Nutrition & Food Science

Adrian Eley

1997 Nutrition & Food Science

doi: 10.1108/00346659710161920

Escherichia coli 0157 is responsible for an emerging enteric disease which became a growing public health concern in 1996 with major outbreaks in Japan and Scotland. Unfortunately, the more common haemorrhagic colitis can at times develop into the haemolytic uraemic syndrome with associated renal disease which can lead to fatalities. It is now apparent that few bacterial cells are needed to spread infection and that cross‐contamination is therefore a significant problem. Although there are national programmes to investigate E. coli 0157 infection and gain new information on epidemiology, handwashing is seen as a very simple but effective approach to prevent transmission from contaminated material to food. We need to be made aware of the clinical importance of E. coli infection and how best we can bring it under control.

Lindsay Laird

1997 Nutrition & Food Science

doi: 10.1108/00346659710161939

The salmon and trout farming industries are relatively new, expanding industries in the UK. Describes their current status and looks to the future by examining areas where progress is currently being made or where problems exist.

Loretta O’Hara; Christopher Strugnell

1997 Nutrition & Food Science

doi: 10.1108/00346659710161948

Notes the increasing expectations of passengers with regard to in‐flight meals, tracing the development of in‐flight meals from the 1920s up to the present day. Considers innovations such as Lufthansa’s introduction of a gate buffet service for passengers, and lists the factors the airlines need to bear in mind such as: passenger specification, e.g. ethnic origin, effects of delay on loading meals on to the aircraft and balance of the menu in terms of dietary requirements, etc.

P. McGlone; J. Dickerson; J. Davies

1997 Nutrition & Food Science

doi: 10.1108/00346659710161975

Looks mainly at issues raised during an investigation based on hospital “feeding” of Bengali and British patients in a large general hospital. Particularly considers a range of factors relating to the carrying out of such an investigation, including recruitment of patients, type of dietary survey, duration of survey and implications of the Food Safety Act. Concludes that problems relating to nutrition in hospital are complex and relate not only to the food itself but also to factors such as the delivery of the food.

L.H. Foster; S. Sumar

1997 Nutrition & Food Science

doi: 10.1108/00346659710161966

The modern infant formula has evolved over many generations and many changes have taken place in the UK to produce formulas which are nutritionally complete. Reviews the modifications made to cow’s milk using skim milk, demineralized whey protein, non‐milk fats and non‐milk sugars and describes current formulas developed for babies with special needs. Gives a brief review of the recent UK guidelines on the nutritional assessment of infant formulas and outlines future trends.