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YANG Hui, WANG Meng, LI Feng, HONG Minli, XU Liqing, DU Wenqi, JIN Yujuan
2025,37(3):207-215, DOI: 10.13590/j.cjfh.2025.03.001
Abstract:
Objective To investigate the contamination levels of foods such as woodear， Tremella fuciformis （white jelly fungus）， and rice noodles caused by Burkholderia gladioli pv. cocovenenans， and to elucidate the pathogenic traits of the isolated Burkholderia cocovenenans strains.Methods According to GB 4789.29—2020， a total of 650 samples from seven different food types were collected. Real-time fluorescent quantitative PCR was used to detect the bon gene cluster， while bongkrekic acid levels were measured according to GB 5009.189—2016. Genomic sequencing was performed to elucidate the pathogenic features of Burkholderia cocovenenans.Results Among the 650 samples， 26 strains of Burkholderia cocovenenans were detected， with 22 of these strains isolated from woodear， resulting in a positive detection rate of 15.71%. All strains of Burkholderia cocovenenans harbored the bon and tox gene cluster. The antibiotic resistance analysis revealed that all the strains carry the three antibiotic resistance genes： ceoA， ceoB， and opcM. Phylogenetic analysis indicated that the strains isolated in this experiment belong to the same evolutionary clade as Burkholderia gladioli pv. cocovenenans in the NCBI database， and no significant mutations were observed. Each genome contained between 167 and 184 genes involved in carbohydrate metabolism， with comprehensive metabolic pathways for various polysaccharides， including cellulose， chitin， and starch.Conclusion Woodear are susceptible to contamination by Burkholderia gladioli pv. cocovenenans， which underscores the need for enhanced risk monitoring of this pathogenic bacterium， particularly in woodear.
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WANG Qin, DEJI Yuzhen, YANG Xi, SUN Wenkui, ZHANG Yuanqing, HOU Peibin, XIONG Yanwen, HU Bin
2025,37(3):216-223, DOI: 10.13590/j.cjfh.2025.03.002
Abstract:
Objective To understand the characteristics and antibiotic resistance profiles of Shiga toxin-producing Escherichia coli （STEC） derived from animals in Shandong Province， providing a basis for the risk assessment and surveillance of STEC infection.Methods A total of 140 STEC strains were isolated from cattle and sheep from 2017 to 2018 in Shandong Province. These strains were tested for the minimal inhibitory concentrations of 27 types of antibiotics in 15 categories using the microbroth dilution method. The detection of extended spectrum beta-lactamases （ESBLs） was conducted by using the double-disk synergy test. The O：H serotyping， Shiga toxin subtyping and antibiotic resistance gene were analysis based on whole genome sequences. The core gene SNP phylogenetic tree was constructed using the maximum likelihood method.Results The 140 STEC strains constituted 45 O：H serotypes， with O157：H7 accounting for 12.86% （18/140）. Two stx1 subtypes and eight stx2 subtypes were detected， and stx1c+stx2b was the most common subtype， followed by the novel stx2k. Sixteen strains （11.43%） were resistant to at least one antibiotic， and 4 strains （2.86%） were multi-drug resistant. The highest resistance rate to tetracycline was observed in the cattle- and sheep-derived STEC strains （8.57%， 12/140）， followed by trimethoprim-sulfamethoxazole （6.43%， 9/140）， with 3 strains were ESBLs-producing strains. All strains were sensitive to meropenem and amikacin. A total of 10 categories of 25 antibiotic resistance genes were detected， including the β-lactamase resistance genes blaEC， blaCTX， blaTEM and blaOXA， and fosfomycin resistance gene fosA7 was identified for the first time in STEC. 140 STEC strains formed 38 clusters， each containing the same serotype， with the O113：H4 serotype strain being the dominant cluster.Conclusion STEC strains carried by cattle and sheep in Shandong Province are predominantly non-O157 serogroups and exhibit high diversity. The novel fosA7-resistant gene and multidrug-resistant isolates were identified. It is essential to strengthen the management of cattle and sheep feces and enhance monitoring of pathogenic bacteria.
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ZHANG Qiang, LYU Zexun, SU Li, ZHANG Xu, WANG Yifan, CAO Mengyuan, CHEN Jia, DU Shuangkui, LYU Xin, YANG Baowei
2025,37(3):224-231, DOI: 10.13590/j.cjfh.2025.03.003
Abstract:
Objective To understand the influence of cultivation conditions on the formation of Salmonella biofilm and provide basis for ensure food safety.Methods Congo red staining and crystal violet staining method were used to screen biofilm （BF） formation strains from 400 foodborne Salmonella. Scanning electron microscope was applied to observe BF formation. Whole-genome sequencing analysis was used to identify BF formation related genes. Tube culture and microplate quantitative detection methods were used to determine BF formation of Salmonella under different culture conditions. The effect of different culture time， medium type， glucose content， peptone content and Vitamin B1 （VB1） content to Salmonella BF formation were studied.Results Eight （2.00%） BF-forming Salmonella isolates were obtained. Compared to LB medium， BHI was more suitable for BF formation for Salmonella. When cultured for 96 h， the BF formation of Salmonella on BHI was much more than that on LB. Fifteen BF-related genes including trx2， fadI， bsmA， bssS， tabA， bcsE， csgD， csgA， B， C， seqA， dam， fliZ， flhD and motB were detected in BJ44D， ZZSR2-2008， NYSR94-08 and yl19Ta. The best BF formation nutrient conditions for Salmonella were that 0.6% or 0.8% glucose， 4.0% peptone， and 50 mg/L VB1 were respectively supplemented in BHI broth （P<0.05）.Conclusion It is indicated that different culture conditions significantly correlated with BF formation of Salmonella and have strain-specificity， and can provide theoretical basis for BF formation control of Salmonella in the food production chain.
