祁连地区食品从业人员卫生知识水平情况调查

目的：了解祁连地区食品从业人员的卫生知识水平，以探讨加强本地区公共卫生从业人员的卫生管理方法．方法：随机抽查912名祁连地区食品从业人员的卫生知识状况，并对结果进行统计学分析．结果：卫生知识测试总合格率为76．21％，经显著性检验得知从业人员卫生知识水平，文化程度，从事食品工作年限，所在单位经济性质，工种，是否经过培训，主要接受培训的方式等方面存在显著性差异．结论：有相当一部分从业人员卫生知识知晓率仍较低，认为应在公共卫生从业人员中不断普及食品等卫生知识，提高其卫生知识的认知水平是搞好本地区公共卫生从业人员管理的一项重要措施．     

饵料组成对七彩神仙鱼最大摄食率、生长和消化吸收的影响

在水温28℃的条件下,配制3种饲料(饲料I:猪心35%、牛心35%、虾肉30%;饲料II:猪心70%、虾肉30%;饵料III:牛心70%、虾肉30%),进行摄食-生长实验(实验周期为31d),实验鱼47.83-68.26g,测定其最大摄食率(Cmax)、特定生长率(SGR)、转化效率(K)和表观消化率(D)。方差分析表明:不同饲料对七彩神仙鱼的Cmax,SGR和K均无显著影响(p>0.05),其Cmax(湿),K,SGR的平均值是分别为3.00%,7.80%,0.24;而对D有显著的影响(p<0.05),饲料(Ⅰ)和(Ⅲ)的消化率相近,分别为95.58%和95.11%,饲料(Ⅱ)的消化率最低,为93.64%。     

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the effectiveness of the positive deviance approach to change food safety knowledge and behaviors among high school students. Students (n = 218) from two high schools participated in this study. The positive deviance method uses group discussions lead by the teacher who reinforces and praises behaviors, which reflect recommended food handling practices. Measurements included pre‐ and postsurveys, preobservations and postobservation cooking classes, take‐home tasks, and in‐class activities. Results indicated that the curriculum significantly increased students’ food safety knowledge. Specifically, the percentage of students believing that color was a good indicator of meat doneness dropped from 52% to 17% after exposure to the curriculum. When observed, the students’ compliance with recommended behaviors increased. Prior to instruction, most ground beef burgers students cooked did not reach 160°F, while after the intervention, almost all of the burgers reached 160°F or higher. The curriculum will benefit from a revision that emphasizes areas such as how to use, calibrate, and to clean food thermometers.     

微生物发酵床对育肥猪生产性能及猪肉品质的影响

为研究发酵床养猪对猪肉品质的影响,试验选择28d断奶的杜长大三元杂交仔猪60头,随机分成试验组和对照组,试验组以发酵床饲养,对照组采用常规水泥地面饲养,试验期为125d,试验结束时,每组随机抽样6头猪进行屠宰测定。试验结果:与对照组相比,试验猪日增重和饲料转化效率分别提高了8.49%和6.27%,背膘厚降低6.8%,脂率降低5.37%,腿臀比例增加6.98%,差异均为显著(P<0.05),而眼肌面积,瘦肉率,屠宰率、板油率、骨率及皮率等指标无明显差异(P>0.05),在肉品质方面,试验组猪肉的颜色、pH值、失水率、滴水损失、熟肉率等肉品质指标均有明显的改善(P<0.05)。表明了相对于水泥面饲养,发酵床养猪有明显提高猪的生长性能和猪肉品质的作用。     

Consumer's Fresh Produce Food Safety Practices: Outcomes of a Fresh Produce Safety Education Program

