Speech by H.E. Prime Minister, Timor Lsate at the World Immunization Wee...

The speech of H.E. Vice Minister of Health, Timor Leste commemoration of...

ALMOST LATE BUT WITH JUSTIFICATION [JACQUI]

I have the same thoughts about this hunt it seems, like Hafidha......however I have been delayed because it has been raining cows and elephants, and I wanted to test the products for the intended purpose, so at first opportunity today I was able to support my choices with some hard evidence!

I bought two chocolate bars, and a stick of my favourite brand of demi sal butter a few days ago. I chose the chocolates based on price...one mid range [blue package] and one economy [red package], rationale was I was thinking perhaps the more expensive one may have something added to preserve the shape of the bar even when exposed to warm ambient temperature. I conditioned all 3 items in the fridge for about 2 days while waiting for favorable weather.

I broke off one square of each chocolate bar...[.I picked the white and brown chocolate combinations hoping that it will show better in the pictures]and cut off a similar square of butter. Each specimen was then put separately into a small zip lock polythene bag. 

This is what the specimens looked like at 1hour exposure to ambient temperature of about 30 degrees C. Notice the butter is starting to melt a bit. 

I moved the experiment to the verandah, I think the granite counter was keeping the porcelain dish cool and slowing down my experiment. This picture above is after 3 hours outside on the cement short wall of our verandah...or porch if you like....away from direct sunlight. The butter has become liquid and both chocolates have softened noticeably. I would approximate ambient temperature outside about 34 degrees C. 

 I held the bags against a white background for better visibility, the economy chocolate folded over...[far left], the butter was liquid, and the mid range chocolate[far right] shows extensive shape loss.

In conclusion, it may be possible to determine exposure of a package containing TTSPPs to temperature above 30 degrees C, by including into the package a small packaged piece of chocolate or butter, in a see- through polythene bag with secure closure so as not to melt onto the TTSPP. The loss of primary shape cannot be regained by subsequent cooling to desired storage temperature and so this simple supermarket products can serve as evidence of temperature excursion beyond 30degreesC.

Other Consumer product that can also be used as a temperature detection device (Hafidha)

When left in a hot room or near a heat source (>28°C°), Butter will readily melt, and we can detect if it was exposed at excessive heat because it can go out the packaging.  

I take this photo now, it's butter that I bought last time, and I keep it the refrigerator, for breakfast or for cooking some recipes :)

Consumer product that can also be used as a temperature detection device (Daudi)

Very true, you can not drink comfortably where ever if its hot or at temperature of 30 degrees or above, myself i tried it and I cant explain how scared i was in a bad taste! 7 up soft drink

In the same mini-supermarket, my son saw something, i buy for him later when we were out in room temperature of 31 degrees centigrade, it was melted and lost its shape, even taste and was difficult to carry; that is ice cream!

Surprising in the same plastic bag, the other consumer good was also melted even-though when we picked it, was not in refrigerator!

When I arrived home, I forgot to keep fresh milk in the refrigerator, of course in few hours was fermented

 

I

I finally realized, that was part of my assignment  

Consumer product that can also be used as a temperature detection device (Hafidha)

 Hi everybody, today, it was a little special for me, my husband went to our hometown which is 500 km from Tunis.He was obliged to leave me with the children to visit her mother.

Returning tonight with the kids from the school, I felt they were a little sad because of the absence of their father, but what I will do to motivate them  and especially  this period  of exams.

I have not put much time to think, I know they love sweets too . Directly I went with them to the Carrefour Market which is in my way home. I bought chocolate " Ferrero Rocher " .

Reading the email relating to scavenger hunt, I catch this opportunity to take these photos  .

Definitely the chocolate will melt otherworld 30 ° C, certainly if it has been exposed to the heat, when we open the package, we can discover the change of the initial fom .

 It's so funny,  if we don’t have monitor, we can think of chocolate. Any ways we must not think to put “Ferrero rocher”, not only is it more expensive than the monitor but also as health personnel I guarantee that the chocolate does not melt in the heat, but in my mouth (unwanted event that you cannot prevent it with all risk assessments :) )

SCAVENGER HUNT 5 - CONSUMER PRODUCT TO BE BOUGHT IN A MARKET/KIOSK FOR TEMPERATURE DETECTION (25 November - 8 December)

Many thanks to Daudi, Jacqui and Hafidha for very good photos on transport risks. It was very impressive to read how you analyzed especially the sodium cyanide truck, effective doubling of loading capacity in waste disposal three wheeler, and the football fans…

We are NOW announcing the last scavenger hunt for this course:

Acquire a readily available consumer product that can also be used as a temperature detection device to determine if the contents of a package were exposed to temperatures above 30°C. This product must be purchased from a local market/kiosk/marche anywhere and everywhere (and is not a thermometer).

This scavenger hunt challenge comes with prizes!.. Do not miss it...

When you purchase the product, make a good photograph of it, and tell us your story as well as how can you use the product as to detect whether the contents of a package has been exposed to temperatures above 30 deg C.

Looking forward to see your hunt.

Cheers and good luck.

UMIT