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Outlines the prevalence of adverse reactions to food and what it means to the individual. Lists and describes the known main food allergies.

Human diet consists of an enormous variety of both plants and animal proteins, many of which are potentially immunogenic. Industrial processing of foods and digestion in the gastrointestinal tract causes changes and breakdown of proteins into peptides, which are also potential immunogens. Foods commonly known to cause allergic reactions are fish, milk, eggs, fruits, vegetables, nuts, legumes and meat. Once sensitised to a particular antigen, subsequent exposure may result in a marked and immediate reaction characterised by vomiting, diarrhoea, abdominal cramps, itching and swelling of the mouth and skin, dizziness and occasionally systemic anaphylaxis. Allergic reactions involve complex processes and interactions between the allergen and immunological components in the digestive tract such as antigen absorption, processing and presentation, T cell and B cell activation, development of oral tolerance or allergic sensitivity, antigen‐specific IgE antibody synthesis. Allergen binding to allergen‐specific mast cell membrane‐bound IgE antibodies triggers mast cell degranulation. This results in the release of histamine and other chemotactic mediators responsible for clinical symptoms.

Functional disorders caused by food intolerance (FI) are prevalent, thus it is important to analyze the FI of healthy people to common foods so as to guide the people for eating the healthy foods. The paper aims to discuss this issue.

In total, 88,436 healthy persons including 60,902 males and 27,534 females at the age ranging from 20 to 70 years old were subjected a normal physical examination. In total, 14 kinds of food-specific IgG antibodies were detected by enzyme-linked immunesorbent assay.

The total positive rate of 14 FIs was as high as 64.16 percent. Five kinds of foods (egg, crab, cod, shrimp and milk) accounted for 84.51 percent of the total positive rate. In more than one kind of FIs, egg took the largest proportion than the others and the proportion was 58.54 percent. The second was crab with a positive rate of 56.19 percent. The antibody positive rate of any food in one kind of FIs was significantly lower than that in more than one kind of FIs (χ²=629.35, p<0.001). Also, younger age subjects displayed the higher positive rate than the older age groups. In addition, there was no significant difference on FI between male and female subjects.

The results would not only prompt us to pay more attention to FI in daily life, but provide theoretical foundation for the early prevention, diagnosis and treatment of related clinical diseases as well as guiding people healthy meals.

Covers the quantitative and qualitative aspects of micro‐organisms present in fish and the factors which affect sea food quality. Several methods can be employed to counter deterioration ‐ low temperature, storage, dehydration, canning, modified atmosphere, packaging, irradiation and chemical or biological preservatives.

The purpose of this paper is to investigate the selenium content in seven different infant starting formulae, eight different follow‐on formulae and in 15 different special infant formulae, from various producers, all commercially available in Slovenia.

Each product was taken in various lots during a three‐year period (from 2004 to 2006). For the determination of selenium content in different infant formulae the method of hydride generation atomic fluorescence spectrometry (HG‐AFS) was optimised. The reliability of the method was checked by the independent method of radiochemical neutron activation analysis (RNAA).

The values for different infant formulae ranged from 20.9 to 207.9 ng/g powder. The paper compared the values obtained with the declared values where possible. The average concentration showed insufficient agreement with the declared value in four out of 30 cases. The paper also found significant variation in selenium content between formulae in the same group. In some cases, large variations between different lots of the same product were found.

Calculated from our results, from infant formulae babies obtain from 2.4 to 24.0 ug Se per day, showing insufficient agreement with recommended daily intakes published by D_A_CH and by WHO. Since information on the endogenous Se levels of infant formulae is largely lacking, therefore there is still need for stricter quality control of the selenium content in infant formulae.

Analytic and computational techniques for evaluating reliability functions and data are described. Estimation and goodness‐of‐fit tests using graphical methods and interactive procedures are presented, based on several alternative distributions.

Almost every country around the world has been focusing on food safety in intense and multifaceted ways. The use of Hazard Analysis Critical Control Points (HACCP) is widely accepted as a food safety management system. This paper investigates the success factors of HACCP practices with reference to the domains of food production, processing and delivery. A literature review of food safety and management articles was conducted. Using the keywords search, the online Emerald Database was used and a total of 102 journal articles were identified between 1994 and 2007. The study examined a list of 20 success factors. Results show that “food regulations”, “role of the industry”, “government policies and interventions”, “training on food safety and hygiene”, and “food contamination and/or poisoning” share the spotlight as being the most critical factors for HACCP practices in organisations. Future research could investigate a holistic paradigm that incorporates the success factors and aligns HACCP measures for attaining safety performance goals.

Describes chromium’s importance in nutrition and health, pinpointing its sources in diets and facts about its absorption in humans. Outlines the body’s ability to store chromium and the function of the element. Reports on current recommendations of safe and adequate levels of intake. The symptoms of chromium deficiency are discussed as are the toxic effects of too high an intake. Concludes with recommendations for required further research.

A first post-WALS attempt at a thematic analysis of the conference presentations since its first annual meeting in 2007, this paper aims to achieve two major purposes: first, to capture the trends of spread and diffusion of lesson and learning studies globally and second, to draw useful implications for future conferences.

A thematic analysis using NVIVO12.0 coding on all forms of conference presentations found in the WALS 2019 Conference Programme was conducted. Representative cases were selected from paper and symposiums sessions to support the claims generated from the analysis.

The study provides an evidence-based confirmation of the global spread and diffusion of lesson and learning studies. It uncovers findings key to the initial spread and continued diffusion; examines funding as a mechanism enabling university–school research relationships, models of adaptations and issues of sustainability; surfaces the theoretical models and methods adopted in paper and symposia presentations. The current situation, lessons learned and possible implications for future WALS conferences are discussed.

Inform research on practical cases.

Lessons learned are discussed.

These are possible implications for future WALS conferences.

The originality lies in its being the first WALS post-conference analysis aiming at identifying substantive themes with potential to draw important implications for future research and subsequent years' conferences.

The purpose of this paper is to address the topic of food fraud which has been so widely and variously reported over recent months and years. Its purposes are to set current experience into an historical context and to illustrate the tension between the science of deception and the science of detection.

This is a desk study of published literature and historical documentation, together with interviews with those professionally concerned with detection and enforcement.

The piece concludes that with all the scientific developments and analytical techniques that seem so mind‐bendingly sophisticated, there remains the basic problem of a lack of resources.

It is asserted that more is owed to the memories and the reputations of those who pioneered the effort to combat food fraud. Without a considerable increase in the resources made available for the appliance of the science currently available and that being developed, the battle will never be fully engaged, yet alone won.

This review is unique in that it seeks to take a long view of current concern, and even scandal, showing that the situation is not new and lessons should have been learned from past experience.