[Foodborne disease outbreaks in China from 2011 to 2020].

OBJECTIVE: To analyze the epidemiological characteristics of foodborne disease outbreaks in China and to provide references for formulating prevention strategies of foodborne diseases in China. METHODS: Collect the monitoring data reported in China's foodborne disease outbreak monitoring system from 2011 to 2020, and calculate relevant indicators. RESULTS: During 2011 and 2020 in 30 provinces(autonomous region, municipality), a total of 35 806 foodborne disease outbreaks were reported, which caused 266 968 illnesses. The western region had the largest number of reported incidents and the largest number of patients, Yunnan Province had the largest percentage of outbreaks(17.7%) and the largest percentage of cases(15.81%). Poisonous mushrooms and microorganisms are the main pathogenic factors. Poisonous mushrooms caused the largest percentage of foodborne disease outbreaks, accounting for 29.09% of the total. Microorganisms caused the largest percentage of cases, accounting for 35.69% of the total. Salmonella and Vibrio parahaemolyticus are the main pathogens. Catering service units were the main places of foodborne disease outbreaks, responsible for the largest percentage of outbreaks(49.31%) and cases(70.59%). CONCLUSION: From 2011 to 2020, the number of reported incidents and the number of patients in foodborne disease outbreaks in China showed an upward trend.

[Effect evaluation of graphical menu labeling in simulated ordering].

OBJECTIVE: To explore the feasibility of applying graphical menu labeling. METHODS: To design a radar chart menu label. From October 2020 to April 2021, convenience sampling was adopted to recruit 1407 research subjects(986 females and 421 males) through the online platform nationwide to complete the questionnaire and simulate ordering. The survey included basic information of the research subjects, their level of nutritional knowledge, and satisfaction with the graphic menu labels. The two simulated orderings were conducted using the regular menu and the menu with graphic nutritional information, respectively. Compare the nutrition scores of the two simulated orders, the selection ratio of each dish in each major category, the energy, fat, cholesterol and sodium content, and the amount of added oil and salt of the selected dishes. RESULTS: Compared with using the normal menu, the nutritional score of the simulated meal ordering increased from 15.57±2.65 to 16.73±3.24(P<0.05) using a menu with graphic nutrition labels, in which people with an income of less than 4000 yuan and a graduate degree or above increased the most. The proportion of dishes with higher nutritional value has increased among pork, fish, vegetables, and soy products. The energy, fat, cholesterol, sodium content, added oil and added salt of the selected dishes are decreased from 8455(7738, 9033) kcal, 658.6(598.1, 709.3) g, 1418(1238, 1665) mg, 17 430(15 695, 19 129)mg, 455(405, 502)g, 41.5(36.5, 47.0)g to 7415(6693, 8191)kcal, 562.54(504.0, 631.2)g, 1274(1076, 1549)mg, 17 185(14 574, 19 576.8)mg, 375(334, 437) g, 38.5(32.4, 43.6) g respectively(P<0.05). The satisfaction score of the graphic nutrition label is relatively high. CONCLUSION: Graphical menu labeling helps consumers to make healthier choices for catering food.

[Distribution and bioactivity of polyphenols in Opuntia ficus-indica (L. ) Mill].

