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Nutrition and Food Hygiene
"Nutrition and Food Hygiene" mainly studies the relationship between food, nutrition and human health. It includes two major disciplines: nutrition and food hygiene.
Edited at 2024-01-17 15:40:24
- cáncer de pulmón
El cáncer de pulmón es un tumor maligno que se origina en la mucosa bronquial o las glándulas de los pulmones. Es uno de los tumores malignos con mayor morbilidad y mortalidad y mayor amenaza para la salud y la vida humana.
- diabetes
La diabetes es una enfermedad crónica con hiperglucemia como signo principal. Es causada principalmente por una disminución en la secreción de insulina causada por una disfunción de las células de los islotes pancreáticos, o porque el cuerpo es insensible a la acción de la insulina (es decir, resistencia a la insulina), o ambas cosas. la glucosa en la sangre es ineficaz para ser utilizada y almacenada.
- sistema digestivo
El sistema digestivo es uno de los nueve sistemas principales del cuerpo humano y es el principal responsable de la ingesta, digestión, absorción y excreción de los alimentos. Consta de dos partes principales: el tracto digestivo y las glándulas digestivas.
Nutrition and Food Hygiene
- cáncer de pulmón
El cáncer de pulmón es un tumor maligno que se origina en la mucosa bronquial o las glándulas de los pulmones. Es uno de los tumores malignos con mayor morbilidad y mortalidad y mayor amenaza para la salud y la vida humana.
- diabetes
La diabetes es una enfermedad crónica con hiperglucemia como signo principal. Es causada principalmente por una disminución en la secreción de insulina causada por una disfunción de las células de los islotes pancreáticos, o porque el cuerpo es insensible a la acción de la insulina (es decir, resistencia a la insulina), o ambas cosas. la glucosa en la sangre es ineficaz para ser utilizada y almacenada.
- sistema digestivo
El sistema digestivo es uno de los nueve sistemas principales del cuerpo humano y es el principal responsable de la ingesta, digestión, absorción y excreción de los alimentos. Consta de dos partes principales: el tracto digestivo y las glándulas digestivas.
- Recommended to you
- Outline
"Nutrition and Food Hygiene"
Nutrition
introduction
concept
Research content and development trends
Basics of nutrition
Nutrient classification
Macroelements
carbohydrate
protein
Fat
water
trace elements
vitamins
Minerals
The role and requirements of nutrients
Nutrient effects
The role of macronutrients and water
The role of trace elements
Nutrient requirements
Macronutrient and water requirements
Trace element requirements
energy
Bioactive ingredients in food
Phytochemicals
carotenoids
polyphenols
Saponins
organic sulfide
other
Other bioactive ingredients
Food active ingredients of animal origin
Nutritional value of various foods
Evaluation of food nutritional value
All kinds of food
Cereals, potatoes and miscellaneous beans
Soybeans and their products
Vegetables and fruits
Livestock, poultry, aquatic products
Milk and dairy products
Eggs and their products
Nuts
Impact on nutritional value of food
processing
cooking
store
Nutrition for Special Populations
Nutrition and diet for pregnant women and nursing mothers
For special age groups~
toddler
school-age children
Teenagers (12-18y)
elderly
Athlete's
For people in special circumstances~
high temperature
low temperature
plateau
Exposure to chemical poisons
lead workers
benzene workers
Exposure to ionizing radiation
public nutrition
Development of dietary nutrient reference intakes
Dietary structure
Dietary Guidelines
Nutritional Survey and Evaluation
nutrition monitoring
Nutritional improvement measures
clinical nutrition
basic meals
Ordinary ~
soft food
Semi-liquid~
Liquid ~
therapeutic meals
Low protein~
low salt
low fat
Low purine~
diagnostic meal
metabolic meal
Perioperative nutritional needs
Enteral and parenteral nutrition
Enteral nutrition
Parenteral ~
nutrition related diseases
obesity
diabetes
atherosclerotic heart disease
hypertension
gout
immune diseases
cancer
Molecular Nutrition and Nutritional Epidemiology
molecular nutrition
definition
Nutrients and genetic factors
research content
