Blog & Commentary

This blog is written by Micah Reine Bandril under the theme “From Farm to Fork” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes. Photo from: Friend Cheap Menu Can you think of a snack that oozes the warm smell of coconut milk mixed with the earthy scent of freshly ground rice, one that rises from clay pots lined with banana leaves?  You got it! It is bibingka, the beloved Filipino rice cake that fills the air outside churches during the early mornings and evenings of the Christmas season. As families arrive together for Simbang Gabi, this delicious treat has been something they look forward to as it has been a part of Filipino tradition for generations. Now I want you to think about where bibingka’s ingredients come from, and how it makes its way from the farm to your plate. What kind of processes does it undergo before you get your hand on it? Bibingka is a type of rice cake native to the Philippines, traditionally made from galapong (ground soaked glutinous rice), coconut milk, margarine, and sugar (Merano, 2021). Made with sweet rice flour, rich coconut milk, and just the right amount of sugar, bibingka definitely showcases the distinct flavors that we, Filipinos, enjoy (Janelle, 2023). This cherished dessert is a prime example of the country’s rich agricultural heritage, culinary craftsmanship, and cultural identity of the Filipino people. Most especialy After Simbang Gabi services, stalls selling Filipino delicacies like bibingka create a warm atmosphere that brings the togetherness among families (Gabuya, 2023). If you’re interested in tracing the farm-to-fork journey of bibingka, this blog post is for you! In the following paragraphs below, we will be examining how this beloved rice cake travels from the fertile fields of Filipino farmers to the warm hands of eager consumers gathered outside churches and in family kitchens.  Agricultural Origins: The Farm Stage Photo from: Eco-Business The journey of bibingka starts in the agricultural environment of the Philippines, where various crops help develop its flavor and texture.  Key Ingredients and Where They Come From Rice serves as the foundation of bibingka, with specific kinds that are used for their distinct properties. Traditional bibingka is made from ground soaked glutinous rice (galapong), which provides its specific texture (Bebs, 2020; Janelle, 2023). Our country produced around 20.06 million metric tons of unmilled rice in 2023, which marks the highest production volume within the recorded period (Balita, 2025). However, production has encountered roadblocks, with rice production decreasing by 5.5% in the first half of 2024, dropping from 9.05 million MT in H1 2023 to 8.53 million MT in H1 2024 (PCAARRD’s ISP-IS, n.d.). Rice farmers along the country use different cultivation methods, from traditional transplanting in flooded paddies to more modern direct seeding techniques. The process involves careful land preparation, seedling cultivation, transplanting, water management, and harvesting, which usually takes 120-150 days from planting the seed to its actual harvest. Coconut provides both the coconut milk that gives rise to bibingka’s creamy texture and the fresh grated coconut used as its topping. The country produced near 14.89 million metric tons of coconut in 2023, though this reflected a drop from the previous year (Balita, 2025). There are 340 million coconut palms covering 3.502 million hectares of agricultural land in the Philippines, producing more than 14 billion nuts per year and providing employment to 25 million Filipinos in the coconut sector (Moreno et al., 2020). Coconut palms, which bear nuts throughout the year once they mature, start bearing in 6-10 years and keep bearing for 60-80 years. The harvesting is done by skilled climbers who climb tall palms to get mature coconuts, which are then processed to get the meat and milk used in making bibingka. Local chicken eggs pave the way for the texture and richness of bibingka. Raising poultry in the Philippines ranges from small backyards to commercial farms, but native chicken breeds are usually preferred for their great taste. Aside from that, there is also the use of the distinctive salted duck eggs (itlog na maalat) as a popular topping over bibingka. Sugar, which is mainly from sugarcane, sweetens the rice cake. Government agricultural statistics show that sugarcane is still one of the Philippines’ top agricultural exports and top crops production items (PCAARRD’s ISP-IS, n.d.). Particularly, the growth of sugarcane in the Philippines involves planting cane stalks, where the growth is maintained for 12-18 months. After which it is harvested and processed in sugar mills to generate the granulated sugar used