E-news - 18.12.2014

致食物安全電子資訊訂閱者:
Dear E-news recipients,

以下資訊已上載到食物安全中心(中心)網站:
News on the Centre for Food Safety (CFS) online:

食物安全焦點（2014年12月第101期）
Food Safety Focus (101st Issue, December 2014)

今期熱門焦點包括 :
The topics of the current issue are:

‧ 減低本港膳食中的鈉(鹽)和糖
‧ Reduction of Dietary Sodium (Salt) and Sugars in Hong Kong
‧ 過了期的食物還能吃嗎？
‧ To Eat or Not to Eat After Expiry Date?
‧ 豆芽中的植物生長調節劑
‧ Plant Growth Regulators in Bean Sprouts
‧ 關於香港成年人從膳食中攝取礦物質的總膳食研究
‧ Total Diet Study Report on Dietary Minerals Intake in Hong Kong Adults

歡迎到以下網頁閱覽上述月刊 :
You are most welcome to browse through the publication at:

中文:
http://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf.html
English:
http://www.cfs.gov.hk/english/multimedia/multimedia_pub/multimedia_pub_fsf.html

香港首個總膳食研究：礦物質
The First Hong Kong Total Diet Study: Minerals

中心最近公布本港首個總膳食研究有關礦物質的結果， 報告評估香港市民從膳食中攝取硼、鈣、鈷、銅、鐵、鎂、錳、鉬、磷、鉀、硒、鈉和鋅十三種礦物質的分量，並與國際組織及國家機構的建議攝入量比較以評估相關的健康風險。中心提醒市民應增加鈣、鐵及鉀的膳食攝入量和減少鈉的膳食攝入量，亦建議業界應在預先包裝食物的營養標籤上清楚標示營養資料，並鼓勵業界在富含礦物質的預先包裝食物的營養標籤上標示出每種礦物質的含量。
The CFS has recently released the First Hong Kong Total Diet Study findings on 13 minerals, namely boron, calcium, cobalt, copper, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium and zinc. Their associated health risks were assessed by making comparisons with the recommended intakes from international organisations and national authorities. The public are advised to increase the dietary intakes of calcium, iron and potassium and reduce the dietary intake of sodium. The CFS has called on the trade to clearly declare the nutrition information on the nutrition label for prepackaged foods and also encouraged them to declare the content of individual minerals on the nutrition label for prepackaged foods that are rich in minerals.

歡迎到以下網頁閱覽調查報告 :
You are most welcome to browse through the report:

中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_firm/programme_tds_1st_HKTDS_report9_Minerals.html
English:
http://www.cfs.gov.hk/english/programme/programme_firm/programme_tds_1st_HKTDS_report9_Minerals.html

時令食品調查 - 臘味(第一期)
Seasonal Food Surveillance - Lap-mei (First Phase)

踏入冬季，不少市民喜歡在這時候吃臘味。醃製臘味常用的醃料包括鹽、硝酸鹽、亞硝酸鹽、糖和酒。製作過程也可能會使用其他食物添加劑，例如二氧化硫、染色料和抗氧化劑等。因此，中心最近進行了一項時令食品調查，為消費者及業界提供臘味的食用安全資訊。
"Lap-mei" (Chinese preserved meat) is getting popular with the approach of winter. Typical curing ingredients in the preparation of lap-mei include salt, nitrate and nitrite, sugar, and wine. Other food additives such as sulphur dioxide, colouring matters and antioxidants may also be used. The CFS has recently completed a seasonal food surveillance project on lap-mei to provide relevant food safety information to consumers and the trade.

歡迎到以下網頁閱覽上述報告 :
You are most welcome to browse through the report at:

中文:
http://www.cfs.gov.hk/tc_chi/programme/programme_fs/files/Lap-mei(First_Phase)_c.pdf
English:
http://www.cfs.gov.hk/english/programme/programme_fs/files/Lap-mei(First_Phase)_e.pdf

 

「食物安全 – 高風險食物」講座
'High Risk Food' – Food Safety Talk

為回應世界衞生組織所訂立的西太平洋區域食品安全戰略(2011–2015)，實踐為處理高危食物從業員加強食物安全訓練及教育的目標，中心將以「高風險食物」為主題。講座將以粵語進行，費用全免。參加者於講座後會以郵遞形式收到出席證書。
In response to the Western Pacific Regional Food Safety Strategy 2011-2015 of World Health Organization, the CFS will organise 'High Risk Food' – Food Safety Talk (talk). The objective is to enhance food safety training and education for food handlers engaged in handling high-risk food. The talk will be conducted in Cantonese and free of charge. Each participant will receive a certificate of attendance by post after the talk.

請點擊查看確切的時間及報名方法 :
Please click to see the exact schedule and enrollment information:

中文 :
http://www.cfs.gov.hk/tc_chi/whatsnew/whatsnew_act/whatsnew_act_High_Risk_Food.html
English:
http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/whatsnew_act_High_Risk_Food.html

食物安全中心
Centre for Food Safety