Antimicrobial Resistance,Virulence Profile,and Molecular Characterization of Listeria monocytogenes Isolated from Ready-to-eat Food in China,2013-2014

We aimed to investigate the potential pathogenic profile and antibiotic resistance of Listeria monocytogenes isolated from ready-to-eat food in China.Antimicrobial resistance was determined by broth microdilution following the Clinical and Laboratory Standards Institute protocol Molecular serotyping,virulence,and resistance genes were identified using PCR.Multi-locus

Clostridium difficile in ready-to-eat foods in Isfahan and Shahrekord,Iran

Objective:To determine the prevalence and antimicrobial resistance of Clostridium difficile(C.difficile) isolated from ready-to-eat foods of Iran.Methods:From January to August 2013,a total of 368 unpacked ieady-to-eat food samples were purchased from randomly selected supermarkets,retail stores and restaurants located in Isfahan and Shahrekord,Iran and were evaluated for the presence of C.difficile.Results:C.difficile spores were detected in 5(1.36%) of the 368 samples.The highest prevalence of C.difficile was found in fasl salad(4.29%).followed by yogurt stew(2%),and olovyeh salad(0.93%).All 140 maccaroni salad and I'alafel sandwich samples were negative for C.difficile.One of the five C.difficile isolates(20%) contained tcdA,tcdB and cdtB toxin genes and four strains(80%) contained tcdA.and tcdB toxin genes.Also,among the five C.difficile isolates,only three strains were found to be toxigenic for toxin A and/or B by ELISA.Isolates were susceptible to vancomycin and metronidazole,but variably resistant to other antimicrobial drugs.Conclusions:This study,combined with studies on other food sources,suggests that widespread contamination of food is common.

An exploratory study of food safety and food handling: Examining ready-to-eat foods in independent delicatessen operations

The US Center for Disease Control and Prevention (CDC, 2009) reports that each year 76 million cases of foodborne illness occur with over 300,000 people hospitalized and 5000 deaths. This study, phase I of a continuing study, identifies key areas for food safety improvement. This study is designed as an exploratory evaluation of independently owned and operated delicatessen operations, using Escherichia coli and Staphylococcus aureus as indicators to assess food handling and the public’s risk for pathogenic contamination from commonly served ready-to-eat/take-away foods. The analysis consisted of a comprehensive strategy of laboratory testing of samples for pathogenic contamination, informal field observation of food handling procedures, and the examination of the most recent health inspection reports for each of the 18 operations visited. The deli turkey, cream cheese and lettuce were tested using bacteria indicator plates. The results showed widespread levels of contamination. Of the 54 samples tested for Escherichia coli, 26 showed positive results which are ~45% for E. coli contamination. Of the 54 samples tested for Staphy-lococcus aureus, 31 showed positive results which are ~57% for S. aureus contamination. One issue discovered while conducting the study was the lack of consistent uniform international standards of contamination tolerance levels. The informal field observations and health report analyses revealed widespread temperature violations and numerous instances of poor food handling. The study offers independent practitioners a strategy designed to improve their health inspections scores, food handling, and mitigation of operator liability. Independent operators traditionally do not enjoy the resources of centralized supervision and expert on-staff training;yet in aggregate they account for significant volume in both dollars and the quantity of product served. This study adds needed scrutiny to this important food niche.

Snack (Re)formulation in the Improvement of Health Effects on Glycaemia and Satiety Responses: Preliminary Results

Snacking impacts the overall quality of dietary patterns, nutrition and health outcomes. Highly processed snack foods are normally unhealthy due to higher saturated fat content, refined grains (carbohydrates), and artificial ingredients. Snack product (re)formulation using plant-based wholesome ingredients has the potential to improve health effects including glycaemia, satiety responses, and lipid metabolism. Oat (Avena sativa L.) has gained increased popularity as a food item in recent decades due to its perceived or real health benefits, principally related to the bran content of oats. We have developed a healthier snack prototype using rolled oats as main ingredients. Other ingredients include oat bran, dried fruits, and nuts. For initial trials, these ingredients were combined in various combinations and composition to produce a formula having a good nutrient profile score (≤4) that meets the criteria of FSANZ for making health-related claims. The proportions of the ingredients in the formula were adjusted to enable higher fiber and protein contents. From the initial 10 combinations prepared, one prototype was selected based on four quality attributes (visual appearance, texture, taste, and water activity). The selected prototype was tested for glycemic index (n = 10) and consumer liking (n = 67). Our preliminary results demonstrated that the prototype has a low glycemic index, favorable satiety effects compared with glucose, and has acceptable taste compared with two commercial products. This formulation will be refined further when we plan to assess its effects on glycaemia and insulin profiles. High value nutrition is the New Zealand national science challenge. An approach of developing healthier snack products with verifiable health-related claims through (re)formulation could be translated into relevant dietary changes associated with potential improvement in public health.

