DOCSLIB.ORG

Schedule of Accreditation

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

As an accredited laboratory, this laboratory is entitled to use the following accreditation symbol. Valid from 15 June 2019 to 30 November 2020 Issued on 07 August 2019 ISO/ IEC 17025 TL 055-02 Schedule of Accreditation Accreditation Scheme for Testing Laboratories Sri Lanka Accreditation Board for Conformity Assessment Accreditation Number: TL 055-02 Bureau Veritas Consumer Products Services Lanka (Pvt) Ltd No. 570, Galle Road Katubedda Scope of Accreditation: Performing Biological testing on Food & agriculture products, Water, Cosmetics, Sampling for microbiological analysis of water & food as per ISO, SLS, AOAC and APHA methods The laboratory is accredited for the following tests. SI Product(s) / Specific tests performed Test method / Standard against Range of testing / Limits No. Material of which tests are performed of detection test 01. Food and Agricultural Products ISO 4833-1:2013 Minimum 10 CFU per g Aerobic Plate Count SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per SLS 516 Part 3 Section 1:2013 g or per ml Total coliform MPN technique Tea & Coffee ISO 4832:2006 Minimum 10 CFU per g SLS 516 Part 3 Section 2:2013 or 1 per ml Black, Green, Colony-count technique 1.1 Herbal & ISO 7251:2005 Escherichia coli Minimum <0.3 MPN per flavored, white SLS 516 Part 12:2013 g or per ml tea Camellia MPN technique sinensis, Tea Fecal coliforms USFDA BAM Chapter 04 September Minimum <3.0MPN per g based 2002 or per ml Beverages Conventional Method ISO 6888-1:1999 / SLS 516:1991 Minimum 10 CFU per g Part 6 Section 1:2013 or 1 per ml Colony-count technique Staphylococcus aureus ISO 6888-3:2003 Minimum <0.3 MPN per SLS 516 Part 6 Section 3:2013 g or per ml MPN technique ISO 6579-1:2017 Presence or Absence in 25 Salmonella SLS 516: PART 5: 2013 g or ml Page 1 of 8 SI Product(s) / Specific tests performed Test method / Standard against Range of testing / Limits No. Material of which tests are performed of detection test ISO 21527-2:2008 Minimum 100CFU per g SLS 516 Part 2 Section 2: 2013 or 10 per ml Yeast & mould count ISO 21527-1:2008 Minimum 100 CFU per g SLS 516 Part 2 Section 1: 2013 or 10 per ml Tea & Coffee ISO 21871: 2006 Minimum <0.3 MPN per SLS 516 Part 8 Section 2: 2013 Black, Green, g or per ml Bacillus Cereus MPN technique 1.1 Herbal & flavored, white ISO 7932:2004 Minimum 10 CFU per g tea Camellia Colony-count technique or 1 per ml sinensis, Tea ISO 21528-2:2004 Minimum 10 CFU per g based Colony-count technique or 1 per ml Beverages Enterobacteriaceae ISO 21528-1:2004 Minimum <0.3 MPN per MPN technique g or per ml Present/Absent per 25g or Listeria monocytogenes ISO 11290-1:2017 25ml ISO 4833-1:2013 Minimum 10 CFU per g Aerobic Plate Count SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per SLS 516 Part 3 Section 1 :2013 g or per ml Milk & Dairy Total coliform MPN technique Products ISO 4832:2006 Raw Milk for Minimum 10 CFU per g SLS 516 Part 3 Section 2:2013 Direct or 1 per ml Consumption, Colony-count technique Processed Escherichia coli ISO 7251:2005 MPN technique Minimum <0.3 MPN per Fluid Milk, SLS 516 Part 12: 2013 g or per ml Cream, ISO 6888-1:1999 Concentrated Minimum 10 CFU per g Milk, Dried SLS 516: Part 6 Section 1: 2013 or 1 per ml Colony-count technique Dairy Products, Ice ISO 6888-3:2003 Cream and Staphylococcus aureus Minimum <0.3 MPN per SLS 516 Part 6 Section 3:2013 g or per ml Similar