

NiloferAhmed🇵🇸
909 posts

@niloferdarr
Anaesthetist. Mummy. Wife. Advocate for a diverse workforce. views my own 🌷🌻🌼









This is #ANESTHESIA ✨

Do you have a CESR/Portfolio pathway Lead at your Trust? #CESR #Portfoliopathway #Urosome @RobJimFleming @SSMurali2023 @_khaledhosny @drrickaz @PeaPeaspot @BSoT_UK @DocMeezbah @joeurol @IBUSurology @BAUSurology @parthaskar @niloferdarr

For anyone at the Cross road between core training and higher training you may find my insight and journey thought provoking. There's more than one way to be an anaesthetist. Tailor your career to your needs. 🫶🏼 #SASbychoice @RobJimFleming for all things SAS related






🎧 Listen to our second episode in the Exit Interviews series This time, hear @niloferdarr talk with @scotgasdoc and hear some really excellent reflections Spotify link: open.spotify.com/episode/0Uzbqa…


My little input for you, Neena, and everyone, with my Infectious diseases expertise: Rice, some pasta and a few lentils too, must NOT have heat "abuse" when cooked. This means they must not be kept warm for hours on end (below 63 Centigrade) immediately post-cooking. A blast chiller is recommended for restaurants when large quantities of rice are cooked, as rice retains heat. Rice kept warm post-cooking, for a few hours, induces the germination of spores, these spores, a natural accompaniment of rice, produce a heat-stable toxin. Once this has happened, NO AMOUNT OF SUPER HEATING OF YOUR RICE, will denature the preformed toxin. Thus the gold standard is fast cool the rice immediately post cooking. This stops the germination of spores and toxin formation. Your quick chilled rice can be reheated, to normal eating temperature as required. No need for the lava heat treatment. Here is a useful paper on rice and temperature abuse:👇 ncbi.nlm.nih.gov/pmc/articles/P…

@NussbaumMD “They are orders not recommendations” is my go to response