Cold Dishes Research Articles

Evaluation of nutritional value of common cooked food in Hubei Province by nutrient profiling

To understand the nutritional components of common cooked foods in Hubei Province. Forty-nine common cooked foods consumed by residents in Hubei Province were collected, and their edible parts were homogenized and tested for various nutrient contents according to the national standard method. The nutrient-rich foods index(NRF)model was used to calculate the NRF index(NRF 9.3) of various cooked foods, and the nutritional value of common cooked foods in Hubei Province was evaluated. The result of the nutrient-rich food index model showed that the NRF 9.3 index of all cooked dishes ranged from-176.9 to 224.4, the NRF 9.3 index ranking of all types of cooked food was mainly related to cooking method. The NRF 9.3 index of cold mixed vegetable dishes was generally higher than the 75th percentile value(66.9) of the monitoring result, indicating higher nutritional value. The mean NRF 9.3 index of fish and shrimp cooked foods(72.4)monitored in this study was higher than that of meat cooked foods(21.5). The sodium content of pickled vegetables and some pre-packaged cooked foods was relatively high, RESULTS: ing in negative NRF 9.3 index and lower nutritional value. The NRF 9.3 index of Xiangyang beef noodles(33.1)and tofu noodles(37.1)was higher than that of beef offal noodles(5.1). Vegetables and fish and shrimp are better sources of nutrition, and "cold and dressed with sauce" are a better way to cook. Pickled vegetables contain too many restricted nutrients, and their consumption frequency and amount should be reduced.

Twenty four-hour passive heat and cold exposures did not modify energy intake and appetite but strongly modify food reward.

Effects of acute thermal exposures on appetite appear hypothetical in reason of very heterogeneous methodologies. The aim of this study was therefore to clearly define the effects of passive 24-h cold (16°C) and heat (32°C) exposures on appetitive responses compared with a thermoneutral condition (24°C). Twenty-three healthy, young and active male participants realised three sessions (from 13.00) in a laboratory conceived like an apartment dressed with the same outfit (Clo = 1). Three meals composed of three or four cold or warm dishes were served ad libitum to assess energy intake (EI). Leeds Food Preference Questionnaires were used before each meal to assess food reward. Subjective appetite was regularly assessed, and levels of appetitive hormones (acylated ghrelin, glucagon-like peptite-1, leptin and peptide YY) were assessed before and after the last meal (lunch). Contrary to the literature, total EI was not modified by cold or heat exposure (P = 0·120). Accordingly, hunger scores (P = 0·554) were not altered. Levels of acylated ghrelin and leptin were marginally higher during the 16 (P = 0·032) and 32°C (P < 0·023) sessions, respectively. Interestingly, implicit wanting for cold and low-fat foods at 32°C and for warm and high-fat foods at 16°C were increased during the whole exposure (P < 0·024). Moreover, cold entrées were more consumed at 32°C (P < 0·062) and warm main dishes more consumed at 16°C (P < 0·025). Thus, passive cold and hot exposures had limited effects on appetite, and it seems that offering some choice based on food temperature may help individuals to express their specific food preferences and maintain EI.

Prevalence and Serotyping of Salmonella in Retail Food in Huzhou China

Salmonella is one of the most common foodborne pathogens. A total of 70–80% of bacterial food poisoning is caused by Salmonella in China. From 2015 to 2023, a total of 1945 samples in 6 food categories were collected in Huzhou for monitoring of Salmonella. Epidemiological analysis, serotyping, and antibiotic sensitivity testing were conducted on isolated Salmonella. Ninety Salmonella strains were detected from 1945 samples, and the total detection rate was 4.63%. Among all kinds of food, the detection rate of Salmonella in raw animal meat (8.93%) and raw poultry meat (8.54%) was the highest. Salmonella had also been detected in ready-to-eat foods (bulk cooked meat, Chinese cold dishes) and emerging food categories (seasoned raw meat and premade dishes). A total of 24 serotypes of Salmonella were detected, of which the dominant serotype was Salmonella Typhimurium. The serotypes of Salmonella detected in different types of food were different. The results showed that the isolates had strong resistance to ampicillin (AMP) and tetracycline (TET).

Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications

Saffron, the dried stigmas of Crocus sativus L., is one of the most appreciated culinary spices because of its excellent seasoning capacity. Besides, it’s one of the most expensive spices in the world because of its harvest handmade processing. To this aim, a saffron powder has been developed to provide an economical alternative to saffron stigmas for culinary applications. In this work, a mellow rice with confit duck (hot dish) and a creamy cheesecake (cold dessert) were prepared with saffron stigmas and the saffron powder to compare the organoleptic properties and the acceptance of the saffron powder as an alternative to saffron stigma. The culinary study concludes that saffron stigmas and saffron powder were similar and well positioned in terms of overall linking, preference and purchase intention for both the rice and cold dessert dishes. In the case of mellow rice recipe, more than 40% of consumers say that both recipes were very similar, while in the cheesecake recipe only 26% found similarity in the recipes. However, after the informed preference test more than 50% of consumers would prefer saffron powder for cold dishes and more than 60% of consumers would prefer saffron powder for hot dishes.

Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States

In late 2020, dried wood ear mushrooms, a low-moisture food ingredient that had been imported and sold to restaurants, were linked to a foodborne outbreak of Salmonella Stanley, which sickened 55 individuals across the United States. These mushrooms are commonly used in Asian cuisine. It is unclear if the contaminated dried wood ear mushrooms that caused the foodborne illnesses were improperly handled during preparation. The objectives of this study are to assess the handling practices, risk perceptions, and food recall experiences of dried wood ear mushrooms in restaurant kitchens among Asian restaurant managers and chefs. We conducted a series of telephone interviews with managers and chefs of Asian restaurants in the United States who used dried wood ear mushrooms in making dishes. After reaching information saturation, a total of 25 restaurant managers and chefs participated in the interview. Our results showed that 76% of the participants did not keep track of package information, such as expiration date and lot number, and many participants reported using cold water for rehydration. Wood ear mushrooms were blanched before being used in all cold dishes and most stir-fry dishes, but less commonly in stew or ramen. Some participants (16%) did not view dried wood ear mushrooms as a raw food ingredient, and 16% did not perceive that low-moisture food ingredients constituted microbiological food safety risks. The majority of the participants had heard of food recalls, but only 17% knew about the dried wood ear mushroom recall, and even fewer had heard of food recalls of other low-moisture foods, like nuts and seeds (9%), and flour (4%). While this study shares similarities with previously published studies evaluating the handling practices of consumers and restaurant employees with respect to meat and poultry, it makes a distinctive contribution to the field of food safety as the first-of-its-kind to study the handling practices of a low-moisture food ingredient: dried wood ear mushrooms. This unique ethnic food ingredient has been associated with a past outbreak and multiple recalls in the United States. The findings of the study show the need to develop food safety educational programs that are tailored toward Asian restaurant food handlers and provide guidance to develop risk communication strategies for this niche audience.

Wild edible plants and their cultural significance among the Zhuang ethnic group in Fangchenggang, Guangxi, China

IntroductionFangchenggang is situated in the Guangxi Zhuang Autonomous Region, China, renowned for its rich biodiversity and ethnically diverse population. The Zhuang people, constituting the largest minority group in the area, possess a wealth of traditional knowledge concerning wild edible plants (WEPs) owing to the region's favorable environment and dietary customs. With the rapid development of urbanization, tourism, and trade, the Zhuang people's food culture, including the consumption of wild edible plants, has become an attractive aspect of urban development. However, there is almost no comprehensive report available on WEPs consumed by the Zhuang people. The objectives of this study were to: (1) conduct a comprehensive ethnobotanical investigation of the WEPs among the Zhuang people in the region; (2) evaluate the cultural food significance index (CFSI) for the local communities; (3) summarize the cultural characteristics of the wild edible plants consumed, providing scientific support for the development of Fangchenggang as a sustainable and attractive tourism destination.MethodsEthnobotanical investigation including market surveys, semi-structured interviews, key informant interviews and participatory observations was conducted in Fangchenggang from January 2021 to March 2023. A total of 137 informants were selected using the snowball method. Information about WEPs, including vernacular names, food categories, parts used, mode of consumption, collecting season, and recipes, was collected and recorded. The CFSI (cultural food significance index) was calculated to identify the most culturally significant WEPs.ResultsA total of 163 species of wild edible plants consumed by the Zhuang people were identified, belonging to 67 families. The main categories of WEPs include wild vegetables (69) and tea substitutes (42). The most commonly consumed parts are fruits (37), followed by whole plants (33) and leaves (21), with herbaceous plants (74) being the most numerous. The availability of wild edible plants remains high throughout the year, with the peak seasons occurring in August and October, and significant abundance also noted in July and November. In the highly significant category (CFSI > 500), a total of 15 plant species were identified, which play a crucial role in the local diet. Additionally, 17 alien species have become part of the local consumption of wild plants, with 7 species listed as invasive alien species.Discussion and ConclusionsThis study documented 163 wild edible plant species and their associated traditional knowledge of the Zhuang people. The research identified culturally significant WEPs and analyzed their multiple uses. The historical development of wild plant consumption in Fangchenggang showed the strong influence of natural and social environments on the Zhuang ethnic group's dietary traditions. The WEPs are characterized by “sour food”, “fresh ingredients” and “cold dishes”, aligning with their health-oriented philosophy of “homology of medicine and food”. Future prospects encompass the cultivation of economically sustainable wild edible plants (WEPs), the preservation of their traits through cross-breeding, ensuring safe consumption through research and safety evaluations, and advocating for the preservation of WEPs' culinary culture to support tourism and sustainable urban development.