MPN technique Products, ISO 6579-1:2017/SLS 516: PART 5: Presence or Absence in 25 1.2 Fermented 2013 g or ml Milk Present/Absent per 25g Cheese, Milk Listeria monocytogenes ISO 11290-1:2017 powder, or25ml Liquid Milk, ISO 21528-2:2017 Minimum 10 CFU per g Fresh Cream, Colony-count technique or 1 per ml Malted milk, Enterobacteriaceae Yoghurt, ISO 21528-1:2017 Minimum <0.3 MPN per Paneer, Curd, MPN technique g or per ml Butter ISO 21871: 2006 Minimum <0.3 MPN per SLS 516 Part 8 Section 2: 2013 g or per ml Bacillus cereus ISO 7932:2004 Minimum 10 CFU per g Colony-count technique or 1 per ml ISO 21527-2:2008 Minimum 100CFU per g SLS 516 Part 2 Section 2: 2013 or 10 per ml Yeast & Mould count ISO 21527-1:2008 Minimum 100 CFU per g SLS 516 Part 2 Section 1: 2013 or 10 per ml Page 2 of 8 SI Product(s) / Specific tests Test method / Standard against which Range of testing / Limits No. Material of performed tests are performed of detection test Aerobic Plate Count ISO 4833-1:2013 Minimum 10 CFU per g SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per Spices and SLS 516 Part 3 Section 1:2013 g or per ml Herbs Total coliform MPN technique Black pepper, ISO 4832:2006 Minimum 10 CFU per g white pepper, SLS 516 Part 3 Section 2:2013 or 1 per ml celery seed or Colony-count technique flakes, chili ISO 7251:2005 Escherichia coli Minimum <0.3 MPN per powder, SLS 516 Part 12:2013 g or per ml paprika, MPN technique parsley flakes, ISO 6579-1:2017 Presence or Absence in 25 Salmonella rosemary, SLS 516: PART 5: 2013 g or ml sesame seed, ISO 21527-2:2008 Minimum 100CFU per g thyme, and SLS 516 Part 2 Section 2: 2013 or 10per ml Yeast & mould count vegetable ISO 21527-1:2008 Minimum 100 CFU per g flake, SLS 516 Part 2 Section 1: 2013 or 10 per ml Cardamom, ISO 21871: 2006 Minimum <0.3 MPN per 1.3 cinnamon, SLS 516 Part 8 Section 2:2013 g or per ml Turmeric, Bacillus cereus MPN technique Curry Leaves , ISO 7932:2004 Minimum 10 CFU per g Cumin Seed, Colony-count technique or 1 per ml Fennel Seeds, Minimum 10 CFU per g Nutmeg, ISO 21528-2:2017 Colony-count technique or 1 per ml Mustard, Enterobacteriaceae Ginger, ISO 21528-1:2017 Minimum <0.3 MPN per Cloves, Curry MPN technique g or per ml powder, ISO 6888-1:1999 Minimum 10 CFU per g Lemon Grass SLS 516:1991 Part 6 Section 1: 2013 or 1 per ml ,herbal drinks, Colony-count technique Staphylococcus aureus Onion flakes, ISO 6888-3:2003 Minimum <0.3 MPN per onion powder, SLS 516 Part 6 Section 3: 2013 g or per ml garlic flakes, MPN technique Seasoning ISO 7937:2004 Minimum 10 CFU per g Clostridium perfringens powder SLS 516 Part 9: 2013 or 1 per ml Present/Absent per 25g Listeria monocytogenes ISO 11290-1:2017 or25ml Aerobic Plate Count ISO 4833-1:2013 Minimum 10 CFU per g SLS 516: PART 1: 2013 or 1 per ml ISO 4831:2006 Minimum <0.3 MPN per Meat & Meat SLS 516 Part 3 Section 1:2013 g or per ml products Total coliform MPN technique Fresh meat, ISO 4832:2006 Minimum 10 CFU per g cooked meat, SLS 516 Part 3 Section 2:2013 or 1 per ml Sausages, Colony-count technique bacon, ham, ISO 7251:2005 Escherichia coli Minimum <0.3 MPN per Cold cuts, SLS 516 Part 12: 2013 g or per ml Meat Balls, MPN technique 1.4 Burgers, lean ISO 6888-1:1999 / Minimum 10 CFU per g meat, edible SLS 516:1991 Part 6 Section 1: 2013 or 1 per ml parts, seasoned Colony-count technique Staphylococcus aureus meat, smoked ISO 6888-3:2003 Minimum <0.3 MPN per meat, cured SLS 516 Part 6 Section 3:2013 MPN g or per ml meat, dried