Project Result PoA Pelatihan LDP Tahun 2021_Kepala Loka POM di Kab Indragiri Hilir : Emi Amalia S.Farm, Apt, M.Sc

Project Result PoA Pelatihan LDP Tahun 2021_Kepala Loka POM di Kota Dumai : Ully Mandasari, S.Farm., Apt

Project Result PoA Pelatihan LDP Tahun 2021_Kepala LOKA POM DI KABUPATEN BULELENG : Made Ery Bahari Hantana, S.Si.,

Informasi Serba-Serbi Daging Qurban

Tanda-tanda iklan Produk Herbal yang merupakan Hoax

Safety in use of jamu consumption, as part of traditional medicine from Indonesia, is dependent on the complete and adequate assessment of potential hazards and risks of the botanicals and botanical constituents included. This includes especially hazards and risks related to the presence in jamu of active pharmaceutical ingredients (APIs) as well as of constituents that are genotoxic and carcinogenic. The present review presents an overview of the current state-of-the art on these hazards and risks based on case reports on adulteration, and the actual detection of genotoxic and carcinogenic ingredients of concern in jamu. Based on the overview thus obtained, it appears that drug-adulteration presents important hazards responsible for potential adverse effects, due to overdosing. The potential hazards of exposure to APIs mainly relate to the presence of constituents that may cause liver damage, renal impairment, kidney failure, steroid dependence or genotoxicity and carcinogenicity. For these APIs, a risk characterisation was performed based on comparison of health-based guidance values (HBGVs) and exposure, while for the genotoxic carcinogens the margin of exposure (MOE) approach was used. Results of this risk characterisation should be used by risk managers to impose specification for constituents of health concern to protect consumers. It is concluded that to manage the risks identified and further improve the safety in use of jamu, a collaboration between farmers, manufacturer/producers, academia, government, health professionals, and consumers is indicated.

Serba Serbi Obat Tradisional

5 Kunci Keamanan Pangan

Penjelasan Badan POM tentang Informasi Penggunaan Ivermectin

Waspada Bahan Berbahaya pada Pangan : Boraks

Waspada Bahan Berbahaya pada Pangan : Formalin

Hasil FGD Loka POM di Kabupaten Merauke bersama Dinas Kesehatan Kabupaten Merauke dan Dinas Penanaman Modal dan Pelayanan Terpadu Satu Pintu Kabupaten Merauke

Modul Cara Produksi Pangan Olahan yang Baik Loka POM di Kab. Indragiri Hilir

Bimbingan Tekns Pengawasan Pangan Fortifikasi Daring, 20 April 2021 Fortifikasi Garam. Upaya Pemenuhan Zat Gizi Mikro Masyarakat disampaikan oleh Bu Tetty Helfery Sihombing

Bimbingan Tekns Pengawasan Pangan Fortifikasi Daring, 20 April 2021 Fortifikasi Minyak Goreng Sawit disampaikan oleh Nuri Andarwulan dari SEAFAST Center, IPB

Bimbingan Tekns Pengawasan Pangan Fortifikasi Daring, 20 April 2021 Pengawasan Produksi Pangan Berbasis Risiko disampaikan oleh Dra. Cendekia Sri Muwarni, Apt., MKM. Direktur Pengawasan Produksi Pangan Olahan

Bimbingan Tekns Pengawasan Pangan Fortifikasi Daring, 20 April 2021 Teknik Audit Sarana Produksi Garam, Terigu dan Minyak Goreng dalam rangka SPPT-SNI disampaikan oleh Lukman Junaidi, Balai Besar Industri Agro

Bimbingan Tekns Pengawasan Pangan Fortifikasi Daring, 20 April 2021 Fortifikasi Tepung Terigu disampaikan oleh Prof. Dr. Ir. Sugiyono, M.AppSc dari Departemen Ilmu dan Teknologi Pangan IPB

PPT POA PFM AKT III 2021 - OPTIMALISASI PENYEBARAN INFORMASI DAN KIE TERKAIT KEAMANAN OBAT DAN MAKANAN MELALUI PROGRAM LINTAS MODA LAUT

POA PFM AKT III 2021 - OPTIMALISASI PENYEBARAN INFORMASI DAN KIE TERKAIT KEAMANAN OBAT DAN MAKANAN MELALUI PROGRAM LINTAS MODA LAUT