Abstract:Objective To investigate the distribution of virulence genes and pathotypes of diarrheogenic Escherichia coli (DEC) from pig farms, providing reference data for prevention and control of foodborne diseases caused by the bacteria from the pork production industry. Methods The virulence genes of Escherichia coli(E.coli), isolated from 12 pig farms, were detected by multiplex real-time quantitative polymerase chain reaction(PCR). Results Among 985 E.coli isolated from pig farms, DEC accounted for 28.83% (284/985), including 225 enteroaggregative E.coli (EAEC, 22.84%, 225/985), 14 enterotoxigenic E.coli (ETEC, 1.42%, 14/985), 12 enteropathogenic E.coli (EPEC, 1.22%, 12/985), 10 enterohemorrhagic E.coli (EHEC, 1.02%, 10/985), 9 enteroinvasive E.coli (EIEC, 0.91%, 9/985), 13 hybrid EHEC-ETEC (1.32%, 13/985), and 1 hybrid EPEC-ETEC (0.10%, 1/985). Among all those strains, one from the nose swab of a breeder had the same EHEC-ETEC virulence genotype as those positive samples detected in pig nose swab and feces. It was also found that the contamination rate of DEC in early fattening stage was significantly higher than that in late fattening stage (χ²=1.10, P<0.05). Conclusion The contamination rate of DEC in pig farms was high. It is suggested that we should strengthen the detection of pathogenic bacteria in pig farms, prevent and control the DEC contamination from the source of breeding in pigs, and reduce the occurrence of foodborne diseases and zoonoses.

Abstract:Objective To investigate the contamination of Citrobacter spp. in food and sales environment samples in Shijiazhuang City discovery the antibiotics resistance profile of the Citrobacter spp. isolates, and provide scientific basis for the prevention of foodborne diseases caused by the bacterium and clinical treatment. Methods Four kinds of food samples including animal meat, poultry meat, aquatic products and cooked food and sales environment samples were collected from four urban counties and four suburban counties in Shijiazhuang. Citrobacter spp. were isolated and then the antibiotics resistance analysis of the isolates were performed. All the strains were identified by matrix-assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS) system and VITEK 2 Compact system. Antibiotics susceptibility was performed by broth microdilution method. Results Among the 320 samples, 62 samples were Citrobacter spp. positive(19.4%,62/320), and 72 Citrobacter spp. strains were isolated. The contamination rate of Citrobacter spp. were 28.2% (33/117) in animal meat, 21.3% (10/47) in poultry meat, 18.2% (8/44) in aquatic products, 15.7% (8/51) in cooked food and 4.9% (3/61) in sales environment samples. There were significant differences in the contamination rate of Citrobacter spp. in food samples and sales environment samples(χ²=10.08,P<0.01), but the differences among four kinds of food samples were not significant(χ²=4.01,P>0.05). The antibiotic resistance of the strains were serious. Most of the Citrobacter spp. strains were resistant to cefazolin (93.1%, 67/72), and cefoxitin (81.9%,59/72). All of the Citrobacter spp. strains were not sensitive to meropenem. There were seven Citrobacter spp.produced extended-spectrum β- lactamase(ESBLs), and most of the Citrobacter spp. strains were found to be multiple drug resistance (MDR) (91.7%, 66/72). Conclusion The contamination of Citrobacter spp. in food samples was quite severe and most of the Citrobacter spp. isolates were antibiotic resistant and MDR. Citrobacter spp. had a potential food poisoning risk and it should be paid great attention.

