Drying vs tempreature

After getting a bunch of new samples, I decided to delve in the drying methods of the chiku. Previously, I've tried air drying out in the open and cabinet drying, both in room temperature. But there are a few setbacks in this method, such as the long time that increases the susceptibility to airborne fungi contamination. Thus, as I found out in the previous post, there are many temperatures and settings that can be used to dry the cut fruit. Therefore I studied different temperatures that is most effective to dry a sample, as in the research of Chien et al, 2009.

Three samples of similar maturity (around 1kg per temperature) is peeled, sliced and oven-dried into constant weight. Three temperatures are used--50, 60, and 70. The time of drying, yield, and properties is as follows.

According to the Chien study, higher temperatures can give better antioxidant activity. This is the exact opposite of some other fruit drying results such as Larrauri et al, (1997), Garau et al (2007), and Shiau, Wu and Chang (2012); but similar to results of Madrau et al, (2008), where its antioxidant components slightly increase. Although in this study, it claims that 60C does not change much of the fruits' properties.

Therefore, I shall use the middle tempreature of 60C for drying. Although I need to make sure there are less gummy samples after drying.

Extraction Types

During the course of the fruit extraction, I've been experimenting with two extraction types lately, one being water extraction and the other being ethanol 95%. When tested with the same five microbes, these are the results:

1) Water extraction

2) Ethanol extraction

From these tests I can conclude that both extract had somewhat of an inhibition activity towards microbes tested. A clear ring is seen around the disks for both extract types (except conc 25% and below). However, water extraction is not very effective in showing anti m/o activity. There is a huge difference in the two activities, even of similar fruits with similar maturity. According to the S/V, since ciku is full of polyphenols and other antioxidants (non-polar solvent soluble), those activities may be more observable in non-polar solvent.

One other reason that proved this is the fact that Ciku has very high antioxidant capacity. L-ascorbic acid equivalent antioxidant capacity, AEAC, is the highest compared to other local fruits such as starfruit, guava, salak, pineapple and so on.

from Leong and Shui, 2001

In this experiment above, the ciku used is unripe. Fruit is peeled and blended, and mixed into 50% ethanol at 1:10 w/v, and centrifuged to obtain supernatant. This is different than the method I encountered which used ripe fruits (H. N. Sin et al, 2006) . However, after many unsuccessful attempts with ethanol extract (very little antimicrobial activity), I may conclude that ethanol may not be fully optimized for these kind of fruits. I may need other types of extracting solvent. A few suggestions are hexane, acetone and methanol.

One research delved on the various types of extraction, and chose acetone as the preferred solvent (Shui, Wong, and Leong, 2004). Acetone 50% is used directly to extract pulp of ciku for 45 minutes at 90C. Then it is rapidly cooled to room temperature before centrifugation at 14000g. This extract is used for spectrophotometry testing of TPC. Another research (Chong et al, 2005) also uses acetone (70%), but after it the ciku was homogenized it in ultrasonic bath for 30 minutes before centrifuging it for 15 min at 5000rpm. This is different than Ma et al, (2003), who uses methanol for ciku extraction and later fractionate it using hexane and ehtyl acetate.

Another possible error (while doing ethanol extraction) is the drying part. Previously I used "room temperature drying", i.e. 26-28C, to dry the ciku before extraction as specified by Jayakumar and Kanthimathi (2011). However, it is recently found out by Chong et al (2009), that the higher the drying temperature the higher the phenolics in the ciku.

In this experiment, ciku slices is dried until constant weight, between 15 minutes to 7 hours. Therefore, higher temperature can be used to dry the ciku; with only the time period is of concern.

2. Antimicrobial activity, minimum inhibitory conc.

The continuation of the research has focused on the two most significantly inhibited microbes, the E.coli (EC) and the L.monocytogenes (LM). For the other three, last week’s experiment is repeated on them, using fresh culture.

2.1 For EC and LM, three concentrations are prepared; 100%, 50% and 25%. The original sample is diluted until the desired concentration. 

Result is as follows:

a) LM

Conc.	50	25
1	12	15
2	12	0
3	13	0
AVERAGE	12.3	15

b) EC

Conc.	50	25
1	0	12.5
2	0	12
3	0	12
AVERAGE	0	12.16667

Main problem: Sample is too viscous and sticky to be removed using a pipette. Therefore solvent is poured in and shaken as much as possible to dissolve the sample. But not all is dissolved, some remain sticking to the base of the container.

