野生动物肉类及其肉制品中的旋毛虫检疫

随着生态环境的改变，野生动物数量的增多，野生动物的旋毛虫感染率有逐渐增高的趋势。此外，野生动物的旋毛虫病亦有可能传播给户外散养的家猪。近年来国内外均已发生多起因食野生动物肉类引起的人体旋毛虫病爆发，给旋毛虫病的防治带来了新的问题。本概述了国内外野生动物旋毛虫病的流行情况及由野生动物肉类引起的人体旋毛虫病爆发，提出了加强野生动物肉类及其肉制品中旋毛虫检疫的重要性，介绍了野生动物旋毛虫检疫时的采样部位及其肉制品(如咸肉、火腿或香肠等)检疫时的注意事项。     

孙桂芝教授诊疗胃癌经验

孙桂芝教授是中国中医科学院广安门医院著名中医及中西医结合肿瘤学家,博士及博士后导师,国家级名老中医,全国名老中医药专家学术经验传承导师,享受国务院政府特殊津贴,潜心研习和临床实践中医、中西医结合治疗恶性肿瘤40余年,学术底蕴丰厚,经验宏富,认为胃癌可从"恶肉"和"恶疮"论治,扶正祛邪、去腐生肌,验之临床,疗效卓著,其融古汇今、中西合璧的思想值得我们学习和借鉴。     

Responding to food,environment and health challenges by changing meat consumption behaviours in consumers

Current meat consumption levels impact environment and health, highlighting a need to reduce meat consumption and increase that of plant‐based alternative proteins. There appears to be a lack of awareness amongst consumers as to how meat consumption affects health and climate change, which is likely to undermine intention to change. Of those who intend to change, many do not translate that intention to reduce meat consumption into behaviour change. Consumers appear open to the notion of reducing meat consumption but lack the knowledge, motivation or capability to make such changes. For many, meat eating is a traditional social practice, re‐enforced by economics, ecological, technological and institutional factors, including media and marketing. Many food choices are not logical reasoned actions but subconscious, automatic, rapid decisions, relying on heuristic processing and heavily influenced by contextual cues. Promising targets for changing individual consumption patterns could focus on closing the awareness‐intention and intention‐behaviour gaps. Modifying contextual determinants of food choice, highlighting personally relevant internal motivators related to individual requirements, and aligning such messages with positive re‐enforcement about animal welfare and environment would close the awareness‐intention gap. A framework of reference for a healthy, sustainable diet, improvements in the range, sensory attributes, convenience and ease of use of meat substitutes, reduction in the meat portion components of ready meals (by substitution with other foods), reformulation of processed products to include a greater proportion of non‐meat proteins, economic incentives and emphasis on the benefits to environment and animal welfare could reduce the intention‐behaviour gap. Better alignment of environmental and health messages would concentrate public health messages and effort to create a market environment that facilitates sustainable food choices to produce moderate population level wide‐scale changes in plant protein consumption, with significant impact on health and environmental outcomes.     

Cytokine Pattern of Peripheral Blood Mononuclear Cells Isolated from Children Affected by Generalized Epilepsy Treated with Different Protein Fractions of Meat Sources

The objective of the present study was the evaluation of cytokine patterns in terms of TNF-α, IL-10, IL-6, and IL-1β secretion in peripheral blood mononuclear cell (PBMC) supernatants isolated from blood of children affected by generalized epilepsy and treated in vitro with myofibrillar, sarcoplasmic, and total protein fractions of meat and fish sources. Children with generalized epilepsy (EC group, n = 16) and children without any clinical signs of disease, representing a control group (CC group n = 16), were recruited at the Complex Structure of Neuropsychiatry Childhood-Adolescence of Policlinico Riuniti (Foggia, Italy). Myofibrillar (MYO), sarcoplasmic (SA), and total (TOT) protein fractions were obtained from longissimus thoracis muscle of beef (BF) and lamb (LA); from pectoralis muscle of chicken (CH); and from dorsal white muscle of sole (Solea solea, SO), European hake (Merluccius merluccius, EH), and sea bass fish (Dicentrarchus labrax, SB), respectively. PBMCs were isolated from peripheral blood of EC and CC groups, and an in vitro stimulation in the presence of 100 μg/mL for each protein fraction from different meat sources was performed. Data were classified according to three different levels of cytokines produced from the EC group relative to the CC group. TNF-α, IL-10, and IL-6 levels were not affected by different meat fractions and meat sources; on the contrary, IL-1β levels were found to be significantly affected by the tested proteins fractions, as well as different meat sources, in high-level cytokine group. On average, the protein fractions obtained from LB, BF, and CH meat sources showed a higher level of IL-1β than the protein fractions obtained from EH and SB fish samples. When all cytokine classes were analyzed, on average, a significant effect was observed for IL-10, IL-1β, and TNF-α. Data obtained in the present study evidence that the nutritional strategy based on protein from fish and meat sources may modulate the immunological cytokine pattern of infants with generalized epilepsy.     