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ZHANG Shuang, GONG Pixue, WEI Yu, PAN Qiuli, WANG Jun, XIAO Jing
2025,37(3):232-239, DOI: 10.13590/j.cjfh.2025.03.004
Abstract:
Objective In the experiment，using liquid-liquid extraction solid-phase extraction method to remove fat content and interfering impurities from cocoa products，establishing a high performance liquid chromatography method for detecting the content of dihydroquercetin.Methods After the sample was extracted with methanol-2% acetic acid water （V∶V=1∶1），the fat content in the solution was first removed by liquid-liquid extraction purification，then it was secondary purified by hydrophilic and lipophilic solid-phase extraction column.The mobile phase was 0.1% acetic acid water-methanol，and it was separated by C18 reversed-phase chromatographic column.Finally，it was analyzed by high performance liquid chromatography with diode array detector.Results The dihydroquercetin showed a good linear relationship in the range of 0.1-100 μg/mL，the linear correlation coefficient was 0.999 9，the detection limit was 1 mg/kg，the quantitative limit was 3 mg/kg，the average recovery rate was 101.7%-106.7%，and the RSD was 0.35%-1.60% （n=6）.Conclusion The method can remove fat soluble impurities in cocoa products，with high sensitivity and accuracy，and is suitable for accurate determination of dihydroquercetin content in high-fat foods.
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TIAN Hongyun, LYU Dengyi, LIU Yi, WU Yujian, WANG Aizhu, HU Mingyan, WANG Jun, HU Mei
2025,37(3):240-244, DOI: 10.13590/j.cjfh.2025.03.005
Abstract:
Objectives A high-performance liquid chromatography method was developed to determine the purity of theaflavins， a food additive.Methods The samples were dissolved in ethanol-water （2∶8，V/V） solution and separated by C18 reversed-phase chromatography with acetonitrile and 0.1% phosphoric acid as mobile phase. The flow rate was 1 mL/min and the column temperature was 35 °C， the detection was performed at 278 nm using a UV detector.Results The linear relationship of theaflavins was good in the range of 20-500 μg/mL， and the correlation coefficient r2>0.99， the limit of detection of the four components of tea polyphenols was 0.2 μg/mL， and the limit of quantification was 0.5 μg/mL.The recovery rate of the samples was 97.9%-101.3%， and the relative standard deviation was 0.3%-1.6%.Conclusion The method has high precision， good stability， simple operation， and can meet the requirements for the purity determination of food additive theaflavin.
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JIA Haixian, LI Chunyu, CHEN Zhonghui, ZHAO Yao, DUAN Jiali, MA Xiaochen
2025,37(3):245-251, DOI: 10.13590/j.cjfh.2025.03.006
Abstract:
Objective To understand the knowledge， attitude and practice （KAP） of residents in the Beijing-Tianjin-Hebei region about Food-medicine substances （FMS）， in order to provide a basis for improving the related policies and regulations as well as guiding residents to consume FMS scientifically.Methods From August to December 2020， a survey on the KAP of residents aged 18 and above in Beijing-Tianjin-Hebei region about FMS was conducted by using online electronic questionnaires with the convenience sampling method， analyzed the proportions of different responses， compared the differences between groups with the chi-square test and Fisher’s exact probability method， and analyzed the frequency of FMS purchased and consumed by the word frequency.Results The 1 119 respondents in the Beijing-Tianjin-Hebei region accurately recognized 23.6% of FMS， and more than 97.0% of them were willing to learn about the knowledge either actively or passively. The top three sources of knowledge about FMS were television and radio， social media platforms and software， doctors and experts. More than 90.0% of the respondents believed that the names of FMS used and the intake limits should be marked on the food labels. More than 75.0% of the respondents scored ≥6 on their understanding of the concepts of FMS， as well as their trust in the knowledge of FMS， recognition of their health-improving effects， and understanding of their functions. 56.1% of the respondents were consumers who regularly purchased food products with FMS， and 95.9% of the respondents purchased FMS for the purpose of improving their physical health. Supermarkets， e-commerce platforms and pharmacies were the main ways for respondents to purchase FMS. When purchasing food products， respondents were mainly concerned about the quality and whether they contained ingredients and functions of FMS. The three types of FMS most frequently purchased and consumed by survey respondents were yam， wolfberry and jujube. There are statistically significant differences in the cognition of FMS among people with different education levels， attitudes towards FMS among people of different genders， ages， education levels， and occupations， and consumption behaviors towards FMS among people of different ages， regions， education levels， and occupations （P<0.05）.Conclusion The knowledge of residents in the Beijing-Tianjin-Hebei region about FMS was insufficient， but they had a positive attitude towards the understanding of FMS， and their willingness to consume and demand for popularization of scientific information was very high. In the future， it is necessary to increase the popularization of FMS related information and demand research， to innovate publicity ways and means， and guide residents to consume FMS in a scientific and reasonable manner.