OBJECTIVE: To study the distribution of the polyphenols of Opuntia ficus-indica(L. ) Mill, and study its antioxidant and the inhibition of sugar digestive enzyme activities by vitro experiments. METHODS: Using ethanol as solvent, free polyphenols, esterified polyphenols, and insoluble bonded polyphenols were extracted from the peel, pulp and seeds of Opuntia ficus-indica(L. ) Mill, and their contents were determined by the Folin-Ciocalteu method. Antioxidant activity was measured according to their ability to scavenge DPPH, OH and ABTS~(+ )radicals, and the inhibition of α-glucosidase and α-amylase activities by various types of polyphenols in various parts was observed in vitro. RESULTS: The peel polyphenol content of Opuntia ficus-indica(L. ) Mill was(1427.15±34.48) mg GAE/100 g, the pulp polyphenol content was(525.88±51.66) mg GAE/100 g, and the seed polyphenol content was(256.92±3.81) mg GAE/100 g. The free polyphenols, esterified polyphenols, and insoluble bonded polyphenols of different parts of Opuntia ficus-indica(L. ) Mill have the ability to scavenge DPPH, OH and ABTS~(+ )radicals, and the seeds had the strongest antioxidant capacity among all parts, the esterified polyphenols and insoluble bonded polyphenols of pulp and seeds of Opuntia ficus-indica(L. ) Mill have inhibitory effects on the activities of α-glucosidase and α-amylase, with seed polyphenols have the strongest inhibitory ability. CONCLUSION: Opuntia ficus-indica(L. ) Mill has the highest content of polyphenols in the peel, and seed polyphenols have good antioxidant and the inhibition of sugar digestive enzyme activities.

[Investigation on contamination status of Staphylococcus aureus from food and processing in Chengdu].

OBJECTIVE: To understand the contamination status of Staphylococcus aureus in food and processing. METHODS: From July 2017 to January 2018, raw/cooked meat products, aquatic products, soybean products and other foods for sale were collected from five districts and counties of Chengdu, and some processing samples were collected from school cantons, farms and slaughterhouses of Chengdu. Staphylococcus aureus in food and processing in Chengdu was detected by plate method and PCR method, staphylococcus aureus enterotoxin was determined by enzyme-linked fluorescence immunoassay, and Risk Ranger software was used for semi-quantitative Risk assessment. RESULTS: A total of 429 samples were collected from food and processing in Chengdu. 78 strains(18. 2%) of Staphylococcus aureus were detected by plate method, among which 76 strains were identified as Staphylococcus aureus by PCR. The highest detection rate was found in raw meat(34. 1%), and the highest detection rate was found in raw chicken(54. 2%). The detection rate of Staphylococcus aureus in samples from farmers' markets(34. 0%) was higher than that of supermarkets(28. 3%). Eighteen of the 78 strains produced enterotoxin, raw chicken and duck meat from supermarkets(9) and farmers' markets(6), and hand smears by school cafeteria workers(2). According to the risk score, the food safety risks are in descending order from raw meat products(55 points), soybean products(50 points), cooked meat products(43 points) and aquatic products(43 points). CONCLUSION: Raw meat and soybean products are high risk foods contaminated by S. aureus, cooked meat and aquatic products are medium risk foods.

[Dietary Factors Associated with Hyperuricemia and Glycolipid Metabolism Disorder in Middle-aged and Elderly People].

UNLABELLED: Health Supervision of Law Enforcement Detachment , Chengdu 610016 , China OBJECTIVE: To identify dietary factors associated with glycolipid metabolism disorder and hyperuricemia in middle-aged and elderly people. METHODS: 183 visitors to a community health service center for physical examinations and 241 respiratory patients admitted to a hospital ward were randomly selected. The prevalence of hyperuricemia and dyslipidemic diabetics in the two groups of participants was investigated. Dietary information was collected using a semi-quantitative food frequency questionnaire. RESULTS (1) Male participants had a higher level of prevalence of hyperuricemia than female (P < 0.01). (2) Hypoglycemia, hypercholesterolemia, hypertriglyceridemia and excessive intake of meat, poultry, alcohol, energy and fat were risk factors of hyperuricemia (P < 0.05); whereas, moderate intake of vegetables and fruits were protective factors (P < 0.01). CONCLUSION: Hyperuricemia is associated with glycolipid metabolism disorder and dietary factors. Early monitoring of glucose and lipid metabolism and dietary interventions in high risk population may play an important role in the prevention of hyperuricemia.

Phytochemical composition of Tibetan tea fermented by Eurotium cristatum and its effects on type 1 diabetes mice and gut microbiota.

