The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach

Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963. The Codex Committee on Food Hygiene (CCFH) was charged with the task of developing microbial hygiene standards, although it found itself embroiled in debate with the WHO over the nature these standards should take. The WHO was increasingly relying upon the input of biometricians and especially the International Commission on Microbial Specifications for Foods (ICMSF) which had developed statistical sampling plans for determining the microbial counts in the final end products. The CCFH, however, was initially more focused on a qualitative approach which looked at the entire food production system and developed codes of practice as well as more descriptive end-product specifications which the WHO argued were 'not scientifically correct'. Drawing upon historical archival material (correspondence and reports) from the WHO and FAO, this article examines this debate over microbial hygiene standards and suggests that there are many lessons from history which could shed light upon current debates and efforts in international food safety management systems and approaches

Understanding the role of carbohydrates in optimal nutrition

In recent years, the regulation of carbohydrate intake has become regarded as essential to achieve a balanced diet, with a range of health benefits attributed to low-carbohydrate diets. However, much of the advice on reduced carbohydrate intake does not reflect government-led dietary guidelines. As a result of this conflicting information, patients requiring assistance with weight management or glycaemic control may become confused about the appropriate carbohydrate intake, or be encouraged to experiment with ‘fad’ diets. As front-line healthcare professionals, nurses are in a prime position to advise patients on carbohydrate intake, as well as signposting them to evidence-based dietary resources. This article outlines the constituents of dietary carbohydrate, considers the health benefits of carbohydrates, and explains their importance as part of a healthy and balanced diet

Improving the Nutritional Quality of Charitable Meals for Homeless and Vulnerable Adults: A Mixed Method Study of Two Meals Services in a Large English City

Inadequate nutrition may contribute to poor health in homeless and vulnerable adults. Charitable meals are critical to this group’s nutrition. The nutrient content of charitable meals at 2 organizations was assessed. Ethnography investigated organizational practice; semistructured interviews explored influences on meal provision. Meals were adequate for energy and the majority of nutrients but exceeded thresholds of saturated fat, salt, and sugars and lacked vitamin D and selenium in both organizations. Organizations were constrained by budget, equipment, food donations, volunteer capabilities, and time. Organizational values influenced meal provision; strategies to reduce fat, salt, and sugar content may be resisted because of an ethos of hospitality and overprovision

Calcium to phosphorus ratio, essential elements and vitamin D content of infant foods in the UK: possible implications for bone health

Adequate intake of calcium and phosphorus in the appropriate ratio of 1–2:1 (Ca:P), in addition to magnesium and vitamin D, is vital for bone health and development of infants. In this feasibility study, the ratio of Ca:P in conjunction with vitamin D and other essential elements (Cu, Fe, K, Mg, Na, and Zn) in a range of commercial infant food products in the UK was investigated. The elemental analysis was carried out using inductively coupled plasma optical emission spectrometry, and vitamin D levels were determined using an enzyme-linked immunosorbent assay. The quantitative data were further evaluated, based on a standardised menu, to measure the total daily intake of an infant aged 7–12 months against the Reference Nutrient Intake. The results from the study show that the Ca:P ratio of the infant's total dietary intake was within the recommended range at 1.49:1. However, the level of intake for each of the nutrients analyzed, with the exception of sodium, was found to be above the Reference Nutrient Intake, which warrants further investigation in relation to both micronutrient interactions and in situations where the intake of fortified infant formula milk is compromised. Finally, as the study is the first to include consumption of infant snack products, the level of total calorie intake was also calculated in order to assess the total daily estimated energy intake; the results indicate that energy intakes exceed recommendations by 42%, which may have implications for obesity

Circulating 250HD, dietary vitamin D, PTH, and calcium associations with incident cardiovascular disease and mortality: The MIDSPAN Family Study

<p>Context: Observational studies relating circulating 25-hydroxyvitamin D (25OHD) and dietary vitamin D intake to cardiovascular disease (CVD) have reported conflicting results.</p> <p>Objective: Our objective was to investigate the association of 25OHD, dietary vitamin D, PTH, and adjusted calcium with CVD and mortality in a Scottish cohort.</p> <p>Design and Setting: TheMIDSPAN Family Study is a prospective study of 1040 men and 1298 women from the West of Scotland recruited in 1996 and followed up for a median 14.4 yr. Participants: Locally resident adult offspring of a general population cohort were recruited from 1972–1976.</p> <p>Main Outcome Measures: CVD events (n = 416) and all-cause mortality (n=100) were evaluated.</p> <p>Results: 25OHD was measured using liquid chromatography-tandem mass spectrometry in available plasma (n=2081). Median plasma 25OHD was 18.6 ng/ml, and median vitamin D intake was 3.2 µ g/d (128 IU/d). Vitamin D deficiency (25OHD<15 ng/ml) was present in 689 participants (33.1%). There was no evidence that dietary vitamin D intake, PTH, or adjusted calcium were associated with CVD events or with mortality. Vitamin D deficiency was not associated with CVD (fully adjusted hazard ratio=1.00; 95% confidence interval=0.77–1.31). Results were similar after excluding patients who reported an activity-limiting longstanding illness at baseline (18.8%) and those taking any vitamin supplements (21.7%). However, there was some evidence vitamin D deficiency was associated with all-cause mortality (fully adjusted hazard ratio=2.02; 95% confidence interval=1.17–3.51).</p> <p>Conclusion: Vitamin D deficiency was not associated with risk of CVD in this cohort with very low 25OHD. Future trials of vitamin D supplementation in middle-aged cohorts should be powered to detect differences inmortality outcomes as well as CVD.(J Clin EndocrinolMetab97: 0000 –0000, 2012)</p&gt