Abstract:Objective To study the molecular characterization of Cronobacter sakazakii(C.sakazakii) from infant foods. Methods The C.sakazakii isolates were characterized using antibiotic susceptibility tests and whole genome sequencing (WGS). BioNumerics software was used to analyze and assemble WGS data. Then, the multilocus sequence typing (MLST), core-genome multi-locus sequence typing (cgMLST), virulence genes profiles were performed using assembled genome sequences. The resistance genes profiles and antimicrobial susceptibility were investigated. Furthermore, STs of C.sakazakii in this study were compared with those from PubMLST database. Results In this study, nine C.sakazakii isolates were detected and subtyped into five STs. ST1 and ST64 were the predominant STs, which were also the predominant STs of C.sakazakii in PubMLST database. Three C.sakazakii isolates were found to carry the mcr-9 gene. However, all C.sakazakii isolates were sensitive to 12 antibiotics including polymyxin B and E. ST1, ST64 and ST458 carried gtrB in addition to the common virulence genes. The nine C.sakazakii isolates showed highly genomic diversity according to cgMLST results. Conclusion ST1 and ST64 were predominant STs in this study, which were also predominant STs in clinical isolates in PubMLST database. These results suggested the potential pathogenicity of C.sakazakii. Our data underscored the importance of continuous surveillance of C.sakazakii in infant foods for prevention of foodborne disease caused by C.sakazakii.

Abstract:Objective To develop two rapid identification method of Cronobacter use polymerase chain reaction(PCR) and matrix-assisted laser desorption ionization time of flight mass spectrometry(MALDI-TOF-MS), and to achieve high-throughput and low-cost screening of suspicious colonies of Cronobacter on chromogenic medium. Methods A pair of genus specific primers for Cronobacter were designed by internal transcribed spacer (its) gene, and 7 standard strains were set as reference strains to re-identify 214 strains which were preliminarily identified as Cronobacter collected in 2013. 84 isolates were selected randomly and identified by MALDI-TOF-MS and VITEK gram-negative bacteria identification card. Results The molecular weight of 7 reference strains were the same as expected, and PCR result of 214 isolates were positive. All 84 strains were identified as Cronobacter by both MALDI-TOF-MS and VITEK, and the coincidence rate was 100%. Conclusion PCR and MALDI-TOF-MS have the advantages of high-throughput, low-cost and short time consuming, which could achieve the preliminary screening of a large number of suspicious colonies, and could provide technical support for Cronobacter surveillance and control in China.

Abstract:Objective High-performance liquid chromatography inductively coupled plasma mass spectrometry (HPLC-ICP/MS) was used to analyze five arsenic species in oyster sauce seasonings, including arsenobetaine (AsB), arsenite As (Ⅲ), dimethyl arsenic (DMA), monomethyl arsenic (MMA) and arsenate As (V). Methods Oyster sauce samples were extracted with 1% nitric acid at 90 ℃ for 3 h, the extract was centrifuged at 8 000 r/min for 10 min, and the supernatant was filtered through 0.22 μm water filtration membrane. A Hamilton PRP-X100 anion exchange column (250 mm×4.1 mm, 10 μm) was used with 10 and 20 mmol/L diammonium hydrogen phosphate methanol solution (containing 2% methanol) as mobile phase for gradient elution. Results The linear range of five arsenic species were good in the range of 0.5-100 μg/L, and the correlation coefficient (r) was above 0.999. The detection limits were 0.1,0.1,0.1,0.2 and 0.2 μg/L, respectively. The recoveries were 83.2%-103.4%, and the relative standard deviations (RSD) were less than 5%. Conclusion The method is simple with a wide linear range and high sensitivity. It is suitable for the determination of oyster sauce samples.

Abstract:Objective To collect data on concentrations of dioxins and their analogues in infant formula on Chinese market, and to provide scientific basis for further study. Methods A large-scale national survey on contamination of polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans(PCDD/Fs) and dioxin-like polychlorinated biphenyls(dl-PCBs) in infant formula milk powder was conducted and 601 samples were collected across China. Seventeen congeners of PCDD/Fs and 12 dl-PCB congeners recommended by the World Health Organization(WHO) were determined according to the national standard method GB 5009.205-2013. Results The mean of concentrations of PCDD/Fs and total dioxins (PCDD/Fs plus dl-PCBs) were 0.07 and 0.10 pg TEQ/g respectively, within the range of 0.001-0.69 and 0.003-0.91 pg TEQ/g respectively. The concentrations were significantly lower than the maximum limit of dioxins in infant food recommended by the European Union. Conclusion The concentrations indicated the relative low level contamination of dioxins in infant formula milk powders in China. Further studies should be conducted to investigate the source of dioxins from typical regions of China, and improve the risk assessment, contamination control, reduction and legislation to protect the food safety and human health in China.

