Broiler Chickens as Source of Human Fluoroquinolone-Resistant Escherichia coli, Iceland

To investigate feed as a source for fluoroquinolone-resistant Escherichia coli in broiler chickens, we compared antimicrobial drug–resistant E. coli from broiler feed and broilers with ciprofloxacin-resistant human clinical isolates by using pulsed-field gel electrophoresis. Feed was implicated as a source for ciprofloxacin-resistant broiler-derived E. coli and broilers as a source for ciprofloxacin-resistant human-derived E. coli.     

Meat consumption and colorectal cancer risk in Japan: The Takayama study

Compared with the abundant data from Western countries, evidence regarding meat consumption and colorectal cancer is limited in the Japanese population. We evaluated colorectal cancer risk in relation to meat consumption in a population‐based prospective cohort study in Japan. Participants were 13 957 men and 16 374 women aged ≥35 years in September 1992. Meat intake, assessed with a validated food frequency questionnaire, was controlled for the total energy intake. The incidence of colorectal cancer was confirmed through regional population‐based cancer registries and histological identification from colonoscopy in two main hospitals in the study area. From September 1992 to March 2008, 429 men and 343 women developed colorectal cancer. After adjustments for multiple confounders, a significantly increased relative risk of colorectal cancer was observed in the highest versus lowest quartile of the intake of total and red meat among men; the estimated hazard ratios were 1.36 (95% CI: 1.03, 1.79) for total meat (P for trend = 0.022), and 1.44 (95% CI: 1.10, 1.89) for red meat (P for trend = 0.009). A positive association between processed meat intake and colon cancer risk was also observed in men. There was no significant association between colorectal cancer and meat consumption in women. These results suggest that the intake of red and processed meat increases the risk of colorectal or colon cancer among Japanese men. Abstaining from excessive consumption of meat might be protective against developing colorectal cancer.     

Horse meat consumption affects iron status,lipid profile and fatty acid composition of red blood cells in healthy volunteers

This study investigated the effect of moderate consumption of horse meat on iron status, lipid profile and fatty acid composition of red blood cells in healthy male volunteers. Fifty-two subjects were randomly assigned to two groups of 26 subjects each: a test group consuming two portions of 175 g/week of horse meat, and a control group that abstained from eating horse meat during the 90 days trial. Before and after 90 days, blood samples were collected for analysis. Horse meat consumption significantly (p ≤ 0.05) reduced serum levels of total and low-density lipoprotein cholesterol ( ? 6.2% and ? 9.1%, respectively) and transferrin ( ? 4.6%). Total n ? 3, long chain polyunsaturated fatty acids n ? 3 and docosahexeanoic acid content in erythrocytes increased (p ≤ 0.05) by about 7.8%, 8% and 11%, respectively. In conclusion, the regular consumption of horse meat may contribute to the dietary intake of n ? 3 polyunsaturated fatty acids and may improve lipid profile and iron status in healthy subjects.     

Determination of benzo[a]pyrene in charcoal grilled meat samples by HPLC with fluorescence detection

In this study, an HPLC procedure for the quantitative determination of benzo[a]pyrene (BaP) in charcoal grilled meat samples has been applied to the analysis of the Turkish meat samples. The grilled meat samples were first treated in alkaline medium, then BaP was extracted into n-hexane phase, purified on XAD-2 column and eluted with n-hexane/dichloromethane mixture (9:1,v/v). Separation and quantitative determination of BaP has been carried out by a C₁₈ reversed phase column mounted HPLC with a fluorescence detection of 254–355?nm (excitation–emission). The BaP levels determined in grilled and over-grilled lamb and beef meats were 43.80±1.80?µg/kg, 31.33±0.94?µg/kg and 62.60±3.72?µg/kg, 37.60±3.84?µg/kg, respectively.     

Satiating Properties of Meat-Preparations: Role of Protein Content and Energy Density

Objective: To investigate the effects of three beef-based preparations (roast-beef, boiled beef, canned beef in jelly) on satiety and eating behavior.