technique meat and meat ISO 6579-1:2017/SLS 516: PART 5: Presence or Absence in 25 Salmonella based short 2013 g or ml eats salads, Present/Absent per 25g Listeria monocytogenes ISO 11290-1:2017 soup & curry or25ml types ISO 21528-2:2017 Minimum 10 CFU per g Colony-count technique or 1 per ml Enterobacteriaceae ISO 21528-1:2017 Minimum <0.3 MPN per MPN technique g or per ml Page 3 of 8 SI Product(s) / Specific tests performed Test method / Standard against Range of testing / No. Material of test which tests are performed Limits of detection Aerobic Plate Count ISO 4833-1:2013 Minimum 10 CFU Fish and Fishery SLS 516: PART 1: 2013 per g or 1 per ml Products ISO 4831:2006 Minimum <0.3 MPN SLS 516 Part 3 Section 1:2013 Raw Fin fish of per g or per ml Total Coliform MPN technique Marine and Freshwater Origin, ISO 4832:2006 Minimum 10 CFU Frozen Raw SLS 516 Part 3 Section 2:2013 per g or 1 per ml Seafood, Colony-count technique Raw Crustaceans ISO 7251:2005 Escherichia coli Minimum <0.3 MPN Cooked Crustacean, SLS 516 Part 12: 2013 per g or per ml Raw Mollusca, MPN technique Cooked, Shucked ISO 6888-1:1999 Mollusca, Surimi Minimum 10 CFU SLS 516:1991 Part 6 Section 1: 2013 and Minced Fish per g or 1 per ml Colony-count technique Products, lightly Staphylococcus aureus preserved Fish ISO 6888-3:2003 Minimum <0.3 MPN products, Semi- SLS 516 Part 6 Section 3:2013 per g or per ml preserved fish MPN technique products, fermented 1.5 ISO 6579-1:2017 Presence or Absence fish products, Fully Salmonella Dried or Salted SLS 516: PART 5: 2013 in 25 g or ml Products, Fish and Present/Absent per Listeria monocytogenes ISO 11290-1:2017 Shrimp Sauce and 25g or25ml Paste Pasteurized Seafood Products, ISO 21528-2:2017 Minimum 10 CFU Colony-count technique per g or 1 per ml Canned Sea food, Enterobacteriaceae fish& seafood based ISO 21528-1:2017 Minimum <0.3 MPN short eats & curry MPN technique per g or per ml types Vibrio parahaemolyticus & ISO 21872-1:2017 Presence or Absence Vibrio cholerae SLS 516 Part 7 Section 1: 2013 in 25 g ISO 7937:2004 Minimum 10 CFU Clostridium perfringens SLS 516 Part 9: 2013 per g or 1 per ml ISO 4833-1:2013 Minimum 10 CFU Aerobic Plate Count Poultry Products SLS 516: PART 1: 2013 per g or 1 per ml Eggs and Egg ISO 4831:2006 Products Minimum <0.3 MPN SLS 516 Part 3 Section 1:2013 per g or per ml Marinated chicken raw, Raw Poultry Total Coliform MPN technique Products, Cooked ISO 4832:2006 Minimum 10 CFU Poultry Products, SLS 516 Part 3 Section 2:2013 per g or 1 per ml Fully Retorted Colony-count technique 1.6 Shelf-Stable Poultry ISO 7251:2005 Products, Dried Minimum <0.3 MPN Escherichia coli SLS 516 Part 12:2013 Poultry Products per g or per ml Shell Eggs, MPN technique Liquid and Frozen ISO 6888-1:1999 Eggs, Dried Eggs, Minimum 10 CFU SLS 516: Part 6 Section 1:2013 per g or 1 per ml Cooked Egg Colony-count technique Products, egg & Staphylococcus aureus ISO 6888-3:2003 poultry based short Minimum <0.3 MPN SLS 516 Part 6 Section 3 :2013 eats, salads, & curry per g or per ml types MPN technique ISO 6579-1:2017 Presence or Absence Salmonella SLS 516: PART 5: 2013 in 25 g or ml Present/Absent per Listeria monocytogenes ISO 11290-1:2017 25g or25ml Page 4 of 8 SI Product(s) / Material of test Specific tests Test method / Standard against Range of testing / No.
Recommended publications
  • Comparison of ABTS, DPPH, and FRAP Assays for Estimating Antioxidant Potential of Selected Sri Lankan Traditional Sweetmeats