Abstract:Objective To investigate the concentration of perfluoroalkyl and polyfluoroalkyl substances (PFASs) in the serum of the general population in Wuhan, and to discover the influencing factors of the concentrations of PFASs in serum. Methods Total of 67 people who had physical examination in a certain hospital in Wuhan was selected as the study object. The concentration of 12 kinds of PFASs in peripheral serum were determined by ultra performance liquid chromatography-triple quadrupole tandem mass spectrometry(UPLC-TQ/MS). The correlation between general demographic characteristics and PFASs concentration in serum was discovered by multiple linear regression analysis. Results The average concentration of the 12 kinds of PFASs in the serum of the general population in Wuhan was 11.60 ng/mL, which was lower than those in previous studies. Perfluorooctane sulphonate(PFOS) and perfluoro octanoic acid(PFOA) were the main contributors, accounting for 45.03% and 31.86% respectively. The concentration of main compounds including PFOS, PFOA, perfluorohexanesulfonic acid(PFHxS), and perfluorononanoic acid(PFNA) in the serum of male population was significantly higher than that of female population, with the β value and 95% confidence interval (95%Cl) of 0.708 (0.313,1.104), 0.518(0.069,0.967), 0.724(0.388,1.059) and 0.684(0.399,0.968) respectively. At the same time, PFOS, PFHxS and PFNA in serum were positively correlated with age, with the β value and 95%Cl confidence interval of 0.062(0.042,0.081), 0.035(0.019,0.052) and 0.030(0.016,0.045) respectively. Conclusion Gender and age have influence on PFASs concentration in serum, and these factors should be taken into account for human exposure assessment of PFASs.

Abstract:Objective To investigate the contamination levels and critical control point of Bacillus cereus in wet rice products and starch products and propose control measures. Methods Enterprises and workshops that produce wet rice products and starch products in Guangzhou were selected to collect food samples in production and sale. Raw materials including rice and starch were also collected. Quantitative detection of Bacillus cereus was carried out. Results A total of 32 production samples, 139 sales samples, 32 rice samples and 8 starch samples were collected. The detection rates of Bacillus cereus were 50.00% (16/32), 43.17% (60/139), 93.75% (30/32), 40.00% (2/5) and 66.67% (2/3), the exceeding standard rate of Bacillus cereus in wet rice products and starch products was 3.60%, while Bacillus cereus counts were 10-4.97×10⁴,10-2.10×10⁶,10-1.22×10³,10-30 and 10 CFU/g respectively. There was no significant difference in the positive rates of sales products in four quarters, which were 45.28%, 42.50%, 31.03% and 58.82% respectively. Conclusion The contamination of Bacillus cereus in wet rice products and starch products in Guangzhou was serious. Microbiological control measures should focus on material rinsing, equipment cleaning, whole-process cold chain transportation and storage, storage time control and formation of good eating habits.