Therefore it is difficult to gauge the real inhibitory activity for 25% and 50% since there might actually be lower concentration of ciku compound in diluted sample.

2.2 For Retest of antimicrobial susceptibility (SA, STY and I), result is as follows:

Take note that if a “ring” is observed for streptococci types, it is deemed resistant regardless of the clear zone size, because of the beta-lactamase produced by the m/o.

Suggestion:
to do it in a spread plate method, using cotton swabs, to make sure the m/o spreads properly.
Also, look into other journals, to see what kind of extract is used--eg. methanol and hexane, since the viscosity may be attributed to the solvent.

Antimicrobial test: Result!

In continuation with last week's experiment result (which proved that my current extract is contaminated), another extract is used to repeat the experiment. This time I used an older extract, which is much more dark, concentrated and viscous (therefore cannot be poured using a pipette).

The method is still the same, that is:

Prepare a 24 hour culture suspension of the selected microbes: S. aureus, E. Coli, L. monocytogenes,  S. typhi, and S. I.

An agar-well test is made using the selected microbes. Three holes of .7mm are plugged out on each plate and poured with samples. (Samples are used at 100% conc to see their effectiveness first) The plates are incubated 18hr in 37C.

Results are in as follows:

ST-no zone

SA-no zone

LM- clear zone

EC-clear zone

I-not much growth, but not very clear zone

 Therefore, after much measurement, we have:

Average inhibition zone, in mm

Looking at I plate sets, the zone are not that clear, but the microbe growth is not that vigorous either. There are spots of microbe in the "zone" around the plates. This either due to 1) microbes in I are slow-growing (not so) or 2) it's very effective that no microbe has grown. The little growth seen are probably lucky few contaminant/resistant ones.

In conclusion, the sample is very effective on L.monocytogenes, E.coli, and not effective on S.aureus and S.typhi. More test should be done to confirm I.

What went wrong?

A good trait of a scientifically-trained person is to investigate a result that goes differently than expected. Now, what is to do, for example, if the result seems neither bad nor good?

The case in hand--this is an antimicrobial test using the Agar-Well method. 24-hour cultured microbes are grown in plates using pour agar method. 100 microliter of sample extract is poured into wells of 0.7mm diameter. Then, it is incubated for 18 hours. The expected result is an inhibition zone, that is a clear zone with no microbe growth around the well of the sample.

The result that came out isn't as expected--an inhibition zone is shown all right; but it is not a clear zone. Rather, it seems very opaque. As follows.

So, after much pondering, possible explanation is as follows:
1) the sample really spread outside the well, creating an inhibition zone.
2) that wasn't the sample, it was a living, growing microbe.

therefore, this hypothesis is put to the test by taking a bit from the "inhibition zone" and streaking it on a new plate:

A growth of similar shape and color occurs, which tells me this is a microbe. So the (2) reason is accepted.

Then, looking deeper, the second reason has two possible outcomes, that is:
a) the sample is contaminated from somewhere else.
b) the sample has it's own microbe that has inhibitory properties.

So, to test this, is to take a swab of the original sample straight from the bottles, for every batch.
The swab is streaked on a nutrient agar and left for 18 hours. If not all the sample shows the growth, (a) is true. But if every batch shows the same microbe, (b) is true.

The result is shown as below:

Well, only one sample plate shown to have the microbe--the 6th March sample used in the agar-well test. Therefore, it is proven that this is a one-off contamination and not a special microbe.

Another thing to add--during the agar well test though, in some other plates, the growth inhibition effect does not show. it can be explained, since probably the microbe in the sample is unable to inhibit the culture's microbes.

So in conclusion, one of the sample was contaminated with a microbe that is selectively inhibiting. May be useful, maybe not. We'll see.

I guess that is how a student's mind should work eh. Later guys :)

Apakah itu "Factoring agent"?

So tadi semasa sedang urus-mengurus PO dan RO (tersilap sebut PO dekat staff, pening dia cari borang, rupa-rupanya PO. haha!) adalah terkeluar persoalan mengenai Factoring Agent.

Awalnya saya sangkakan bahawa factoring agent ini sejenis bentuk formula matematik (factoring = pemfaktoran). Rupa-rupanya ia adalah istilah perniagaan untuk ejen orang tengah dalam urusniaga.

Bayangkan suatu situasi: Anda menjadi pembekal kepada institusi kerajaan. Dan seperti yang anda tahu, institusi kerajaan ni banyak pula karenah birokrasinya (dalam bahasa inggeris dipanggil red tape). Duit nak bayar memang ada tapi, bayarannya lambat kredit. Jika anda sebuah syarikat kecil yang baru nak naik, dan pusingan modal anda lambat, ini boleh menyebabkan duit anda "terikat" tanpa aliran tunai. Tentu susah bukan?

