Preliminary risk assessment on the dietary exposure of Cd in Yantai / 预防医学

Objective To analyze the cadmium level of main food,and to preliminarily assess the risk of dietary cadmium exposure among residents in Yantai.Methods A total of 925 samples of 10 kinds of food groups were collected from 14 counties (or districts)of Yantai.Cadmium contents in food were determined according to GB/T 5009.15—2003,and then the provisional tolerable monthly intake (PTMI)and the margins of safety(MOS)of cadmium were calculated by combining the concentration of cadmium in foods with food consumption data.Results The concentration of cadmium in 10 kinds of food groups was 26.47 μg/kg.The concentration of cadmium in sea foods was 92.48 μg/kg,and that was the highest among the 10 kinds of food groups.The concentration of cadmium in pluck,flour and vegetables were 47.35,33.25, 18.87 μg/kg respectively.Monthly dietary cadmium exposure quantity of flour,sea food,vegetable and rice was 295.70 μg,38.11 μg,32.09 μg and 10.87 μg,respectively.Flour as a most important contributor,contributed 76.09% of the total dietary cadmium exposure.Conclusion The average dietary cadmium exposure from the main food did not exceed the PTMI and the MOS was more than 1,so the level of dietary cadmium exposure is safe.However,based on the largest consumption of flour in Yantai and the high contribution rate of flour of dietary cadmium exposure,more attention should be paid to the possible cadmium contaminated wheat.

Reform and Practice for Experimental Teaching Model for Food Microiological Analysis / 微生物学通报

Teaching method for basal experiment, comprehensive experiment, design experiment and teach- ing practice in food microiological analysis were elaborated completely, and design experimental teaching was discussed stress. At the same time, Through introducing various experience of the design experiment teaching, resolvent and way of thinking against problem meeted in design experiment teaching were put forward.