Screening and identifying response genes
Identify gene function
Studying gene expression/genome structure effects
Identification of genes and functions related to nutrition-related diseases
Modify gene expression or structure to promote benefits and inhibit harm
Screening and identification of genetic polymorphisms and variants
The impact of genetic polymorphisms on demand
The impact of genetic polymorphisms on the occurrence and development/degree of related diseases
Processes and mechanisms that interact with genes to cause disease and inborn errors of metabolism
Programmed effects of early life nutrition on gene expression
Develop dietary intervention programs to promote health and prevent disease
Construct transgenic animals, carry out gene therapy and nutrient-based therapeutic drugs
Regulation of gene expression by nutrients
Carbohydrate crops~
Reduce carbohydrate intake
Interfering with the pathway by which glucose stimulates L-PK gene expression
Fatty acid pair~
G protein coupled cell surface receptor pathway
PPAR pathway
miRNA and IncRNA pathways
Other transcription factor pathways
Vitamin D right~
VDR receptor pathway
Regulation by affecting non-coding RNA
Absolutely right ~
Regulation of transferrin receptor and ferritin
Influences miRNA regulation
Relationship model of nutrients, genes, and diseases
Model A
B
C
D
Model E
nutritional epidemiology
definition
The science of studying population nutrition, nutrition and health and diseases using epidemiological methods
Features
Large sample size, long follow-up or intervention time
Research conclusions are often inconsistent
The combined effect of multiple factors
Research methods
Cross-sectional study/current situation survey
ecological research
case control study
array research
Laboratory research/intervention experiments
dietary exposure
food frequency questionnaire
24h dietary review method
accounting method
short term
dietary biomarkers
Objective evaluation of dietary intake/nutritional status to avoid bias and bias,
meal pattern
reasoning
Induction
a priori method a posteriori method
Reduced rank regression method
Partial Least Squares Regression
Collection and evaluation of scientific evidence on nutrition and health
Evidence level evaluation
body of evidence evaluation
food hygiene
Food contamination and its prevention and control
Sources and types of food contamination
source
pesticide residue
veterinary drug residues
Heavy metal pollution
Other sources of pollution
type
natural toxins
artificial additives
microbial contamination
Other pollution
Food contamination prevention and control
food safety supervision
Food production and processing controls
Food quality monitoring
Food additives and their management
Classification and uses of food additives
Classification
by production method
Biotechnology
physical method
chemical synthesis
by source
natural
synthetic
By function and use (22 types in my country)
Acidity regulator (35 types)
Improve sensory properties, antiseptic, promote Ca､ p absorption
(organic acids, salts)
Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc.
Sodium carbonate, potassium carbonate-noodles
Acetic acid, phosphoric acid - compound condiments, canned food
Metatartaric acid - canned fruit
Hydrochloric acid - mayonnaise, salad dressing
Antioxidants
Prevent and delay the oxidative decomposition and deterioration of oil or food ingredients
free radical terminator
Butylated Hydroxyanisole BHA
Fat soluble, used in fats, oils and fatty products
Dibutylhydroxytoluene BHT
High stability and heat resistance
Propyl gallate PG
for vegetable oil
Tert-Butyl Hydroquinone TBH Q
High melting point and boiling point, used for fried foods; antibacterial and fungal, antiseptic and fresh-keeping, used for polyunsaturated fatty acids (fish oil)
peroxide decomposer
Dipyridyl thiodipropionate DLTP, etc.
Other natural antioxidants
Natural flavors (cinnamon, rosemary, cinnamon, pepper, herbal medicine)
Improve flavor and prevent deterioration
Oligomeric anthocyanins (grape seeds, pine bark, peanuts, sorghum, cherries, strawberries)
Ascorbic acid (vitc)
Enhance antioxidant effect, harmless, used for fresh fruits and vegetables, concentrated fruit and vegetable juices.