Jadi salah satu cara mengatasinya ialah mendapatkan sebuah ejen, Factoring Agent. Mereka akan menjadi orang tengah antara anda dan pelanggan, di mana pelanggan akan membayar kepada mereka, dan mereka akan membayar kepada anda--dengan sedikit upah, tentunya. Contohnya begini. 

Pihak Jabatan A memesan barang. Anda pun menghantar barang. 

Anda pun mengeluarkan invois untuk Jabatan A itu. Tapi, invois itu dibayar kepada akaun Ejen B. Sebaik saja invois diberikan. Ejen B membayar sebahagian daripada nilai invois itu kepada anda, WALAUPUN Jabatan A tak bayar lagi duit (kira sekarang Jabatan A berhutang kepada Ejen B).

Apabila Jabatan A bayar kepada Ejen B mengikut invois tersebut, Ejen B akan memberi baki wang selebihnya kepada anda. Tapi dia tolak sikit untuk untung. Contoh kalau harganya 100 ringgit, dia ambil 5 ringgit buat simpanan sendiri (diorang pun nak cari makan juga kan. haha!).

Apa akan jadi kalau customer cabut lari tak bayar? Ha, itu kena tengok pula perjanjian dengan Ejen B. Biasanya anda yang kena tanggung (recourse agreement), tapi ada juga yang mereka akan tanggung (non-recourse agreement). Kalau mereka yang tanggung tentunya untung yang diambil nanti agak banyak, tetapi anda juga selamat daripada pelanggan yang melarikan diri.

Begitulah adanya Factoring Agent. Kelebihannya ialah memudahkan dokumentasi akaun kerana kita berurusan dengan sorang ejen sahaja. Satu lagi adalah ia membebaskan aliran tunai dan membolehkan kita membeli lebih banyak inventori dan menjalankan projek jangka pendek. Jadi bagi syarikat yang mengutamakan pertumbuhan memang sesuai untuk membuat Factoring. 

Apa-apapun saya tidaklah mahir sangat, ini barang dari google sahaja. Dapatkan maklumat lebih lanjut daripada perancang kewangan profesional. Assalamualaikum!

Ciku antimicrobial activity report

After I did some extraction last week, I gave a bottle of the frozen extract to another researcher for an antimicrobial activity pre-test. My objective is to see whether how much, and at what concentration, is the activity in Ciku extract.

The researcher, Cindy, proposed a pretest using the method she is familiar with, which is outlined below:

1. Saline and media is prepared, around 30 plates. Media: Mueller-Hinton.
2. Microorganism is isolated, around 100 microliter into a saline and adjusted with McFarland standard.
3. 100 microliter of the mircoorganism is streaked on plates of Mueller-Hinton agar.
4. A dilution of the extract is done at 0%, 50%, and 25% dilution level.
5. 1000 microliter of each diluted extract is pipetted into three 6.00mm filter paper disks.
6.  Disks are placed on the media carefully with forceps.
7. The plates are incubated for 16-18 hours in 37C.
8. Clear zones is measured, if any, and recorded in mm.

 And, the results are given as below:

So as you can see here, the ciku is compared with a control antibiotic. The inhibition zone is under 20 mm for ciku extract while the antibiotic is above 40mm. According to standard, this can be translated to antimicrobial activity as follows:

Not effective	10 or less
intermediate	11 to 15
effective	16 or more

Therefore, the ciku is between intermediate and not effective. But mostly, not effective.

How is this so, especially when ciku has been proven to have anticancer activity as shown in breast cancer cells (Jayakumar and Kanthimathi, 2011) and colon cancer cells (Ma et al, 2003)? In these studies as well, it is explained that the activity is attributed to its polyphenols and flavonoids, which is proven to have an antimicrobial activity (Daglia, M., 2011) 

Therefore, what happens here may be attributed to an error for example, due to difference in method or experiment excecution. For example, extraction is done following exactly the one outlied in the 2011 research. However, the fruit maturity level chosen may be different since it is not stated in the research. Also, the length of exposure to light and air may destroy the polyphenols.

Another thing is that the method of antimicrobial activity may not be suitable for the type of extract. In a research on ginger as shown here (Sebiomo et al, 2010) , water extract are done using disk diffusion while ethanol extract is done using agar well. Therefore using disk diffusion, ethanol extracts of ciku may not have diffused fully onto the agar.