"Golden-flower" Tibetan tea (GTT) is an innovative dark tea fermented via fungus Eurotium cristatum. To study GTT effects on alleviating the symptoms of type 1 diabetes mellitus (T1DM), GTT's extract (GTTE) was prepared. GTTE chemical compositions were analyzed via HPLC, pyrolysis-gas chromatography-mass (Py-GC-MS) spectrometry analysis, and chemistry analyses. GTTE effects on T1DM were explored on T1DM mice model induced by streptozotocin (STZ). GTTE was composed mainly of tea pigment theabrownin (TB) (49.18%), with high percentages of polysaccharide (16.93%), protein (10.15%), polyphenols (13.90%), amino acids (5.89%), caffeine (1.83%), and flavonoids (0.67%). Py-GC-MS results exhibited that GTTE constituted of phenols, lipids, sugars, and proteins. GTTE attenuated T1DM conditions of mice, relieved their liver and pancreatic injury, restored damaged islet cells, decreased oxidative stress by increasing superoxide dismutase (SOD) and catalase (CAT) levels, modulated cytokine expression leading to the decreasing pro-inflammatory cytokines TNF-α and IL-6, increased anti-inflammatory cytokines IL-4 to improve inflammatory responses, and optimized gut microbiota composition and structure based on high-throughput 16S rDNA sequencing, suggesting multi-channel anti-diabetes mechanisms.

Sichuan dark tea improves lipid metabolism and prevents aortic lipid deposition in diet-induced atherosclerosis model rats.

Background and aims: Sichuan dark tea (ST), Zangcha, is a traditional fermented Chinese tea found in Sichuan and Tibet and claimed for beneficial effects against lifestyle-related metabolic disorders. We examined the effects of ST on lipid metabolism and atherosclerosis. Methods and results: Sichuan dark tea was given to fat-rich diet-induced atherosclerosis model rats in comparison with dark-fermented Chinese Pu-erh tea (PT) and Japanese green tea (GT). After 8 weeks of feeding, ST and PT induced an increase in high-density lipoprotein (HDL)-cholesterol and a decrease in glucose, and ST decreased triglyceride in plasma. ST also induced low pH in the cecum. There was no significant change in their body weight among the fat-feeding groups but a decrease was found in the visceral fat and liver weight in the ST group. Accordingly, ST reduced lipid deposition in the aorta in comparison with PT and GT. ST increased mRNA of LXRα, PPARα, PPARγ, and ABCA1 in the rat liver. The extract of ST stimulated the AMPK pathway to increase the expression of ABCA1 in J774 cells and increased expression of lipoprotein lipase and hormone-sensitive lipase in 3T3L1 cells, consistent with its anti-atherogenic effects in rats. High-performance liquid chromatography analysis showed unique spectra of original specific compounds of caffeine and catechins in each tea extract, but none of them was likely responsible for these effects. Conclusion: Sichuan dark tea increases plasma HDL and reduces plasma triglyceride to decrease atherosclerosis through AMPK activation. Further study is required to identify specific components for the effects of this tea preparation.

Application of BRAFO-tiered approach for health benefit-risk assessment of dark tea consumption in China.

Dark tea, a unique tea fermented primarily in China, has numerous potential beneficial effects. However, harmful substances present in dark tea have provoked significant concern. To conduct a quantitative benefit-risk assessment of dark tea for Chinese residents and provide guidance on rational consumption, a framework of Benefit-Risk Analysis for Foods (BRAFO) and meta-analysis was applied to construct a disability-adjusted life year (DALY). Based on the BRAFO-tiered approach, a reference scenario (no intake) and an alternative scenario (intake of 3 cups/day) were determined. The overall health impacts of dark tea were simulated by comparing the risks of fluoride and AF with benefits of reduced-risk to coronary heart disease (CHD) and diabetes in different scenarios. Three cups of fermented tea consumed per day decreased risks of CHD and diabetes by 8.16% and 12.77% respectively. After quantitative integration of information, the ultimate net health effect was found to be -1958.827 illustrating that the benefits of drinking three cups of dark tea per day outweigh the risks. However, considering the uncertainties in the process, decision-makers should proceed with caution, consulting additional well-conducted studies and further managing harmful substances in dark tea.