The occurrence of Bacillus cereus in fast foods

The rate and the level of contamination by Bacillus cereus in various fast foods were investigated. The strains isolated were differentiated by DNA digestion with restriction enzymes and pulsed-field gel electrophoresis (PFGE). A total of 90 single servings of foods were purchased in 16 restaurants, cafeterias and buffets in Naples (Italy). Ten samples (11.1%) resulted in contamination by B. cereus. The contamination levels ranged from 10³ to 10⁵ cfu g^-1. The most contaminated foods were the fish dishes (21.4%), with counts ranging between 10⁴ and 10⁵ cfu g^-1. Such rate of contamination is noticeably lower than those reported in other countries. The genomic typing obtained by the PFGE of the restriction digests showed the existence of a high polymorphism also in the B. cereus strains isolated from different ready-to-eat foods purchased together in the same restaurant.     

Proximate and mineral content of fast foods. Pizzas, Mexican-American-style foods, and submarine sandwiches

Pizzas, Mexican-American style foods, and submarine sandwiches were analyzed for proximate and mineral composition, and the nutrients compared with the Recommended Dietary Allowances for teen-agers. Fast foods can be a source of considerable nutrition. More nutritional analyses of fast foods are warranted and should be encouraged.     

食品中单核细胞增生李斯特氏菌快速检测方法研究

[目的 ]　建立一种快速准确检验食品中单核细胞增生李斯特氏菌的方法。　 [方法 ]　以miniVIDAS仪结合API系统 ,将该法与传统方法进行比较。　 [结果 ]　该方法能检出 <10个 /mL模拟样品中的单核细胞增生李斯特氏菌 ,与食品中常见的细菌无交叉反应 ,能对非单核细胞增生李斯特氏菌作出正确鉴定。在 4天内能作完全鉴定结果。对 2 2 6份实样的检测 ,检出率为 11.5 %。　 [结论 ]　以miniVIDAS仪结合API系统建立的方法具有特异性好、灵敏度高、快速简便的特点 ,是一种较好的检测单核细胞增生李斯特氏菌的方法     

Occurrence of arsenic in seafoods from fast foods analyzed by X-ray fluorescence

Arsenic was detected in 22 of 525 samples of fruits, vegetables, grain products, fast foods, dairy products, and seafoods analyzed by a multielement X-ray fluorescence method. The arsenic occurrences corresponded almost completely and exclusively with seafoods, and the correspondence was confirmed by additional analyses of separated parts of fast-food fish sandwiches. The geometric mean arsenic concentration for all seafoods was 2.1 μg/g (dry weight), with a geometric standard deviation of 3.2. Relative analytical precisions averaged 5.9% standard deviation, and arsenic inhomogeneity among sample aliquots averaged 4.5%. Accuracies validated by six National Institute of Standards and Technology reference materials averaged within 0.2 μg/g, or 5.1 % of certified values, with a net bias of less than 0.1 μg/g. Total arsenic contents in single servings of the seafoods (geometric MEAN = 109 μg) may account completely for the average U.S. arsenic intake if one serving is consumed every 2 to 10 days. Average total arsenic contents are similar among single servings of fish sandwiches, fish fillets, shrimp, and clam chowder; however, variation among specific samples of these seafoods amounts to a factor of 2 to 3. Arsenic concentrations in fish and shrimp agree with values predicted from bioaccumulation from seawater, suggesting consistency with a broader range of seafoods.     

Salt content of some fast foods in Casablanca,Morocco: Pilot study

Introduction

High salt intake is associated with high blood pressure. This pilot study aimed to measure the salt content of some fast foods in Casablanca, Morocco.

International collaborative project to compare and track the nutritional composition of fast foods

ABSTRACT: BACKGROUND: Chronic diseases are the leading cause of premature death and disability in the world with over-nutrition a primary cause of diet-related ill health. Excess quantities of energy, saturated fat, sugar and salt derived from fast foods contribute importantly to this disease burden. Our objective is to collate and compare nutrient composition data for fast foods as a means of supporting improvements in product formulation. Methods/design Surveys of fast foods will be done in each participating country each year. Information on the nutrient composition for each product will be sought either through direct chemical analysis, from fast food companies, in-store materials or from company websites. Foods will be categorized into major groups for the primary analyses which will compare mean levels of saturated fat, sugar, sodium, energy and serving size at baseline and over time. Countries currently involved include Australia, New Zealand, France, UK, USA, India, Spain, China and Canada, with more anticipated to follow. DISCUSSION: This collaborative approach to the collation and sharing of data will enable low-cost tracking of fast food composition around the world. This project represents a significant step forward in the objective and transparent monitoring of industry and government commitments to improve the quality of fast foods.     