A suggestion is to do the experiment again with another sample extraction, to see whether this is just experimental error; or to do a newer extraction with less mature fruits.

Table from:
Johnson, T. and C. Case, 1995. "Chemical Methods of Control," adapted from Laboratory Experiments in Microbiology, Brief Edition, 4th ed. Redwood City, CA: Benjamin/Cummings Publishing Co., available online from The National Health Museum, Access Excellence Activities Exchange http://www.accessexcellence.org/AE/AEC/CC/chance_activity.html.

How to dispose of these bacteria?

A while back someone asked me this question: what happens after you have used a bunch of microbes? How do you dispose them? Ah, usually when we are undergrads all of these are handled by the lab staff—they instruct you to put in a blue trash bag labelled “biohazard” after each lab session. Sometimes they even let you leave them on the bench with all the utensils, where they will pick up and clean themselves.

Not as tiny as this one.

However when we are in postgrad—or using professors’ lab—it’s every man/woman for himself. Disposal of microbes are the own researcher’s responsibility. So as we were discussing, several solutions come up.

“Boil them, sterilize them!”

“What if they are spore-able microbes?”

“Then...boil them in a very long time?”

“Do they die?”

I don’t have the answers to these questions. So we left the lab with an issue still hanging (and a rack full of microbes on the bench, in case we mull over it that night and get an eureka). But then, after a bit of googling, I found a website offering a solution. 

An ideal situation is to put them into a heat-stable biohazard bag and autoclave it (oh so that’s what the blue bag is used for!). After autoclaving it is suitable for disposal by trash.

Another alternative method is to use bleach—yes, your good-old friendly neighborhood normal household bleach Clorox.  Make a one part bleach four parts water solution (20% Clorox) and saturate the plates with it. Leave it overnight to soak, before disposal.

Kills 99.9% of bacteria, it's super effective!

There—as simple as that. Remember that bleach is corrosive and proper hand/face/body protection should be worn. Equipment should also be rinsed thoroughly afterwards.

Mueller-hinton Broth: Howto

Mueller Hinton broth is used as the liquid medium for reviving the microorganism for antibiotics sensitivity testing, for determination dilution studies. It is also developed for the cultivation of nesserias and other fastidious microorganism due to the richness of the medium.

Formula (g/Liter):

Equipment:
Conical flask
Heater/stirrer
Glass rod
Autoclave

Preparation:

1. Dissolve the ingredient mix in one liter of distilled water while stirring constantly.
2. Heat them with frequent agitation and boil for one minute
3. Autoclave at 121C (15 lbs.sp for 15 minutes), DO NOT OVERHEAT.
4. Cool down, and measure the pH. It should be 7.4 at 25C.

Validation test:
A good mueller-hinton broth will show growth of any of the following microbes:

• Staphylococcus aureus ATCC25923,
• Escherichia coli ATCC 25922,
• Streptococcus faecalis ATCC 33186,
• aeruginosa ATCC27835,
• Streptococcus pyogenes ATCC 19615,
• Listeria monocytogenes ATCC19113.

Free Sins!

Di kedai mamak bersama dua orang kenalan lelaki. Tiba-tiba mata beliau tertancap kepada sesuatu di hadapan, lalu berkatalah dia.

“Ah, ternampak. Rezeki.” 

“Apa?” tanyaku.

Berlalu seorang anak gadis dengan seluar ketat dan jarang, yang disebabkan kedudukan cahaya dan pergerakan badan, menampakkan sesuatu yang tak patut dilihat.

Ah, spesis lelaki adalah spesis yang aneh. Tika wanita merasa geli-geleman jikalau terlihat aurat lelaki, lelaki pula kelihatan suka ketika melihat aurat wanita.

Tapi rezeki katanya?

Saya mula menggaru kepala. 

Er...aurat itu bukankah, kalau didedahkan berdosa...jadi kalau dilihat berdosa jugakan? Di manakah hadiah “rezeki” di situ? Saya nampak,hadiah dosa. 

 Trololol. Jangan marah bang. Eh adik. 

Tapi kemudiannya malam Khamis lalu saya menonton forum perdana ehwal islam, kebetulan isu ini disentuh kembali. Jemputannya adalah Ustaz Badli Shah dan Dr Fazdilah Kamsah.

“Kalau terlihat sekali itu, tidah berdosa. Alihkan pandangan.” Kata Ustaz Badlishah kalau tidak silap.