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YANG Qiuyue, SUN Shiping, CHEN Qi, WANG Jiabao
2025,37(3):252-257, DOI: 10.13590/j.cjfh.2025.03.007
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Objective To analyze the contamination levels of 3-MCPDE （3-monochloropropane-1，2-diol esters）， 2-MCPDE （2-monochloropropane-1，3-diol esters） in fried food and puffed food， and we could provide a scientific basis for conducting risk assessment to the exposure levels of MCPDE and GE.Methods We detected chloropropanol esters and glycidyl esters by isotope dilution gas chromatography - tandem mass spectrometry and conducted an analysis of 3-MCPDE， 2-MCPDE and GE contamination levels in 55 fried food samples and 66 puffed food samples.Results The detection rates of 3-MCPDE， 2-MCPDE and GE in fried food and puffed food were all 100%， and the concent range of 3-MCPDE， 2-MCPDE and GE in fried food were 0.052 5-1.59， 0.023 2-0.798 and 0.025 7-3.06 mg/kg. The concent range of 3-MCPDE， 2-MCPDE and GE in puffed food were 0.089 2-2.31， 0.047 7-0.867 and 0.075 5-2.58 mg/kg.Conclusion The results indicated that the contamination levels of 3-MCPDE， 2-MCPDE and GE in puffed food were higher than fried food， and we should put more attention on MCPDE and GE contamination in puffed food.
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CHEN Li, HUANG Huanting, AO Liping, WU Yanting, LI Haoxuan, WENG Chuangwei, LAI Zhisheng
2025,37(3):258-263, DOI: 10.13590/j.cjfh.2025.03.008
Abstract:
Objective To investigate the microbial contamination of student meals in Yuexiu District of Guangzhou City over seven consecutive years， and to provide a reference for regulatory authorities.Methods Totally 296 student meal samples were collected from 2017 to 2023 in Yuexiu District of Guangzhou City. The microbial contamination of the samples， including the total numbers of colony，Escherichia coli， Staphylococcus aureus，Vibrio parahaemolyticus，Salmonella，Bacillus cereus and Listeria monocytogenes were detected. The results of the monitored samples were evaluated in accordance with Guangdong Provincial Food Safety Local Standard： Microbiological Limits for Non-prepackaged Ready-to-eat Foods （DB 44/006—2016）.Result The total unqualified rate was 26.35% （78/296）， the unqualified rate decreased by 57.50%， 45.24%， 43.86%， 16.67%， 5.00%， 6.38%， and 2.50% from 2017 to 2023 （χ2=68.947， P<0.01）. The results showed that the unqualified rate decreased yearly （χ2=68.947， P<0.01）， indicating that the regulatory measures were effective.In the past 7 years， none of the food-borne pathogenic bacteria in the monitored samples exceeded the standard，and all the unqualified items were sanitary indicator bacteria，among which the total number of colonies exceeded the standard， which further suggested the necessity of improving sanitary conditions.Spearman rank correlation analysis showed a negative correlation between the sample center temperature and the total number of colonies （r=-0.224， P<0.01）， but no significant correlation with Escherichia coli （r=-0.145， P>0.05）.Conclusion The overall trend of microbial contamination in student meals in Yuexiu District， Guangzhou is moving towards improvement. All departments should further strengthen the monitoring and supervision of student meal food to consolidate the previous achievements and prevent the occurrence of campus foodborne diseases.
