Inocuidad alimentaria en la entomofagia: Chapulines (Orthóptera) de Oaxaca, México / Food safety in entomofagia: Grasshoppers (Orthoptera) of Oaxaca, Mexico

Fundamentos: La Organización de las Naciones Unidas para la Alimentación y la Agricultura, ha propuesto laentomofagia como alternativa para abordar la inseguridad alimentaria. Esto se basa en el gran aporte proteicode los insectos, además de que su ciclo de vida y consumo ayudan a mantener la integridad del medio ambiente.El objetivo de este estudio fue evaluar la inocuidad alimentaria (agentes biológicos y físicos) de los chapulines(saltamontes) ofertados para consumo humano en la ciudad de Miahuatlán de Porfirio Díaz, Oaxaca, México.Métodos: Estudio transversal, descriptivo-exploratorio. Se utilizaron dos agares: métodos estándar paradetectar E. coli, Staphylococcus aureus y L. monocytogenes y Mac Conkey para bacterias Salmonella spp yColiformes.Resultados: Se halló la presencia de diferentes contaminantes físicos: hojas en 90,9% (n=10), palos en 81,8%(n=9), otros insectos en 54,5% (n=6), cabello en 36,3% (n=4) y piedras en 18,1% (n=2). No se hallaron restos depapel, tierra, plástico, huesos, metal ni cristal. Las Unidades Formadoras de Colonias halladas se encuentran enun rango de valores aceptables según normativas vigentes.Conclusiones: El consumo de insectos orthópteros representa, además de su aporte proteico, un consumoinocuo en esta población. Este estudio sienta las bases para realizar investigaciones con las diferentes especiescomestibles y en las distintas comunidades donde son consumidas en México. (AU)

Background: The FAO has proposed entomophagy as an alternative to address food insecurity. This is basedon the great protein contribution of insects, in addition to the fact that their life cycle and consumption helpmaintain the integrity of the environment. The objective of this study was to evaluate the Food Safety(biological and physical agents) of chapulines (grasshoppers) offered for human consumption in the city ofMiahuatlán de Porfirio Díaz, Oaxaca, MexicoMethods: Cross-sectional, descriptive-exploratory study. 11 samples was used. Two agars: standard methodsto detect E. coli, Staphylococcus aureus and L. monocytogenes and MacConkey for Salmonella spp and Coliformbacteria.Results: The presence of different physical contaminants was found: leaves in 90.9% (n=10), sticks in 81.8%(n=9), other insects in 54.5% (n=6), hair in 36.3% (n=4) and stones in 18.1% (n=2). No remains of paper, soil,plastic, bones, metal or glass were found. The CFUs found are within a range of acceptable values accordingto regulations.Conclusions: The consumption of orthopteran insects represents, in addition to its protein content, aninnocuous consumption in this population. This study lays the foundations for conducting research with thedifferent edible species at the communities in Mexico. (AU)

Evaluation of an intervention to improve the management of allergens in school food services in the city of Barcelona

BACKGROUND: An intervention to promote the development of an allergen control plan (ACP) and preventive measures for the management of allergens in school food services was implemented in all schools of Barcelona city over a three-year period (2013-2015) by the public health services. The present study aimed to assess changes regarding the management of food allergens in school food services in Barcelona after an intervention conducted by the public health services of the city. METHODS: School meal operators of a random sample of 117 schools were assessed before and after the intervention using a structured questionnaire. The questionnaire collected general information on the students and their demand for special menus, and included 17 closed questions regarding the implementation of specific preventive measures for the management of allergens. Based on these 17 questions, a food safety score was calculated for each school. The improvement in these scores was evaluated. RESULTS: The results showed positive increments in the percentage of implementation of 12 of the 17 preventive measures assessed. The percentage of school food services with an implemented ACP increased by 49%. Schools with external and internal food supplies increased their scores by 16.5% and 19.6%, respectively. The greatest improvements were observed in smaller food services and in schools located in districts with low gross household incomes. CONCLUSIONS: The intervention was effective in improving school food services' management of allergens and in reducing the differences found among food services in the pre-intervention survey. We must also focus efforts on reducing socio-economic inequalities linked to the management of allergens

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Programa de investigación de la calidad sanitaria de los alimentos (ICSA): 30 años de vigilancia sanitaria de los alimentos en Barcelona / The ICSA Program: 30 Years of Health Surveillance of Foods in Barcelona

La Agencia de Salud Pública de Barcelona (ASPB) dispone, desde 1984, del Programa de Investigación de la Calidad Sanitaria de los Alimentos (ICSA) como instrumento para la vigilancia de determinados parámetros químicos y microbiológicos relacionados con el estado sanitario de los alimentos comercializados en la ciudad. Este trabajo analiza la importancia de la vigilancia en salud, particularizando con el análisis de la utilidad y beneficios del programa ICSA. El objetivo principal del programa es valorar si, una vez en el mercado, los alimentos cumplen con la ausencia y/o niveles de tolerancia establecidos para determinados parámetros. No obstante, su carácter abierto permite incorporar o suprimir parámetros o alimentos reflejando nuevos peligros emergentes o intereses más allá de lo legislado. Además, el programa no solo obtiene una visión puntual de los parámetros estudiados en cada edición sino que la acumulación de datos en el tiempo permite evaluar riesgos, realizar cálculos de ingestas de contaminantes a través de la dieta, analizar tendencias, valorar la efectividad de las normativas para la reducción de contaminantes o ayudar en la planificación de programas de control. La información resultante se divulga local e internacionalmente, formando parte de los trabajos de recopilación de contaminantes de agencias de salud estatales y europeas, lo que muestra que es posible desarrollar un sistema de vigilancia a nivel local pero con alcance y objetivos globales y con información útil para gestores, administraciones, operadores económicos y consumidores (AU)

The Food Health Quality Research Program (Investigación de la Calidad Sanitaria de los Alimentos [ICSA]) of the Public Health Agency of Barcelona (Agencia de Salud Pública de Barcelona [ASPB]) was initiated in 1984 to carry out surveillance of certain chemical and microbiological parameters related to the sanitary and safety of foods sold in the city. The present article analyzes the importance of health surveillance and provides details of the uses of the ICSA program. The main aim of this program is to evaluate whether marketed foods comply with the absence and/or established tolerance levels of specific parameters. Nevertheless, the program is able to incorporate or suppress parameters or foods that pose emerging dangers or interests not represented in current legislation. Besides, the program not only obtains a view of the parameters studied at a specific time period in each report, but also accumulates data over time, allowing risk assessment, calculation of dietary intake of contaminants, analysis of tendencies, and evaluation of the effectiveness of regulations to reduce contaminants. The program can also help in the planning of food control programs. The information obtained is disseminated nationally and internationally and is included in dossiers of contaminants issued by national and European health agencies. This demonstrates that a locally-developed surveillance system can have a wider scope and broader objectives and can provide useful information for managers, administrations, economic operators and consumers (AU)

Alegaciones nutricionales y de salud. Lo que debe saber el consumidor / Nutrient and health claims. What consumers need to know

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