ProfilAtur Cara

Reka bentuk dan dicetak oleh:Program Penerbitan & Pengurusan Ilmu• April 2016

Dr. Mohamed Shafit HussainPusat Penyelidikan Bioteknologidan Nanoteknologi

10 Mei 2016 (Selasa)Ibu Pejabat MARDI, Serdang

Majlis2.30 petang• Pendaftaran• Ketibaan jemputan

3.00 petang• Ketibaan Ketua Pengarah MARDI

dan barisan JPKM serta pembentang syarahan

• Nyanyian lagu oleh Koir MARDI - Negaraku - Lagu Pemimpin Agroteknologi • Bacaan doa• Sesi memperkenalkan pembentang• Pembentangan oleh Dr. Shafit Hussain Tajuk “Interventions to Ensure

Safety of Meat and Meat Products”

4.30 petang• Minum petang/bersurai

Interventions toEnsure Meat Safety

Dr. Mohamed Shafit HussainDilahirkan pada 10 Jun 1957 di Sabak Bernam, Selangor

Pendidikan:Sekolah Rendah dan Menengah• Sekolah Kebangsaan Khir

Johari, Sabak Bernam, Selangor (1964 – 1969)

• Sekolah Menengah Tunku Abdul Rahman Putra, Sabak Bernam, Selangor (1970 – 1974)

Institusi Pengajian Tinggi• Ijazah Kedoktoran Veterinar,

Universiti Pertanian Malaysia (1975 – 1981)

• Ijazah Sarjana, University of Florida, Amerika Syarikat (1988 – 1990)

• Doktor Falsafah, University of Florida, Amerika Syarikat (1995 – 2000)

Profil Sinopsis

Pengalaman Kerja dan PencapaianDr. Mohamed Shafit Hussain memulakan kerjaya sebagai Pegawai Penyelidik pada Jun 1981 di Ibu Pejabat MARDI. Pada 1988, beliau telah ditawarkan oleh MARDI untuk melanjutkan pelajaran di University of Florida, Amerika Syarikat dan dianugerahkan Ijazah Sarjana. Beliau telah meneruskan pengajian di universiti yang sama pada 1995 dan dianugerahkan Doktor Falsafah. Dr. Mohamed Shafit mempunyai kepakaran dalam bidang pengurusan ternakan, teknologi pemprosesan daging, analisis karkas, kualiti daging, keselamatan makanan, GMP dan HACCP. Pada 1982 hingga 1988, beliau telah bertugas di MARDI Seberang Perai dan menjalankan ujian pengesahan pelbagai lokasi dan tempatan dalam bidang ternakan. Beliau juga pernah bertugas di Pusat Penyelidikan Ternakan dan Pusat Penyelidikan Teknologi Makanan. Pada 2015, beliau telah dipindahkan ke Pusat Penyelidikan Bioteknologi dan Nanoteknologi. Semasa bertugas di Pusat Penyelidikan Ternakan, beliau terlibat di dalam penyelidikan tenusu, arnab dan sains daging. Semasa menjalankan ujian pengesahan pelbagai lokasi dan tempatan, beliau terlibat dengan penternakan itik penelur, tenusu dan fidlot. Semasa di Pusat Penyelidikan Teknologi Makanan pula, beliau terlibat dalam penyelidikan dan pembangunan produk berasaskan daging dan keselamatan makanan. Beliau turut terlibat dalam pengendalian kursus serta memberi ceramah di dalam aspek penghasilan produk daging, makanan halal, GMP dan HACCP. Beliau juga pernah menjadi tenaga pengajar NATC serta agensi kerajaan yang lain. Beliau pernah memegang jawatan Timbalan Pengarah di Pusat Penyelidikan Ternakan dan Pusat Penyelidikan Teknologi Makanan. Kini, Dr. Mohamed Shafit memegang jawatan sebagai Pengarah Pusat Penyelidikan Bioteknologi dan Nanoteknologi.

PenerbitanSehingga kini beliau telah menghasilkan lebih 60 penulisan saintifik termasuk jurnal/prosiding tempatan dan antarabangsa. Selain itu, beliau turut menghasilkan dua buah buku berjudul Penternakan Itik Penelur dan Penternakan Arnab. Beliau juga aktif membentangkan kertas kerja di seminar di dalam dan luar negara.

