Sanitary Quality of the Meals Served in the Canteens and Vicinity of the Lagoon Mother and Child University Hospital Centre and National Hospital and University Centre Hubert Koutoukou Maga of Cotonou (Benin)

Background: Food safety is an integral part of food security. It refers to the protection of the food supply against risks of microbial, chemical and physical origin at every stage of the food chain. The study aimed to investigate the sanitary quality of meals served in the canteens and vicinity of the Lagoon Mother and Child University Hospital Centre (CHU-MEL) and National Hospital and University Centre Hubert Koutoukou Maga (CNHU-HKM) of Cotonou. Methods: It was a cross-sectional with a data collection period from 16 March to 22 April 2021. There were 32 vendors surveyed and 40 meals sampled for microbiological examination. We collected data on the vendors’ socio-demographic characteristics, working environment, health status, knowledge and food hygiene practices. Results: About 83% of the meals contained pathogenic microorganisms. All meals had a temperature from 4°C to 60°C called the “danger zone”. The level of knowledge about food hygiene was low in 65.7% of the vendors. About 47% had poor personal and clothing hygiene, food storage and service practices. Conclusion: These results show that the meals sold in the CHU-MEL and CNHU-HKM could present a health risk for the consumer. There is a need for improvement of the sanitary quality of the meals delivered in the canteens and vicinity of these hospitals.

Effect of High-Protein Breakfast Meals on Within-Day Appetite and Food Intake in Healthy Men and Women

Breakfast is considered an important meal for daily appetite control. We examined the effect of high-protein breakfasts on within-day appetite sensations and subsequent ad libitum intake, in men and women. Twenty subjects attended on 4 occasions, to consume in a randomised order high-protein (30% energy) breakfast meals, as, 1) maintenance (MTD) fed to energy requirements (2.67 MJ), 2) a weight-loss (WL) bacon-based meal breakfast (WL-B, 2.13 MJ), 3) a WL-chicken salad (WL-CS, 2.13 MJ) and 4) a WL-smoothie (WL-S, 2.08 MJ). The 3 HP-WL breakfasts elicited differences in hunger (p = 0.007), fullness (p = 0.029), desire to eat (p = 0.006) and prospective consumption (p = 0.020). The WL-B meal reduced hunger (p = 0.002) and enhanced fullness (p = 0.02), compared with the two other WL breakfasts. Although these differences were not reflected in ad libitum energy intake later in the day, a HP breakfast can modify morning satiety, which is important during dieting.

Effect of Gongronema latifolium on gastric emptying in healthy dogs

AIM:To investigate sonographically the effect of Gonogronema latifolium (G.latifolium) on gastric emptying of semi-solid meals in healthy dogs.METHODS:In a randomized,placebo-controlled experiment,twenty-five clinically healthy dogs were randomly allotted into five groups of five dogs in each group.The placebo group served as the control,and the low,moderate and high dose groups ingested the methanolic leaf extract of G.latifolium in capsules at 100 mg/kg,250 mg/kg and 500 mg/kg,respectively,while the prokinetic group ingested 0.5 mg/kg capsules of metoclopramide.After a 12-h fast,each group ingested its treatment capsules 30 min before the administration of a test meal.Measurements of gastric emptying and blood glucoselevels were obtained 30 min before and immediately after the ingestion of the test meal and thereafter every 15 min for 4 h.This was followed by further measurements every 30 min for another 2 h.RESULTS:The gastric emptying times of the placebo,low dose,moderate dose,high dose and prokinetic dose groups were 127.0 ± 8.2 min,135.5 ± 3.7 min,155.5 ± 3.9 min,198.0 ± 5.3 min and 59.0 ± 2.5 min,respectively.Gastric emptying times of the moderate and high dose groups were significantly slower than in the placebo control group (155.5 ± 3.9 min,198.0 ± 5.3 min vs 127.0 ± 8.2 min,P=0.000).No significant difference in gastric emptying between the low dose and placebo control groups was noted (135.5 ± 3.7 min vs 127.0 ± 8.2 min,P=0.072).Gastric emptying of the prokinetic group was significantly faster than that of the control group (59.0 ± 2.5 min vs 127.0 ± 8.2 min,P=0.000).The hypoglycaemic effect of G.latifolium and gastric emptying were inversely related (r=-0.95,P=0.000).CONCLUSION:G.latifolium delays gastric emptying and lowers postprandial blood glucose in healthy dogs.It reduces the postprandial blood glucose by delaying gastric emptying.

Verification of Hazard Analysis and Critical Control Point in Hotels and Catering Units: Evaluation of the Cleaning and Disinfection Procedures and Microbiological Monitoring of Hot and Cold Meals

The aim of the present study is to assess the efficacy of the methods used in a HACCP system by measuring the Total Viable Count (TVC) and Coliforms, after cleaning and disinfecting the surfaces used and also by monitoring TVC and enterobacteriaceae of hot and cold meals. In order to evaluate the appropriateness of the surfaces used, samples were obtained from kitchens of 37 Greek hotels/resorts, all of which operated a documented HACCP safety management scheme, while the samples of hot and cold meals were selected from the menu of a catering unit and collected from the actual point of hot and cold dishes banquette at the start time (time 0) and after 4 hours. The developed colonies were counted. The results showed that only 13.5% of the hotels presented surfaces without any TVC or coliforms and 86.5% of the hotels had surfaces with TVC or coliforms or both above the limits. However, 75.8% of the total surfaces examined were acceptable for TVC and 81.9% of the surfaces examined were coliforms. Our microbiological monitoring of food showed that the TVC content of hot meal samples after 4 hours of display (above 60℃) was not significantly different from the TVC content of the aforementioned samples at time 0, while in cold meals TVC and enterobacteriaceae content had significantly risen after 4 hours of display (below 5℃).Conclusively, insufficient application of disinfection and ineffective surface and equipment cleaning programs were found. Additionally, cold meals are more vulnerable than hot meals in developing TVC and enterobacteriaceae.

