蛋白质芯片技术在食品检验上的应用

蛋白质芯片是近年来兴起的一种强有力的研究方法,具有高通量、高敏感和所需样品少的显著特点。该文探讨了蛋白质芯片在食品检验中的应用前景,主要表现在食品营养学、食品卫生检测和转基因食品的检测。     

Removing the Australian tax exemption on healthy food adds food stress to families vulnerable to poor nutrition

Objective : To assess the impact of changing the Australian Goods and Services Tax (GST) on household food stress, which occurs when >25% of disposable income needs to be spent on food. Methods : Weekly healthy meal plan costs for average‐income (AI), low‐income (LI) and welfare‐dependent (WDI) families were calculated using the 2013 Western Australian (WA) Food Access and Costs Survey. Four GST scenarios were compared: 1) status quo; 2) increasing GST to 15%; 3) expanding base to include exempt foods at 10% GST; and 4) expanding base to include exempt foods and increasing the tax to 15%. Results : Single‐parent families risk food stress regardless of their income or the GST scenario (requiring 24–42% of disposable income). The probability of food stress in Scenario 1 is 100% for WDI two‐parent families and 36% for LI earners. In Scenarios 3 and 4, food stress probability is 60–72% for two‐parent LI families and AI single‐parent families, increasing to 88–94% if residing in very remote areas. Conclusion : There is food stress risk among single‐parent, LI and WDI families, particularly those residing in very remote areas. Implications for public health : Expanding GST places an additional burden on people who are already vulnerable to poor nutrition and chronic disease due to their socioeconomic circumstances.     

Availability,affordability and quality of a healthy food basket in Adelaide,South Australia

Aim: To investigate the cost, affordability, availability and quality of a healthy food basket in high and low household income areas of Adelaide, and to investigate food promotion in supermarkets. Methods: A cross‐sectional survey was undertaken in May 2009 with a sample of 61 supermarkets, 27 greengrocers and 34 butchers in metropolitan Adelaide. Samples were selected based on household income for extreme tertiles across Adelaide. Results: Low‐income families were significantly worse off in comparison with high‐income families (P < 0.05) regarding affordability of the healthy food basket. The data analysis demonstrated that families on welfare payments and low incomes would need to spend 28–34% of their income in order to be able to afford a healthy food basket. However, there was no significant difference in the cost, availability, and quality of the healthy food basket and food promotions between high and low household income areas. Conclusion: The present study examined the cost, affordability, availability and quality of the healthy food basket, as well as an assessment of food promotions in supermarkets, finding no difference between high and low household income areas. The study provides valuable information to assist in a deeper understanding of food security in Adelaide. It is recommended that a longitudinal study would assist in establishing a reliable healthy food basket monitoring system that could lead to more robust policy outcomes.     

Knowledge levels of food handlers in Portuguese school canteens and their self-reported behaviour towards food safety

Food safety levels in school food services are an important concern, given that any incident can affect a high number of students. The purpose of this research was to evaluate food handlers' knowledge and self-reported behaviour as regards the safe handling of food in school canteens. The study was conducted in 32 school canteens and included 124 participants. Food handlers displayed a reasonable level of knowledge, particularly regarding personal hygiene and cross-contamination, but fared worse in other areas. The level of knowledge displayed was influenced by age, motivation and training. A high correctness in handlers' self-reported behaviour towards food safety was observed, with a negative trend appearing when workload was increased. Our assessment of prevailing knowledge levels indicates that food professionals need to be made significantly more aware of the importance their actions can have on children's health.     

农村食品安全监管队伍培训现状及需求调查

目的了解中国农村(县、市、区)食品安全监管人员培训需求。方法 2010年4月10日-2010年4月30日,在7个项目试点地区通过问卷调查方式对1 511名食品安全监管人员进行调查。结果 92.5%(1 397人)食品安全监管人员认为有必要参加食品安全监督执法方面的岗位培训;42.5%(642人)食品安全监管人员认为目前监管队伍存在的主要问题是人员能力素质不够,需要培训;是否参加过任前培训与考试的食品安全监管人员的法律法规知识得分差异有统计学意义(t=15.20,P<0.001);是否参加任前培训与考试的食品安全监管人员的执法意识得分差异有统计学意义(t=44.62,P<0.001)。结论应加强对食品安全监管人员的培训,促进农村食品安全监管队伍建设,提高农村食品安全监管人员能力。     

中国不同“菜系”地区中老年人的膳食模式及食物摄入量研究

为了解不同“菜系”地区居民的饮食习惯,膳食模式及食物摄入量情况,用频率法（覆盖时间为1年）对中国四大“菜系”（川菜,鲁菜,粤莱,淮扬莱）地区540名（269对夫妇）50－69岁农村居民的膳食进行了调查。结果表明不同“菜系”地区居民在大多数食物摄入频率,摄入量及膳食模式上均有差别。     