Abstract:Objective To investigate the microbial contamination situation of health foods sold in Beijing, and provide a scientific basis for quality assurance of health foods. Methods 4 325 samples of health foods sold in Beijing from 2011 to 2019 were tested for the contamination of aerobic plate count, moulds and yeasts, coliforms and pathogenic bacteria according to the method specified in GB 4789. Results In the 9 years, the total qualification rate was 98.71%(4 269/4 325), and the qualification rate increased from 94.52%(207/219) in 2011 to 99.54%(653/656) in 2019 year by year. There was a statistically significant difference in the different dosage form of health foods(χ²=34.94,P<0.01), the qualification rate of paste sample was the highest(100.00%,50/50),and that of the following dosage forms decreased in order:oral liquid (99.80%,510/511), tablets (99.21%,1 135/1 144), solid granules (99.13%,340/343), capsules (98.63%,1 803/1 828), pills (97.06%,66/68), and health tea (95.80%,365/381). The result of four microbial indicators of 4 325 health foods showed that aerobic plate count was the highest, followed by moulds and yeasts, and coliforms, which were 0.83%(36/4 325), 0.46%(20/4 325) and 0.30%(13/4 325) respectively. There was no Salmonella and Staphylococcus aureus detected in all samples. However, among the 156 samples, 185 strains were isolated which contained a variety of common environmental bacteria and conditional pathogens. Conclusion The microbiological qualification rate of health food sold in Beijing increased year by year from 2011 to 2019, but there was still a certain risk of microbial contamination.

Abstract:Objective To understand the content and distribution characteristics of heavy metal in food in Chongqing, analyze and evaluate the risk, and provide scientific basis for food safety assessment and targeted control measures in Chongqing. Methods With multi-stage stratified random sampling method, Chongqing was divided into four areas. A total of 1 800 samples within eight food categories with large consumption were collected in the whole city with 450 samples from each area. The single factor pollution index method and the Nemero comprehensive pollution index method were used to evaluate the degree of heavy metal pollution in food. Results Among the eight food categories in this study, all the average heavy metal contents were lower than the national standard limit. The highest median(P50) contents of cadmium, arsenic and mercury in edible fungi and their products were 0.230,0.150,0.012 mg/kg, respectively. The median contents of cadmium (0.023 mg/kg) and arsenic (0.055 mg/kg) in cereals and their products were the highest, and the mercury contents of aquatic animals and their products (0.004 mg/kg) were higher than other food categories. The single factor pollution index and Nemerow comprehensive pollution index were used to evaluate the heavy metal content of eight categories of food. All kinds of food could be evaluated as safe and slightly polluted. However, some samples of edible fungi and their products had higher heavy metal content and higher comprehensive pollution index. Conclusion Eight categories of foods in Chongqing had different levels of heavy metal pollution, but the overall pollution level was relatively low. Some samples of edible fungus and its products had high level of heavy metals and high comprehensive pollution index, so it is necessary to further strengthen targeted control measures.

Abstract:Objective To study the epidemiological characteristics of foodborne disease events reported by media from 2014 to 2019 in China. Methods The foodborne disease events were collected from the “food safety public opinion daily”, an internal issue of China National Centerfor Food Safety Risk Assessment, and statistical analysis was conducted according to the type, time and place of food safety incidents. Results Total of 727 events were reported by the media from 2014 to 2019 in China, 327 of these could be identified with clear causes. The events caused by microbes and poisonous mushroom were the most common, accounted for 12.93%(94/727) and 13.34%(97/727) respectively. Chemical substances accounted for 6.74%(49/727), poisonous plants and animals accounted for 11.97%(87/727), and the events which could not be identified with clear causes accounted for 55.02%(400/727). 224 events were reported in East China, which was significantly higher than other places in China(P＜0.05). There was seasonal fluctuation of the foodborne disease events, especially the events causing by poisonous mushroom. Restaurants had high incidence of foodborne diseases accounted for 60.39% (439/727), followed by family settings accounts for 26.82%(195/727). Conclusion Foodborne disease events reported by the media from 2014 to 2019 were mainly caused by microorganisms and poisonous mushrooms. Although foodborne diseases occurred in all regions of China, the number of foodborne diseases reported in East China was much higher than that in other regions. Summer was a high incidence season of foodborne diseases especially caused by poisonous mushroom. Restaurants and families had high incidence of foodborne diseases.

