1. |
Who needs to know about food? |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 1-2
David Conning,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00538.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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2. |
1 Lessons from Linxian |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 3-5
Ursula Arens,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00539.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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3. |
Vitamin K and childhood cancer |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 5-8
Martin J Shearer,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00540.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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4. |
3 Fatty acid status and infant development |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 8-9
Margaret Ashwell,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00541.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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5. |
4 Going nuts — sometimes it helps |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 9-10
Ursula Arens,
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PDF (137KB)
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00542.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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6. |
Salmonella in eggs |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 11-18
Judith L Kinderlerer,
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摘要:
SummaryThe reportSalmonella in Eggsby the Advisory Committee on the Microbiological Safety of Foods (ACMSF) considered the scientific and epidemiological evidence up to 1992.Salmonella enteritidisphage type 4 is the most prevalent type of salmonella causing food poisoning in the UK. Microbiological and epidemiological evidence in the UK and abroad has shown a strong association between food poisoning caused bySalmonella enteritidisand the consumption of eggs and poultry.The ACMSF made recommendations on methods available to the poultry industry, the catering industry and the consumer on how to prevent food poisoning resulting from the consumption of eggs. These include eating eggs within three weeks, and storing them, whether in the home or by caterers, in a refrigerator at 8°C. Eggs must be stored at, and transported within, a system not exceeding 20°C which avoids excessive temperature fluctuations. The use of pasteurised liquid egg should be promoted as a replacement for raw eggs in dishes which traditionally have included raw egg, particularly in those not subject to further cooking prior to consumption. The Committee recommended improving hygiene in the poultry industry and that the industry (including those distributing and retailing egg products) should draw up a code of practice for the handling and storage of eggs. Once more the need for education and training was stresse
ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00543.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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7. |
The Scientific Committee for Food — future directions |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 19-25
John Howlett,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00544.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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8. |
What should public health policy be towards ‘overweight’? |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 26-34
Bill Tuxworth,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00545.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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9. |
Nutritionists of Oz |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 35-39
Margaret Ashwell,
Alison Evennett,
Gill Fine,
Hilary Groom,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00546.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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10. |
Nutrition education for pharmacists |
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Nutrition Bulletin,
Volume 19,
Issue 1,
1994,
Page 40-42
Robin Toft,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1994.tb00547.x
出版商:Blackwell Publishing Ltd
年代:1994
数据来源: WILEY
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