被忽视的食品安全问题:食物渴求与成瘾

除酒类以外的食物渴求或成瘾是近些年来国外心理、行为医学领域十分关注的公共卫生问题,也是颇多争议的问题。尽管有研究认为含咖啡因食物不会导致渴求或成瘾,但大量的人群问卷调查、戒断症状研究表明,长期饮用这类饮料将出现对它的渴求甚至成瘾,尤其在青少年中,咖啡因导致的渴求或成瘾更值得关注,学者对有关巧克力、糖类渴求成瘾的文献进行分析后认为,在一定的社会、文化、个体情况影响下,可出现对这些物质的渴求。本文介绍了国外开发的一些物质渴求、成瘾量表(问卷)及开发过程,提出了基于国家、民族的社会、文化背景,利用先进的研究方法展开对我国特有食品、嗜好品渴求与成瘾研究的思路。     

青岛城区餐饮单位食物中毒、卫生投诉事件相关因素的分析以及空间分布描述

目的研究分析影响食物中毒发生以及可能存在食物中毒隐患的餐饮卫生投诉事件的因素。方法对青岛市重点城区14家街道办事处餐饮单位2002~2004年食物中毒以及卫生投诉事件进行收集分析,并利用地理信息系统(GIS)研究其空间分布。使用NCSSData统计软件对可能与餐饮单位食品卫生事件发生相关的因素进行统计学研究,并在ARCVIEW3.2a软件中将各个街道办事处有关信息标记到电子地图上,直观地反映3年间不同区域食品卫生事件的空间分布。结果气温、气湿以及日照时数是影响食物中毒发生的重要因素,餐饮单位卫生管理状况、收入情况以及卫生设施配备与餐饮投诉发生明显相关,餐饮单位平均客流量以及区域流动人口数与单位卫生管理合格率相关。结论应用GIS可较为方便、直观地对不同区域餐饮业食品卫生状况进行分析描述。     

Investigating the association between the socioeconomic environment of the service area and fast food visitation: A context-based crystal growth approach

Fast food consumption is one of the major causes of rising obesity rates. Fast food consumers are mostly residents located in the service area—the fast food outlet's surrounding area. Conventional buffer approaches may exhibit bias in measuring service areas by ignoring the local community's detailed spatial configuration and transportation preferences.This study uses fast food outlets and their visits provided by a mobile phone-based dataset named SafeGraph and applies a novel context-based crystal growth algorithm (CG) to delineate improved service areas of fast food outlets in Chicago. We also explore how socioeconomic variables in service areas by CG and buffer-based approaches are related to visits to fast food outlets.Results show that compared to conventional buffers, CG produces improved service areas as it excludes inaccessible barriers and adjusts the accessible areas by transportation preferences. Further, the model using service areas of public transport users by CG yields the best performance. Additionally, the rate of single-mother households and the number of other fast food outlets nearby are positively related to fast food visits in all models. Findings acknowledge the advantages of CG and help make policy interventions to reduce fast food consumption.     

中国婴幼儿辅助食品的强化

从婴幼儿生长发育需要高营养素含量的辅助食品、我国传统的婴幼儿辅助食品不能满足幼儿生长发育的需要及改善我国婴幼儿辅助食品的途径 3方面论述了我国婴幼儿辅助食品强化的必要性。从世界各国辅助食品强化的经验、我国辅助食品强化的经验、我国婴幼儿辅助食品强化的巨大市场潜力论证了我国辅助食品强化的可行性 ;同时提出了目前我国在辅助食品强化方面需作的努力 :(1)研究强化剂配方和建立相应的法规 ,(2 )拓宽预包装婴幼儿强化辅助食品的市场 ,(3)推广家庭内辅助食品强化 ,(4)加强营养宣教。     

A national study of the association between food environments and county-level health outcomes

Purpose: This national, county‐level study examines the relationship between food availability and access, and health outcomes (mortality, diabetes, and obesity rates) in both metro and non‐metro areas. Methods: This is a secondary, cross‐sectional analysis using Food Environment Atlas and CDC data. Linear regression models estimate relationships between food availability and access variables (direct‐to‐consumer farm sales, per capita grocery stores, full‐service restaurants, fast food restaurants, and convenience stores) with health outcomes. Controls include smoking, race/ethnicity, gender, age, education, poverty, primary care availability, recreational facility availability, and mobility/distance‐from‐grocery‐store. Findings: Non‐metro findings: Lower adjusted mortality rates were associated with more per capita full‐service restaurants and grocery stores, and greater per capita direct farm sales. Lower adjusted diabetes rates were associated with a lower per capita supply of fast food restaurants and convenience stores, and more per capita full‐service restaurants and grocery stores. Lower adjusted obesity rates were associated with more per capita full‐service restaurants and grocery stores. Unexpectedly, obesity rates were positively associated with per capita grocery stores and negatively associated with fast food restaurants. Metro findings: More per capita full‐service restaurants, grocery stores, and direct farm sales are associated with positive health outcomes; fast food restaurants and convenience stores are associated with negative health outcomes. Conclusions: The food access/availability environment is an important determinant of health outcomes in metro and non‐metro areas. Future research should focus on more refined specifications that capture variability across non‐metro settings.     