Isolation of <i>Bacillus cereus</i>in a Facility Preparing School Meals

Food safety is a fundamental requirement in mass catering, as large numbers of meals are served each day to potentially vulnerable consumers, such as children. Food Business Operators implement plans for the microbiological monitoring of the meals prepared and served in the catering sector, and for the swab-sampling of surfaces. From January 2018 to June 2019, our laboratory analyzed both food and swab samples from four catering facilities. Considering the EFSA 2018 data, we specifically focused on samples analyzed for Bacillus cereus. Our data substantially showed episodic contamination due to a piece of equipment that is not usually subjected to microbiological control, thus suggesting that every aspect should be scrutinized in order to identify critical points. While Bacillus cereus is widespread in nature and common in soil, it is adapted for growth in the intestinal tracts of insects and mammals. It is often present in a variety of foods, and may cause an emetic or a diarrheal type of food-associated illness. B. cereus produces several toxins. Multiplex PCR enables seven toxin genes to be detected (hblC, hblD, hblA, nheA, nheB, nheC and cytK).

School District Interests and Challenges Buying Chicken Raised without Antibiotics

The overuse of antibiotics in animal agriculture is recognized as contributing to human antibiotic resistance. With large meat purchases, particularly chicken, school districts have an opportunity to leverage their buying power to engage with this issue. However, few school food service professionals have done so and little is known about their awareness, attitudes, or experiences. This research surveyed 36 school districts affiliated with School Food FOCUS, which works on procurement reform with many of the largest school districts in the country. Questions were designed to solicit familiarity with the issue of antibiotic use in poultry production, attitudes, and extent of relevant action taken. Motivations and barriers for purchasing poultry raised with minimal, safe and sustainable use of antibiotics as well as fresh (raw) poultry, which has been found to be an affordable way to menu antibiotic-free chicken, were assessed. Results revealed that this issue is important to respondents but difficult to address due to more immediate concerns. Barriers are experienced with purchasing both chicken raised without antibiotics and preparing fresh chicken. Product cost was perceived as a particularly high barrier. Responding to concerns of parents and the community was a top motivation.

Sodium Content in Takeaway Meals Sampled from Three Large China Cities

Objective: The aim of the present study was to evaluate salt levels in popular hot takeaway meals in three large China cities, and to compare the difference in sodium content in different types of takeaway meals. Methods: We randomly collected a total of 4450 samples of 7 different types of takeaway meals, which were the most consumed by local residents from takeaway platforms. The main ingredients, auxiliary ingredients, as well as the weight used in takeaway meals were collected. The sodium content in takeaway meals was obtained by calculation. Results: Obtained results show that the sodium content in three large China cities is alarmingly high. Comparing medians (interquartile range) of takeaway meals from different cities, Beijing contained the highest sodium content per portion (1371.3 mg (890.3 - 2137.4)), followed by Hangzhou (1348.45 mg (694.25 - 1541.62)) and Shanghai (340.1 (259.75 - 942.25)). In addition, the sodium content between pasta and porridge, Chinese meals, and western meals show significant differences (p 0.05). Compared with Chinese Dietary Reference Intakes, the average sodium content exceeded dietary recommendations for one takeaway meal. The sodium content differed among takeaway meals prepared with various cooking methods and meats. Conclusion: Notable differences are detected in takeaway meals’ sodium content between several large cities in China. To meet China’s target salt intake, consumers in these cities are highly recommended to reduce sodium content in their everyday meals.

Mutual Experiences of Japanese Parents and Their Children When Late School-Age Children Engage in Meal-Related Family Routines: A Qualitative Analysis of Parent and Child Dyads

Purpose: The objective of the present study was to identify the type of experiences that parents and their children have with each other when late-school age children take on roles in family routines related to daily meals. Methods: A grounded theory approach was used. The participants were children in the 4th, 5th, and 6th grades of elementary school and their main caregivers. First, 10 parent and child dyads were interviewed using a semi-structured schedule. Next, online group interviews were conducted for 17 parent and child dyads to deductively confirm the categories. Results: The average age of the subjects was 41.9 years for parents and 10.4 years for children in parent-child interviews, and 41.1 years for parents and 9.6 years for children in group interviews. Six categories emerged with nineteen subcategories. Conclusions: Experiences mutually nurtured by parents and their children included experiences in which children used negotiation and conversation skills to consensually engage in family routines related to meals. It also included experiences that socialized the children in family life and fostered good communication. The six categories will be useful for healthcare professionals and school authorities in providing health guidance that addresses health functions of late school-age children and their families.

Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.

Medicinal Meals

CHINA has a long history of health maintenance and nutrition, which has developed into a part of traditional Chinese medical science.