in the preparation of bibingka. Lastly, bibingka would not be complete without banana leaves as they are used for lining bibingka molds and imparting a slight hint of herbal aroma. This comes from the typical banana plants that are widely seen in the Philippines. After the mature leaves are harvested, they are washed and prepared for cooking purposes. This then requires careful picking and preparation to render them safe to eat and flexible. Seasonality and Sourcing The seasonality of farm work highly affects the production of bibingka. Coconuts are perennial, but rice crops are seasonally harvested according to variety and location. During the peak Christmas bibingka season, demand for fresh produce spikes, which poses a problem for local supply chains. Consequently, modern bibingka manufacture increasingly depends on a mixture of native and imported alternatives, specifically rice flour and coconut products. This comes at the expense of traditional authenticity in order to make way for commercial convenience and guaranteed supply. Processing and Transportation: From Farm to Market Photo from: Philstar.com The transformation of raw agricultural products into bibingka ingredients involves multiple processing stages that bridge the gap between farm and kitchen. Post-harvest Processing The conversion of raw farm produce into ingredients for bibingka constitutes a sequence of steps on the farm-to-kitchen link. The production cycle starts with a meticulous preparation of each ingredient. Rice is milled to dehusk and debran, soaked and milled into galapong, the fine rice paste that serves as the foundation of bibingka.

This blog is written by Frannie Shane Pineda under the theme “Myths vs Facts” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes. Misinformation Is the Real Contaminant When it comes to food safety, the danger doesn’t just lie in bacteria, viruses, or parasites, it lies in the false confidence we carry when we think we know what’s safe. Whether you’re a food vendor, home cook, or consumer grabbing lunch from a karinderya, chances are you’ve heard and believed at least one of the food safety “rules” that simply don’t hold up under scientific scrutiny. In this blog, we’re busting four common food safety myths by breaking them down with science, logic, and a bit of Filipino context. Buckle up because some of these might surprise you. MYTH 1: “If it smells and looks okay, it’s safe to eat.” FACT: Many dangerous pathogens don’t change a food’s smell, taste, or appearance. Microorganisms like Salmonella, Listeria monocytogenes, and E. coli O157:H7 can grow on food without producing any noticeable signs (CDC, 2023). Unlike spoilage bacteria that cause souring or slime, these pathogens are stealthy and invisible to the senses. Scientific Insight: Pathogens can multiply rapidly in food kept in the “danger zone” (between 5°C and 60°C), according to the World Health Organization’s Five Keys to Safer Food. Even food that smells and looks normal can harbor millions of bacteria. Local Relevance: In Filipino households or eateries, food is often reused based on smell alone. But relying solely on sensory cues is risky, especially without refrigeration, something emphasized in the DOH’s Food Safety Guidelines (2017). MYTH 2: “You only need to wash your hands if they look dirty.” FACT: Hands may look clean but still harbor harmful microorganisms. Microbes are microscopic, you can’t see them, but they can still make someone sick (CDC Hand Hygiene Factsheet). Why It Matters: Poor hand hygiene is one of the leading causes of foodborne illness outbreaks worldwide (WHO, 2006). Pathogens like Norovirus and Staphylococcus aureus are commonly spread via unwashed hands. Scientific Backing: A University of the Philippines–Manila Public Health study (2018) found that a significant number of street food vendors had high microbial loads on hands, including coliforms and Staphylococcus aureus, even when their hands looked clean. Best Practice: The CDC recommends washing with soap and water for at least 20 seconds before preparing or eating food, after using the bathroom, or after touching high-contact surfaces like money. MYTH 3: “A little cross-contamination won’t hurt.” FACT: Cross-contamination can lead to serious illness, even in small amounts. Cross-contamination is a major contributor to foodborne disease. According to the USDA and CDC, even trace amounts of raw poultry juice on a cutting board can transfer Salmonella or Campylobacter to ready-to-eat food. The Science: Campylobacter jejuni has an infectious dose as low as 500 bacterial cells, while E. coli O157:H7 can cause illness with fewer than 100 cells (CDC, 2023). Common Mistakes: Mixing raw and cooked food utensils