Tanggungjawab LainSelain bertugas di MARDI, beliau juga aktif dalam menganggotai beberapa jawatankuasa agensi lain seperti Kementerian Kesihatan Malaysia (KKM), Jabatan Kemajuan Islam Malaysia (JAKIM), Jabatan Agama Islam Selangor (JAIS), Standards and Industrial Research Institute of Malaysia (SIRIM) dan Codex Alimentarius. Beberapa piawaian (Malaysian Standard) dengan SIRIM serta garis panduan halal bersama JAKIM turut dibangunkan. Di samping itu, beliau pernah dilantik sebagai hakim dalam beberapa pameran dan pertandingan di dalam dan luar MARDI. Beliau juga pernah dilantik sebagai panel untuk menilai permohonan projek Science Fund dan TechnoFund, MOSTI serta menjadi panel editorial Malaysian Journal of Animal Science.

AnugerahSemasa melanjutkan pengajian di peringkat Doktor Falsafah, Dr. Mohamed Shafit telah dianugerahkan Outstanding International Graduate Student Awards (1997 – 1998), University of Florida. Atas dedikasi dalam perkhidmatan, beliau telah dianugerahkan Anugerah Perkhidmatan Cemerlang MARDI pada 1994 dan 2006.

Interventions to Ensure Meat Safety

Ensuring the safety of meat and meat products to the consumers is very important to the meat industry. Appropriate interventions is needed to ensure safe foods along their value chains and to avoid outbreaks of foodborne diseases. Interventions can be grouped as to where they occur within the supply chain. Pre-harvest interventions start in the field, while post-harvest interventions begin as the raw material undergoes processing. An example of pre-harvest interventions is competitive exclusion, whereby pathogenic bacteria from the intestinal tracts of live animals and environment are eliminated by beneficial bacteria. Post-harvest interventions are implemented to reduce cross-contamination and bacterial proliferation during processing and handling of animal carcasses. Pasteurisation with hot water or steam of beef carcass side at the end of the dressing line could rapidly inactivates bacteria on the surface of the carcass. As for poultry, chlorinated compounds are added to chilled water, where the whole carcasses are immersed prior to packing. Then, the carcass sides are dry chilled to temperatures below 7°C. To prevent cross-contamination and to achieve good air circulation in the chiller, the carcass sides should be hanged a few feet from the wall of the chiller and there is no contact between the carcasses. Carcasses are subjected to a wide variety of processing procedures during the production of meat and meat products, whereby cross-contamination may occur. Carcasses for hot boning (deboned before chilling) should be transported to the boning room(maintained at 10 °C or lower) directly from the slaughter floor and the boning starts immediately. Within one hour after the meat is bone-out, the meat should be chilled or cooked. During the boning operation, verification activities including pathogen testing should be conducted. There is an increasing demand for processed foods such as ready-to-eat (RTE) meat products. Listeria monocytogenes can survive throughout the refrigerated storage times of RTE meat products. It is most often introduced onto the surface of meat products after the products are fully cooked, but before they are packed. Post-packaging heat treatments have been used to reduce food

pathogens. Since not all microorganisms will be inactivated, good manufacturing practices must be maintained throughout the process. Spraying RTE meat products with antimicrobial compounds (such as potassium lactate, sodium lactate, sodium diacetate and other organic acids) eliminate surface contamination and restrict pathogen growth during storage. Other forms of natural antimicrobials are bacteriocins, for example, nisini. Some lactic acid bacteria naturally produce bacteriocins that are effective against some pathogens such as Listeria, E. coli 0157:H7 and Salmonella, and can also be added into cooked meat products as starter culture, before packaging, to inhibit growth of spoilage bacteria. Essential oils are plant-derived extracts and commonly used to flavour meat products. These oils and their components are naturally occurring antimicrobial and antioxidant agents. It contains compounds such as terpenes, terpenoids, phenol-derived aromatic components and aliphatic components which are known to have antimicrobial activities. Oils from different plants have different antimicrobial performance, and are more effective against Gram-positive bacteria rather than Gram-negative bacteria. High pressure processing (HPP) is a non-thermal, all-natural, clean and environmentally friendly process. It involves submerging the product in a liquid or water within an enclosed vessel. This treatment maintains freshness, quality and improved product safety by inactivating spoilage microorganisms. The interventions to ensure the safety of meat and meat products require the involvement of all players such the industry, academic, researchers and consumers to accomplish the goal. Consumer education is another form of interventions that can be used to reduce foodborne illnesses. The industry could impose interventions through the implementation of GMP and HACCP. New methods of antimicrobial and processing interventions could be developed by researchers to ensure the safety of meat and meat products from farm to table.