Dia mungkin sekali merujuk kepada hadis ini: 

"Dari Jarir bin Abdullah, ia berkata: Saya bertanya kepada Rasulullah s.a. w. tentang melihat (aurat wanita) secara tiba-tiba tanpa sengaja. Maka jawab Nabi: Palingkanlah pandanganmu itu!" (Riwayat Ahmad, Muslim, Abu Daud dan Tarmizi) 

Oh di situ datangnya maknanya rezeki. Kerana pandangan pertama itu pandangan tak sengaja. Ya lah, mata lelaki itu agak tajam. Pantas saja menangkap apa yang disukai, kadangkala tanpa disedari. 

Apa yang nampak ialah kasut. tapi jadilah.

It’s almost primal instinct, really. Teringat pula suatu uji kaji yang dilakukan wanita Perancis seorang ini, yang meletakkan kamera tersembunyi di badannya. Apabila diteliti kembali rakamannya, dapat disimpulkan bahawa lelaki memang cenderung memandang kepada ehem-ehemnya. Pendek kata, mana-mana lelaki yang lalu, mesti memandang. Adalah juga yang selepas pandangan pertama, beralih dan pandang kali kedua (mesti cun awek ni ye tak?).

Jadi mungkinlah dapat disimpulkan bahawa ia memang adalah nafsu semula jadi mereka untuk memandang kepada aurat perempuan. Mungkin, itulah sebabnya pandangan pertama itu tidak dipersalahkan.

Jadi bolehlah ditengok. Jadi ialah rezeki ye tak?

Terpulang apa definisi yang anda mahu beri. Yang penting pandangan pertama haruslah pandangan tidak sengaja. Bukan pandangan sengaja seperti pergi mengintai bilik mandi atau google imej. Dan paling penting, kalau aurat itu terdedah tanpa disedari, dan anda terlihat, jangan tengok kali kedualah!

Yeah that includes 9gag and imgur too.

 Oh berbalik kepada perempuan dalam cerita di mamak tadi. Jangan salahkan dia pula. Bukan dia sengaja hendak beri secara percuma. Mungkin sekali itu hanya wardrobe malfunction—dia tidak sedar bahawa pakaian dia dalam keadaan tertentu, pergerakan tertentu, akan ternampak.

Macam saya. Selalu sangat kena wardrobe malfunction. Contohnya, hari ini.

Apekebengangnya lepas zuhur baru terperasan. Lepas dah pergi sarapan, print dokumen, naik turun pejabat, beli buku bagai.

Ahh  untungla korang semua dapat rezeki free. Haram Betei.

Ok, ni sebnanrnya entri luahan perasaan je. Kalau nak tengok hukum penuh dia, UZAR dah terangkan.

 

Assalamualaikum.

How to make (your own) Mueller Hinton Agar

(taken from CultureMedia Manual book)

Mueller Hinton Agar is recommended for antibiotics sensitivity test and the primary isolation of gonococci and menigococci. Also it is popularly used as a plate to cultivate Nesseria sp. Making own cultures as compared to store-bought mixes, has many advanteges, which reliability being its major advantages as commercial products might not be as standardized.


Formula, in g per L:

Steps: 

1. Add all of the above in 1L of distilled water and mix well. (pH 7.4±0.2 at 25°C)
2. Heat, while agitating frequently and let boil for about 1 minute.
3. Dispense and sterilize in autoclave at 121°C, 12-15psi for 15 mins.
4. Cool to 40-50°C and add defibrinated blood if desired.
5. If the media is used for Nesseria growth, the blood mixture should be heated to 80°C for 10 mins until chocolated, but do not overheat.

Standardization: 

This medium complies with the NCCLS (National Commitee for Clinical Lab Standard) and prepared to contain low amount of tymidine and enough calcium and magnesium ions for growth. The performance is specified by the NCCLS by conducting sensibility tests against different antibiotics using type cultures and observed after 24 hours. The diameter in mm should be as the table below:

 Well, that's all :) I'm just writing here because I can't download them due to scribd error.

Makanan segera boleh buat orang mengamuk!

 

“Mungkin ada sebabnya kenapa itu berlaku. Ada bukti saintifik bahawa makanan segera itu boleh membawa kepada masalah mental.”

Begitulah komen seorang rakan melalui media sosial apabila saya menunjukkan video-video tentang pelanggan di restoran makanan segera yang naik darah. Ya, VIDEO-VIDEO. Apabila saya google fast-food rage saya mendapati agak ramai juga penggemar makanan segera yang mengamuk apabila menu yang dipesan tidak dipenuhi. Ada yang menghentak pintu, ada yang memaki hamun dan ada yang merosakkan kaunter!

