beef supply. From June to September 2007 alone, ground beef contaminated with E. coli sickened 55 people while also shuttering one business and shaking up the USDA.
Not all E. coli are evil. There are actually hundreds of different strains, some of which are residing in your body right now, helping you absorb food and process waste. In fact, it's estimated that the average person excretes 10 billion Escherichia coli bacteria with every bowel movement.
One strain that definitely does not belong inside you is E. coli O157:H7. These bacteria normally live in the guts of cattle. However, if the slaughtering process is sloppy, feces or stomach contents can come into contact with meat and contaminate it with the bug. Next thing you know, you're weathering a weeklong bout of stomach cramps and bloody diarrhea. That is, unless your immune system isn't at full strength, in which case you're facing kidney failure or death.
Prior to 1982, little was known about E. coli O157:H7. That year, the strain was identified as a pathogen after a number of people were sickened by tainted hamburgers. A decade later the bug popped up again, this time in burgers from the fast-food chain Jack in the Box. Hundreds were hospitalized and four children died.
Still, it wasn't until 1994 that the USDA began testing for E. coli in samples of beef in packing plants. Five years after that, the agency added an extra safeguard by implementing a system known as Hazard Analysis and Critical Control Points (HACCP), which placed the main responsibility for testing in the hands of the major slaughterhouses. Theoretically, if they detect a bad batch of beef, it won't be shipped to the smaller "down-line" processors, whose job it is to grind and package bulk beef for the public.
For a while, the system appeared to be working. On April 14, 2005, the USDA, FDA, and CDC released a joint report stating that incidence of E. coli infections decreased 42 percent from 1996 to 2004. In the press release, then–USDA Secretary Mike Johanns proudly noted, "The continued reduction in illnesses from E. coli O157 is a tremendous success story and we are committed to continuing this positive trend in the future."

Saturday, May 10, 2008

Virus Kills 22 Children in Eastern China



By ANDREW JACOBS
Published: May 3, 2008
BEIJING — A fast-spreading viral outbreak in China has killed 22 children, sickened nearly 3,600 others and caused panic among parents in an impoverished corner of Anhui Province, government health officials said Friday.


All of the fatalities, from lung problems and other complications, have been in children younger than 6, with a majority of them under 2.
The outbreak, caused by a particularly strong intestinal virus, enterovirus 71, or EV-71, has been spreading in the city of Fuyang, in east-central China, since early March. Provincial health officials, however, announced the outbreak only this week, raising questions about whether they had been trying to conceal it.
In recent days the Chinese media have heavily criticized the local government response, offering comparisons to the SARS epidemic of 2003, which drew widespread attention to China’s shaky public health system and official attempts to cover up the outbreak. Xinhua, the official news agency, published the latest figures on Friday.
On Thursday, the World Health Organization warned that the disease, which thrives in warm weather and passes easily among children, could spread in the coming summer months. It advised child care centers and schools in the city and surrounding region to stay closed until the spread was curtailed.
The virus begins with a fever and often leads to mouth ulcers and to blisters on the hands, feet and buttocks. Commonly known as hand, foot and mouth disease, it has no relation to the foot-and-mouth disease that infects livestock.
There is no vaccine or cure, but most patients recover in a week without treatment. In severe cases, brain swelling can lead to paralysis or death. Cleaning surfaces with bleach and washing hands significantly reduces the spread of the pathogen.
Health officials in Fuyang said more than 970 children remained hospitalized, 48 of them in critical condition. Health officials said the disease also spread to three adjacent provinces, with the bulk of them — 340 cases — in Hubei.
Although the number of infected children has been steadily climbing, the fatality rate has dropped substantially in recent weeks, falling to 0.2 percent from 11 percent in March, World Health Organization officials say.
Anxious parents have been overwhelming local hospitals in Fuyang. In a telephone interview, a doctor at No. 2 People’s Hospital said 200 sick children were being treated there. He said Friday that there had not been any fatalities in the past five days at the hospital. “I think the disease itself can be controlled, but it is hard to treat if there are complications,” said the doctor, who would give only his surname, Li.
Among parents, though, there is still widespread concern and confusion. Reached by phone, the father of a 1-year-old boy from a town outside Fuyang said misinformation was rife. The current rumor, he said, suggested that a local river was the source of the infection. The man, a truck driver named Wang, said that schools had been closed and that local health officials were instructing parents to frequently wash their children’s hands. “We really hope journalists can come and report more on this,” he said.
Since early April, teachers at the Dongfanghong kindergarten in Fuyang have been assiduously keeping the children clean and spraying the classrooms with a disinfectant daily. Still, by Tuesday, when the authorities closed the school, nearly 100 of the school’s 500 students were being kept home by their parents. “A lot of parents are concerned about the contagiousness,” said Xu Yanyan, the headmistress.
Four years ago Fuyang was the epicenter of a powdered milk scandal. Fake formula lacking nutritional value sickened 200 infants, and 13 of them starved to death.
The Chinese media have not been shy about criticizing local officials who suppress information about infectious diseases and other kinds of bad news. In mid-April, several media outlets noted, authorities in Fuyang who were confronted by reporters denied that there was a problem. Two weeks later, after more than a dozen children had died, they were forced to acknowledge the outbreak.
In an editorial headlined “Tragic Costs of Delay,” China Daily, the official English-language newspaper, cited the SARS epidemic and the powdered milk scandal and chastised government for its sluggish response to the most recent health crisis. “The memory of the last tragedy only adds to the bitterness of the new one,” it said.
During the SARS outbreak, Chinese officials withheld information from the World Health Organization, restricted media reporting and undercounted the cases of those stricken. After the disease spread beyond China’s borders and provoked worldwide panic, the government pledged to confront future health emergencies with greater openness.
Huang Yuanxi contributed research.

Tuesday, May 6, 2008

Electric shock from Electrical appliances

Category : Electrical appliances

Product : Travel iron
Brand : ORBIT
Type/number of model: Model: TRAVEL MATE 800 W
Description : Travel steam iron with folding handle. The packaging is a cardboard box marked ORBIT TRAVEL MATE 800 W.
Country of origin : China
DaNGER : Electric shock
The product poses a risk of electric shock because the normal operating temperature differs from the rated power by more than + 5% or 20 W. At the rated power of 240 V a difference of + 18.3% was measured.In addition, the instructions for use do not contain safety information.


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Category: Lighting equipment
Product: Table lamp
Brand: GUOGUANG LIGHTING
Type/number of model: model: 90133,
EAN code: 920077005770
Description: The table lamp has a metallic base with a yellow decoration and a white-yellow lamp-shade. It is equipped with a with a touch switch marked: AC input 110 V, 60 Hz/ 220V, 50 Hz,
Yue Jia Lighting Hardware Electronic Accessory Factory.
Packaging: a yellow-blue cardboard box with a picture of the product and marking: 50 Hz, AC 220V, 2x max. 40W, size: 13x13x23.5 cm.
Country of origin : China
DANGER : Electric shock
The product poses a risk of electric shock
because:
1- the cable entries have sharp edges,
2 - the product does not comply with
the requirements on double and strengthened insulation.