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SONG Zhenpeng, WANG Yecheng, YUAN Rui
2025,37(3):264-268, DOI: 10.13590/j.cjfh.2025.03.009
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Objective To understand the status of microbial contamination in commercially prepared beverages sold in Huzhou City， and provide reference data for public health supervision and the improvement of standards for commercially prepared beverages in China.Methods From April to October in 2023， a total of 220 samples of freshly prepared beverages were collected in batches from hotels， restaurants， beverage shops， and other food and beverage service establishments in Huzhou City， including four types： those containing fruits and vegetables and dairy products， those containing fruits and vegetables but no dairy products， those containing dairy products but no fruits and vegetables， and those without fruits and vegetables and dairy products. All samples were tested for four hygiene indicator microorganisms ［total bacterial count， mold， yeast， and Escherichia coli （E. coli）］ and three foodborne pathogenic bacteria ［Staphylococcus aureus （S. aureus）， Salmonella， and Listeria monocytogenes］ according to relevant national standards.Results The overall non-conformity rate for the 220 samples of freshly prepared beverages monitored in this study was 19.09%. Specifically， the non-conformity rate for total bacterial count was 5.00%， and that for E. coli was 17.73%. Among the foodborne pathogenic bacteria， S. aureus was detected in 1.82% of the samples， with all counts <104 CFU/mL.There was a statistically significant difference in the non-conformity rate for total bacterial count among different types of freshly prepared beverages （χ2=27.915， P<0.05）. In terms of geographical location， the non-conformity rates for total bacterial count and E. coli in freshly prepared beverages collected from rural areas were much higher than those from urban areas， with statistically significant differences （χ2 bacteria=11.327， P<0.05； χ2Escherichia coli=19.853， P<0.05）. Mold and yeast were detected in all types of freshly prepared beverages， with the maximum detected value for mold being 4.06 lgCFU/g and that for yeast being 5.37 lgCFU/g.Conclusion The contamination of hygiene indicator microorganisms in freshly prepared beverages in Huzhou City is a matter of concern， primarily due to the high rates of exceeding the limits for E. coli and total bacterial count. Mold and yeast were also detected， with a relatively high average count of yeast.It is recommended that the country establish and improve the limit standards for microorganisms such as mold and yeast in freshly prepared beverages as soon as possible， in order to more effectively address the increasingly complex.
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GUO Yanbo, ZHANG Yan, PAN Shengdong
2025,37(3):269-277, DOI: 10.13590/j.cjfh.2025.03.010
Abstract:
Objective To investigate the status of pesticide residues in vegetables sold in Ningbo City and assess the risk of the dietary exposure.Methods From 2020 to 2022， 264 vegetable samples of 7 categories such as leaf vegetables were collected. And about 77 items of 8 major categories of pesticide projects were detected by LC-MS/MS. And the dietary exposure were evaluated by point evaluation method.Results There are 175 vegetable samples were detected containing pesticide residues， and the detection rate is 66.29%（175/264）；According to the National Food Safety Standard for Maximum Residue Limits of Pesticides in Food （GB 2763—2021）， there are 21 vegetable samples have pesticide residues exceeding the standard， and the over-standard rate is 7.95% （21/264）， and there were 51.52% （136/264）vegetable samples with two or more pesticides； There is a statistically significant difference in the detection rates of pesticide residues in 7 types of vegetables （χ2＝32.474，P<0.05）； There is a statistically significantdifference in the detection rates in 8 types of pesticide residues （χ2=276.317，P<0.05）； There is a statistically significant difference in the exceeding rates in 8 types of pesticide residues （χ2=34.274，P<0.05）. The acute dietary intake risk values （%ARfD） of all the detected pesticide are less than 100.00%， but the acute dietary intake risk values （%ARfD） of Cyhalothrin is 95.833， which is the highest among all the detected pesticides； And thedetected pesticide single food safety index values （IFS） were less than 1.00.Conclusion The detection rate of pesticide residues in vegetables in Ningbo City is relatively high， and there is a phenomenon of over-standarding. However， the dietary exposure assessment show that the risks of pesticide residues in vegetables in Ningbo City are within an acceptable range for the general population.
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LIANG Dong, WU Bolong, YAN Yi, XU Jiao
2025,37(3):278-284, DOI: 10.13590/j.cjfh.2025.03.011
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With the steady implementation of the Healthy China Strategy and upgraded health-conscious consumption， China’s sports nutrition food industry is undergoing rapid expansion. However， the technical requirements in the current national food safety standards for sports nutrition food still need further refinement， while the scientific regulatory system and evidence base for ingredient efficacy need strengthening. By analyzing global experiences in sports nutrition food development， this study systematically maps China’s standardization progress and regulatory landscape in this field， identifies key challenges， integrates international evidence-based research frameworks， and proposes strategies to establish a scientific evidence-based system through the “Series Review and Commentary on Sports Nutrition”. The series focuses on the ingredients in domestic and international sports nutrition food， employing a three-tiered analytical framework for food safety risk assessment： metabolic characteristics and physiological functions， regulatory approval status across countries and regions， and clinical evidence from systematic reviews， meta-analyses， and randomized controlled trials， thereby providing scientific basis for revising and developing national food safety standards， and references for sports nutrition practices.