    Comparison of ABTS, DPPH, and FRAP Assays for Estimating Antioxidant Potential of Selected Sri Lankan Traditional Sweetmeats

    Comparison of ABTS, DPPH, and FRAP Assays for Estimating Antioxidant Potential of Selected Sri Lankan Traditional Sweetmeats M.K.S. Mihiranie1, J.M.J.K. Jayasinghe1, J.P.D. Wanasundara3 and C.V.L. Jayasinghe2 1Department of Food Science and Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka 2Department of Food Science and Technology, Wayamba University of Sri Lanka, Gonawila, Sri Lanka 3College of Graduate Studies and Research, University of Saskatchewan, Saskatchewan, Canada Fifteen Sri Lankan traditional sweetmeats (Hendi kewum, Beraliya kewum, Naran kewum, Athirasa, Mung kewum, Aasmi, Kokis, Undu walalu, Welithalapa, Bedihaalpiti aggala, Dodol, Aluwa, Thala guli, Kurahan helapa and Pusnambu) were investigated for antioxidant potential (AP) by 2,2-diphenyl-1- picrylhydrazyl assay (DPPH), 2,2-azino- bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay and Ferrous reducing antioxidant power assay (FRAP). Total phenolic content (TPC) and total flavonoid content (TFC) of sweetmeats were determined by using colorimetric assays. Lyophilized sweetmeats (1:10) were used to prepare 80% methanolic extractions at room temperature for 24 hours for all the assays. Helapa was further investigated for the changes in AP with the changes of ingredients utilized in different regions of Sri Lanka. Accordingly, Helapa prepared with 100% finger millet flour, finger millet+rice flour, Shorea megistophylla (sin. Beraliya) flour+rice flour, Vateria copallifera (sin. Hal) flour+rice flour, Madhuca longifolia (sin. Mee) flour+rice flour was studied. Results revealed that, among sweetmeats examined for AP, Naran Kewum showed the significantly highest AP (1595.7±0.03 µg/mL TE) by FRAP assay and Helapa showed the highest radical scavenging activity for DPPH (564.8± 0.02 µg/mL TE) and ABTS (553.2±0.01 µg/mL TE) assays (p<0.05).
  • YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.Pdf 1 10/15/15 2:55 PM

    YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.Pdf 1 10/15/15 2:55 PM

    FREE The Sushi Bento at Naniyori MARCH/2016 WWW.YAMU.LK PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K PP- YAMU Range Ad Oct 15 FINAL.pdf 1 10/15/15 2:55 PM C M Y CM MY CY CMY K 4 [insert title here] - this is the actual title We’ve got some great stuff in this issue. We did our first EDITORIAL ever quiz, where you can gauge your competency as a Indi Samarajiva Colombar. If you feel inadequate after that, we’ve hooked Bhagya Goonewardhane you up with a guide to 24 hours in Colombo to impress Aisha Nazim Imaad Majeed your visiting friends! Shifani Reffai Kinita Shenoy We’ve also done lots of chill travels around the island, from Batti to Koggala Lake to Little Adam’s Peak. There’s ADVERTISING going to be plenty more coming up as we go exploring Dinesh Hirdaramani during the April holidays, so check the site yamu.lk for 779 776 445 / [email protected] more. CONTACT 11 454 4230 (9 AM - 5 PM) With the Ides of March around the corner, just remember [email protected] that any salad is a Caesar Salad if you stab it enough. PRINTED BY Imashi Printers ©2015 YAMU (Pvt) Ltd 14/15A Duplication Road, Col 4 kinita KIITO WE DO SUITS Damith E. Cooray CText ATI Head Cutter BSc (Hons) International Clothing Technology & Design Manchester Metropolitan University, UK Sole Distributor of Flagship Store KIITO Bespoke & Workshop # 19 , First Floor, Auditor General’s Department Building # 27, Rosmead Place Arcade Independance Square Colombo 07 Colombo 07 0112 690740 0112 675670 8 SCARLET ROOM 32, Alfred House Avenue, Colombo 03 | 11 4645333 BY BHAGYA their dishes with the exception Risotto Paella (Rs.
  • Experiences and Understandings of a Group of Sri Lankan Migrants in Australia with Type Two Diabetes