Evaluation of the hygiene of ready-to-eat food preparation areas and practices in mobile food vendors in the UK

This study was undertaken to assess the cleanliness of food preparation areas, cleaning methods used, and the microbiological quality of water used by 1258 mobile food vendors in the UK. Samples collected included potable water (1102), cleaning cloths (801) and environmental swabs from food preparation surfaces (2704). Cleaning cloths were more heavily contaminated with Aerobic Colony Counts, Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus compared to surfaces sampled. Surfaces that were visually dirty, wet, and chopping boards that were plastic or damaged also had high levels of these bacteria. Fifty-four percent of potable water samples were of poor microbiological quality; i.e. contained coliforms, E. coli and/or enterococci. A documented food safety management system was only evident in 40.1% of vendors and cleaning schedules were only used by 43.6%. Deficiencies in the correct use of cleaning materials, such as dilution factors and the minimum contact time for disinfectants, were identified.     

Mapping dietary habits may provide clues about the factors that determine food choice

Background Food deserts are thought to be a barrier to making healthier food choices. This concept has been challenged. The interaction between the physical environment and children’s food choice has received little attention. The present study used food intake data to generate hypotheses concerning the role of the physical environment in food choice. Methods A cross‐sectional analysis was conducted of the dietary habits of Year 5 (9–10‐year‐old) children from 90 of Liverpool’s 118 primary schools. Individuals with the ‘best’ and ‘worst’ food choices were mapped and two areas associated with these extreme choices located. Results One thousand five hundred and thirty‐five children completed the dietary questionnaire and supplied a full and valid postcode. Two adjacent areas with relatively large numbers of children in the ‘best’ and ‘worst’ food choice groups were chosen. Both areas had very similar socio‐economic profiles. The contrast in the physical environments was striking, even on visual inspection. Conclusions Food deserts as a cause of poor food choice did not stand scrutiny; the area located by the worst food choices had a plethora of shops selling food (better termed a food prairie), whereas the area located by the best food choices had no shops in evidence but did have more ‘space’.     

2000-2009年中国食品化学污染物监测概况与分析

目的了解中国食品安全状况以及为食品安全监管政策的制定提供科学数据。方法通过食品化学污染物监测计划制定、工作手册编制、技术培训、质量控制考核、数据收集、审核与统计等措施与步骤在中国部分地区开展监测工作。结果连续10年在16个省市共累计监测了14大类食品和129项化学指标,建立了105万多个监测数据的数据库;监测结果显示中国食品安全形势总体稳定并保持向好趋势,但也存在一些食品安全问题;监测数据已被用于食品安全预警、监管、风险评估和标准制定。结论 10年监测掌握了监测食品中化合物的污染水平及其动态趋势,为政策法规的制定提供了科学数据,为覆盖全国的食品污染物监测奠定了基础。     

我国农村地区婴幼儿食品的销售及购买行为调查

目的 了解我国农村地区婴幼儿辅助食品市场销售情况及农村地区婴幼儿看护人对市售婴幼儿辅食的认识情况，发现农村地区市售婴幼儿辅食销售和购买存在的问题。方法 在北京市、浙江省、河南省、甘肃省、陕西省等选取经济水平中等的1个县，共调查512名4～24个月婴幼儿看护人及25名县乡村级食品店店主有关2岁以下幼儿经常购买的食品的信息，同时组织了专题小组讨论，了解看护人对市售婴幼儿食品的看法和态度。结果 在甘肃、陕西、河南等省农村，售价0．1～0．2元的小食品最好卖，而这种低价位的婴幼儿食品，绝大部分无生产厂家，无生产日期，没有食物成分标识。农村婴幼儿看护人对营养有初步认识，希望买到质量好，口味好，价位合理的婴幼儿产品。结论 改善农村婴幼儿营养需食品企业生产低价位的高质量的婴幼儿强化辅助食品。     

Karat, pulque, and gac: three shining stars in the traditional food galaxy

Karat banana, pulque prepared from Agave species, and gac fruit are three traditional local food items recently studied intensively for their nutrition potential among traditional and indigenous peoples, and are examples of how local food-based strategies can be used to ensure micronutrient nutrition. Successful health promotion and intervention programs emphasizing traditional food systems are few in the international literature, but offer promise in understanding the potential of food-based strategies. Traditional food strategies could be used not only for alleviating malnutrition, but also for developing locally relevant programs for stemming the nutrition transition and preventing chronic disease, particularly among indigenous and traditional peoples who retain knowledge of using food species in their local ecosystems.     

