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Du producteur au consommateur

Science Briefs

What do pizzas, spaghetti Bolognese and chilli con carne have in common? They all contain a vital ingredient that could help in the fight against cardiovascular disease – cooked tomatoes.

In a review published in Food Research International, researchers at University of Milan and University of Trieste analysed the findings from several studies to exploit the effectiveness of DNA barcoding as a tool for food traceability. The review also considers other applications such as quality control and detection of commercial fraud.

The European Food Safety Authority (EFSA) collaborating with the European Centre of Disease Prevention and Control (ECDC) recently released the 2011 European Union Summary Report on antimicrobial resistance in zoonotic and indicator bacteria from humans, animals and food. The report highlights the continued resistance of Salmonella and Campylobacter (the two most common causes of food-borne infection in the European Union) to a range of antimicrobials.

In an expert workshop, thirty-eight participants from sixteen European countries and representing a wide variety of stakeholders, identified and assessed actions through which the catering sector could be engaged in strategies for healthier eating outside the home. The exercise, which was part of the EU project HECTOR (“Eating Out: Habits, Determinants and Recommendations for Consumers and the European Catering Sector”), revealed possible policy actions that may facilitate healthier eating out-of-home and thus potentially improve dietary intakes of Europeans, and has been analysed and published in the journal Public Health Nutrition.
Organically produced foodstuffs are not richer in vitamins and minerals than conventionally produced foodstuffs, conclude researchers in a systematic review published in September 2009 in the American Journal of Clinical Nutrition.
In a review published in the Proceedings of the Nutrition Society, Dr Macdiarmid from the Rowett Institute of Nutrition and Health (Aberdeen), addresses the question whether a healthful diet can also be environmentally sustainable. While she finds that it may be possible to achieve a diet that is both healthful and sustainable, one should not automatically assume that they go hand in hand. Consumer understanding of sustainable diets is often poor and a more effective combination of research and communication is needed to establish dietary recommendations which can fulfil both of these societal goals.
À PROPOS DE L'EUFIC
Le Conseil Européen de l'Information sur l'Alimentation (EUFIC) est une organisation à but non lucratif qui fournit aux médias, aux professionnels de la santé et de la nutrition et aux enseignants des informations sur la sécurité sanitaire & la qualité des aliments ainsi que sur la santé & la nutrition s'appuyant sur des recherches scientifiques en veillant à ce que ces informations puissent être comprises par les consommateurs.

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Date de la dernière mise à jour du site : 17/04/2014
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