Decoding the Different Aroma-Active Compounds in Soy Sauce for Cold Dishes via a Multiple Sensory Evaluation and Instrumental Analysis.

Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis were combined to decode the suitability of soy sauces for cold dishes and characterize their differential aroma-active compounds. Thirty-two kinds of soy sauce with 42 sensory descriptors were determined via a check-all-that-apply analysis, and werefurther classified into six categories via a cluster analysis. The sensory evaluation results showed that seven soy sauce samples had the highest acceptance in each category. Solid-phase microextraction and solid phase extraction results combined with the GC-MS/O analysis results showed that a total of 38 aroma-active compounds were identified in seven soy sauce samples, among which 2-methoxy-phenol (6-93), ethyl acetate (2-48), 3-methyl-1-butanol (4-30), 3-methyl-butanal (5-24), methional (0-22), dimethyl trisulfide (5-19) and dimethyl disulfide (0-8) showed a higher relative odor activity value (ROAV). A partial least squares regression prediction combined with additional tests further confirmed that 2,5-dimethyl-pyrazine; 2,6-dimethyl-pyrazine; and 2-ethyl-6-methyl-pyrazine significantly contributed to the roasted attributes, methional significantly contributed to the sauce-like notes, ethanol significantly contributed to the alcoholic notes and 2-methoxy-phenol significantly contributed to the smoky notes. 2,5-Dimethyl-pyrazine; methional; 2,6-dimethyl-pyrazine and 2-ethyl-6-methyl-pyrazine significantly contributed to the caramel-like attributes.

Epidemiological characteristics of Vibrio parahaemolyticus outbreaks, Zhejiang, China, 2010-2022.

Vibrio parahaemolyticus is one of the most common foodborne pathogens and poses a significant disease burden. The purpose of the study was to elucidate the epidemiological characteristics of Vibrio parahaemolyticus outbreaks in Zhejiang Province, and provide insights for the targeted prevention and control of foodborne diseases. Descriptive statistical methods were utilized to analyze the data on Vibrio parahaemolyticus outbreaks reported by all Centers for Disease Control and Prevention (CDCs) through Foodborne Disease Outbreaks Surveillance System (FDOSS) in Zhejiang Province from 2010 to 2022. From 2010 to 2022, a total of 383 outbreaks caused by Vibrio parahaemolyticus were reported by 90 CDCs in 11 prefectures of Zhejiang Province, resulting in 4,382 illnesses, 326 hospitalizations and 1 death. The main symptoms of the outbreak-related cases were diarrhea (95.18%), abdominal pain (89.23%), nausea (55.64%), vomiting (50.57%), fever (24.21%), etc. The outbreaks occurring between July and September accounted for 77.54% of all outbreaks (297 out of 383). Outbreaks associated with restaurants accounted for the majority (57.96%, 222/383) of all outbreaks, followed by those linked to staff canteens (15.40%, 59/383) and rural banquets (11.23%, 43/383). 31.85% of all outbreaks were associated with the consumption of aquatic products, while ready-to-eat foods such as Chinese cold dishes and cooked meat products accounted for 12.53% of all outbreaks. Serotype O3:K6 (81.94%, 118/144) was the predominant serotype responsible for outbreaks from 2010 to 2020, while serotype O10:K4 (57.89%, 33/57) was the predominant serotype from 2021 to 2022. In-depth and comprehensive analysis of long-term surveillance data on Vibrio parahaemolyticus outbreaks is essential to gain insight into the epidemiological characteristics, identify long-term patterns and recent trends, and enable governments to prioritize interventions and develop targeted policies to mitigate such outbreaks.