Replacement of fish meal with a matrix of organic plant proteins in organic trout (Oncorhynchus mykiss) feed, and the effects on nutrient utilization and fish performance

This study examined the effects on nutrient utilization and fish performance when replacing 16, 31, and 47% of fish meal protein (corresponding to replacing 15, 29 and 44%, respectively, of total dietary protein) with a fixed matrix of organic pea, horsebean and rapeseed plant protein concentrates (PPC) in a ratio of 1.07:1.00:0.66. Four iso-energetic and iso-nitrogenous diets were produced to include 0, 136, 274 or 410 g kg-1 of the organic PPC matrix, respectively. The organic protein ingredients were chosen based on their high protein content, and the matrix was established to mirror the amino acid composition of fish meal. The plant ingredients were dried, dehulled, grinded and air classified in accordance with the European Union Commission Regulation on organic aquaculture production, increasing the protein concentrations up to 577 g kg-1 dry matter. Two experiments were carried out using juvenile rainbow trout (Oncorhynchus mykiss): 1) a digestibility study to examine the apparent digestibility of protein, lipid, nitrogen-free extract (NFE), total phosphorus and phytate-phosphorus, followed by a water sampling period to determine the output of nitrogen and phosphorus and enabling the setup of nitrogen and phosphorus mass-balances; and 2) a 57 days growth study including 3 growth periods each of 19 days and using pit-tagged fish. Substituting fish meal with organic PPC significantly increased the apparent digestibility coefficient (ADC) of protein and lipid (P<0.008) at the highest PPC inclusion level, while there was a significant (P<0.044) decrease in the ADC of NFE with increasing PPC inclusion level. The apparent digestibility coefficient of phytate-phosphorus was significantly lower (P<0.005) at the highest PPC inclusion level compared to the fish meal control diet. The mass-balances revealed a significant increase in the excretion of ammonium-nitrogen (NH4N, P< 0.017) at the two highest PPC inclusion levels and a decrease in phosphorus (P<0.009) excretion at the highest organic PPC inclusion level. There was no overall effect on the specific growth rates (SGRs) or feed conversion ratios (FCRs). The study thus demonstrated that it is possible to replace fish meal by 47% organic PPC without compromising rainbow trout performance. However, the results also indicated that it will be difficult to replace much more than this as long as supplementation with synthetic amino acids and exogenous phytase is not allowed in organic feed

A practical approach to vitamin and mineral supplementation in food allergic children

The management of food allergy in children requires elimination of the offending allergens, which significantly contribute to micronutrient intake. Vitamin and mineral supplementation are commonly suggested as part of dietary management. However a targeted supplementation regime requires a complete nutritional assessment, which includes food diaries. Ideally these should be analysed using a computerised program, but are very time consuming. We therefore set out to evaluate current practice of vitamin and mineral supplementation in a cohort of children with non-Immunoglobulin E (IgE) mediated food allergies

Aquatic food security:insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment

Fisheries and aquaculture production, imports, exports and equitability of distribution determine the supply of aquatic food to people. Aquatic food security is achieved when a food supply is sufficient, safe, sustainable, shockproof and sound: sufficient, to meet needs and preferences of people; safe, to provide nutritional benefit while posing minimal health risks; sustainable, to provide food now and for future generations; shock-proof, to provide resilience to shocks in production systems and supply chains; and sound, to meet legal and ethical standards for welfare of animals, people and environment. Here, we present an integrated assessment of these elements of the aquatic food system in the United Kingdom, a system linked to dynamic global networks of producers, processors and markets. Our assessment addresses sufficiency of supply from aquaculture, fisheries and trade; safety of supply given biological, chemical and radiation hazards; social, economic and environmental sustainability of production systems and supply chains; system resilience to social, economic and environmental shocks; welfare of fish, people and environment; and the authenticity of food. Conventionally, these aspects of the food system are not assessed collectively, so information supporting our assessment is widely dispersed. Our assessment reveals trade-offs and challenges in the food system that are easily overlooked in sectoral analyses of fisheries, aquaculture, health, medicine, human and fish welfare, safety and environment. We highlight potential benefits of an integrated, systematic and ongoing process to assess security of the aquatic food system and to predict impacts of social, economic and environmental change on food supply and demand