Abstract:Objective To put forward preventive and control measures for the quality control of pre-packed cooked meat products by investigating the contamination of Listeria monocytogenes during the food processing chain, analyzing of the molecular characteristics and antibiotic susceptibility of Listeria monocytogenes isolates. Methods Four hundred and sixty samples of raw materials, intermediate products, finished products, final products and environmental samples were collected from a pre-packed cooked meat factory in Dezhou during 2015 to 2017. All samples were tested for Listeria monocytogenes based on GB 4789.30-2016. Pulsed field gel electrophoresis(PFGE) and multilocus sequence typing(MLST) were applied to identify molecular types of Listeria monocytogenes isolates. The antibiotic resistance test on 8 antibiotics was performed by broth microdilution susceptibility test. Results The detection rate of Listeria monocytogenes in 460 samples was 17.61%(81/460). The detection rate in 2016 was the highest (22.40%, 41/183) and that from different years was statistically different(χ²=7.28, P＜0.05). The detection rate in finished products was the highest (54.17%, 13/24) and the difference among different sample was statistically different(χ²=45.90, P＜0.05); The detection rate in raw product workshop was the highest (32.50%, 39/120) and the difference among different workshops was statistically different(χ²=40.16, P＜0.05). 81 isolates were subtyped into 15 PFGE types which were largely dominated by type 1. The 71 Listeria monocytogenes strains were divided into 8 types based on MLST typing. ST9 and ST121 were the major ST types. Among the 81 tested strains, 1 strains was resistant to ciprofloxacin and the antibiotic resistant rate was 1.23%(1/81). Conclusion The cooked meat products may be contaminated by Listeria monocytogenes in all aspects during the whole processing process, and the pollution may continue to exist. Food processing enterprises should take appropriate cleaning and disinfection measures to strictly control product quality, reduce the pollution of processing equipment and finished products, and prevent the occurrence of foodborne diseases.

Abstract:Objective To analyze the cadmium level in main food, and assess the risk of dietary exposure of residents in Guangxi. Methods The cadmium content in 39 kinds of food was analyzed statistically from 2013 to 2018. The cadmium exposure was estimated by combining the concentration of cadmium in foods with food consumption data. According to provisional tolerable monthly intake (PTMI), the health risk was assessed by simple distribution model. Results The average content of cadmium in 39 kinds of food was 0.086 mg/kg. The total detection rate and violation rate were 67.37%(17 025/25 271) and 5.68%(1 435/25 271), respectively. The average content of cadmium in algae food was 0.769 mg/kg, which was the highest among the 39 food groups being tested. The main source of cadmium exposure was rice, which contributed 52.57% to the total dietary cadmium exposure. The monthly average cadmium exposure of residents in Guangxi was 30.62 μg/kg BW, accounted for 122.48% of PTMI. Conclusion The average dietary cadmium exposure was higher than PTMI and should be paid more attention to. Rice is the main grain in southern China and has high contribution to dietary cadmium exposure of residents. It is necessary to strengthen the research on cadmium pollution of rice from farm to plate and control the source of pollution.

Abstract:Objective To understand the current situation of aluminum pollution in the main foods in Inner Mongolia and to evaluate the risk of dietary aluminum exposure of local residents. Methods The aluminum residues of foods containing aluminum additives in food safety risk monitoring in Inner Mongolia from 2010 to 2018 were analyzed. Combined with the food consumption data of residents in Inner Mongolia in 2012, the dietary aluminum intake and health risk was calculated and assessed by sex-age group. Results In this assessment, there were 1 083 common aluminum-containing foods samples with a detection rate of 69.44%(752/1 083). The average content of aluminum residue was 142.81 mg/kg, ranging from 0.30 mg/kg to 2 950.00 mg/kg. The average weekly intake of dietary aluminum for the whole population was 0.692 mg/kg BW which was lower than the tolerable weekly intake (PTWI, 2 mg/kg BW) formulated by the Joint Expert Committee on Food Additives(JECFA). The weekly intake of dietary aluminum for people with high food consumption was 4.868 mg/kg BW. It was 2.43 times that of PTWI. The average weekly dietary aluminum intake of people in different gender-age groups did not exceed PTWI, and the average intake decreased with the increase of age. Conclusion Aluminum containing additives in vermicelli and deep-fried dough sticks exceeded the standard seriously. Aluminum containing additives in puffed food and fermented flour products were used beyond the scope. High-consumption groups of all sex-age groups are at greater risk of aluminum exposure. Relevant departments need to strengthen the supervision of the abuse of aluminum-containing additives.