Ini belum lagi melalui pengalaman pekerja restoran makanan segera sendiri, yang jika ditanya akan menceritakan insiden yang mereka atau rakan sekerja pernah alami. Sampaikan bagi mereka  insiden keganasan pelanggan mahupun staff itu seolah-olah menjadi kelaziman yang harus diterima para petugas!  

Mengapakah pelanggan (dan pengguna) restoran makanan segera cenderung menjadi kurang sabar? Menurut saintis, bahan-bahan seperti lemak trans (dalam ayam goreng, kentang goreng dan burger), gula dan kafien (dalam minuman) dan karbohidrat semuanya boleh menganggu sistem kesihatan mental. Tambahan pula, kebanyakan makan segera kurang dari segi mineral dan vitamin, yang kebanyakannya merupakan “makanan otak” untuk membolehkan minda berfungsi secara normal. Mineral seperti potasium yang berfungsi dalam penjanaan isyarat di sistem saraf, jika kekurangan mungkin menyebabkan rasa lesu dan keliru . 

Ambil contoh lemak trans (atau “lemak jahat”) misalnya. Kajian membuktikan bahawa manusia dengan kesihatan mental yang baik boleh mengalami masalah mental selepas enam tahun memakan makanan segera (sebagai retrospektif—sejak bila anda mula memakan makanan segera ya? Mungkin seawal tadika?). Seperti yang anda tahu lemak adalah konstituen utama otak anda. Apabila lemak trans menjadi bahan utama diet anda tentunya ia akan masuk ke otak.

Bagi minuman bergula dan kabohidrat pula, ia menjadikan aras gula dalam darah tidak stabil.  Dan ketidak stabilan ini jugalah yang dikaitkan dengan “sugar crash”, perasaan “irritable” dan juga masalah depresi di kalangan pemakan makanan segera.  Antara faktor lain pula ialah kandungan MSG dan/atau garam sodium yang tinggi dalam makanan segera. Kedua-dua ini dibuktikan mampu juga mengganggu “mood” seseorang, terutamanya bagi kanak-kanak.

Jadi dengan faktor-faktor biokimia ini, ditambah pula dengan pemilihan makanan segera yang didorong pemasaran yang agresif serta sifatnya yang murah, mudah dan cepat dihidang, menjadikan  pelangganya bergantung dan ketagih kepada hidangan makanan segera. Kebergantungan ini pula membawa padah apabila mengganggu kesihatan emosi dan mental mereka; namun ironisnya mereka terus-menerus memakannya kerana “ketagihan” kepada makanan tersebut. Kemudian kecelaruan mental meniumbulkan insiden keganasan, yang kadangkala berlaku apabila makanan itu tidak didapati. Seperti kitar pemusnah, bukan begitu?

Now, now, don’t get me wrong. Jangan marah wahai industri makanan segera sekalian (saya tahu ramai batchmate, senior dan junior bekerja di sana) tapi sebagai seorang yang mengambil minor berkaitan nutrisi makanan, saya berhak menyampaikannya. Bukan tidak boleh langsung memakan makanan segera. Namun pelanggan dan pengeluar juga harus mempunyai tanggungjawab.

Pengeluar harus cuba mengurangkan penggunaan lemak trans. Selain itu, manual juga harus menggariskan penggunaan lemak yang minimum, sekadar cukup untuk memasak. Garam juga boleh dikurangkan sekadar cukup rasa (ini juga boleh membantu dalam pengurangan kos). Selain itu, produk lebih sihat boleh juga ditambah kepada menu mereka, terutamanya untuk set yang ditawarkan kepada kanak-kanak dan remaja. Contohnya, pemberian jeli buah-buahan dalam Happy Meal oleh McD. 

Pelanggan pula harus bijak memilih dengan mengelakkan makan makanan segera dengan terlalu kerap serta memilih menu yang kurang berlemak, gula, dan garam. Contohnya menukar set air gas kepada air jus, meminta bahagian ayam yang kurang kulit tapi banyak isi, meminta pizza kepingan nipis berbanding kepingan tebal, dan banyak lagi.  

Tepuk dada, tanya selera. Ingat bahawa apa yang dimakan itu menjadi darah daging kita, jadi pilihlah yang baik-baik dan bermanfaat sahaja. Tiba-tiba saya rasa mahu makan nasi campur. Assalamualaikum!