Фактори ризику розвитку функціональних гастроінтестинальних розладів у дітей

The purpose is to analyze the risk factors for functional gastrointestinal disorders (FGID) in children, which will prevent their development and optimize therapy. The article presents an analysis of the literature on risk factors for the most common disorders: functional dyspepsia and irritable bowel syndrome. Among all potential predictors of FGID, chronic psychological stress is the most significant. The main triggers for its occurrence are sleep disturbance, excessive mental stress, dissatisfaction with family relationships with friends and parents, abuse of gadgets, smartphones, etc. Among the predictors of FGID, scientists consider malnutrition, starting from an early age, namely artificial feeding, to be no less important. In older adults, excessive lipid intake, adherence to FODMAPs diets, and consumption of ultra-processed foods are considered risk factors for FGID. In addition, a violation of the diet, the use of cold dishes also contribute to the occurrence of dysfunctions of the gastrointestinal tract. An important aspect of studying risk factors for FGID is the level of physical activity of children, as well as their nutritional status. Functional gastrointestinal disorders are conditions characterized by recurrent abdominal pain not explained by structural or biochemical disorders. The interest in functional pathology is quite justified and understandable: despite the fact that functional diseases of the gastrointestinal tract do not pose an immediate threat to the patient's life, they significantly reduce its quality: they affect all segments of society, regardless of socioeconomic status, gender or race, violate the microclimate in the family, which leads to anxiety of the child and parents, form long-term consequences in the future, contribute to a long diagnostic search, repeated consultations, unjustified appointments and expenses. Such a subject of discussion cannot remain without research interest due to the fact that the identification of the main risk factors for FGID will prevent their development, improve the quality of life, reduce the time and cost of examining a patient, and optimize therapy. No conflict of interests was declared by the authors.

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure.

Marinated vegetables are traditional cold dishes with a long history and special flavor in the Chinese deli market. However, the traditional thermal-and-soaking (TS) procedure often results in unreproducible flavor quality properties of marinated vegetables and waste of brine and time in production. A novel green and sustainable technique, high-pressure processing (HPP), has caught the attention of the food industry. In this study, the effects of HPP and TS treatment on the visual, flavor, textural, and microbiological qualities of Chinese marinated lotus root slices were investigated. Compared to the TS products, lighter color, more varieties of volatile compounds, and crunchier texture were detected in the HPP products. Throughout the 4 °C, 25 °C, and 45 °C shelf life challenges, the HPP products retained their original color and crunchiness better than the TS ones, whereas no significant differences were found in total viable counts (TVCs) in the first half of the shelf lives. The Arrhenius model under the first-order reaction of TVC deterioration showed a good fit to the shelf life of the HPP marinated lotus root slices. This study demonstrates that HPP may assist in making the best use of brine in a more time-efficient manner to improve the visual, flavor, and textural quality of traditional Chinese marinated lotus root slices.

Karotin contained bioyogurts and their use for the development of biologically valuable restaurant dishes

The paper considers the feasibility of using organic yogurts in the manufacture of several traditional cold dishes, in the recipes of which there is a fermented milk product. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of optimization of several dishes of different cuisines of the world, which use sour milk component in their recipes. An appropriate substitute with improved characteristics is proposed and the use of organic yogurt with amaranth extract as a biologically valuable component of updated recipes is justified. The aim of the work was to improve the technology of cooking Greek, Spanish, Turkish and Bulgarian cuisines with partial replacement of traditional recipe ingredients. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations. The use of amaranth extract in the production of yogurt leads to increased viscosity and improved product structural and organoleptic properties. The use of amaranth in various dishes provides them with an additional number of useful components, including carotene-containing compounds, proteins, micro- and macronutrients, etc. This increases the biological value of the product and products using it. Dishes developed with the replacement of traditional yogurts with bioanalogues with amaranth are characterized by better organoleptic evaluations, consumer performance, and health properties. The presence of amaranth adds a subtle nutty note, enriching the taste of the finished dish.