    Experiences and Understandings of a Group of Sri Lankan Migrants in Australia with Type Two Diabetes

    Controlling Diabetes or Keeping Life under Control? Experiences and Understandings of a Group of Sri Lankan Migrants in Australia with Type Two Diabetes Submitted in total fulfilment of the requirements of the degree of Doctor of Philosophy March Two Thousand and Fourteen Prabhathi Basnayake Ralalage Centre for Health and Society University of Melbourne Thesis Abstract Diabetes is a key public health priority and a major health concern for many migrant communities including the Sri Lankan community here in Australia. Understanding people’s comprehensions of the disease and its management is essential to successfully address any related issues in order to avoid premature deaths and high public health costs. According to many health reports published over the past years Sri Lankan migrants have been identified as having a significantly higher prevalence of type two diabetes in Australia compared to the general Australian population. This ethnography revolves around a group of first generation Sri Lankan migrants with type two diabetes in Australia. This thesis relates their story of encountering and dealing with difficulties and complexities of migrant life while having to build a ‘successful’ life in Australia and also having to concurrently manage a chronic illness. While arguing that understanding of diabetes management cannot be just reduced or confined to level of compliance to medical advice and blood sugar measurement readings on the glucometer, I point out in the research that the stories of Sri Lankans with diabetes in a developed country are different to the stories of other South Asian migrants with diabetes living elsewhere in the world as examined in other studies.
  • Features White Flour and Are at High Risk for Dia- Betes

    Features White Flour and Are at High Risk for Dia- Betes

    10 Wednesday 27th October, 2010 The Island Features white flour and are at high risk for dia- betes. If you can't handle the taste of natural garlic, you can take it in widely available supplements. Aloe vera [Komarika] is also a traditional diabetic remedy in the Unani system of Arabian medicine, and its thera- peutic characteristics are now gaining worldwide acceptance in the treatment of diabetes. According to both human and animal research studies, aloe vera lowers blood glucose levels by a mechanism that’s still unclear to researchers. According to the Clinicians Handbook of Natural Healing, this natural hypoglycemic effect extends to over a period of 24 hours. Adding onions to your diet (along with gar- lic and cinnamon) can also significantly reduce your blood sugar level. Additionally, according to the book: The Healing Power of Herbs, studies have demonstrated that ginseng controls blood glucose in both dia- betic humans and diabetic laboratory ani- mals. It all comes down to asking if putting yourself at risk for diabetic coma, blind- ness, limb amputation and death is it worth eating white bread. If you're willing to risk your quality-of-life and your life itself, then go ahead and eat all the foods made with refined white flour you want. However, if you want to stop poisoning yourself with alloxan, a known toxic chem- ical, then make a few simple dietary changes. Eat groceries made with whole- grain wheat flour and other acceptable and more nutritious substitutes, not processed wheat (white) flour. What you have read so far are the unvar- nished facts about the effects of eating refined wheat (white) flour products, the most common and widespread of which is bread.
  • Cultural Diary’ Brings You Details About Avurudu Celebrations and Sev- Celebration at the Governors Ter- Eral Other Fascinating Events Happening in the Country

    Cultural Diary’ Brings You Details About Avurudu Celebrations and Sev- Celebration at the Governors Ter- Eral Other Fascinating Events Happening in the Country

    >> Avurudu Ê Ruwanthi Abeyakoon As the sun moves from Meena Rashi to Mesha Rashi completing a cycle of a celebrations twelve-month period, the season of kiribath (milk rice), kevum and kokis begins. Experience a traditional Avurudu Today’s ‘Cultural Diary’ brings you details about Avurudu celebrations and sev- celebration at the Governors Ter- eral other fascinating events happening in the country. Take your pick of stage race, Mount Lavinia Hotel. You can plays, exhibitions, or dance performance and add colour to your routine life. You witness and take part in the old can make merry and enjoy the adventures or sit back, relax and enjoy a movie of April traditions and enjoy the dawn of your choice. Make a little space to kick into high gear amidst the busy work the New Year. Events that will take schedules to enjoy the exciting events happening at venues around the city. If >> Non-Aligned place are Lipa gini melaweema 11 April there is an event you would like others to know, drop an email to eventcalen- (Lighting of the hearth-fire place) [email protected] or call us on 011 2429652. Have a pleasant week. Boiling of milk in a newly earthen - an exhibition pot 15 Aahara anubhawaya Ganu denu with a difference Weda alleema Raban gaseema @ Barefoot Gallery Cultural show and dancing Artists Mariah Lookman and Shanaathanan envision Pancha keliya Non Aligned as a group show of works by Vaidehi Raja, Olindha keliya Thamotharampillai Shanaathanan, Muhanned Cader, Onchili warang Mariah Lookman, Lala Rukh and Ieuan Weinman. The exhibition will be held at Barefoot Gallery Colombo, 704, Galle Road Colombo 3 until April 17.
  • Rs.600 Million