Hospital food service: a comparative analysis of systems and introducing the ''Steamplicity'' concept

BACKGROUND: Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided. METHOD: The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors. RESULTS: Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g. CONCLUSIONS: The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.     

Obesity and fast food in urban markets: a new approach using geo‐referenced micro data

This paper presents a new method of assessing the relationship between features of the built environment and obesity, particularly in urban areas. Our empirical application combines georeferenced data on the location of fast‐food restaurants with data about personal health, behavioral, and neighborhood characteristics. We define a ‘local food environment’ for every individual utilizing buffers around a person's home address. Individual food landscapes are potentially endogenous because of spatial sorting of the population and food outlets, and the body mass index (BMI) values for individuals living close to each other are likely to be spatially correlated because of observed and unobserved individual and neighborhood effects. The potential biases associated with endogeneity and spatial correlation are handled using spatial econometric estimation techniques. Our application provides quantitative estimates of the effect of proximity to fast‐food restaurants on obesity in an urban food market. We also present estimates of a policy simulation that focuses on reducing the density of fast‐food restaurants in urban areas. In the simulations, we account for spatial heterogeneity in both the policy instruments and individual neighborhoods and find a small effect for the hypothesized relationships between individual BMI values and the density of fast‐food restaurants. Copyright © 2012 John Wiley & Sons, Ltd.     

Impact of the Pick the Tick food information programme on the salt content of food in New Zealand

The Pick the Tick programme of the National Heart Foundation of New Zealand aims to provide a framework for cooperation with the food industry to improve nutrition labelling and to develop a healthy food supply. Food manufacturers, whose products meet defined nutritional criteria, are able to display the Pick the Tick logo on food labels. The tick is used by 59% of shoppers in assisting them make healthy food choices. Food companies are encouraged to reformulate product composition if they fail to meet criteria and develop new products to specifically meet the Pick the Tick criteria. The objective of this study was to evaluate the impact of the programme on food formulation. The main outcome measure was the amount of salt not added to food products. Changes to sodium levels were multiplied by the volume of sales and then converted to salt in tonnes to provide a tangible measure of the impact of the programme. In a 1-year period, July 1998 to June 1999, Pick the Tick influenced food companies to exclude approximately 33 tonnes of salt through the reformulation and formulation of 23 breads, breakfast cereals and margarine. Breakfast cereals showed the largest reduction in sodium content by an average of 378 mg sodium per 100 g product (61%). Bread was reduced by an average of 123 mg per 100 g product (26%) and margarine by 53 mg per 100 g (11%). Pick the Tick appeals to the food industry as a tool for marketing food products and has provided an incentive to improve the nutritional value of foods. The tick on approved products not only acts as a 'nutrition signpost' for consumers but can also significantly influence the formulation of products without sacrificing taste or quality.     

Establishing a food composition database for Turkey based on European standards

An up‐to‐date food composition database with detailed information on the energy and nutrient content of nationally consumed foods and drinks is an invaluable tool for determining the nutritional and health status of a population and for developing national nutrition policies. Until recently, Turkey lacked such a database and has had to rely on data extracted from databases developed for use in other countries. However, with support and encouragement from the European Union (EU) funded Network of Excellence, the European Food Information Resource (EuroFIR), the Food Institute (FI) of the Scientific and Technological Research Council of Turkey, Marmara Research Centre (TUBITAK MRC), has strengthened its technical knowledge on food composition data management and, as a related result in December 2008, TUBITAK MRC FI launched the project titled ‘Determination of National Food Composition and Formation of a Widely Available and Sustainable System’. The aim has been to analyse systematically and to compile the nutrient composition of approximately 520 foods, including traditional Turkish foods, using methods that are in line with international quality criteria for producing, using and managing food composition data. The nutrients analysed were prioritised according to the nutritional profile of each food and were selected from a potential list of around 100 nutrients. Analytical quality‐control systems have been put in place, addressing method validation and variation, including proficiency tests. Once completed, it is hoped that the systematic, traceable and user‐friendly nature of the free‐to‐access database will appeal to food experts and health professionals who need up‐to‐date information on the energy and nutrient composition of foods eaten in Turkey.