山药红枣菊芋糕加工工艺研究

为拓宽糕点工业化发展的道路,更好地满足人们对糕点口味和营养多样化的需求,本文将山药泥、菊芋泥、糯米粉混合成面团作为糕点皮,以红枣泥为馅,采用蒸制的方法,通过单因素和正交试验优化山药红枣菊芋糕的加工工艺。结果表明,山药红枣菊芋糕的最佳工艺为山药泥12 g、菊芋泥8 g、红枣泥15 g、白砂糖3 g。在此条件下制作的山药红枣菊芋糕气味纯正,口感细腻,香甜可口,具有良好的感官品质,理化指标和微生物指标符合食品安全国家标准。

高静压和热预处理对真空冷冻干燥重组果蔬块品质的影响

以芒果、甜瓜、菠萝和胡萝卜为原料,采用传统热处理及不同高静压条件对复合果蔬浆进行预处理后,通过冷冻干燥(freeze?drying,FD)技术生产重组果蔬块,研究不同高静压压力对FD果蔬块理化品质、生物活性物质、抗氧化活性和感官品质的影响。结果表明:与热预处理相比,高静压预处理能显著提高FD果蔬块产品的a*值、b*值、可滴定酸含量、抗氧化活性(1,1-二苯基-2-三硝基苯肼自由基清除率、羟自由基清除率、铁离子还原能力),总酚、总黄酮、VC含量分别较热预处理提高21.11%~30.27%、59.96%~68.58%、13.35%~15.34%;醇类和酮类挥发性风味物质含量分别为189.65~207.82?μg/kg和59.60~81.16μg/kg,相较于热预处理显著提高。此外,高静压预处理FD果蔬块在5种香气属性上的感官强度和色泽、气味、滋味的喜好度也显著高于热预处理FD果蔬块。在300?MPa和500?MPa的高静压预处理条件下,FD果蔬块的感官品质最接近未处理组。高静压预处理通过提高细胞膜通透性,促进了生物活性物质和风味物质的释放,提高了抗氧化活性,与传统热预处理相比,高静压预处理有效改善了FD果蔬块的品质特性。

中国儿童青少年经常消费的7类预包装零食钠含量分析

目的 分析中国儿童青少年经常消费的7类预包装零食的钠含量,为儿童及家长选择健康的零食提供依据。方法 采用食先知中国2017—2020年食品数据,根据英国红绿灯标准评估7类预包装零食钠含量处于低(绿灯)、中(黄灯)、高(红灯)水平的比例。计算每份零食的钠含量及其占4~6岁、7~10岁和≥11岁人群每日推荐钠摄入量的百分比。结果 7类预包装零食共计35 498个,每100 g零食中钠含量中位数从高到低依次为植物蛋白质食物(1125 mg)、即食肉和水产制品(1100 mg)、膨化食品(523 mg)、坚果和籽类(292 mg)、烘焙制品(222 mg)、乳及乳制品(65 mg)及即食果蔬制品(44 mg)。钠含量属于绿灯、黄灯和红灯水平的零食分别占30.2%、37.7%和32.1%。每份零食钠含量占11岁及以上儿童青少年每日推荐钠摄入量的比例较高的前3位分别是植物蛋白质食品(28.1%)、即食肉和水产制品(16.5%)和膨化食品(10.5%)。结论 儿童青少年经常消费的7类预包装零食的钠含量存在较大差异,钠含量最高的3类零食分别是植物蛋白质零食、即食肉和水产制品及膨化食品。社会各方有必要采取措施引导儿童和家庭选择健康零食。

漳州中小型休闲食品企业的供应链发展研究

从休闲食品行业的现状出发,分析了漳州中小型休闲食品企业的供应链特点及问题,包括中小型企业供应链布局范围较为有限、仓储管理系统不够完善、物流配送压力大;提出优化供应链区域布局,运用物联网技术优化仓储管理,建立物流分拨中心,打造给力仓模式,推广O2O模式等建议,为供应链发展提供思路,助力漳州中小型休闲食品供应链发展。

休闲零食消费市场与零食量贩店发展现状及业态分析

近年来,休闲零食的分销渠道发生了重大变革,传统商超和传统电商已经不再是休闲零食最重要的分销渠道,零食量贩店凭借绝对低廉的价格、丰富的品类、便捷的区位等优势迅速成为休闲零食最重要的分销渠道。本文以零食量贩店为研究对象,从市场规模、企业发展现状、经营模式及特点等方面调查和分析其发展现状,剖析当前零食量贩店发展面临的利润空间不断被压缩、质量参差不齐、同质化严重等问题,并从产品力、品牌力、消费者综合体验三个方面提出针对性建议,探索零食量贩店创新发展的新路径。

荞麦汤圆工艺及品质的研究

以荞麦粉、糯米粉为原料,研究休闲荞麦汤圆的制作工艺。通过单因素和正交优化试验得出:以糯米粉为主要原料的休闲食品荞麦汤圆的最佳配方为荞麦粉添加量30%,水添加量66%,白砂糖添加量35%(以混合粉计)。采用上述配方制出的荞麦汤圆表皮光滑,形态完整,口感香甜,有典型的糯米香气。与纯糯米汤圆相比,荞麦汤圆蛋白质含量提高了2.48%。

