OBJECTIVETo investigate the pollution level and development trend of lead in the preserved egg in our country.

METHODSBy the national food contamination monitoring system and under the strict analysis quality control, the content of lead in the preserved eggs was analyzed according to the national standard method (GB/T 5009.12-2003) in fourteen provinces from 2000 to 2006.

RESULTSAll 1358 data on contents of lead in the preserved eggs were obtained during seven years, the total average was 1.782 mg/kg, the maximum was 334.0 mg/kg, P90 was 3.50 mg/kg, P95 was 7.397 mg/kg and P97.5 was 12.01 mg/kg, all exceeded 2 mg/kg of the national limit standard, and the rate of violated samples exceeded 10.0%. Analyzing from time, contents of lead in the preserved eggs were depressive from 2.994 mg/kg to 1.138 mg/kg year after year.

CONCLUSIONThe lead contamination in preserved eggs was serious in whole country. It shows that the continuous work of monitoring and forewarning should be carried out to make the contamination of lead in preserved eggs to reduce year by year.

China ; Eggs ; analysis ; Food Contamination ; analysis ; Food Handling ; methods ; Food Inspection ; methods ; Lead ; analysis

In recent years, China has become an increasingly important and the largest chestnut producer in the world. This study aimed to evaluate the nutritional value and microbiological quality of the roasted freeze-dried Chinese chestnut (Castanea mollissima) (RFDC) coated with dark chocolate (DCC) and milk chocolate (MCC) for industrial use and commercial consumption. Chocolate coating significantly improved the nutritional value of chestnut. RFDC had high levels of starch (66.23%) and fibers (3.85%) while DCC and MCC contained significantly high amounts of sucrose, protein, fat and minerals. Furthermore, the protein content doubled in MCC rather than in DCC. This could be attributed to the different formulations in the two products. Milk powder and whey protein constituted the source of protein in MCC while cocoa powder added to MCC formulation constituted an additional source of minerals. The amino acid profile showed differences in amino acid composition related to the sample's protein content, indicating their good nutritional quality. The moisture contents in all RFDC, DCC and MCC were suitable for industrial processing. These results provide information about the additional nutrients of chocolate-coated chestnut and confirm that the product is an interesting nutritional food. The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application. This is an alternative strategy to add value to chestnut, minimizing the significant losses in harvested fruits and providing a wider range of choices of new products to the consumer disposal.
Cacao ; chemistry ; microbiology ; China ; Fagaceae ; chemistry ; microbiology ; Food Analysis ; Food Handling ; methods ; Food Microbiology ; Food Packaging ; methods ; Fruit ; chemistry ; microbiology ; Nutritive Value

OBJECTIVETo research on the variation regularity of the five main flavonoids contents in Epimedium and processed Epimedium.

METHODThe contents of Epimedin A, Epimedin B, Epimedin C, Icariin and Baohuoside I in Epimedium and processed Epimedium were determined, respectively.

RESULTThere were varieties in the contents of Epimedin A, Epimedin B, Epimedin C, Icariin and Baohuoside in Epimedium and processed Epimedium. There were different variety tendencies in different species and different batches.

CONCLUSIONThe variety tendencies of the contents of five main flavonoids depend on the processing technology and the flavonoids proportion in Epimedium and processed Epimedium.

Drugs, Chinese Herbal ; analysis ; Epimedium ; chemistry ; Flavonoids ; analysis ; Food Handling ; methods

OBJECTIVETo study main risk factors that cause foodborne diseases in food catering business.

METHODSData from references and investigations conducted in food catering units were used to establish models which based on @Risk 4.5 with Monte Carlo method referring to food handling practice model (FHPM) to make risk assessment on factors of food contamination in food catering units. The Beta-Poisson models on dose-response relationship to Salmonella (developed by WHO/FAO and United States Department of Agriculture) and Vibrio parahaemolyticus (developed by US FDA) were used in this article to analyze the dose-response relationship of pathogens.

