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THE ABCDs OF FIT AND SAFE ACKEES

THE ABCDs OF FIT AND SAFE ACKEES . Prepared by: Karen A.M. Brown , Regional Food Safety Coordinator-NERHA. Objectives. Participants should be able to: State the name of the poison in ackees Describe how ackees should be safely sourced/selected from tree, vendors and other sources

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THE ABCDs OF FIT AND SAFE ACKEES

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  1. THE ABCDs OF FIT AND SAFE ACKEES Prepared by: Karen A.M. Brown , Regional Food Safety Coordinator-NERHA

  2. Objectives Participants should be able to: • State the name of the poison in ackees • Describe how ackees should be safely sourced/selected from tree, vendors and other sources • Describe how to identify ackees that were not allowed to open naturally • Describe how to identify ackees which were allowed to open naturally • Describe how ackees should be for cooking to prevent poisoning • Describe how ackees should be cooked prevent poisoning • On picture presented or actual items, select the ackees which is safe for cooking

  3. Ackee Facts • Ackee is our national fruit • A poison in ackees is called hypoglycine • The unripe ackees has very high levels of the chemicals • Ripe ackees contain some of the chemical but in lower levels • When cooked, most of it is removed in the water that was used to boil the ackees

  4. Ackeepoisoningcan be prevented!!

  5. Acquire only ackees that are FIT TO PICK : • Get ackees from good sources • Do not reap/ pick unopened or immature ackees • Throw away all unopened ackees that fall from trees

  6. SelectAckees which are Safe to Eat

  7. Buy /select only those ackees that are fit to cook Purchase ackees that are: • Still in the pods •  Wide open in pods (like a wide yawn) Examine and select fruits: carefully, ensuring that they are easily removed from pods and are without blemishes (e.g. razor/knife marks etc.

  8. Cook and Clean/ prepare ackees so that they are a fit to eat: • Clean ackees to remove seed and the pink or reddish membrane • Do not force ackees open by beating, squeezing and opening with knives/razors • Keep ackeesseparate from all other foods during cooking including salted Fish • Cook ackees until soft • Drain all water from the cooked ackees

  9. Discard or throw away water used to cook ackees as it is not fit for use consumption The water must not be ingested (swallowed) nor used in preparing foods including rice, grounds foods, dumplings and other foods.  

  10. Symptoms of AckeePoisoning • Symptoms include vomiting, stomach cramps/abdominal pain, dizziness, diarrhea and sweating  • If persons are experiencing these symptoms they should seek medical attention immediately and should have a sweet drink while on their way to the health centre or hospital

  11. End

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