The purpose of this study was to establish food ingestion factors needed to assess exposure to contaminants through food ingestion. The study reclassified the raw data of the Korean National Health and Nutrition Examination Survey in 2001 into 12 subcategories including grain products, meat products, fish and shellfish, and vegetables for international comparability of exposure evaluation. The criteria for food intake calculation were unified according to the characteristics of food groups, and recommended values for food ingestion factors were calculated through moisture correction and recategorization of cooked, processed, and mixed foods for each group. The average intake rate for grain and grain products was 6.25 g/kg-d per capita and the men's intake rate was approximately 8% higher than that of the women. The average intake rate of meat and meat products was 1.62 g/kg-d per capita and the men's intake rate was 30% higher than that of the women, on average. The average intake rate of fish and shellfish was 1.53 g/kg-d per capita, and the age groups of 1 to 2 and 3 to 6 recorded higher capita intake rates than other age groups, 2.62 g/kg-d and 2.25 g/kg-d, respectively. The average intake rate of vegetables was 6.47 g/kg-d per capita, with the age group of 1 to 2 recording the highest per capita intake rate of 9.79 g/kg-d and that of 13 to 19 recording the lowest mean. The study also offers recommended values for food ingestion factors of other food groups by gender, age, and region. The food ingestion exposure factors will need future updates in consideration of ongoing changes in food consumption behavior.
Asian Continental Ancestry Group ; *Eating ; *Environmental Exposure ; Humans ; Meat/analysis/standards ; Nutrition Surveys ; Republic of Korea ; Risk Assessment ; Seafood/analysis/standards ; Vegetables/standards

BACKGROUND: With increasing media coverage of food safety incidents, such as that of clenbuterol residues in pork, food safety has become a major public health concern in China. Rapidly developing online markets attract increasing numbers of Chinese consumers to purchase food on the Internet. However, the quality and safety of food sold online are uncertain and are less reported on. OBJECTIVE: This research aimed to systematically study the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China. RESULTS: The chilled pork samples from online markets were fresher than those from wet markets and supermarkets based on the surface redness (a* value). Chilled pork contained high levels of nutritional elements, especially the magnesium and phosphorus levels in samples from online markets. The levels of heavy metal element residues and veterinary drug residues in all chilled pork samples were within the standards limits. In addition, huge differences existed in the quality and freshness of the chilled pork samples from online markets according to principal component analysis (PCA). CONCLUSIONS Most chilled pork sold in Chinese markets was qualified and safe. It is necessary to establish an effective online market supervision system for chilled pork.
Animals ; China ; Cold Temperature ; Drug Residues/analysis* ; Food Preservation/standards* ; Food Quality ; Food Safety ; Metals, Heavy/analysis* ; Principal Component Analysis ; Red Meat/standards* ; Sus scrofa ; Veterinary Drugs/analysis*

We carried out experiments with B-scan technology, computer image processing technology and statistical analysis, to extract feature parameters from histogram of different organizations in order to establish prediction methods of the meat quality of pigs. We then Explored and solved the assessment problems of intramuscular fat (IMF) content, to provide reference standards of using ultrasound for the classification of pork.
Adipose Tissue ; diagnostic imaging ; Animals ; Meat ; analysis ; standards ; Muscle, Skeletal ; chemistry ; diagnostic imaging ; Quality Control ; Swine ; Ultrasonography