Methods: Ten male and ten female healthy volunteers (normal weight for height) were recruited. Three different studies were conducted, all with a within-subjects design. In Study 1, the effect of the beef-preparations on the specific satiety was evaluated by ad libitum consumption. In Study 2, the effect of the beef-preparations, proposed as a first course (preload) of a complete meal, on the total energy intake was explored. Subjects were asked to eat the beef-preloads (260g for women; 400g for men) in full, and then to consume as much as they wanted of a test meal. A no-load condition (ad libitum test meal consumption without any meat-preload) was included. In Study 3, the contribution of three different amounts of canned beef, served with a fixed amount of salad, on the desire to eat and satiety sensations over time was evaluated.

Results: In Study 1, energy, weight and protein intakes were significantly affected by the type of beef-preparation, but not by pleasantness. In fact, specific satiety was reached with comparable amount of boiled meat and roast-beef, whilst canned meat was eaten in a higher amount, despite a lower rating of pleasantness. In Study 2, total energy was independent of the type of beef-preparation and was always lower than in the no-load condition; on the contrary, weight intake was similar in all conditions. From Study 3, a significant effect of time and low-energy protein food portion/time interaction on satiety ratings was observed.

Conclusion: The satiating properties of the beef-preparations did not depend strictly on protein content; on the contrary, physical characteristics and, mainly, energy density seemed the most effective determinants. However, small portions of low-energy dense-protein foods seemed to be useful in modulating satiety sensations. On the whole, our results suggest that high protein intakes are not necessarily the only way to control food intake.     

中国成年人红肉摄人量对体重指数、体重及超重危险性影响的多水平纵向研究

目的分析中国成年人红肉摄入量对BMI、体重及超重危险的影响。方法利用开放式队列研究“中国健康与营养调查”在1991--2009年问至少参加过-轮调查的18 006名成年人(其中男性占47.5%), 应用三水平(社区-个人-调查时间)混合效应模型分析红肉摄入量对BMI、体重变化和超重(BMI≥24kg/m2)危险的影响。采用连续3天24小时膳食回顾方法评价成年人平均每日红肉摄入量。结果中国成年人高红肉摄入量-般是年轻、收入水平和受教育程度高、体力活动水平低、总能量摄人高及有吸烟和饮酒习惯者。三水平混合效应线性模型显示成年人红肉摄入量与BMI、体重的变化呈正相关。在调整其他因素(年龄、收入水平、受教育程度、吸烟、饮酒、体力活动水平、城市化程度和总能量摄入水平)后, 与不进食红肉男女性相比, 红肉摄入水平最高组的男性BMI值分别增加了0.17 kg/m2(95%C1：0.08-0.26, P<0.0001)和0.12 kg/m2(95%CI：O.02～0.22, P<0.05), 体重分别增加了5969(95%CI：329。864, P<0.0001)和4009(95%CI:164～636, P<0.0001)。进-步调整基线BMI值后, 三水平logistic模型显示, 与不进食红肉的成年人相比, 最高红肉摄入水平的男女性发生超重的相对危险分别是1.21(95%CI：1.01～1.46, P<0.05)和1.18(95%CI:1.01～1.37, P结论较高的红肉摄人量可增加BMI和体重, 并增加发生超重的危险。     

Book reviews

EVALUATION OF CERTAIN FOOD ADDITIVES. Twentieth Report of the Joint FAO/WHO Expert Committee on Food Additives. World Health Organization Technical Report Series, 1976, No. 599 (ISBN 92 4 120599 4). 32 pages. (Sw. fr. 6.—, U.S. $2.40.)

IMMUNE RESPONSE OF THE MALNOURISHED CHILD. Subcommittee on Interactions of Nutrition and Infections of the Committee on International Nutrition Programs, National Academy of Sciences, Washington, D.C. May 1976. 22 pages.

“THE ASIAN VILLAGE,” Robert O. Whyte, Institute of Southeast Asian Studies, Singapore, Occasional Paper No. 44, September, 1976. 77 pp. ($8.00 Singapore).

GUIDE TO SHELLFISH HYGIENE, Geneva, World Health Organization, 1976 (WHO Offset Publication No. 31: ISBN 92 4 170031 0). 80 pp. (Sw. fr. 12.—, U.S. $4.80).

MICROBIOLOGICAL ASPECTS OF FOOD HYGIENE. Report of a WHO Expert Committee with the participation of FAO. World Health Organization Technical Report Series, 1976, No. 598 (ISBN 92 4 120598 9). 103 pages (Sw fr. 9.—, U.S. $3.60).