Abstract:Objective To characterize methylmercury (MeHg) bioaccessibility from commonly consumed species of marine fish in Guangdong Province, and to investigate the effects of bioaccessibility on MeHg exposure of dietary marine fish. Methods A total of 36 samples of 12 species of marine fish were purchased from seafood trading market in Guangzhou City. The bioaccessibility of MeHg from raw, fried, grilled and steamed fish samples was determined by dual-phase in vitro gastrointestinal digestion based on the physiologically based extraction test. The bioavailability of MeHg in different sea fish and cooking method was compared, and bioaccessibility-corrected MeHg exposure assessment was conducted. Results The bioaccessibility of MeHg from raw fish ranged from 26.5% (Trichiurus lepturus) to 84.3% (Cynoglossus). Frying and grilling reduced MeHg bioaccessibility by 29.0% and 30.7% (P＜0.05), respectively. There was no significant change after steaming (P＞0.05). A significantly negative correlation was observed between initial MeHg concentration and MeHg bioaccessiblity (r=-0442, P＜0.001). The average exposure of MeHg from marine fish was reduced by 48.3%. The contribution of Trichiurus lepturus dropped from 13% to 7%, and the contribution of Cynoglossus increased from 8% to 14%. Conclusion The MeHg bioaccessibility varied across different species of marine fish. Cooking process reduced the MeHg bioaccessibility from fish. The effects of bioaccessibility need to be considered on dietary MeHg risk assessment.

Abstract:Objective To analyze the combined use of food additives in China, and to assess exposure levels of the common combination of food additives and its cumulative health risks. Methods According to the combined use of food additives in China in the global New Product Database, the maximum allowable amount of food additives of National Food Safety Standards the Use of Food Additives GB 2760-2014, food safety risk monitoring result in China from 2015 to 2019 and the data of the Chinese total dietary study in 2012, a simple distribution method was used to calculate the theoretical and the actual exposure of the common food additives combination in Chinese population and hazard index (HI) method was used to evaluate the cumulative risk. Results Two or more food additives was used in 79.90% of the foods in China, and the highest utilization rate is binary combination, followed by ternary combination and quaternary combination, with a maximum of 29 combination. Through the use of the quaternion combination, the average theoretical daily exposure of sodium benzoate, cyclamate and potassium sorbate in the diet of the general population in China was 1.30,1.07 and 1.51 mg/kg BW, respectively. The theoretical exposures in the diets of the high food consumption group (P95) were 4.44,4.69, and 5.19 mg/kg BW, respectively. The proportion of individuals whose average daily theoretical exposure of sodium benzoate, sodium cyclamate and potassium sorbate exceed their corresponding acceptable daily intake (ADI) in the general population was 5.50%. Through cumulative evaluation, it was found that 4 376 individuals had HI≥1, accounting for 13.69% of the surveyed population. According to the actual monitoring data, the average actual daily exposure of sodium benzoate, cyclamate and potassium sorbate in the diet of the general population in China was 0.17,0.08 and 0.05 mg/kg BW, respectively. The actual exposures in the diets of the high food consumption group (P95) were 0.58,0.33, and 0.44 mg/kg BW, respectively. The proportion of individuals whose average daily actual exposure of sodium benzoate, sodium cyclamate and potassium sorbate exceed their corresponding ADI in the general population is 0.02%. Through cumulative evaluation, it was found that 12 individuals had HI≥1, accounting for 0.04% of the surveyed population. Conclusion Food additives in China are usually used in multiple forms, the most commonly used additives in binary, ternary and quaternary combinations have low cumulative exposure risks. However, individuals with HI≥1 should adjust their diet.