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GE Yonghui, ZHENG Leijun, LI Yiqi, LI Jie, PENG Shaojie
2025,37(3):285-292, DOI: 10.13590/j.cjfh.2025.03.012
Abstract:
Objective To analyze the occurrence pattern and epidemiological characteristics of collective food poisoning in Shanghai from 1990 to 2022， and to provide scientific basis for the prevention and control of collective food poisoning.Methods The related information of collective food poisoning in Shanghai from 1990 to 2022 was collected， and its epidemiological characteristics and trends were descriptively analyzed.Results From 1990 to 2022， there were 767 incidents of collective food poisoning in Shanghai， with 25 367 people poisoned. The number of poisoning incidents and the number of poisoned individuals generally showed significant downward trend in general. After 2006， collective food poisoning incidence rate kept at a low level （5 cases per 100 000 individuals）. Collective food poisoning incidents in Shanghai were found mainly in June to September（63.7%，16 164/25 367）， and occurred mainly in collective canteens （46.4%，11 782/25 367）. The main cause of poisoning was cross contamination （43.8%，11 114/25 367）. The main type of poisoned food was dishes （26.4%，6 688/25 367）， and the main pathogen was bacteria（65.0%，16 491/25 367）.Conclusion The collective food poisoning prevention in Shanghai is stable and positive. In the future， efforts should be made to strengthen the monitoring and analysis of foodborne diseases， pay high attention to collective food poisoning incidents that occur during the rainyseason and summer， and focus on preventing bacterial food poisoning caused by cross-contamination.
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SUN Ya’nan, CUI Shenghui, BAI Yao, SONG Fuyong
2025,37(3):293-300, DOI: 10.13590/j.cjfh.2025.03.013
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Vibrio parahaemolyticus （V. parahaemolyticus） is a significant foodborne pathogen worldwide， primarily transmitted through the consumption of seafood. It can cause both sporadic cases of acute gastroenteritis and outbreaks of foodborne illness. Severe infections may require antibiotic treatment. In recent years， the bacterium has developed varying degrees of antibiotic resistance， largely due to factors such as waste discharge from antibiotic production， improper practices in aquaculture， and the misuse of antibiotics in clinical settings. This article reviews the current status of antibiotic resistance in V. parahaemolyticus both domestically and internationally. It explores key resistance mechanisms， including biofilm formation， efflux pumps on the cell membrane， modification of drug targets， resistance genes， and plasmid-mediated resistance. Finally， it proposes surveillance and control strategies to address bacterial resistance， laying a solid foundation for future research on antibiotic resistance in V. parahaemolyticus
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LIANG Ting, YUAN Zhiying, XIA Shuaishuai, XIAO Mengyan, XIE Mengzhou, LI Liang
2025,37(3):301-306, DOI: 10.13590/j.cjfh.2025.03.014
Abstract:
The prepared dish industry offers convenience to the fast-paced social life， and medicinal diet prepared dishes possess the characteristics of dietary nourishment. Against the backdrop of the big health industry， medicinal diet prepared dishes， as an intersecting industry of the medicine and food homology industry and the prepared dish industry， hold significant research implications. However， the development of the medicinal diet prepared dish industry faces numerous challenges， including the applicability issues in nutritional value assessment， the absence of production process standards， the complexity of safety evaluation， and the shortage of compound talent resources. This paper has combed the current state of development and the problems faced by the medicinal diet prepared dish industry， and proposed targeted solutions， aiming to provide references for the healthy and sustainable development of the medicinal diet prepared dish industry.
Volume 37,2025 Issue 3
Original Reports
Study Reports
Experimental Technique and Method
Investigation
Risk Monitoring
Risk Assessment
Applied Nutrition
Foodborn Disease
Review
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Epidemiological characterization of Salmonella food poisoning events in China, 2004-2019
Abstract:
Abstract Objective To analyze the epidemiological characteristics of the occurrence of Salmonella food poisoning in China and to provide a basis for the development of preventive and control measures.Methods Food poisoning events caused by Salmonella were collected and organized in the Public Health Emergency Reporting Management System of China's Disease Control and Prevention Information System, and analyzed using descriptive epidemiological methods.Results From 2004 to 2019, 460 salmonella food poisoning incidents were reported nationwide, with 26,732 illnesses and 16 deaths, for a case-fatality rate of 0.06%.A higher number of incidents were reported between May and September, accounting for 63.91% of the total number of incidents;The number of incidents where the traceability of samples was completed and the suspected food was clarified was 57.39%;The largest number of Salmonella-contaminated single food types were meat products, followed by bakery and egg products, which accounted for 22.39%, 8.48% and 5.22% of the total number of incidents, in that order.The provinces with the highest number of reported salmonella food poisoning incidents nationwide were, in descending order, Yunnan Province, Sichuan Province and Guangdong Province, accounting for 15.87%, 11.09% and 10.65% of the total number of incidents, respectively;The main places where incidents occurred were food service establishments, rural banquets and households, accounting for 47.17%, 26.09%, and 16.09% of the total number of incidents, respectively.Serotyping of Salmonella spp. was completed in 182 incidents, with Salmonella enteritidis (56.04%, 102/182), Salmonella typhimurium (14.29%, 26/182) and Salmonella Dublin (5.49%, 10/181) being the most frequently detected..Conclusion It is recommended to focus on the risk of salmonella contamination of meat,bakery,egg foods and their products, strengthen the food safety supervision of rural banquets, hotels and collective canteens,enhance safety publicity, monitoring and early warning, reporting and investigation, and traceability and identification of salmonella in the summer and fall when the incidence of salmonella food poisoning is high.