LAND, FOOD AND WORK IN EAST JAVA by Wade C. Edmundson New England Monographs in Geography No. 4, March 1976, 115 pp. Department of Geography, University of New England Armidale NSW 2351 Australia.

CONVENTIONAL AND NON CONVENTIONAL PROTEINS. R. Ferrando, M. Ganzin and P. R. Payne, Editors. Folia Veterinaria Latina Vol. VI, supplement 1. Il Ponte, Milan, Italy, 1976. 205 pages ($40.00.)     

2011-2012年襄州区酱卤肉制品卫生监测分析

目的了解襄州区酱卤肉制品的卫生状况,保障人民群众的食品安全,2011-2012年襄州区卫生监督局、工商局和区疾控中心联合随机抽取辖区酱卤肉制品进行卫生检测。方法亚硝酸盐依据GB5009.33-2010进行检测,菌落总数、沙门氏菌、金黄色葡萄球菌依据GB4789.2,4,10-2010进行检测。大肠菌群、志贺氏菌依据GB4789.3,5-2003进行检测。亚硝酸盐依据GB2760-2011《食品添加剂使用标准》进行判定,感官、菌落总数、大肠菌群、致病菌依据GB2726-2005《熟肉制品卫生标准》进行判定。结果 2011年97份酱卤肉制品经检测亚硝酸盐合格88份,合格率为90.72%;最高含量1 618.23 mg/kg。微生物指标合格86份,合格率为88.66%。2012年96份酱卤肉制品经检测亚硝酸盐合格89份,合格率为92.71%;最高含量1 216.40mg/kg。微生物指标合格85份,合格率为88.54%。结论襄州区酱卤肉制品卫生状况基本符合要求,但要进一步加强监管。     

Micronutrient challenges across the age spectrum: Is there a role for red meat?

In recent years, there has been controversy about the healthiness of red meat, prompting suggestions that people should limit their consumption. However, national dietary surveys indicate that UK diets can be low in nutrients typically found in red meat, e.g. vitamin B₂, vitamin D, iron, magnesium, zinc, selenium and potassium, particularly among low‐income groups, teenagers and females. This article examines the nutritional challenges from infanthood to old age and considers whether there is still a role for red meat in helping people to achieve their dietary requirements. The fossil record indicates that early man evolved as an omnivore, with meat representing a significant source of protein and nutrients in the prehistoric diet. Modern diets offer substantially more variation in protein sources yet the range of nutrients supplied by red meat and their high bioavailability may make meat particularly suitable for human diets. Studies suggest that low intakes of red meat are a marker for iron insufficiency, while inclusion of red meat in the diet is associated with higher mineral intakes. Moderate amounts of lean red meat provide a wide range of important nutrients, without substantially increasing intakes of energy and saturated fatty acids. While concerns have been raised about the potential impact of red meat on the risk of chronic disease, the data are mostly observational and may be confounded by cooking methods or other dietary factors. In conclusion, integrating red meat into diets across the age spectrum, from infanthood to old age, may help to narrow the present gap between micronutrient intakes and recommendations.     

Haemaphysalis longicornis tick bites are a possible cause of red meat allergy in Japan

Recent studies revealed that Amblyomma or Ixodes tick bites may cause red meat allergy, in which galactose‐α‐1,3‐galactose (α‐Gal) is a major IgE‐binding epitope. The incidence of red meat allergy is high in Shimane Prefecture, as is tick‐transmitted Japanese spotted fever. Therefore, we speculated that tick bites may cause these meat allergies. The carbohydrate α‐Gal was detected in the salivary gland protein of Haemaphysalis longicornis (H. longicornis), the vector for Japanese spotted fever, by immunoblotting using anti‐α‐Gal antibody. H. longicornis salivary gland protein‐specific IgE was detected in the sera of 24 of 30 patients with red meat allergies. Sensitization to tick salivary gland protein containing α‐Gal is possibly a major etiology of red meat allergy; the carbohydrate plays a crucial role in its allergenicity. These results further indicate that the α‐Gal epitope is present not only in Amblyomma or Ixodes, but also in Haemaphysalis.