is flagged as a top risk factor in WHO’s “Five Keys to Safer Food”. Real Talk: In busy Filipino eateries (e.g., karinderyas), utensils are often reused quickly, without proper sanitization. A 2019 DOH sanitation survey in wet markets found that 40% of vendors shared knives between raw and cooked foods. MYTH 4: “Reheating kills all bacteria, so leftovers are always safe.” FACT: Reheating might kill bacteria, but it won’t destroy their toxins. Pathogens like Bacillus cereus and Staphylococcus aureus can produce heat-resistant toxins that survive even after reheating, according to research published in the Journal of Food Protection (2005). Science Behind the Heat: Bacillus cereus is often implicated in “fried rice syndrome”, where improperly stored rice or pasta left at room temperature allows spores to germinate and produce emetic toxins (FDA Bad Bug Book, 2012). Warning Signs: The Philippine DOH warns against leaving leftovers unrefrigerated for over two hours, especially in the country’s hot, humid climate. Best Practices: The USDA and WHO recommend reheating food to 74°C, but remind us that toxins (not just bacteria) must also be considered—refrigeration and proper storage are key. Practical Takeaways: How to Stay Safe and Smart Now that we’ve busted some persistent myths, here’s how to keep yourself, your family, or your customers safe: Food Safety Isn’t Just a Rulebook, it’s a Mindset It’s easy to fall into the trap of old habits and myths. But in a country where foodborne illness often goes unreported, we must keep spreading science-based awareness, especially in our homes, schools, and community food stalls. Every hand washed, every utensil cleaned, every myth corrected, it all adds up to a safer Philippines. References & Resources: World Health Organization (2006). Five Keys to Safer Food Manual CDC (2023). Food Safety and Hand Hygiene Resources Department of Health – Philippines (2017). Food Safety Manual FDA (2012). Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook Journal of Food Protection (2005). Staphylococcal enterotoxins and Bacillus cereus toxins in food safety UP Manila Public Health Study (2018). Assessment of Hand Hygiene Practices of Street Vendors USDA and FDA (2020). Reheating Guidelines and Food Storage Safety

This blog is written by Krizsha Marie Mateo under the theme “Spotlight on Street Food” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes. In the midst of chaotic everyday Filipino life is the smoke observed on the sidewalks of every street. These grilled and fried street food easily accessible to everyone has become a pillar for a common Filipino. Students and workers with limited budget is able to satiate themselves for as little as Php 50.00 –two sticks of isaw and one rice is not a stranger to most. This specific food category in the Philippines is now recognized as part of the ever-vibrant Filipino culture, even publication materials that will talk about Filipino culture will feature isaw, kwek-kwek, taho etc. along side jeepneys, bandaritas and a pair dancing tinikling. Understandably so, health concerns aside, there are concerns for food safety when it comes to eating street food. This is a huge source of adversity from people; hence, some might refuse to try street food. There is also a rise in street food being sold in different food establishments which attracts those who are skeptical of food safety. But for us who loves street food, for some unexplainable way, a kwek-kwek just tastes better when you are eating it on the side of the road, so what food safety precautions can you take? Street Food Safety Risks: What You Need to Know No matter how beloved street food is, it’s crucial to understand the potential hazards that come with eating food prepared in uncontrolled environments. These are the most common food safety concerns linked with street food in the Philippines: 1. Water Contamination Street food stalls often use water to wash utensils, rinse ingredients, or even serve drinks like buko juice and sago’t gulaman. Unfortunately, the quality of this water is not always regulated, which opens the door for bacteria like E. coli, Salmonella, and Shigella to thrive. 2. Cross Contamination A huge red flag is when vendors use the same tools or hands to handle both raw and cooked food without washing in between. This can lead to harmful bacteria being transferred to ready-to-eat food. Cross contamination is one of the most common causes of foodborne illnesses. 3. Improper Food Temperatures Improper temperatures may also be a risk. Remember that food should not be left out in temperatures above 4°C and below 60°C for more than 2 hours. Within the temperature danger zone, bacteria may flourish and grow rapidly.  