RESULTSThe average probability of food poisoning by consuming Salmonella contaminated cooked meat under refrigeration was 1.96 × 10(-4) which was 1/2800 of the food under non-refrigeration (the average probability of food poisoning was 0.35 at room temperature 25°C). The average probability by consuming 6 hours stored meat under room temperature was 0.11 which was 16 times of 2 hours storage (6.79 × 10(-3)). The average probability by consuming contaminated meat without fully cooking was 1.71 × 10(-4) which was 100 times of consuming fully cooked meat (1.88 × 10(-6)). The probability growth of food poisoning by consuming Vibrio parahaemolyticus contaminated fresh seafood was proportional with contamination level and prevalence.

CONCLUSIONThe primary contamination level, storage temperature and time, cooking process and cross contamination are important factors of catering food safety.

Disease Outbreaks ; prevention & control ; Food Handling ; methods ; Food Microbiology ; Food Services ; organization & administration ; Foodborne Diseases ; epidemiology ; prevention & control ; Models, Theoretical ; Risk Assessment ; Risk Factors ; Software

OBJECTIVETo introduce green fluorescence protein (GFP) into E. coli O157:H7 and improve the detection methods for this bacteria, and to study the kinetics of E. coli O157:H7.

METHODSThe plasmid pGFP was transferred into E. coli O157:H7. The characteristic of the new built O157:H7-pGFP strain was evaluated. Some food samples were inoculated with the recombinant strain under certain temperature to imitate different storage circumstances. The contaminated E. coli O157:H7 were counted after certain time.

RESULTSThe pGFP was stable in E. coli O157:H7. The E. coli O157:H7-pGFP inoculated in ground poultry meat and pasteurized milk were enriched to 35 000 approximately 200 000 times in 12 h under higher storage temperature (37 degrees C), whereas the quantity decreased slowly under lower temperature (4 degrees C).

CONCLUSIONThe recombinant strain with the characters of ampicillin resistance and green fluorescence under UV 365 nm was a useful tool in detection methods improvement and bacteria survival studies.

Colony Count, Microbial ; Escherichia coli O157 ; isolation & purification ; Food Contamination ; Food Handling ; methods ; Food Microbiology ; Green Fluorescent Proteins ; Meat Products ; microbiology

OBJECTIVETo establish the HPLC fingerprint of the pieces of honey-fried Radix Glycyrrhizae.

METHODUsing the reverse-performance liquid chromatography, method was performed on a Hyperclone ODS C18 column (4.6 mm x 250 mm, 5 microm) and acetonitrile-0.1% phosphoric acid was selected as mobile phase gradient elution were adopted.

RESULTEstablished HPLC fingerprint of Radix et Rhizoma glycyrrhizae pieces were established, and the results of methodological study met the technical requirements for fingerprinting.

CONCLUSIONThe HPLC method is stable, accurate, and reliable to provide a scientific basis of quality control standard for the honey-fried Radix et Rhizoma glycyrrhizae.

Chromatography, High Pressure Liquid ; methods ; Food Handling ; standards ; Glycyrrhiza ; chemistry ; classification ; Honey ; analysis ; Plant Extracts ; analysis ; Quality Control

Breast Feeding ; Congresses as Topic ; Europe ; Food Handling ; methods ; Humans ; International Cooperation ; Milk Banks ; organization & administration ; Milk, Human ; Pediatrics

OBJECTIVE: This work presents an updated and broad documentation of current practices of blenderized whole food tube feed (BTF) handlers (n=40) in some tertiary (n=8) and specialty (n=2) hospitals in the National Capital Region, Philippines.

STUDY DESIGN: Descriptive study

METHODS: Survey questionnaire and checklists which reflect processes and practices on BTF production were developed and pre-tested. These tools were then administered to 40 respondents from 8 tertiary and 2 specialty hospitals in the National Capital Region, Philippines. Observations were also recorded concerning BTF handling and administration as well as the sanitation of the preparation facility. The study further conducted additional interviews, and on-the-job observations with the same group of respondents in each of the test hospitals to validate survey responses and actual demonstration made in the documentation phase.