Abstract:Objective To explore the condiment consumption for restaurant customers in Chinese, and provide basic data for risk assessment of hazards and nutrients in condiment. Methods Weighing method and three-day record method were used to investigate the condiment usage of 126 restaurants in 7 provinces/cities of Beijing, Chongqing, Liaoning, Shandong, Guangdong, Jiangsu and Shaanxi. Meanwhile, the number of people eating in each restaurant every day was recorded to estimate the average consumption. Results The median consumption of condiments per person-time in Chinese restaurants was 3.52 g of salt and substitutes, 1.33 g of flavor enhancer and freshener, 3.63 g of vinegar, 5.18 g of soy sauce, 1.78 g of sauce and its products, 0.25 g of cooking wine and its products,1.54 g of spices, 3.64 g of compound condiments and 0.00 g of other condiments. The difference of condiments consumption among restaurant customers in each province and city was statistically significant (P<0.05). The consumption of salt and substitutes, flavor enhancer and other condiments was the highest in Guangdong province. The consumption of vinegar, soy sauce and cooking wine and its products was the highest in Liaoning province. The consumption of spices and compound condiments was the highest in Chongqing. The consumption of sauce and its products was the highest in Shaanxi province. The difference of condiments consumption among restaurant customers per person-time in cities/main urban areas and county/suburban was statistically significant (P<0.05). Cities/main urban restaurant customers consumed more salt and substitutes, flavor enhancer and freshener, vinegar, spices and compound condiments than those in county/suburban areas. Soy sauce, sauce and its products, cooking wine and its products and other condiments were the opposite. The difference of condiments consumption among restaurant customers per person-time of different restaurant sizes was statistically significant (P<0.05). The consumption of condiments per person-time in medium-sized restaurants was the highest in salt and substitutes, flavor enhancer and freshener, vinegar, cooking wine and its products and other condiments (P<0.05). People who ate at small restaurants consumed more soy sauce and compound condiments than those who ate at large and medium-sized restaurants (P<0.05). The consumption of sauce and its products and spices was the highest in large restaurants (P<0.05). The consumption of a variety of condiments was weakly positively correlated. Conclusion The consumption of condiments in Chinese restaurants is relatively high. In the food safety risk assessment, comprehensive consideration should be given to the risk of exposure to harmful factors and nutrients in family meals and restaurant meals through condiments.

Abstract:Objective To follow-up evaluate The General Principles of Prepackaged Food Labels(GB 7718-2011)in order to obtain implementation feedback from the users and provide the basis for the revision of GB 7718-2011. Methods A questionnaire survey was conducted among the food producers, food operators, regulators and personnel of testing institutions. Results A total of 2 478 result were collected and 2 365 effective result were analyzed. The overall awareness rate of GB 7718-2011 was 92.14% (2 179/2 365). 75.77%(1 792/2 365) of respondents claimed that the contents of the standard were reasonable or relatively reasonable, and 63.68% (1 506/2 365) of the respondents claimed that the scope of application of GB 7718-2011 should be extended to all prepackaged foods. Conclusion The rationality of the standard needs to be improved and some labeling requirements need to be revised and improved.

Abstract:Objective To compare the key issues discussed in the recent meetings of the Codex Commission on Food Additives (CCFA) with the relevant standards in China, and to analyze the rationality, practicability and existing problems of the standard management in China. Methods To collect the CCFA discussion on food category 01.1 revision of the “milk and milk-based beverage” and the use of food additives, food additives used in food additives (secondary food additives), and the use of food additives in wine, compare one by one with the corresponding standards or management in China. Results Compared with the Codex Alimentarius Commission (CAC) corresponding standards, the classification of dairy products and the provisions of food additives in Chinese standards are different but can meet the actual needs of the industry. The management of using secondary food additives in food additives needs to be further explored and studied. The principles for the use of food additives in wine are basically the same. It is suggested that Chinese producers strictly abide by the standard provisions and the regulatory authorities continue to strengthen supervision. Conclusion In general, China and CAC have similar management on food additives. China should take the CAC standard for reference, and at the same time fully involve in drafting and revision of CAC standards, so as to push the Chinese standard to the international stage.