Korean adolescents' perceptions of nutrition and health towards fast foods in Busan area

Adolescents in Busan area were asked in a survey about their perception and attitudes towards fast food. Most respondents answered that they consume fast food once a month because it is fast, easily accessible and tasty. Although they perceived fast food as unhealthy and less nutritious, they were less aware of its effect on their health and nutritional status. The more knowledgeable respondents were about nutrition and health the less likely they were to choose fast food over other meals. However, respondents who had little or no knowledge about the nutritional factors of fast food accounted for 43.1%. As to their source of dietary information, students relied on themselves (31.0%), parents (20.5%) and friends (19.9%). The medium through which students got the most nutrition and health information was television (66.8%), followed by the Internet (36.7%) and magazines (29.7%). This study will enable educators to plan more effective strategies for improving the dietary knowledge of the adolescent population.     

Epidemic obesity in the United States: are fast foods and television viewing contributing?

OBJECTIVES: This study examined the association between TV viewing, fast food eating, and body mass index. METHODS: Associations between hours of TV viewing, frequency of eating at fast food restaurants, body mass index, and behaviors were assessed cross sectionally and longitudinally over 1 year in 1059 men and women. RESULTS: Fast food meals and TV viewing hours were positively associated with energy intake and body mass index in women but not in men. TV viewing predicted weight gain in high-income women. CONCLUSIONS: Secular increases in fast food availability and access to televised entertainment may contribute to increasing obesity rates in the United States.     

Frequent consumption of certain fast foods may be associated with an enhanced preference for salt taste

Background:  Excessive exposure to high-salt foods may change the taste perception, which results in the overconsumption of sodium. The present study aimed to investigate the effects of liking or frequent eating of high-salt food on salt taste perception among schoolchildren.
Methods:  The detection threshold of sodium chloride (NaCl) and the preferred salinity of beansprout soup were determined and were used to represent the salt taste acuity and preference, respectively, of 70 Koreans aged 12–13 years. A self-administered questionnaire was used to obtain information regarding food preferences or frequency of eating certain high-salt Korean dishes, Westernised fast foods and commercially-prepared foods, as well as various food groups. The significance of differences in taste perceptions was assessed in relation to the reported liking, and frequency of eating, high-salt foods. In addition, the correlation between taste perception and the liking or frequency of eating fast foods was also assessed.
Results:  The participants who reported a liking for soup/stew had significantly higher thresholds for NaCl ( P  = 0.029), and frequent users of fast-food restaurants showed a preference for significantly saltier soup ( P  = 0.010). The preferred salinity was associated significantly with a high preference for pizza ( r  = 0.282, P  = 0.018) or hamburgers ( r  = 0.305, P  = 0.010) and the frequent consumption of pork cutlets ( r  = 0.239, P  = 0.046) or hamburgers ( r  = 0.461, P  = 0.010).
Conclusions:  The results obtained in the present study suggest that the frequent consumption of certain fast foods by young teenagers may be associated with an increased preference for salt taste. This study provides basic information for use in devising education programmes in evidence-based nutrition to reduce salt intake.     

Energy‐dense fast food products cost less: an observational study of the energy density and energy cost of Australian fast foods

Objective: To examine the association between energy cost and energy density of fast food products. Methods: Twenty Sydney outlets of the five largest fast food chains were surveyed four times. Price and kilojoule data were collected for all limited‐time‐only menu items (n=54) and a sample of standard items (n=67). Energy cost ($/kilojoule) and energy density (kilojoules/gram) of menu items were calculated. Results: There was a significant inverse relationship between menu item energy density and energy cost (p<0.001). Salads had the highest energy cost, while value items, meals that included a dessert and family meals had the lowest. Conclusions: Fast food chains could provide a wider range of affordable, lower‐energy foods, use proportional pricing of larger serve sizes, or change defaults in meals to healthier options. More research is required to determine the most effective strategy to reduce the negative impact of fast food on the population's diet. Implications: Current pricing in the fast food environment may encourage unhealthier purchases.     