4. Personal Hygiene Neglect A risk we tend to overlook is the risks from ourselves. It is understood that when we eat street food we are fresh from a hectic day, but we might have touched different surfaces that have bacteria fostering, the money we use to pay the vendors, our wallets, and more can be sources of contamination Smart Tips for Safe Street Food Consumption Now that we’ve covered the risks, here are practical ways to still enjoy your favorite Filipino street food—minus the tummy ache. Choose Your Vendor Wisely The most important factor in food safety is the vendor’s hygiene practices. A clean stall, organized utensils, and a vendor who uses gloves or tongs are green flags. If you are also in a new area, it is best to ask locals or regulars who they trust. A consistently busy stall with a good reputation is more likely to maintain proper hygiene since they want to keep their customers coming back. Observe Before You Order Spend a few minutes watching the vendor in action before making your purchase. Are they wearing gloves? Do they handle money and food with the same hands? Do they store cooked food separately from raw meat? These small cues can reveal a lot about their practices and how safe their food likely is. Trust Your Senses If something smells off, looks discolored, or has an unusual texture—skip it. Your senses are your first line of defense against foodborne illness. What to Avoid When Eating Street Food While most street food is relatively safe when handled properly, here are a few items you might want to be more cautious about: These items can be delicious but are best enjoyed in more controlled environments like food halls or home kitchens. Conclusion Street food is more than just a meal, it’s affordable, flavorful, and deeply woven into our identity. But just because it’s familiar or convenient does not mean you can just ignore food safety.  So together with the comfort of kwek-kwek after a long commute, the joy of taho in the morning, and the barkadahan over shared fishballs by the sidewalk, always remember to stay safe.  A few simple steps—observing cleanliness, choosing freshly cooked items, and keeping our own hands clean—can make all the difference between a satisfying snack and an unwanted stomachache. So the next time you’re drawn to the familiar sizzle and scent of street food, enjoy it with the same love, but with a little more caution.

This blog is written by Micah Reine Bandril under the theme “From Farm to Fork” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes.

On June 7, 2025, students, researchers, educators, and food safety advocates from across the globe gathered virtually to celebrate World Food Safety Day through a one-of-a-kind Coursework Student Symposium, independently organized by the Food Microbiology Academy. With the year’s theme, “Science in Action,” the event offered an engaging, insightful, and empowering platform that showcased the power of science in showcasing various innovative ideas about food safety. This reflective piece looks back at the day’s vibrant program — from thought-provoking talks to dynamic student presentations, fun games, and a vibrant networking session that capped the event on a high note. Opening the Virtual Stage The symposium kicked off with the warm and energetic voice of our Master of Ceremonies, Krizsha Marie Mateo, who welcomed attendees to a day packed with scientific inquiry, student brilliance, and shared learning. In his Opening Remarks, Dr. Philip Button, Academy Director and an advocate for microbiological excellence, set the tone by highlighting the relevance of food safety in a rapidly evolving world. His message reminded us that science, when put into action, can empower communities, prevent illness, and protect public health. Getting into the Spirit with Interactive Games Before the academic deep dives, attendees enjoyed a spirited round of Interactive Game 1, a fast-paced food safety quiz hosted on Blooket. The competition added energy and engagement, sparking the excitement for what was to come. The Interactive Game 2, was held after the Mid-Session Break and hosted by Brenda Shen. It was done using a Mentimeter where we gathered multiple responses from the participants showing the words that relate to food safety.  