Vitamin E
Phytic acid
Bamboo Leaf Antioxidants
bleach
Inhibit food color development, browning, and preserve food
Oxidized type
for flour
Reduced form (sulfurous acid and its salts)
sulfur dioxide
Sulfites
Sulfur
Used for fumigation, dried fruit preserves, edible fungi/algae, sugar, konjac powder
Colorant
Give/improve color
Natural colouring
Phytochrome
Capsicum red, curcumin, caramel color, beet red, lycopene, carotene
animal pigments
Lac River, Carmine Rouge
microbial pigments
Monascus red
synthetic pigments
Amaranth, Carmine, Chixianjiang, Allura Red, New Red, Lemon Yellow, Sunset Yellow, Brilliant Blue, Indigo, and their respective aluminum lakes, chlorophyll copper sodium salt, and titanium dioxide
Color protectant
(Sit)nitrate (NO)
Enzyme
Accelerate processing and improve product quality
carbohydrate hydrolase
transglutaminase
a-amylase
proteolytic enzyme
papain
swelling enzyme
oxidoreductase
specific enzyme
Flavor enhancer
Supplement and enhance the original flavor of food
Amino acid series
Glycine/Glycine
L-alanine
disodium succinate
Capsicum oleoresin
monosodium glutamate
Saccharin sodium
Nucleotide series
5'-flavored nucleotide disodium
5'-Inosinate disodium
Disodium 5'-guanylate
preservative
Acid type preservative
Benzoic acid and its sodium salt
Sorbic acid and its potassium salt
Dehydroacetic acid and its sodium salt
Propionic acid and its sodium salt and calcium salt
Ester type preservative
Glyceryl monocaprylate
biological preservatives
other
sweetener
natural sweetener
Sugar alcohols
xylitol
Erythritol
Non-sugar alcohols
Mogroside
Steviol glycosides
artificial sweeteners
Sulfonamides
sodium cyclamate
Saccharin sodium
Acesulfame potassium (acesulfame potassium)
Dipeptides
aspartame
sucrose derivatives
Sucralose
Isomaltulose
other
use
Improve taste
Enhance food safety
give color
Principles of using food additives
basic requirements
Does not cause any health hazard to human body
Do not cover up food spoilage
Do not cover up quality defects in the food itself or during processing, or use food additives for the purpose of adulteration, adulteration, or counterfeiting
Not the nutritional value of the food itself
Reduce the amount used in food as much as possible while achieving the desired effect
health management
"Hygienic Standards for the Use of Food Additives", "Hygienic Management Measures for Food Additives", "Food Safety Law". New variety management, production operation and use management
International JECFA Management Classification
Category 1 GRAS
Category 2A
Category III Category B
Category IV Category C
Various types of food hygiene and management
Grains, beans, vegetables and fruits
Grains and beans
main problem
Fungal and toxin contamination (Aspergillus, Penicillium, Mucor, etc.)
pesticide residue
Pollution from other harmful chemicals (industrial wastewater, domestic sewage, toxic heavy metals during processing, etc.)
Storage hazards and natural aging, toxic plant seeds, inorganic inclusions, adulteration, adulteration, etc.)
health management
Controlling safe moisture and mycotoxin limits
Cereals 12% -14%
Beans 10%-13%
Relative humidity 65%-70%
Safe warehousing
Transportation, packaging, operation and management
Control pesticide residues
Water quality is harmless and tested regularly to prevent pollution by harmful substances and toxic seeds from civil aircraft.
Vegetables and fruits
main problem
Bacterial and parasitic contamination (intestinal pathogenic bacteria, etc.)
Pollution from harmful chemicals (pesticides, industrial wastewater, etc.)
Other pollution (nitrates, nitrites, etc.)
health management
Harmless treatment of human and animal feces and sewage, cleaning/disinfection before raw food, to prevent intestinal pathogenic bacteria and parasite egg contamination
It is prohibited to use highly toxic pesticides and use hormones with caution
Harmless treatment of industrial wastewater
Refrigerated or quick-frozen storage, reasonable use of preservatives
Livestock, poultry and fish
livestock meat
main problem
corruption
Stiffness → ripening → autolysis → putrefaction
Rotten meat contains indole, sulfide, ketones and bacterial toxins, which can cause poisoning
zoonotic infectious diseases
zoonotic parasitic diseases
Cysticercosis
Cattle, cysticercosis
Pigs, Taeniasis
Trichinellosis
pig, dog
Meat from dead animals of unknown origin (trauma, poisoning or illness)
Drug residues (excessive residues of antibiotics, antiparasitic drugs, growth promoter estrogen, etc.)
health management
Hygiene requirements for slaughterhouses
"Hygienic Standards for Livestock and Poultry Slaughtering and Processing" (GB12694-2016)
Raw material hygiene requirements
"Fresh and Frozen Sliced Pork" (GB9959.1-2001)
Hygiene requirements for slaughtering process, transportation and sales
Product traceability and recall management
Establish and improve the traceability system and establish a recall system
Hygiene and management of meat products
Reduce cyclic aromatic hydrocarbon pollution in processed meat products and limit the use of (sub)nitrates)
Poultry meat and eggs
Main issue - management
poultry
microbial contamination
Strengthen health inspections, rational slaughter, frozen storage, etc.