Evaluation of Microbial Contamination in Cold Dishes and Prevalence of Foodborne Pathogens in Jilin Province

This study evaluated the microbial contamination status of cold dishes consumed by residents of Jilin Province and investigated to determine the incidence of four pathogenic bacteria in cold dishes. A total of 300 samples of cold dishes, including meat, vegetable, and mixed products, were collected from three purchasing places: supermarkets, farmers' markets, and mobile vendors. Viable bacteria were isolated using conventional culture methods. After separation, a quick and easy PCR was used to detect Listeria monocytogenes, Staphylococcus aureus, enterotoxigenic Escherichia coli, and Salmonella. The results showed that the total number of microbial colonies in the vegetable samples exceeded the standard rate of 8% and the total number of microbial colonies in the meat and mixed samples did not exceed the standard. The total microbial colony count exceeded the standard in all three procurement sites, with the highest exceedance of 7.4% in the mobile vendor sites. The detection rates of enterotoxigenic E. coli, S. aureus, L. monocytogenes, and Salmonella, among the four pathogenic bacteria detected in all samples, were 4.3, 3.3, 3.0, and 1.0%, respectively. This study can be used to qualitatively assess the microbiological quality associated with cold dishes. It provides data to support the detection of possible food safety problems.

Risk factors for sporadic listeriosis in Beijing, China: A matched case-control study.

Abstract Listeriosis is a rare but serious foodborne disease caused by Listeria monocytogenes. This matched case–control study (1:1 ratio) aimed to identify the risk factors associated with food consumption and food-handling habits for the occurrence of sporadic listeriosis in Beijing, China. Cases were defined as patients from whom Listeria was isolated, in addition to the presence of symptoms, including fever, bacteraemia, sepsis and other clinical manifestations corresponding to listeriosis, which were reported via the Beijing Foodborne Disease Surveillance System. Basic patient information and possible risk factors associated with food consumption and food-handling habits were collected through face-to-face interviews. One hundred and six cases were enrolled from 1 January 2018 to 31 December 2020, including 52 perinatal cases and 54 non-perinatal cases. In the non-perinatal group, the consumption of Chinese cold dishes increased the risk of infection by 3.43-fold (95% confidence interval 1.27–9.25, χ2 = 5.92, P = 0.02). In the perinatal group, the risk of infection reduced by 95.2% when raw and cooked foods were well-separated (χ2 = 5.11, P = 0.02). These findings provide important scientific evidence for preventing infection by L. monocytogenes and improving the dissemination of advice regarding food safety for vulnerable populations.

Commodifying Tragedy

By focusing on the representation of violence against Native American women in Craig Johnson’s "The Cold Dish" and the television show "Longmire," this article demonstrates how these cultural productions perpetuate settler-colonial power relations. Although Longmire is one of the more progressive shows thanks to its development of Native American characters and storylines, the settler-colonial status quo is affirmed in four main ways. Not only do the novel and TV show redeploy the racist stock characters of the Magical Indian and the White Savior, but the TV show especially also reiterates a version of the stereotypical Vanishing American narrative inherited from the Western genre. Furthermore, both cultural productions heavily pathologize the Cheyenne community, depriving them of agency. Finally, the novel and show both transform pain, suffering, and grief into transferable commodities. This allows them to disinvest the pain and tragedy suffered by the Native American characters in order to reinvest this tragic potential in white characters, which serves to reinforce the white characters’ heroism. The commodification of tragic potential and emphasis on its sentimentalization help obscure the settler-colonial origins and systemic perpetuation of violence against Native American women. In sum, this analysis shows that the deeply ingrained and normalized settler-colonial ideology inherent to representational strategies limit the progressive potential of even the most benevolent and well-meaning white cultural productions.

Review: The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook, by Ibn Mubārak Shāh; edited, translated, and introduced by Daniel L. Newman