Knowledge in Action: Keynote & Plenary Talks The Keynote Talk was delivered by Lasanthi Jayanada, titled “Beyond the Plate: How Science Safeguards Every Bite.” Her compelling insights explored the invisible forces at work behind every meal and stressed the importance of continued vigilance and innovation in food safety. Following this, Plenary Speaker Shyamalee Gunawickrama shared her expertise with “Dairy-Related Foodborne Illness and How Science Can Help Prevent Them,” which provide knowledge on one of the most overlooked aspects of foodborne disease prevention. Both sessions featured vibrant Q&A segments, where attendees actively participated by posing questions via chat — a testament to the curiosity and scientific enthusiasm of the audience. Student Presentations: Bright Minds in Action The heart of the symposium lay in the student abstract presentations, divided into three powerful segments. Each student brought their own perspective, innovation, and passion for food safety to the spotlight. Vinodi Paranagama (Monash University) “Interactive Learning in Food Microbiology: Prototyping Games for Education” Vinodi showcased her passion for engaging learners through gamification. She presented her project (co-leading with Elyse) prototype tools promise to transform food microbiology education and make it more interactive, accessible, and fun. Krizsha Marie Mateo (University of the Philippines Mindanao) “Understanding the Role of Peasant Science in Food Security and Safety” Krizsha elevated the importance of indigenous knowledge and peasant science, shedding light on their critical yet often undervalued role in ensuring food safety and sovereignty in rural communities. Micah Reine Bandril (Ateneo de Manila University) “Ligtas Plato Caravan: A Mobile Food Safety Education Campaign in Talavera, Nueva Ecija” Micah shared the success of a mobile advocacy initiative that brought food safety awareness to the grassroots level — a true example of science meeting community service. Frannie Shane Pineda (University of Southern Mindanao) “Food Safety Awareness and Practices among the Food Handlers and Consumers in Columbio, Sultan Kudarat” Frannie delivered a research-based presentation highlighting critical food safety gaps in rural communities, urging stakeholders to bridge the knowledge and practice divide. Niorie Kalmia Moniharapon (Monash University) “Pre-Treatment of Loligo sp. for Sauce Production Using the Endemic Natural Preservative Parinarium glaberimum (Atung) and Bromelain: A Community-Based Food Safety Approach in Rural Eastern Indonesia” Niorie blended innovation with tradition, exploring natural preservatives and local resources to enhance food safety and economic opportunity in underserved Indonesian communities. Elyse Chia (Monash University) “Play It Safe: Gamification in Food Safety Awareness” Elyse demonstrated how gamified learning tools can revolutionize how young people engage with food safety principles — her work was both playful and powerful. Dencelle Mercines (Adamson University) “Safe Plate PH: An Advocacy for Strengthening Food Safety Awareness” Dencelle delivered an advocacy-driven presentation that combined foo safety education and digital outreach. Her campaign, Safe Plate PH, is a grassroots call to make food safety a national priority. These sessions were expertly assessed by Kristy Costello and other panelists, who praised the students’ ingenuity and scientific rigor. Technical Talk: Simplifying the Complex In between student sessions, Qiuyi Wang demystified data in her talk, “Statistics Demystified,” helping participants see statistics not as a challenge, but as a tool for clarity and communication in scientific research. Spotlight on Global Challenges Two Monash University graduates led us into a global perspective on food safety through their powerful research: Brenda Shen “Probiotics and the Gut Microbiome in the Arsenal Against Foodborne Pathogens” Brenda offered a unique look into the human microbiome through a personal and scientific lens, linking gut health to broader food safety implications. Aliana Arumwidati “The Rising Threat of Antibiotic Resistance: A Global and Indonesian Perspective” Aliana presented a sobering view of antimicrobial resistance and its impact on food systems, urging the scientific community to act with urgency and global collaboration. Career Development & Mentorship Dr. Philip Button returned for a highly practical and motivating session on “Personal Branding and Your Career Success.” Attendees gained valuable tips on how to position themselves in the scientific world — from LinkedIn strategies to telling their research story with confidence. Building Bridges: The Networking Session One of the most productive moments of the symposium came during the Networking Breakout Rooms, where participants were grouped into: Ideas were exchanged, connections made, and many came out with new perspectives and even collaboration opportunities — a real highlight of the day. Celebrating Excellence The event culminated in an Awarding Ceremony honoring the sponsors, speakers, and the standout contributions of the day: Outstanding Scientific Contribution 🏅 Elyse Chia 🏅 Vinodi