    Rs.600 Million

    NO E-PAPER FROM RICE MILLS DECLARED APRIL 13 TO 15 The Daily News E-Paper will not be published from Monday, April 13 to Wednesday, April 15 in view of the Sinhala and Tamil New Year. Publication will resume from Thursday, April 16. The online edition of the Daily News will be updated as usual during this period at www.dailynews.lk. AN essenTIAL SERVICE RICE MILLS HAVE TO BE KEPT OPEN THREE MILLION MT OF PADDY HARVesTED STERN ACTION AGAINST PRICE GOUGING AMALI MALLAWARACHCHI to distribute in the entire country.A Services of all rice mills have been harvest of around three million metric Rs.600 million declared an essential service under the tons of paddy has been reaped by now COVID–19 quarantine process since and the quantity of rice that can be the provision of essential foods and rice produced is equivalent to 2/3 of that production, storage and distribution is amount. MAXIMUM RETAIL allocated for imperative to ensure food security, the Accordingly, all the relevant par- President’s Office said. ties have been told that increasing the Rice mill owners must produce rice rice prices or hampering the supply of in their respective areas using paddy rice pose a major impediment to the purchasing fish stocks in their possession. Under the effective implementation of quarantine PRICes FOR RICE instructions of the President, the Secre- activities. The Consumer Affairs Authority yesterday CHAMINDA PERERA tary to the President P. B. Jayasundara Accordingly, the President’s Secre- announced maximum retail prices (MRP) on rice in a letter had informed the Acting tary has instructed relevant parties to with effect from April 10, 2020.
  • Food Consumption Patterns in Sri Lanka

    Food Consumption Patterns in Sri Lanka

    Food Consumption Patterns in Sri Lanka R.L.N. Jayatissa W.D. Wickramasinghe Chandrani Piyasena Research Report No: 172 September 2014 Hector Kobbekaduwa Agrarian Research and Training Institute 114, Wijerama Mawatha Colombo 7 Sri Lanka I First Published: September 2014 © 2014, Hector Kobbekaduwa Agrarian Research and Training Institute Coverpage Designed by: Udeni Karunaratne Final typesetting and lay-out by: Dilanthi Hewavitharana ISBN: 978-955-612-172-8 II FOREWORD The patterns of food consumption vary from time to time, according to various ethnic groups living in the country. Their culture, job category, income and internal migration situation are other factors affecting food consumption. In the British era, cheap labour was brought for the plantation industry from South India. Initially the British introduced bread and wheat flour based foods as their main food. Gradually, the consumption of wheat and wheat based food became popular in the country. But during the era of our ancient kings, consumption of traditional food varieties was the norm. Due to high nutritious value of our local food items our ancestors were healthy. After gaining Independence, successive governments paid attention to infrastructure facilities to uplift local agriculture. Some of them were Mahaweli Development Programme, Ama Programme (1995-2000) and the Api wawamu - rata nagamu progrmme (2007-2010). It is highly important to conduct research into rural, urban and estate sectors’ dietary habits to ascertain whether they are taking a nutritious diet. Although Sri Lanka is rich in many healthy foods like jak, breadfruit, domestic tuber roots, pulses, legumes and fruits, people are not concerned about these food items thus, those foods are wasted considerably.
  • Sri Lanka Journal of Food and Agriculture (SLJFA)

    Sri Lanka Journal of Food and Agriculture (SLJFA)