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ZOU Zhi-fei, PU Min, LI Jian-jun, CHEN Yong-hong
2010,22(2):112-120, DOI:
Abstract:
Food color was divided into three categories,that was tar pigments, natural pigments and others. Edible tar pigment was classified to azo, triarylmethane, xanthene, fluorescent ketone, quinoline derivatives and indigo dye, and natural pigment was classified to tetrapyrroles (porphyrins) derivatives, isoprene derivatives, anthocyanin derivatives, ketone derivatives, quinone derivatives and the others according to their chemical structure.There are INS,E-number,C.I and the code about synthetic pigment in some countries in food color.The regulations and the use varieties about food color of China, CAC, Russia, EU, US, Canada, Japan, Hong Kong , Macao and China Taiwan was introduced respectively. Comparison analysis about differences in formulation of food additicve standard, prohibition about colour variety, attitude about usage of edible tar colour, and colour variety (tar colur,natural colour and others),scope and limits about color usage were performed with comparative analysis. Color usage in the produce of export food in accordance with standard of destination , focus on variety and limit of colour in import food according to their sources was proposed, and trends about usage of food color was Prospect ed also.
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Wang Huali, Zhang Jiyue, Zhang Jianbo
2011,23(6):571-575, DOI:
Abstract:
According to The Law of Food Safety,the related requirements of the State Council and the Ministry of Public Health,and the program of systemic revision of national food safety standards,the Hygienic Standards for the Use of Food Additives(GB 2760—2007) was revised by the National Institute of Nutrition and Food safety of China CDC in 2011.The revised parts are mainly on the regulations of using food additives,food processing aids and flavorings.The revision of the National food safety standard-...
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2004(4), DOI:
Abstract:
The comparative study was conducted on the regulations and standards in related with health food or health claim control in the countries or regions of Chinese Mainland, Australia, European Union, Japan, USA and Chinese Taipei, taking Codex Alimentarius Commission as reference. The analysis is focus on the similarities and differences on the part of the definition, legal status, the requirements for product composition and form and the procedure of safety and functional evaluation among these countries or regions, in an attempt to find out the background information and scientific evidence for the relevant regulations and standards. The administration patterns of health food or health claim by the authorities of individual countries or regions, i.e. whether it is a pre-market approval system or a preview (pre-market registered) system, been elaborated and analyzed. To the improvement of health food control system in China, some proposals and recommendations were made based on the analysis of the merits and defects thereof, and technical evidence was provided for the international coordination in the future.
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HE Qing-hua, WU Yong-ning, YIN Yu-long
2007(5), DOI:
Abstract:
If over-dose biogenic amines were eaten, it may have deleterious impacts on human and animals. To illustrate the effects of biogenic amines in food on human, the source, influential factors, metabolism and toxicological research of biogenic amines were briefly reviewed.
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ZHANG Xi-meng, ZENG Jing, WEI Hai-yan, FU Pu-bo, HAN Xiao
2013,25(4):320-323, DOI:
Abstract:
To investigate antibiotic resistance of Cronobacter sakazakii isolated from imported dairy products. Methods100strains of Cronobacter sakazakii were tested for antibiotic susceptibility by disk diffusion recommended by the National Committee of Clinical laboratory Standard. Results All strains were sensitive to Mezlocillin, Imipenem, Meropenem, Gentamicin, Amikacin, Kanamycin, Tobramycin, Chloramphenicol, Cefepime, Cefoperazone, Cefotaxime Sodium, Ceftazidime, Pentahydrate, Ciprofloxacin and Norfloxacin, while resistant to Proctaphlin Sodium. The ratio of resistant strains to Ampicillin, Cefalotin, Cefazolin Sodium, Sodium and Tetracycline was 65%, 17%, 3% and 2%, respectively. The ratio of intermediate resistant strains to Ampicillin, Cefazolin Sodium, Cefalotin Sodium, Ceftriaxone Sodium, Tetracycline was 25%, 23%, 6%, 2% and 1% respectively. 13strains were multiresistant to 3kinds of antibiotics and 4strain was multiresistant. ConclusionCronobacter sakazakii strains isolated from imported dairy products were susceptible to most of the tested antibiotics, but resistance were increasing. In this study, All drug resistant strains to oxacillin. Hereby, the issue of Cronobacter sakazakii multiresistance should arouse abroad attention worldwide.
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2011,23(1):13-16, DOI:
Abstract:
The result of food safety risk assessment is the scientific basis for formulating the food safety standards and for exercising food safety supervision and administration. To exert the effects of food safety risk assessment in supervision and administration, some countries established specific agencies for food safety risk assessment, as well as in China with National Food Safety Risk Assessment Expert Committee. Despite that there is still a long way to go for China in food safety risk assessment compared to developed countries, the technologies applied in formulating food safety standards, handling of food safety accidents and risk communications exerted significant effect. However, we still need to promote constructions building in system of food safety risk assessment from the aspects of organizations, capacities and technologies in risk assessment and human resources considering the situation of food safety and needs of food safety supervision.
