KARACHI – The PPP has once again reshuffled the cabinet, bringing back MPA Sharjeel Inam Memon in the cabinet as information minister on Wednesday.Sharjeel Memon took oath as minister by Sindh Governor Dr Ishratul Ebad at a simple ceremony held at the Governor’s House on Wednesday evening.Though, the final notification was not issued, but he was supposed to get portfolio of provincial information ministry. Earlier, Shazia Marri, who was holding additional charge of the information ministry, now holds the portfolio of power department.Sources said that the Sassui Palijo will also get the portfolio of culture ministry, besides former home minister Manzoor Hussain Wassan will likely to get his old portfolio of works and services department. The reshuffle in the portfolios of the other ministers was likely on the cards. Following reservations raised by ally party MQM over Memon’s accompany in London alongwith PPP’s firebrand Zulfiqar Mirza, the PPP leadership got resignation from Memon. The debate and allegations began after Sharjeel Memon was caught on camera in London with former home minister Dr Zulfiqar Mirza who had flown to the London, UK with alleged documentary proofs against MQM leader Altaf Hussain.Meanwhile, a workshop titled Principles of Thermal Microbiology and Process Control for Foods in Hermetically Sealed Containers organised by The Department of Microbiology, University of Karachi in collaboration with the US Department of Agriculture FAS, The University of Idaho, Pakistan Society of Microbiology and American Society of Microbiology was held on Wednesday. “Canned foods are the most prominently used packed food all over the world. However, there are certain points which should be kept in mind while storage of the canned food. In this respect the Hazard Analysis Critical Control Point (HACCP) can produce best results because it is a preventive approach identifying potential food safety hazards at various stages of food production, assessing the related risks and employing resources at critical points for effective process control”, these views were expressed by the expert during the training sessions. The content of the workshop was designed to meet new legal requirements in international markets for training for supervisors in food processing facilities that thermally process foods in hermetically sealed containers (eg, metal tins, glass jars, pouches, and semi-rigid containers with flexible closures) and aseptic processing. The experts, including Prof. Dr. Barbara Rasco of Washington State University  , Prof. Dr. Gleyn Bledsoe of University of Idaho – USA  and   Dr. Adnan Khan ,Dr. Tanveer Abass -  Department of Microbiology,  Dr. Shahina Naz - Department of Food Science and Technology, shared their expertise related to thermal microbiology, principles of thermal processing, acidified foods, record and recordkeeping for HACCP based thermal process operations, food plant sanitation, container handling practices, operation of a still retort and process control instrumentation. While addressing to the inaugural session Prof. Dr. Shahana Kazmi – Chairperson Department of Microbiology appreciated the efforts of visiting faculty for bringing this important course on Thermal Microbiology. She further said that passing this course will provide a certification that is recognized by the US Food and Drug Administration and US Department of Agriculture and food regulatory agencies.

 in many countries as evidence that individuals have met the regulatory training requirements for supervising the production of shelf stable high risk foods. Dr Shahana also announced  that  due to a number requests received from the industry , it has been decided that both Phase 1 and Phase  follow up  course will also be offered in July 2012. Phase 2 will cover operation of thermal processing equipment, container closure evaluation and package integrity testing for flexible pouches, glass and metal containers.A lively discussion at this workshop on requirements for formulations, developing a process suitable for making safe shelf stable foods and testing packages shows both the interest and the need for such a program by food processors in the country to raise the level of the industry and to improve food safety.