    Sri Lanka Journal of Food and Agriculture 3(1): 1-8, 2017 DOI: http://doi.org/10.4038/sljfa.v3i1.37 Sri Lanka Journal of Food and Agriculture (SLJFA) ISSN: 2424-6913 Journal homepage: www.slcarp.lk Research Paper Development of a pre-cooked supplementary food using Palmyrah tuber S. Piratheepan1, S. Sangheetha2, S. Srivijeindran3, O.D.A.N. Perera1 and C.V.L. Jayasinghe1* 1Department of Food Science and Technology, Faculty of Livestock, Fisheries and Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila (NWP), Sri Lanka 2Department of Food Technology, University College of Jaffna, Kokkuvil, Jaffna, Sri Lanka 2Palmyrah Research Institute, Kaithady, Jaffna, Sri Lanka *Corresponding Author: [email protected] __________________________________________________________________________________________________________________________________________ Article History: Abstract: Incorporation of legumes and tuber flours could improve the Received: 26 January 2017 protein quality and energy content of traditional supplementary foods Revised form received: 28 March 2017 prepared mainly from cereals such as maize and sorghum in the Accepted: 25 April 2017 developing countries. This study focused on developing a nutritious supplementary food using staple cereals, legumes and palmyrah tuber. “PalmyrahNutrimix” was formulated from the flour of cowpea, chickpea, sesame, green gram, soya bean and palmyrah tuber. Palmyrah tuber flour was obtained through tuber boiling, sun drying and milling process. Sugar and palmyrah tuber flour were optimized via 25 treatments. Sensory evaluation results revealed that three formulae consisting of sugar (19.4%) with different ratio of boiled and dried palmyrah tuber flour (15.9%, 18.2% and 20.3%) scored the highest mean rank sum (71.6), which complies with the Sri Lankan standards for energy (468.37 kcal/100g), protein (15.66%), fat (10.08%), fiber (4.75%) and carbohydrate (61.15%).
  • Bali Rituals and Therapeutic Communication in the Traditional Rural Society in Sri Lanka*

    Bali Rituals and Therapeutic Communication in the Traditional Rural Society in Sri Lanka*

    Journalism and Mass Communication, November 2016, Vol. 6, No. 11, 679-699 doi: 10.17265/2160-6579/2016.11.003 D DAVID PUBLISHING Bali Rituals and Therapeutic Communication in the Traditional Rural Society in Sri Lanka* Manoj Jinadasa University of Kelaniya, Kelaniya, Sri Lanka Bali is a form of classical ritual that makes a sound performance of a variety of psychological and physical treatments for many psychiatric and cultural diseases. Bali is defined as a form of oblation for gods and deities. Bali is determined by the ephemeral cycle of one’s life, so that the procedures and practices of specific Bali performances are planned to communicate with the planetary system, which is based on his/her astrology. Hence, Bali is made to perform with the use of traditional dance, music and local cultural substances. There are nearly eighty four thousand forms of Bali performances derived out from the constellation. History of Bali goes back to the early kingdom of Kotte which started in early fifteen century. However, it is considered that the origin of Bali resembles with the Indian Hindu religious cults, so that the Sri Lankan Bali tradition has been transformed by the local cultural and Buddhist religious milieu. This study explores the content and effects of Bali ritual. As the qualitative research, it assumes that Bali constitutes a broad spectrum of human needs and wants despite its communication to the supernatural elements of planetary system. Sederaman (1965) has explored Bali to the extent of its entire performance with respective lyrics and dancing procedures, as the pioneering study.
  • 201204 Edition

    201204 Edition

    New Year Edition ෙශෂ අ කලාපය Lanka Times Volume 1, Issue 2 April 2012 Individual Highlights One Color 2 Island of Paradise 2 Cricket Update 3 Whales 3 Jewels 3 All Around Us 4 New Year Games 5 Sinhala New Year 5 Sinhala New Year 6 Offering Betels 6 New Jersey Sri Lankans Celebrate Kandy Perahera 6 Sri Lankan Culture 7 Avurudu New Year Games 7 The Sri Lankan New Year arrived on Friday the April 14th. 4000 miles away in New Jersey USA, many Sri Lankans did not fail to observe the cherished කාල යය 9 traditions and to introduce them to the Sri Lankan American youth. The two long standing New Jersey Avurudu Charithra Uthsavas, those organized by History Timeline 10 the New Jersey Buddhist Vihara and by the Samadhi Buddhist Foundation, Carrom 13 were once again held this year and were very well attended. Memories of New Year 14 Samadhi Children Experience Avurudu Charithra - page 12 New Year Program at NJBV - page 12 International Bazaar 15 My Last Visit 15 ෙ ගෙස ෙබෙහ 16 Sinhala New Year 16 Global Politics 17 Day With a Friend 18 New Year 19 භ අ අද ෙවා ! 2 LANKA TIMES - APRIL 2012 One Color One Nation The Island Of Paradise In the middle of the Indian Ocean My country, Sri Lanka, lies in the Indian Ocean Comes the pearl of the deep A very small yet important island Sri Lanka arises It is a neighbor to India in the Asian Continent Shows a seasonal harvest heap It bears the nickname “Pearl of Indian Ocean” “Come together” the elders say Sri Lanka is an exotic place “Come together for it’s Avurudu Day!” famous for gorgeous wild life The places inside rainforests Sing oh sing, Asian Koels are pretty and divine.
  • Nutrient Profile Model for Sri Lanka

