January 2024

2024-01-08 07:09:00

The national football team arrived in Doha to prepare for the Asian Cup first match once morest Tajikistan on January 13

Hangzhou Net Release time: 2024-01-08 15:09

Chao News comprehensively reported that at noon on January 7, the Chinese men’s national football team arrived in Doha, Qatar, to prepare for the upcoming Qatar Men’s Football Asian Cup. That followingnoon, the Chinese team held its first training session in Doha.

When arriving at Hamad International Airport in Doha, the Chinese team appeared to be in a more relaxed state overall, with many coaches and players taking the initiative to high-five the Asian Cup mascot.

Previously, the Chinese team conducted a three-week training camp in Abu Dhabi, United Arab Emirates, and played four warm-up matches with the Oman team, the Hong Kong team, and two local clubs in the United Arab Emirates, with a record of two wins and two losses. Among them, the Chinese team lost to the Oman team and the Hong Kong team of China with scores of 0:2 and 1:2 respectively, and the team’s state still needs to be adjusted.

National football coach Jankovic said that the team has undergone a three-week preparation period, and every player is focused and ready for the game. From now on, the team will turn a new page and officially enter the competition period. .

The 2023 Qatar Men’s Football Asian Cup will be held from January 12 to February 10, 2024. The Chinese team is in Group A with Qatar, Tajikistan and Lebanon. On January 13, the Chinese team will play once morest Tajikistan in the first game.

Source: Chao News Author: Editor: Guan Pengwei

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2024-01-08 07:00:17

Reblochon, Roquefort, Salers, Brie, Picodon, Pélardon, Camembert, Morbier, Mont d’Or, … all these cheeses have one thing in common: they are made with raw milk. This specificity gives them a unique taste, but can expose the consumer to the risk of food poisoning. To better prevent this risk, several ANSES teams have decided to start manufacturing raw milk cheeses. Explanations.

Making raw milk cheeses in a research laboratory

Raw milk is defined as milk of animal origin, which has not undergone any of the following transformations : pasteurization, sterilization, thermization, microfiltration or even ultrafiltration. Without these treatments, raw milk, and the cheeses made with it, can sometimes contain pathogens, particularly bacteria, such as:

Listeria monocytogenesresponsible for listériose; Brucella melitensisresponsible for human brucellosis; Escherichia coliresponsible for sometimes serious food infections.

Consumption of raw milk or raw milk cheeses is therefore likely to lead to food poisoning, particularly in certain vulnerable people: infants and young children, the elderly, pregnant women and immunocompromised people. To better understand the transmission of pathogens to humans through the consumption of raw milk cheese, ANSES researchers decided to make their own raw milk cheeses in the laboratory.

Read also – Better protect yourself from Escherichia coli food infections

Two research projects on the contamination of raw milk cheeses

ANSES researchers are working on two projects aimed at better understanding how pathogens pass from animals to humans via raw milk and raw milk cheeses. The first project focuses on a virus, tick-borne encephalitis virus. In 2020, in Ain, 43 people were contaminated by this virus, following the consumption of raw milk goat cheese. Researchers already know that all animals contaminated with this virus can excrete it in milk. But then why are only consumers of raw goat’s milk cheese affected, and not those who consume raw cow’s milk cheese? The researchers have put forward several hypotheses, which they will be able to test by making their own cheeses:

Differences between manufacturing processes: heating phase, pH (measure of acidity), humidity of the cheese or even its salt content; Differences in the composition of milk: fat, protein or vitamin contents; The presence of particular cells in certain milks.

The second project was launched in October 2023 and focuses on risk of contamination of reblochon by bacteria Brucella melitensis. Until now, the bacteria has always remained undetectable in Reblochon, although a minimal quantity of bacteria can be enough to cause human brucellosis. Currently, if Brucella are detected on a farm, the milk and Reblochon produced are immediately withdrawn from the market according to the precautionary principle. Researchers would like to precisely assess the risk of consumer contamination.

Read also – Raw milk cheeses, how to enjoy them without regretting it?

Raw milk cheeses to avoid in fragile people

The manufacturing of raw milk cheeses by ANSES will be very far from the artisanal processes of French farms. To accurately assess the transmission of each pathogen, researchers must work in confined laboratories and will use milk artificially contaminated with the bacteria to be studied. This work should make it possible, in the months and years to come, to better prevent the risks of contamination of raw milk cheeses.

Until then, the consumption of raw milk or raw milk cheeses remains not recommended for vulnerable people :

Children under 5 years old; Pregnant women ; Immunocompromised people; Elderly, sick or hospitalized people.

In these people, the presence of bacteria in the products consumed can cause significant symptoms or even death. For these people, choose pressed, cooked cheeses, such as Comté, Abondance, Beaufort, Gruyère or Emmental!

Read also – Neonatal listeriosis, how to prevent it?

Estelle B., Doctor of Pharmacy

Sources

– Consumption of cheeses made from raw milk: reminder of the precautions to take. agriculture.gouv.fr. Accessed December 21, 2023.
– Make cheeses to study health risks. www.anses.fr. Accessed December 21, 2023.
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