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2012,24(5):438-440, DOI:
Abstract:
目的优选QuEChERS方法中黄瓜拟除虫菊酯类农药残留净化剂的最佳组合。方法采用正交实验法,以农药加标回收率(气相色谱法)为指标,考察净化剂PSA(N-丙基乙二胺)、C18(C18烷基-硅胶)、GCB(石墨化炭黑)三因素的影响。结果重复试验表明,10 g黄瓜2 ml定容液净化剂的最佳组合是A2B1C2,即0.075 g PSA,0.025 g C18,0.050 g GCB。结论正交试验法用于优选蔬菜中农药残留检测的QuEChERS净化剂组合,既可节省试剂,又能满足检测需要。
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LEI Xiaoling, ZENG Shaokui, JIANG Zhihong, ZHANG Chaohua, WU Hongmian
2005(1), DOI:
Abstract:
The microbe change in export frozen shrimp(shrimp meat,headless shrimp)at different stages of processing was reported.The bacterial contamination of utensils,equipment environment was checked.The results demonstrated that the aerobic plate counts of export frozen shrimp generally were up to the standard.Coliforms sometimes exceed the standard.Pathogens were not detected.Aerobic plate counts of utensils and equipment often go beyond the standard.
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ZHOU Su-juan, , , WAN Chao, BAI Hong
2010,22(2):143-146, DOI:
Abstract:
Objectives To investigate the current status of single raw material health foods registration in China. Methods The registration of 419 single raw material health foods from the State Food and Drug Administration (SFDA) in the period of 2003-2007 were studied and analyzed, including the registration number, function claims, material categories and active ingredients, etc. Results The number of single raw material health foods accounted for 13.1% of total registered functional foods in this period. Half of the function claims were enhancing immune function. The active ingredients were nonspecific. The most common ingredients were polysaccharide, total saponins and total flavonoid. The chief categories of component were traditional Chinese material, foodstuff, edible fungi and algae. Conclusions The use of extracted materials might bring potential quality and safety issues because of no unified standards and processing technique. It is necessary to standardize management for extracted materials urgently. Take the single raw material products as a trial to seek a simplified mode for the registration and management of health foods.
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2004(5), DOI:
Abstract:
The comparative study was conducted on the regulations and standards in related with health food or health claim control in the countries or regions of Chinese Mainland, Australia, European Union, Japan, USA and Chinese Taiwan, taking Codex Alimentarius Commission as reference. The analysis is focus on the similarities and differences on the part of the definition, legal status, the requirements for product composition and form and the procedure of safety and functional evaluation among these countries or regions, in an attempt to find out the background information and scientific evidence for the relevant regulations and standards. The administration patterns of health food or health claim by the authorities of individual countries or regions, i.e. whether it is a pre market approval system or a preview (pre market registered) system, have been elaborated and analyzed in this tert. To the improvement of health food control system in China, some proposals and recommendations were made based on the analysis of the merits and defects thereof, and technical evidence was provided for the international coordination in the future.
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ZHANG Wen-zhong, LI Ning, LI Rong
2008(3), DOI:
Abstract:
目的探索反式白藜芦醇经口摄入后，在体内的雌激素作用和剂量一反应关系。方法选用19日龄未成年大鼠做子宫增重试验，分别经灌胃给予0．1、0．3、0．6和1．0g／kgBW的白藜芦醇，以3．0p∥kgBW的雌二醇为阳性对照，并设立水和油的阴性对照组，所有剂量组连续灌胃3d。实验结束称量子宫的湿重和干重，对卵巢、子宫和阴道进行组织病理学检查，并测量子宫内膜上皮细胞高度。结果和对照组比较，白藜芦醇对子宫重量无影响；组织病理学结果显示，1．0g／kgBW白藜芦醇剂量组的子宫轻度增生，0．3、0．6和1．0g／kgBW白藜芦醇剂量组的阴道轻度增生，无剂量-反应关系；受试物组子宫内膜上皮细胞高度无明显变化。结论白藜芦醇经口摄入时雌激素作用较弱，且无剂量-反应关系。
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SUN Yan-bin, SUN Ting, DONG Shu-xiang, LI Shi-kai, ZHONG Qing, ZHANG Jun
2015,27(4):441-446, DOI: 10.13590/j.cjfh.2015.04.020
Abstract:
To understand the distribution characteristics of heavy metal contamination in dairy products, and to evaluate the status and the extent of heavy metal contamination.Methods The contents of Pb, total-Hg, Cd, Cr and total-As in raw milk, fermented milk, sterilized milk, infant formula and milk powder during 2012-2013 were detected. Single factor contamination index method and comprehensive contamination index method of Nemerow were used to evaluate the contamination level according to the grading standard of agriculture product quality. Results The detection rate of Pb, total-As, total-Hg, Cd and Cr were 14.0%(21/150), 24.7%(37/150), 82.0%(109/133), 26.3%(35/133)and 72.9%(43/59) in dairy products, respectively. Pb in raw milk and Cd in sterilized milk were not detected. The mean, P75 and P95 of total-Hg in raw milk were higher than the limit. The P95 of total-Hg in fermented milk and sterilized milk and Cd in milk powder were higher than the limit. The detection rate and single factor contamination index of total-Hg were the highest in raw milk, fermented milk and sterilized milk, which indicated there was severe contamination in the raw milk(PHg>1) and mild contamination in fermented milk (PHg>0.6). The detection rate of Cr was the highest in infant formula and milk powder, while single factor contamination index of Cd was the highest. The heavy metal contamination in raw milk ranked the first with Pn=0.754, reaching mild level of contamination. The heavy metal contamination in dairy products could be lined in a decreasing order of raw milk, fermented milk, sterilized milk, milk powder and infant formula.Conclusion Four kinds of dairy products were at the safe level of heavy metal contamination. Total-Hg was the dominant heavy metal contamination in liquid milk, while Cd in solid milk. Single factor contamination index and comprehensive contamination index of total-Hg in raw milk indicated that measures should be taken to prevent the contamination.