ABSTRACT:  The Centers for Disease Control and Prevention estimate that there are 76 million cases of foodborne disease annually. Foodborne disease is usually associated with beef, poultry, and seafood. However, there is an increasing number of foodborne disease cases related to fresh produce. Consumers may not associate fresh produce with foodborne disease or recognize that these foods require safe handling. To address this learning need, a 1-h educational program was developed and evaluated. Extension agents in 69 Texas counties presented the program to participants. Most participants ( n  = 2651) were female (89.5%), Caucasian (60.5%), and over age 55 (62%). Participants completed a traditional pretest and then a retrospective posttest at conclusion of the program to assess knowledge, attitudes, and behaviors related to fresh produce safety. Participants' behaviors and attitudes were assessed using a 5-point scale. To measure the longer-term impact of the program, a follow-up telephone survey was conducted among a random sample ( n  = 426) of participants. Repeated measures ANOVA, t -tests, and eta-squared were used to determine significant differences. Immediate posttest results indicated improved knowledge and attitudes regarding specific fruit and vegetable safety recommendations. Long-term improvement was also noted for food safety behaviors, but not for overall food safety attitudes. The results suggest that this educational program is an effective tool to teach consumers about safe handling of fresh produce.     

进一步完善唐山市食品安全监管机制的对策研究

食品安全事关人民群众身体健康和生命安全,关系着国民经济和和谐社会的协调发展.食品安全事件的不断出现,反映出我国食品安全监督管理还存在一些问题,本文结合唐山市食品安全监管工作实际,分析了目前唐山市食品安全监管存在的主要问题,并提出了相应的解决措施.     

经济欠发达地区禽流感防控现状与措施建议

由于H5N1高致病性禽流感给全球养禽业乃至人类生命安全造成了重大威胁,世界动物卫生组织将其列为对人类和动物健康具重大威胁的疾病。然而,当前不少农村等经济欠发达地区人禽混养现象、禽类产品卫生监督的不完善及落后的医疗卫生水平对整个禽流感的防控极其不利,同时也严重威胁到广大人民群众的生命安全。着重加强上述地区畜禽防疫管理和基层卫生防疫工作是当前全社会所共同关注的问题。     

中小学教师心理健康现状分析

目的了解中小学教师心理健康状况。方法采用症状自评量表(SCL-90)对424名中小学教师进行调查分析。结果中小学教师的各因子分及阳性项目数均高于常模,其中在人际关系因子上存在显著差异(P<0.05),其余都呈现极显著差异(P<0.001);中小学女教师SCL-90测验分值均高于男教师,在抑郁因子得分和阳性项目数上存在显著差异(P<0.05),在恐怖因子得分上差异较为明显(P<0.01),其余无显著差异(P>0.05〕;边远地区、城市、县镇农村中小学教师的测验分值依次增高,城市和边远地区中小学教师除焦虑、精神病性因子及阳性项目数有显著差异外(P<0.05),其余差异均不显著(P>0.05),县镇农村较城市、边远地区中小学教师的测验分值高出明显,强迫、人际关系、抑郁、精神病性因子差异极其显著(P<0.001),县镇农村和边远地区中小学教师的焦虑、恐怖因子差异也极为显著(P<0.001)。结论中小学教师心理健康整体状况不佳,女性心理健康状况较男性稍差,城乡差别对中小学教师心理健康状况有显著影响。     

辽宁省食品质量安全监管优化探析——基于食品质量安全供给网络的视角

分析了近年来辽宁省在食品质量安全监管方面加大财政投入,完善监管体制,加强监督、激励,但仍存在监管缺位、职能交叉、事后监管等问题,提出构建食品质量安全供给网络,通过对网络横纵向主体的构成及其优化作用机制研究以优化辽宁省食品质量安全监管。     

浅谈八桂凤梨菜

八桂凤梨菜以广西特产菠萝为原料,制作方式不一,品种多种多样,丰富了桂菜菜肴。八桂凤梨菜历史悠久,特点多样,有减肥、美容、保健等作用。易于制作的时尚凤梨菜,如凤梨沙律、烧鸭凤梨夹、凤梨汁猪排等,为大众所喜爱。     

我国食品安全监管的法理辨析及制度构建

健全的食品安全监管制度,是公民健康权的有效保障,而监管不力是导致食品安全事件频发的主要原因。有必要针对食品安全以及食品安全监管从法理上予以分析,并就如何构建食品安全监管制度,从健全食品安全监管信息公开制度、责任追究制度、法律监督制度等几方面提出相应建议。