杏仁系列食品生产工艺

将苦杏仁用化学和机械方法结合脱去红衣,用自配的脱苦剂脱去苦杏仁中的氰化物,干燥成为半成品。以糖煮、油炸的方式制成琥珀杏仁;以套糖衣、调色、调味的方式制成糖衣杏仁。用仁用杏杏仁经预调味、酥化熟制制成酥香大杏仁。

物性测试仪研究休闲食品的特性

目前大多数休闲食品的品质评价仍以感官评价为主,缺乏科学性。以物性测试仪来评定休闲食品的特性,将它们的品质特性进行量化。试验证明物性测试仪不仅能够较准确、全面地反映休闲食品的多项品质特性,而且与感官评价具有高度的相关性。物性测试仪可以更加科学地对它们的品质特性进行评价。

休闲食品加工技术研究进展

休闲食品伴随人们生活方式和食品科技及产业的发展得到迅速发展,已成为人们日常生活中不可缺失的部分。休闲食品行业的快速发展除了归功于政策推动,极为重要的发展动力还源于支撑整个行业前进的食品加工技术,其中包括膨化技术、挤压技术、油炸技术、脱水干燥技术等。这些关键的加工技术在近年来也发生了极大的变化,呈现出复合化的趋势,这些改变克服了很多以往加工中的缺点,拓宽了原料选择范围,丰富了产品种类,优化了产品质量。本文综述了休闲食品中重要的膨化技术、挤压技术、油炸技术、脱水干燥技术的应用及其研究进展,意在推动休闲食品创新发展的步伐。

智利竹荚鱼休闲食品的研制与生产

以竹荚鱼为开发对象 ,针对原料脂肪含量高、纤维粗的特点 ,介绍了几种竹荚鱼休闲食品鱼肉粒、烤鱼片、香酥鱼排骨的生产和产品质量要求。在生产操作中 ,特别强调了原料脱脂、脱腥的工艺选择及烘干、烘烤中温度和时间的控制等关键技术。

油炸木薯片工艺研究

[目的]研究油炸木薯片加工工艺。[方法]运用单因素试验、均匀设计试验和正交试验方法,通过感官评分、含油率和膨化度3项指标探讨了切片厚度、硬化、热烫、浸泡、干燥、油炸温度和油炸时间等关键环节对油炸木薯片工艺的影响。[结果]确定了油炸木薯片的最佳工艺条件为:切片厚度1mm,0.3%CaCl2硬化30min,95℃热烫120s,10%糖溶液浸泡1h,85℃干燥60～120min,初始油炸温度170℃,油炸时间90s。[结论]油炸木薯片口感酥脆、色泽金黄、含油率较低。

上海市儿童少年饮食行为及其影响因素调查

[目的 ] 了解目前上海市儿童少年的饮食行为及其影响因素。 [方法 ] 采用问卷调查。 [结果 ] 91.8%的儿童和 6 8.0 %的青少年有特别的食物喜好。绝大多数孩子有吃零食的习惯 ,青少年比儿童更普遍。大部分孩子吃过肯德基等西式快餐。碳酸饮料是孩子的最爱 ,白开水 (或矿泉水 )、牛奶等健康饮料也有相当高的饮用率。大部分青少年购买时经常考虑食物的卫生因素等 ,一半以上的青少年还注意了食物的营养成分。食物的口味、营养是影响儿童少年食物选择的主要因素。 [结论 ] 上海市儿童少年具有较好的营养与食品卫生概念 ,未发现十分突出的不良饮食行为。

我国马铃薯深加工现状及其发展建议

马铃薯具有产量高和营养丰富的特点,是粮、菜、饲料和工业兼用的农作物,也是主要的粮食作物,为解决农民的温饱问题发挥了重要作用。为此,介绍了我国马铃薯深加工产业发展的现状以及发展中存在的各种问题;同时,提出了完善我国马铃薯深加工的建议,为我国马铃薯深加工产业更好更快的发展提供参考依据。

蚬子调味休闲食品的研究

以河蚬为主要原料,对其加工工艺进行研究。采用单因素实验确定其较好的工艺条件,再运用正交试验确定最佳工艺条件。最佳工艺条件为:加盐量6%,盐腌时间6h,烘干温度70℃,烘干时间60min。在此工艺条件下生产的产品,味道鲜美,营养丰富。该产品为袋装调味休闲食品。

休闲熟食鱼类食品的研究开发进展

结合了这几年国内外的研究成果,对休闲熟食鱼类,特别是淡水鱼食品的研究进展进行了综述。

火锅底料及小吃类食品中非法添加罂粟壳的危害及检测技术研究进展

简要综述了火锅底料及小吃类食品中非法添加罂粟壳的危害、相关的监管措施及检测原理,并介绍了食品中非法添加罂粟壳的化学检测法、薄层法、示波极谱法、酶联免疫法、气相色谱法、气质联用法、液相色谱法、液相色谱串联质谱法等分析方法,同时对这些方法进行评述。