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2007(4), DOI:
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To accurately understand the inorganic arsenic origin in seafoods and scientifically appraise the quality of seafood products, some problems on arsenic chemical and speciation form, background value, inorganic arsenic and determination of arsenic in marine organisms were discussed. References were provided for determination of inorganic arsenic in seafoods.
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ZHANG Li-wei, ZHAO Hong-jing, BAI Hong, WAN Chao
2008(3), DOI:
Abstract:
目的总结我国保健食品法律、法规、标准体系发展历史与现状，为未来发展提供建议。方法系统收集我国自1995年《中华人民共和国食品卫生法》首次赋予保健食品法律地位以来有关保健食品生产、销售、流通、监管环节的法律法规，进行纵向与横向的比较分析。结果从管理角度讲，我国保健食品经历了《保健食品管理办法》及《保健食品注册管理办法》两个时期，经历了一个逐步发展完善的过程，在立法过程中体现了“公平、公正、便民、高效和救济”等法制理念的不断进步。现在，我国保健食品法律、法规、标准在产品生产、市场、监控、评估4个方面基本形成了体系，并在新功能、新原料开发方面采取了更为开放的姿态。结论今后我国应加强技术性法规标准的建设，完善《保健食品注册管理办法》相应配套办法，进一步理顺各部门食品安全监管职能，明确责任，注重部门规章的衔接，进一步以法律、法规、标准体系建设整顿市场秩序，引导保健食品行业健康有序地发展。
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Gan Binbin, Liu Zhanhua, Li Shaohao
2011,23(6):531-533, DOI:
Abstract:
Objective To establish a method for the determination of glucosamine hydrochloride in health food by HPLC.Methods Samples were extracted ultrasonically with water and separated on a CAPCELLPAKCR column(4.6 mm×150 mm,5 μm);the mobile phase consisted of 25 mmol ammonium acetate+acetonitrile(in 0.1% formic acid)(25+75,V/V).The flow rate was 1.0 mL/min;the detection wavelength was 200 nm.Results The standard curve of glucosamine hydrochloride was linear over the range in 0.2~26.0 μg(r=0.999 982).The...
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2011,23(5):472-477, DOI:
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As indicator organisms,standards for aerobic plate count,coliforms,Escherichia coli,enterobacteriaceae applied in each country were different.Based on the comparison and analysis of microbiological criteria of foods in Australia,New Zealand,European Communities,Canada and Hong Kong,recommendations and technical basis for the elaboration of general microbiological criteria of China’s national food safety standards were provided. 更多还原
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2012,24(5):474-478, DOI:
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Based on the analysis of microbiological criteria for ready-to-eat foods in Codex Alimentarius Commission,the European Union,Australia,New Zealand,England and HongKong China,the article provides recommendations for the elaboration of microbiological criteria of Chinese national food standard.
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ZHANG Lei, ZHAO Yun-feng, ZHENG Hong-guo, ZHANG Lei, LIU Xiao, ZHAO Yun-feng, MOU Shi-fen, ZHENG Hong-guo, WU Yong-ning
2008(4), DOI:
Abstract:
目的建立同时测定食品中硝酸盐和亚硝酸盐的离子色谱方法。方法采用超声提取、固相萃取柱净化的方法对试样进行前处理，高容量阴离子交换色谱枉分离，抑制型电导检测器检测。结果亚硝酸盐和硝酸盐的检出限分别为0.005mg／L和0.008mg／L。回收率均在80％以上，RSD小于10％。结论该方法简便快捷、准确可靠，适用于多种食品基质中亚硝酸盐和硝酸盐的分析。