If you ever wondered what tastes and flavors characterized a medieval Middle Eastern meal, Daniel L. Newman, Chair of Arabic Studies at the University of Durham, and a specialist in the Arabic language and culture, will guide you well through Ibn Mubārak Shāh’s cookery book, in both the book’s original language, Arabic, and in its fluent, vivid translation into English.This ambitious endeavor undertaken by Newman contributes to a growing interest in historical Arabic cookery in recent years. This manual is one of nine titles written in Arabic between the tenth and fifteenth centuries. Until now, it was the last one not translated into a European language; it was edited previously by Muḥammad ʿAbd al-Raḥman al-Shāghūl (2007), who did not provide a translation, so the text remained inaccessible to non-Arabic readers.Written in fifteenth-century Egypt, this cookbook’s edition and translation by Newman are based on the unique manuscript existing today, conserved at the Gotha Research Library at the University of Erfurt, Germany (MS Orient A. 1344), which is in fact a copy of the original text, seemingly now lost. The Book of Flowers in the Garden of Elegant Foods (Kitāb Zahr al-ḥadīqa fī al-aṭʿima al-anīqa), this cookery book’s original title copied the lion’s share of its recipes from another cookbook dated to the fourteenth century, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, recently translated by Nawal Nasrallah (2018) under the title Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook. Zahr al-ḥadīqa is in fact an abridged version of Kanz al-fawāʾid. With great care, Newman proposes a detailed table comparing both texts, Kanz versus Zahr, chapter by chapter (xlviii–xlix).In his introduction, Newman portrays the main traits of the medieval Arabic culinary tradition. He first outlines the nine cookery books written in Arabic from both the eastern and the western parts of the medieval Islamic world. During his work, he found a further tenth cookery manual, which is undergoing a study and edition by Newman; its discovery is of great importance to the study of Arabic cookbooks and its future publication is keenly awaited. Trying to capture the essence of the Arab medieval cuisine in a short introduction is not an easy task. Nevertheless, Newman’s presentation of the topic, using various relevant sources, is comprehensive and full of valuable information.The core of the book, comprised of two parts, features Newman’s efforts to both translate and edit the original text. Newman’s fluent and meticulous translation is directing the interested reader to find equivalents in other cookbooks or sources, and mainly in Kanz. His editing of the text in Arabic, included on the verso pages, was anticipated because the text’s first edition contained some misreading of words and terms. The original text did not enumerate the recipes, and Newman’s choice to number them in this edition certainly eases navigation.The Book of Flowers is divided into 19 chapters, though not all originally enumerated. The author, Ibn Mubārak Shāh, an Egyptian scholar, chose recipes for the dishes he most preferred and organized them in a similar way to that of the anonymous Kanz: bread making, various ragout-style dishes, omelets, fish dishes, sweets, counterfeit (vegetarian) dishes, condiments, sauces, dairy dishes, pickles, and cold dishes. In addition to these, he found it appropriate to include, in the fashion of his times, cooking tips important for the cook to know—tricks for storing fruit, instructions on the preparation of toothpicks, formulas for perfumes, recipes for pills to sweeten the breath—in a total of 332 culinary and nonculinary recipes.This book is an essential primary source in Arabic cookery studies, thus Newman’s excellent publication contributes enormously to the field. Although it is a historic cookbook, and often its recipes do not include measures and quantities, amateur cooks and historical cooking enthusiasts could also enjoy testing and concocting this book’s dishes. It is a long-awaited addition to the field, and as the author himself promises (xvi, j), it nearly completes the mission of editing and translating the cookery literature existing today in Arabic.

Radiation intestinal injury in the era of precision radiotherapy

Radiation-induced intestinal injury is caused by radiotherapy of pelvic malignant tumors. The main symptoms include persistent blood in stool, tenesmus, perianal pain, and severe intestinal perforation. Compared to conventional radiotherapy, precision radiotherapy (PT) has a greater advantage in the protection of normal tissues by reducing radiation dose of intestinal tract. However, in the era of PT, we still need to face the balance between curative effect and side injury, especially for complex, recurrent or advanced tumors. In general, when making treatment decisions, we should give priority to radiotherapeutic efficacy and patient survival, then consider how to reduce radiotherapy injuries. Decision-making requires multidisciplinary team consultation, together with patients and their families. Due to the difficulty and complexity in the treatment of radiation-induced intestinal injury, its prevention is very important. PT is advised, including avoiding excessive intestinal doses, and controlling the irradiation area of the mucosa. Constipation prevention is important during and after radiotherapy, in order to avoid damage to the intestine. Diet education is necessary. Patient should not eat leftovers, cold dishes, pickles and other foods prone to cause intestinal infections. At present, there are still few researches in the field of radiation-induced intestinal injury. We expect that in the near future, there will be greater progress and breakthroughs in prevention, diagnosis and treatment of radiation-induced intestinal injury.