Eggs
Pathogenic/spoilage-causing microorganisms (Salmonella, Staphylococcus aureus, etc.)
Strengthen feeding, storage, and hygienic management (1~5°C, 87%-97%4~5 months)
fish
main problem
Environmental pollution causes accumulation of heavy metals (mercury, cadmium, lead, etc.) and pesticides
Contamination by pathogenic microorganisms (Vibrio parahaemolyticus, etc.) from human and animal feces and domestic sewage
Clonorchis sinensis, paragonimiasis and other parasitic infections
more perishable
health management
Strengthen breeding environment management
Effectively handle production, transportation and sales Reduce contamination and poisoning
Low temperature, salted, anti-microbial pollution and reduce fish damage, etc.
Milk and dairy products
Raw milk—healthy milk, regular milk without any changes in ingredients.
main problem
microbial contamination
spoilage bacteria, pathogenic bacteria, fungi
chemical pollution
Harmful metals, pesticides, radioactive substances, antibiotics, anthelmintics, hormones and other veterinary drugs
Adulteration
Hygiene requirements
for dairy animals
Prevent contamination by pathogenic bacteria and prevent zoonotic infectious diseases
vaccination, quarantine
Isolation of sick animals
Express breast milk
Stop feeding dry food h before expressing, and disinfect the breasts with 0.1% kmno4 or 0.1% bleaching powder in warm water.
Strictly enforce requirements on milking containers and supplies, and uniforms and hand washing of milking personnel
The first and second batches of milk, stock milk 15 days before calving, colostrum 7 days after calving, milk before antibiotic period and drug withdrawal period, and mastitis milk are discarded
storage, transportation
Cool the raw milk to 0~4 degrees Celsius within 2 hours after expression
Processed in a short time, the stainless steel milk bucket or stainless steel milk tank truck with insulation layer is dense enough.
Disinfection and Sterilization
Pasteurization
Tradition~
High temperature for short time~
Ultra-high temperature instant sterilization method
boiling sterilization
steam sterilization
Edible fats and oils
drinks wine
canned food
Frozen Drinks & Beverages
Healthy food
Genetically Modified Food
Other food
Pollution-free food
green food
organic food
instant food
Foodborne diseases and their prevention
foodborne illness
zoonotic infectious diseases
food allergy
food poisoning
Bacterial~
Infectious type
salmonella food poisoning
Vibrio parahaemolyticus~
Staphylococcus aureus~
Clostridium botulinum ~
toxin type
Hybrid
Fungi and their toxins~
scab wheat poisoning
moldy sugarcane poison
Poisoning by poisonous animals and plants
puffer fish poisoning
Histamine poisoning from fish
paralytic shellfish poisoning
Toadstool poisoning
Cyanogenic glycoside food poisoning
Chemical ~
Nitrite~
Organophosphorus pesticide poisoning
Food poisoning investigation and treatment
Organizational coordination and ongoing preparation for investigation processing
Clarify responsibilities and establish coordination and system
Guarantee funds and required materials and equipment
reporting system
Average~
County level report within 2 hours
Urgent~
Diagnosis and technical treatment
diagnosis
Epidemiological data
unique performance
laboratory diagnosis
Technical processing
Emergency treatment of patients one by one
One-to-one controlled handling of food
Disinfection of places one by one
Investigation Processing Procedures and Methods
"Measures of the Food Safety Incident Investigation Division (Draft for Comments)", "Working Standards for Epidemiological Investigation of Food Safety Accidents"
On-site processing, making necessary corrections and additions to the treatment plan, releasing penalty information, and writing investigation reports
Food safety risk analysis and control
Food Safety Toxicology Evaluation
Requirements for test substances
Test content
acute oral toxicity test
Genotoxicity test
Orally administered for 28 days~
Orally administered for 90 days~
Teratogenicity test
toxicokinetic test
Chronic toxicity test
Carcinogenicity test
Combined Chronic Toxicity and Carcinogenicity Test
Principles for selecting toxicity tests for different test substances
subtopic
subtopic
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subtopic
Test purpose and result judgment
Purpose one by one
Results one by one
Factors to consider
nutritional toxicology
subtopic
subtopic
subtopic
subtopic
Food safety risk monitoring
Overview
method
content
Food safety risk analysis
risk assessment
Hazard identification
Hazard characterization
exposure assessment
Risk characterization
Risk Management
Risk communication (interactive communication)
Interpretation of risk assessment results
Risk management decision-making basis
Food safety supervision and management
Food safety supervision and law enforcement and food safety management
USA
Federal Food, Drug, and Cosmetic Act FFDCA
Food and Drug AdministrationFDA
Foods other than meat, poultry and eggs
Food Safety Inspection ServiceFSIS
meat, poultry, eggs
Environmental Protection AgencyEPA
Drinking water, new pesticides, poisons, garbage, etc.
