The Continuing Education Unit at the College of Nursing, University of Baghdad, organized a specialized workshop titled “Microbial and Chemical Contamination of White Meat and Its Impact on Human Health.” The workshop was held in the college’s Continuing Education Hall, with active participation and attendance by professors, faculty members, and staff. In a joint lecture presented by Prof. Dr. Salwa Ghazi Turki and Assistant Prof. Dr. Yasmin Hassan Ali, they addressed specific topics related to food safety.
The workshop aimed to familiarize participants with the nature of microbial and chemical contaminants that may affect white meat and to highlight the health risks associated with its consumption in the event of contamination, with the goal of enhancing attendees’ ability to identify these contaminants and understand the mechanisms by which they affect the human body.
At the conclusion of the scientific discussions, the workshop issued a series of important recommendations, foremost among which was the need to activate and strengthen food safety oversight at all stages of white meat production and storage to ensure it is free from chemical residues and microbial activity. The speakers also emphasized the importance of raising public health awareness regarding proper and optimal methods for storing and cooking meat, as well as the need to avoid harmful practices that lead to food contamination, which negatively impacts public health.
This scientific event embodies the College of Nursing’s role in serving the community and directly contributes to achieving the Sustainable Development Goals, particularly Goal 3 (Good Health and Well-being), by promoting ways to prevent foodborne diseases and ensuring better health security for citizens.
