E-news - 16.06.2016

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(2016年6月第119期)

Food Safety Focus (119th Issue, June 2016)

 

今期熱門焦點包括:

The topics of the current issue are:

 

·        準確的營養標籤:知情選購食物

·        Truthful Nutrition Labels Help Make Informed Food Choice

·        生蠔去或留？

·        Raw Oysters, Stay or Out?

·        用完即棄的PET膠樽與食物安全

·        Disposable PET Bottles and Food Safety

·        生杏仁含致命氰化物

·        Lethal Cyanide in Raw Apricot Kernels

 

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

 

 

消費者委員會聯合研究：湯水的鈉含量

Sodium Content in Soups

 

攝取過多鈉(鹽)可能會增加患上高血壓的風險。而高血壓若不及早診治，可引致心臟病和中風等慢性疾病。食物安全中心(中心)的總膳食研究指出湯水是本地成年人從食物攝取鈉的第二大來源。中心與消費者委員會合作，測試13種本港食肆常見的湯水的鈉含量，並檢視了數款預先包裝湯水樣本的營養標籤資料，以監察這些湯水的鈉含量。同時，亦希望透過比較同一種湯水在不同食肆或商店的鈉含量，藉此增加公眾認識及推動食物業界透過改良食品配方提供減鈉的湯水。

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.  

 

詳情請參閱以下網頁:

Please click on this webpage for details:

 

中文:

http://www.cfs.gov.hk/tc_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

 

 

小營廚減鹽減糖好煮意比賽 – 網上投票正式開始

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

 

「小營廚減鹽減糖好煮意比賽」由食物安全中心與教育局合辦，降低食物中鹽和糖委員會、中華廚藝學院和家庭與學校合作事宜委員會協辦，各組別的入圍食譜已上載至專題網站作公開投票，各組別得票最高之食譜將獲選為「網上最具人氣獎」。投票由即日起至2016年6月22日中午12時止。

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.

 

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/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