National Marine Fisheries Service NMFS
Aquatic products
European Union
"Food Safety White Paper" (Centralized Management Model)
Food and Veterinary Office FVO
manage
European Food Safety Authority EFSA
Risk Analysis
Japan
"Food Safety Basic Law", "Food Hygiene Law", "Slaughter Law", "Poultry Slaughter Supervision and Management Law", "Interim Measures to Strengthen Control in the Food Production Process", etc.
food safety committee
Ministry of Health, Labor and Welfare
Food Hygiene Risk Management
Ministry of Agriculture, Forestry and Fisheries
Agriculture, forestry and fishery products~
our country
"Food Safety Law"
State Food and Drug Administration
health administration department of the state council
Food safety risk monitoring and risk assessment
Agricultural administration department of the State Council
Quality and Safety Management of Edible Agricultural Products
Food safety laws and regulations system
Food safety laws (highest legal effect)
food safety regulations
food safety regulations
food safety standards
Other normative documents
food safety standards
It stipulates the quality factors and technical requirements related to human health in food, as well as their inspection methods and evaluation procedures.
Establish standards
Legal basis: "Food Safety Law", "Standardization Law", etc.
Harmonized with international standards
Scientific and technical basis: food risk assessment results
Main Specifications
Indicators that seriously endanger human health
Indicators reflecting the possible contamination of food and the degree of contamination
Indicators that indirectly reflect changes in food safety and quality
Nutritional indicators
Product quality index
Formulation of limit standards for toxic and harmful substances in food
Determine the maximum no-effect dose (MNL) in animals
Determine the human tolerable intake (TI)
Determine the amount allowed in the total daily diet
Determine the maximum amount allowed in each food
Establish limit standards for toxic and harmful substances in food
Food safety supervision and management principles and content
in principle
Prevention first
Risk Management
Full control
Social governance
content
Key supervision and management content
Food Safety Annual Supervision Management Plan
Main and complementary foods for infants, young children and other specific groups of people
Healthy food
Food industry operators with higher risk of food safety accidents
Food safety risk monitoring results indicate that there may be food safety hazards
Routine supervision~
Supervision and inspection measures of administrative departments at or above the county level
Food production and operation license
One place, one certificate
Risk classification management
Low → High: Level A, Level B, Level C, Level D
food recalls
Level 1 recall
To death, start within 24 hours and complete within 10 working days
Level 2 recall
General health damage, 48 hours to start, 20 working days to complete
Level 3 recall
False notes and defects on labels are not harmful to health, voluntary, 30 work items completed
Food production supervision and management
Food Good Manufacturing Practice (GMP)
Hazard Analysis Critical Control Point (HACCP)
Food business supervision and management
Basic content and requirements of business links
Procurement, transportation, acceptance, storage, sales, product traceability and recall, health management, training, management system and personnel, records and document management
GMP, hygiene standard operating procedures SSOP, HACCP system and International Organization for Standardization product quality certification (ISO9000) system, etc.
Catering service ~
Service activities that provide places and facilities to consumers through immediate processing, commercial sales, and service labor. (Including restaurants, snack bars, fast food restaurants, beverage shops, canteens, collective dining distribution units and central kitchens, etc.)
"Code of Practice for Food Safety in Catering Services"
Edible agricultural products~
Primary products from agriculture
"Measures for the Supervision and Administration of Quality and Safety in the Market Sales of Edible Agricultural Products"