    Nutrient Profile Model for Sri Lanka

    NUTRIENT PROFILE MODEL FOR SRI LANKA To Implement Recommendations on the Marketing of Food and Non-Alcoholic Beverages to Children Nutrition Division Ministry of Health, Nutrition and Indigenous Medicine in Collaboration with World Health Organization 2018 Ministry of Health, Nutrition and Indigenous Medicine 1 Nutrient Profile Model for Sri Lanka to Implement Recommendations on the Marketing of Food and Non-Alcoholic Beverages to Children This work has been adapted from the WHO Nutrient Profile Model for South- East Asia Region to implement the set of recommendations on the marketing of foods and non-alcoholic beverages to children. ISBN – 978-955-3666-30-7 Ministry of Health Nutrition and Indigenous Medicine, Sri Lanka; 2018 Some rights reserved. You may copy, redistribute and adapt the work for non-commercial purposes, provided the work is appropriately cited, as indicated below. Third-party materials; if you wish to reuse material from this work that is attrib- uted to a third party, such as tables, figures or images, it is your responsibility to determine whether permission is needed for that reuse and to obtain permission from the copyright holder. The risk of claims resulting from infringement of any third-party-owned component in the work rests solely with the user. If you create a translation of this work, you should add the following disclaimer along with the suggested citation: “This translation was not created by the Ministry of Health, Sri Lanka” Suggested citation; Nutrient Profile Model for Sri Lanka to regulate marketing of Food and Non Alcoholic Beverages to children. Ministry of Health Nutrition and Indigenous Medicine, Sri Lanka; 2018 Coordination and Compilation Dr.
  • 14 Baski.Pdf

    14 Baski.Pdf

    NEWS • HABER BBM DERGİSİ July-September • Temmuz - Eylül 2015 1 NEWS • HABER 2 July-September • Temmuz - Eylül 2015 BBM MAGAZINE NEWS • HABER BBM DERGİSİ July-September • Temmuz - Eylül 2015 3 EDITOR EDİTÖR The next IDMA is in 2018 Bir sonraki İDMA, 2018’de Dear Readers, Değerli okurlar, We, as Parantez Fair Organization, have managed to carry Parantez Fuarcılık olarak geride bıraktığımız 10 yıllık süreçte, İDMA IDMA Exhibition a step further in the last 10 years. As a fair orga- Fuarı’nı hep bir basamak yukarı taşımayı başardık. Bir fuar şirketi nization company, our biggest dream for IDMA was to carrying it olarak en büyük hayalimiz, bir gün İDMA’nın uluslararası alanda to an international fair level to be known and followed internation- tanınan ve takip edilen bir fuar düzeyine ulaşmasıydı. Nihayetinde ally. I believe that we managed this eventually. I think IDMA 2013 de bunu başardığımıza inanıyorum. Özellikle İDMA 2013’ün bu an- was a serious breaking point in that sense. IDMA 2015 has also lamda ciddi bir kırılma noktası olduğunu düşünüyorum, İDMA 2015 proved this one more time in spite of general improper conditions ise dünya genelindeki olumsuz tabloya rağmen bunu bir kez daha in the world. onaylayan fuar oldu. Of course, the success gained so far was not a coinci- Elbette bugüne kadar ki başarı, kesinlikle bir tesadüf değildi… Bu dence… This success was a gaining obtained by a vision of başarı, belli bir alanda uzmanlaşma vizyonumuzun, yani bir fuar şirketi specializing in a specific area, in other words, leaving all the olarak diğer tüm sektörle olan çalışmalarımızı geride bırakıp sadece other businesses behind and focusing on only one industry.