E-news - 16.06.2016

致食物安全电子资讯订阅者:

Dear E-news recipients,

 

以下资讯已上载到食物安全中心(中心)网站:

News on the Centre for Food Safety (CFS) online:

 

 

食物安全焦点(2016年6月第119期)

Food Safety Focus (119th Issue, June 2016)

 

今期热门焦点包括:

The topics of the current issue are:

 

·        准确的营养标签:知情选购食物

·        Truthful Nutrition Labels Help Make Informed Food Choice

·        生蚝去或留？

·        Raw Oysters, Stay or Out?

·        用完即弃的PET胶樽与食物安全

·        Disposable PET Bottles and Food Safety

·        生杏仁含致命氰化物

·        Lethal Cyanide in Raw Apricot Kernels

 

欢迎到以下网页阅览上述月刊:

You are most welcome to browse through the publication at:

 

中文:

http://www.cfs.gov.hk/sc_chi/multimedia/multimedia_pub/multimedia_pub_fsf.html

English:

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

 

 

消费者委员会联合研究：汤水的钠含量

Sodium Content in Soups

 

摄取过多钠(盐)可能会增加患上高血压的风险。而高血压若不及早诊治，可引致心脏病和中风等慢性疾病。食物安全中心(中心)的总膳食研究指出汤水是本地成年人从食物摄取钠的第二大来源。中心与消费者委员会合作，测试13种本港食肆常见的汤水的钠含量，并检视了数款预先包装汤水样本的营养标签数据，以监察这些汤水的钠含量。同时，亦希望透过比较同一种汤水在不同食肆或商店的钠含量，藉此增加公众认识及推动食物业界透过改良食品配方提供减钠的汤水。

Consuming too much sodium (salt) may lead to developing hypertension. Untreated high blood pressure can lead to chronic diseases such as heart attack and stroke. Soups were found to be the second major contributors to the total dietary sodium intake of the adult population in Hong Kong. The Centre for Food Safety (CFS) and the Consumer Council (CC) thus has conducted a joint study, and tested the sodium content in 13 types of soups commonly available in local restaurants, as well as checked the nutrition labelling information of some of these prepackaged soups. This study aims to provide an update on the levels of sodium contents in these soups; and to compare the sodium contents in these products from different food outlets, with a view to informing the public and urging the trade to provide soups with less sodium through product reformulation.  

 

详情请参阅以下网页:

Please click on this webpage for details:

 

中文:

http://www.cfs.gov.hk/sc_chi/programme/programme_rafs/programme_rafs_n_01_20.html

English:

http://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_n_01_20.html

 

 

小营厨减盐减糖好煮意比赛 – 网上投票正式开始

Junior Chefs'Culinary Ideas of Salt and Sugar Reduction Competition – Public Voting for Most Liked Award

 

「小营厨减盐减糖好煮意比赛」由食物安全中心与教育局合办，降低食物中盐和糖委员会、中华厨艺学院和家庭与学校合作事宜委员会协办，各组别的入围食谱已上载至专题网站作公开投票，各组别得票最高之食谱将获选为「网上最具人气奖」。投票由即日起至2016年6月22日中午12时止。

Junior Chefs'Culinary Ideas of Salt and Sugar Reduction Competition is co-organised by the Centre for Food Safety and the Education Bureau, in collaboration with the Committee on Salt and Sugar Reduction in Food, the Chinese Culinary Institute and the Committee on Home-School Co-operation. Recipes of finalist teams have been uploaded to a specific website for public voting. The recipe with the highest number of votes of each category will be awarded the Most Liked Award. Voting will end at 12:00 noon on 22nd June, 2016.

 

欢迎到以下网页阅览上述报告:

You are most welcome to browse through the report at:

 

中文:

http://www.cfs.gov.hk/sc_chi/whatsnew/whatsnew_act/Websites_for_the_Cooking_Competition_Finalists.html

English:

http://www.cfs.gov.hk/english/whatsnew/whatsnew_act/Websites_for_the_Cooking_Competition_Finalists.html

 

 

食物安全中心

Centre for Food Safety