RESULTS: Not all of the participating BTF handlers were observed to follow even simple personal and workplace hygienic practices. Moreover, not all BTF handlers had previous exposures to food safety systems training, and all test hospitals have yet to establish hazard analysis critical control point (HACCP) plans for BTF. The absence of accredited raw ingredient suppliers for the majority of the BTF facilities, failure to always wash raw materials prior to preparation, and the use of soft-boiled whole eggs were identified as sources of potential microbiological hazards. Total plate count was established to be as high as log10 7.19 CFU.ml-1. Ninety-three percent of the BTFs had plate counts exceeding the acceptable standard limit.

CONCLUSION: The microbiological quality of the BTFs analyzed was attributed to the observed poor hygienic practices, as well as the inherent microflora of BTF ingredients. Familiarity with good manufacturing practices (GMPs), good hygienic practices (GHPs), and HACCP is recommended to improve the microbiological quality of BTFs. The results of this work may be used as basis for advancing efforts to further improve BTF safety, especially that the country had just recently ratified the Philippine Food Safety Act of 2013.

Human ; Male ; Female ; Aged ; Middle Aged ; Adult ; Young Adult ; Adolescent ; Enteral Nutrition ; Feeding Methods ; Food Handling ; Hospitals ;

BACKGROUND: Food handlers can play a vital role into reducing foodborne diseases by adopting appropriate food handling and sanitation practices in working plants. This study aimed to assess the factors associated with food safety knowledge and practices among meat handlers who work at butcher shops in Bangladesh. METHODS: A cross-sectional study was conducted among 300 meat handlers from January to March, 2021. Data were collected through in-person interviews using a structured questionnaire. The questionnaire consisted of three parts; socio-demographic characteristics, assessments of food safety knowledge, and food safety practices. A multiple logistic regression model was used to identify the factors associated with food safety knowledge and practices. RESULTS: Only 20% [95% confidence interval, (CI) 15.7-24.7] and 16.3% (95% CI 12.3-20.7) of the respondents demonstrated good levels of food safety knowledge and practices, respectively. The factors associated with good levels of food safety knowledge were: having a higher secondary education [adjusted odds ratio (AOR) = 4.57, 95% CI 1.11-18.76], income above 25,000 BDT/month (AOR = 10.52, 95% CI 3.43-32.26), work experience of > 10 years (AOR = 9.31, 95% CI 1.92-45.09), ≥ 8 h per day of work (AOR = 6.14, 95% CI 2.69-13.10), employed on a daily basis (AOR = 4.05, 95% CI 1.16-14.14), and having food safety training (AOR = 8.98 95% CI 2.16-37.32). Good food safety knowledge (AOR = 5.68, 95% CI 2.33-13.87) and working ≥ 8 h per day (AOR = 8.44, 95% CI 3.11-22.91) were significantly associated with a good level of food safety practice. CONCLUSIONS Poor knowledge and practices regarding food safety were found among Bangladeshi meat handlers. Findings may help public health professionals and practitioners develop targeted strategies to improve food safety knowledge and practices among this population. Such strategies may include education and sensitization on good food safety practices.
Adolescent ; Adult ; Aged ; Bangladesh ; Female ; Food Handling/statistics & numerical data* ; Food Safety/methods* ; Health Knowledge, Attitudes, Practice ; Humans ; Meat ; Middle Aged ; Young Adult

Untargeted metabolomics analysis of rhubarb and stewed rhubarb samples shows that the determined samples clearly clustered in to two groups, indicating that the processing procedures caused changes in the composition and/or content of components in rhubarb. Ten components were identified by UHPLC-Q-TOF-MS/MS and references, which intensity declined in rhubarb after processing. Targeted metabolomics analysis of rhubarb and stewed rhubarb samples indicated that aloe-emodin, rhein, emodin and physcion were detected with lower intensity in stewed rhubarb samples than in rhubarb samples. Metabolomics analysis of rhubarb and stewed rhubarb indicated the various components of rhubarb changed after processing.
Anthraquinones ; analysis ; Chromatography, High Pressure Liquid ; Emodin ; analogs & derivatives ; analysis ; Food Handling ; methods ; Food Preservation ; methods ; Metabolomics ; methods ; Multivariate Analysis ; Principal Component Analysis ; Rheum ; chemistry ; metabolism ; Tandem Mass Spectrometry