Hygienic Conditions and Quality of Dishes Cooked and Sold by Women Traders in the Town of Korhogo

The aim of this study is to evaluate the hygienic quality of the dishes cooked and sold by the women traders in the town of Korhogo. The study was carried out with 45 restaurants in the town of Korhogo. It consisted on the one hand, a survey based on the Ishikawa diagram in order to assess the hygienic conditions, and on the other hand of microbiological analyses of the ready-to-serve meals. A total of 90 samples were taken, including 2 dishes per restaurant, respectively consisting of one hot and one cold dish. Generally, results showed that hygienic conditions were unsatisfactory based on the utilized guidelines. From a microbiological point of view, the meal samples were 75.2% satisfactory, 7.6% acceptable and 17.2% unsatisfactory. In view of these results, it appears essential to improve hygiene conditions by greater involvement of the official services involved in training these traders and monitoring compliance with good hygiene practices and the establishment of a program of cleaning and disinfection of premises and equipment.

Epidemiological and Whole Genomic Sequencing Analysis of a Campylobacter jejuni Outbreak in Zhejiang Province, China, May 2019.

Campylobacter is well recognized as the leading cause of bacterial foodborne diarrheal disease worldwide with a very low outbreak reported in China. In May 2019, we investigated an outbreak of Campylobacter jejuni infections among students in a junior high school in Eastern China. Cases were interviewed to identify a common source of contamination. As cases were identified in the same school during a period of time, menus were reviewed and food items included in the questionnaire. Rectal swabs from school kitchen staff and suspected food items (raw chicken) from a local market from where the school food came were examined for C. jejuni. Pulsed-field gel electrophoresis and whole genome sequencing were performed to determine the relatedness of the isolates. To identify the source of the contamination, a case-control study was conducted. Forty-five cases were reported with diarrhea among 1696 students and staff. Stool samples for 10 of the 45 and 5 tested positive for C. jejuni. WGS analysis revealed a 0-4 single nucleotide variation in case-patient isolates. Although we were unable to identify the specific food item, a specific menu was identified as the potential source of the contamination (odds ratios = 20.82; 95% confidence interval = 6.472-66.957). In this menu, chicken was served. A food isolate collected from chicken in Zhejiang province in 2018 was positive for the same identical strain (5-7 single nucleotide polymorphisms). This is one of the few reports in China about outbreak caused by C. jejuni. This investigation illustrates the potential risk of outbreaks caused by Chinese cold dishes of chicken.

Study on the Use of Cooking Oil in Chinese Dishes

The purpose of this study was to research the amount of cooking oil used in mainstream Chinese cuisine, as well as the features of cooking oil used in different types of dishes. The results provide reference data for the assessment of edible oil intake for eating out. A total of 302 common Chinese dishes were chosen and prepared following standard procedures. The cooking oils used in these dishes were analyzed in terms of the cooking process, food material combination, types of primary food materials, type of cooking oil, and the purpose of the cooking oil. The results showed that the mean amount of cooking oil used per 100 g of food material was 8.1 g. There were no significant differences in the amount of cooking oil used in the eight major styles of Chinese cuisine. The average amount of cooking oil used in hot dishes (10.0 g) was higher than that used in cold dishes. The amount of cooking oil in pure meat, mixed meat-vegetable, and pure vegetable dishes was up to 10.9 g, 9.3 g, and 4.6 g, respectively. The findings of the present study could be used in future dietary surveys to determine the average oil consumption associated with different dishes. In addition, the results provide reference data for oil intake assessments in nutrition surveys or nutritional recipes.

Efeito da temperatura na viscosidade aparente de diferentes marcas de requeijão cremoso tradicional e light

O Requeijão cremoso é um dos tipos de queijo fundido mais consumidos no Brasil. Ele faz parte de preparações quentes e frias em todo país. Tendo por base o efeito da temperatura na viscosidade de lácteos, o presente trabalho se propôs a avaliar o comportamento reológico de 4 marcas de Requeijão comercial em suas versões tradicional e light, em 3 diferentes temperaturas: 10, 25 e 50 °C. Também foi investigada a composição centesimal dos mesmos, no intuito de correlacionar o teor de algum macronutriente e as variações na viscosidade aparente. Os resultados indicam que, em geral, os índices de consistência para requeijões tradicionais foi superior aos seus pares light, excetuando-se as amostras B em 25 °C e A e C em 50 °C. O efeito da variação da temperatura também foi observado, sendo que invariavelmente um aumento de temperatura resultou em uma diminuição no índice para todas as amostras. O efeito da taxa de cisalhamento foi acentuado em taxas altas, permitindo que se observasse uma resistência a deformação maior por parte de amostras tradicionais comparadas a amostras light. Nas condições avaliadas, não foi observada correlação entre semelhanças na composição centesimal e curvas de viscosidade aparente.