固相萃取-气质联用法分析肉食品中盐酸克伦特罗残留量

[目的]建立固相萃取-气质联用法测定肉食品中盐酸克伦特罗残留量的方法。[方法]样品经乙醚萃取，LC-WCX离子交换柱分离纯化，氨化甲醇溶液洗脱浓缩，与BSTFA衍生后进行GC／MS分析。[结果]建立的方法在所测范围内呈良好的线性关系，相关系数0．9989，检测限达1．5μg／kg，相对标准偏差在4.2％～10．3％，样品的加标回收率在78．5％～92．6%。[结论]该方法灵敏、定量准确，可广泛应用于肉食品中盐酸克伦特罗残留量的检测。     

蚌埠市2000～2002年市售熟肉制品卫生状况调查

目的　了解蚌埠市市售熟肉制品卫生状况 ,为加强熟肉制品的卫生监督管理提供理论依据。方法　对定型包装熟食品、市售熟食品、饭店凉菜等按《食品卫生检验方法微生物学部分》GB4 789.1～ 4 789.31- 94检测菌落总数、大肠菌群、致病菌。结果　蚌埠市 2 0 0 0～ 2 0 0 2年市售熟肉制品 80 0份样品中合格率仅为 70 .2 5 % ,检出的不合格熟肉制品主要以菌落总数和大肠菌群超标为主 ,致病菌未检出。菌落总数超标高于大肠菌群 ,两者比较差异有显著性 (P <0 .0 5 ) ,合格率季节性差异较大 ,每年 2、3季度微生物污染相对严重。在不同来源的熟肉制品中 ,以定型包装熟食品的卫生状况较好 ,其次为市售熟食品 ,饭店凉菜类合格率最低。平均合格率依次为 91.82 %、81.0 3%、6 1.2 1% ,差异均有显著性。结论　 3年间菌落总数超标率虽逐年递减 ,卫生状况有所改善 ,但仍较高 ,应引起重视。尤其在 2、3季度 ,要加大执法力度 ,对熟食加工场所 ,包括饭店凉菜间 ,及专用运输容器等加强卫生监督。同时与各有关部门配合 ,提高厂家与销售部门的卫生意识 ,在生产、运输和销售过程中 ,尽量减少污染     

2017年成都地区孕妇孕早中期红肉摄入及其对妊娠期糖尿病影响的前瞻性研究

目的 了解成都地区孕妇孕早、中期红肉摄入现状,探讨孕早、中期红肉摄入量对妊娠期糖尿病(gestational diabetes mellitus,GDM)的影响.方法 采用前瞻性研究,于2017年2-7月通过立意抽样方法选取成都市某三甲妇幼医疗机构产前门诊孕8～14周单胎健康孕妇为研究对象,于纳入时通过问卷调查收集孕妇...     

Developing an Improved Home-Level Technology for the Production of a Protein-Enriched Nigerian Local Snack,Tofu Pie

Abstract

Maize flours and dough were variously prepared from whole, decorticated, and alkaline-cooked maize grains. Other flour types include soycorn milk residue and wheat flours. All the flour types were made into base for pie-type preparations. Tofu (soybean curd) cubes were mixed with local pepper and onion condiments, fried, and were used for pie filling. The various pie types namely WFTP, DMFTP, WMFTP, WMADTP, DMADTP, SRFTP and MPI-MPVI (MPs) represent pie types made from base using wheat, decorticated, whole maize flours, wet and dry masa doughs, soycorn residue flour, and market pies 1 to VI, respectively. MP1 was used as control for sensory evaluation. The protein content of the maize-based pies ranged from 19.54 to 34.13% and was significantly higher (P < 0.01) than the range of protein content 11.67–15.53% for the MPs. Except for WMFTP, all other experimental pie types gave higher in vitro digestibility (IVD) percent than the MPs. The sensory evaluation scores showed that none of the experimental pies were rejected but their scores were significantly lower (P < 0.05) than those for the MPs in all the parameters measured. Pie types WFTP, DMFTP, and WMFTP were significantly higher (P < 0.05) than the other experimental pies in all the sensory attributes measured. The consumption of tofu pies developed in this study, using the improved home-level technology described, will help to reduce malnutrition consequent to the high protein content and nutritional attributes of the improved local snack. doi:10.1300/J385v05n02_07     

Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals

Chicken meat is becoming the most consumed in the world for both economic and nutritional reasons; regarding the latter, the lipid profile may play positive or negative roles in the prevention and treatment of diseases. In this study, we define the state of the art of lipid-based nutritional indexes and used the lipid content and fatty acid profile (both qualitative and quantitative) of breast meat of two poultry genotypes with different growth rates and meat traits. Further, we summarize and review the definitions, implications, and applications of nutritional indexes used in recent years and others of our own design to provide a useful tool to researchers working in the field of meat quality (not only in poultry) to select the most appropriate index for their own scientific purposes. All indexes show advantages and disadvantages; hence, a rational choice should be applied to consider the nutritional effect of meat on human health and for a possible assessment of the most suitable rearing systems (genotype, feeding, farming system or postmortem handling).