Abstract:Objective To investigate the suspected Norovirus outbreak in a primary school reported by a hospital on November 2^nd, 2017. Investigations were conducted to confirm the causative agent and mode of transmission. Methods A case-control study was performed to test the hypothesis that the canteen food in the school was the suspected vehicle. Stool samples were collected from 14 suspected cases and 11 kitchen staffs to test Norovirus. Results A total of 159 cases were identified, all of which were students, and the attack rate was 11.5%(159/1 378). Signs and symptoms included vomiting (95.0%, 151/159), nausea (84.3%, 134/159) and abdominal pain (81.8%, 130/159). Resultsof the analysis revealed that consumption of fried chicken fillet offered on 1^st Nov, 2017 (OR=3.2,95%CI:1.41-7.22) was associated with illness. All 14 cases and 2 of 11 kitchen staffs were positive for Norovirus GⅡ.2, and had 100% genetic homology. Conclusion This outbreak was caused by Norovirus GⅡ.2 contaminated fried chicken fillet.

Abstract:Objective To identify the causes and suspected risk factors of the food poisoning incident, provide evidence for control measures, and provide reference for the investigation and prevention of similar food poisoning. Methods The case investigations and on-site hygiene surveys were carried out by actively searching for cases through epidemiological and laboratory testing techniques. Then, the relevant food, external environment and case samples were collected for laboratory testing to determine the suspicious meals and food of this event. Results A total of 21 cases(including 2 confirmed cases) were screened out. The attack rate of this event was 12.96%(21/162), and the main clinical symptoms were vomiting (95.24%,20/21), abdominal pain (66.67%,14/21), nausea (66.67%,14/21) and diarrhea (57.14%,12/21). Data from the case control studies result showed that the suspected food was the rice left over from the dinner on October 16th (OR=18.18,95%CI: 2.05-161.38). Two cases were detected Staphylococcus aureus and enterotoxin type B in an anal swab and vomit. Conclusion The cause of this food poisoning outbreak was the leftover rice from the canteen on the 16th dinner, which was contaminated by Staphylococcus aureus and enterotoxin type B. Rice was placed at room temperature for about 5 hours and was not heated thoroughly before eating, which was a risk factor for this event. Food safety supervision and food safety education for canteen employees should be further strengthened to improve food safety awareness and prevent similar incidents.

Abstract:Objective To analyze the epidemiology characteristics of mushroom poisoning cases in Jiangxi Province from 2015 to 2019,and to provide reference for scientific prevention and control of mushroom poisoning. Methods Descriptive analysis was conducted on the data of mushroom poisoning cases in Jiangxi Province reported through “Foodborne Disease Surveillance Reporting System” and “Foodborne Disease Outbreak Reporting System” from 2015 to 2019. Results A total of 1 354 mushroom poisoning cases were reported in Jiangxi Province from 2015 to 2019,the average annual incidence was 0.59/100 000,the average case fatality rate was 1.6% (21/1 354),and most of the cases occurred during May to October. The mushroom poisoning cases were clustered in some counties in the Shangrao, Yichun and Jiujiang regions. Most of the patients were older than 40,accounting for 59.5%(806/1 354).The case fatality rates were highest in children under 6 years old and those over 60 years old,accounting for 6.3% (5/80) and 2.4% (8/327) respectively,and most of the cases were farmers. 93.3% (1 263/1 354) of the mushroom poisoning cases and 95.2% (20/21) of the deaths occurred at home,and 86.6% (1 172/1 354) of mushrooms were self-collected. The common clinical manifestations were gastrointestinal symptoms. Conclusion Mushroom poisoning cases in Jiangxi Province had the characteristics of seasonality and regionality,publicity and education should be targeted at key population and district, and the training of medical staff at the primary level should be strengthened to reduce the number of poisoning deaths.