固蓝盐B分光光度法测定食品及营养药剂中抗坏血酸含量

以ＥＤＴＡ为掩蔽剂可消除Ｐｂ２＋、Ｃｕ２＋、Ｆｅ３＋等离子的干扰，用空白减差法可消除合成及天然色素等物质的影响。成功地将本法应用于测定蔬菜、水果、饮料及营养药剂中抗坏血酸的含量，回收率为９０．Ｏ％～１０５％，变异系数小于３．０％。本法操作简便、快速、准确，每小时可连续测定２０～３０份试样。     

西式快餐中煎炸油与油炸食品的卫生学调查

目的：了解西式快餐连锁店所使用的煎炸油以及所加工的油炸食品的卫生状况。方法：选择市内某西式快餐集团辖下的连锁店,抽检其加工的油炸食品,对其所使用的煎炸油进行卫生学调查,并配对抽检煎炸油及油炸食品。结果：煎炸油的合格率为92.05%;油炸薯条的合格率为67.95%;油炸禽肉的达标率为84.42%。主要是酸价检验结果不合格、不达标。结论：目前西式快餐店煎炸油及其油炸食品仍存在不少卫生问题,应引起卫生监督部门的充分重视。     

青少年抑郁症状与外卖快餐碳酸饮料消费相关性分析

研究外卖快餐和碳酸饮料共同消费与中国青少年抑郁症状的关联,为减少青少年抑郁的发生提供参考.方法 采用横断面研究的方法,从中国4个省32所中学抽样调查14 500名中学生,使用儿童抑郁量表评估抑郁症状,使用自我报告的饮食频率调查表评估外卖快餐和碳酸饮料的消费情况.结果 青少年抑郁症状检出率为27.26%(3 952/14 500).最近1周低频次(1~2次)、中频次(3~4次)和高频次(5次及以上)的外卖快餐(aOR值分别为1.12,1.73,1.56,P值均<0.05)和碳酸饮料(aOR值分别为1.64,2.17,3.54,P值均<0.01)消费均与青少年抑郁症状呈正相关,且有剂量反应关系(P值均<0.01).同时,外卖快餐和碳酸饮料具有正向相加的交互作用(aOR=2.46,P<0.01),交互作用的相对超额危险度为0.45(0.12~0.77),归因比为0.18(0.06~0.30),交互作用指数为1.44(1.10~1.89).结论 外卖快餐和碳酸饮料共同消费与中国青少年抑郁症状关联,二者具有协同作用.     

Late introduction and poor diversity were the main weaknesses of complementary foods in a cohort study in rural Burkina Faso

ObjectiveIn developing countries, the complementary feeding period is critical to the growth of children, notably because of inappropriate complementary feeding practices. A longitudinal study was carried out in a food vulnerable area in Burkina Faso to better understand and describe these practices.MethodsA cohort of 114 children was followed at the ages of 6, 9, 12, 15, 18, and 24 mo. At each visit details on the complementary foods (CF) were recorded and intakes were measured by direct weighing.ResultsAt 6 mo of age all infants were breastfed and 61% were still breastfed at 24 mo. Infants not receiving any CF were 97% at enrollment, 53% at 9 mo, and 11% at 12 mo (mean age of introduction = 9.2 ± 1.7 mo). Porridge was the type of CF introduced first (46%) but was of poor diversity; special dishes were less often given but did contain more numerous ingredients. However, less than half of the children received the recommended minimum of four different food groups/d before being 2 y old. At 12 mo and after, more than 75% of the children had at least 3 meals/d. Quantities of CF consumed increased from 133 ± 121 g/d (19 ± 17 g per kg of body weight/d) at 9 mo to 480 ± 237 g/d (49 ± 25 g/kg/d) at 24 mo (for breastfed children).ConclusionLate introduction of CF and poor diversity of ingredients, more than quantity of food, were the main weaknesses observed in this context. At least part of these issues can be addressed through educational activities.     

美食蓝调情缘

世间有这样一种音乐：它贯穿夜色与白昼，游刃于漠然与深情，它高贵、深邃，难以言传的魂魄穿透力是精髓——这就是蓝调；海洋中有这样一组美食。它的灵动、神秘，无法抗拒的幸福直击力是精魂——它们就是“蓝调美食”。