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Food e-News

Edition 494: 7 - 21 July 2010
Imported “extra virgin” olive oil may fail international and USDA standards
How phytochemicals in plants may protect against inflammation
Higher intake of vitamin E may reduce risk of dementia and Alzheimer Disease
Fluoride in tea
Belief more effective than dieting
Manufacture of sucrose-free chocolate using stevia and DP inulin
Fish oil may fight breast cancer
Vitamin D lack link to Parkinson’s
Chocolate cuts pregnancy risk
Product recalls and alerts
Food safety
Legislation headlines

Imported “extra virgin” olive oil may fail international and USDA standards

A small study published by the University of California at Davis, has evaluated the quality of extra virgin olive oils sold in California using standards and testing methods established by the International Olive Council (IOC) and United States Department of Agriculture (USDA).  The USDA and IOC standards state that “extra virgin” is the top grade of olive oil and must have certain sensory standards including no defects and greater than zero fruitiness.  The study by Frankel et al. used 14 imported brands of extra virgin oils and 5 California brands from three different regions of California.  Three bottles of each imported brand were purchased in retail stores in each of the regions and 3 bottles of the California brands were purchased from 2 of the regions as one region did not stock the brand.  The scientists analysed free fatty acids (FFA), peroxide value (PV), UV absorption, stigmastadiene, fatty acids profile (FAP), sterols profile and sensory properties, which are testing methods adopted by the IOC and the USDA.  The study states that elevated levels of FFA, PV and UV absorbance indicate oxidised and/or poor quality oil and an elevated level of stigmastadiene indicates adulteration with refined oils.  The FAP provides information on the authenticity of olive oil and is an indicator of adulteration of olive oil with refined oils.  Analysis of sterols provides information on the purity of the olive oil.  The researchers also carried out other tests from the German/Australian standards including total polyphenols content, triacyglycerols, 1, 2-Diacylgycerol content (DAGs ), and pyropheophytins (PPP).  The study found that 69% of the imported olive oil and 10% of the California olive oil samples labelled as extra virgin olive oil failed to meet the IOC/USDA sensory standard, with the panel finding sensory defects such as rancid, fusty and musty.  Thirty one per cent of the imported oils which failed the sensory standards also failed the standard for UV absorbance of oxidation products.  83% of the imported oils that failed the IOC/USDA standard also failed the German/Australian DAGs Standards and 52% also failed the German/Australian PPP standard.  Only one imported sample was within the limit for FFA.  The study states that if any of the oils were adulterated it probably would have been with refined olive oil as they met the IOC/USDA standard for FAP.  In conclusion the authors summarise by saying that the samples failed extra virgin standards due to oxidation by temperature, light or ageing, adulteration with cheaper olive oil or poor quality oil made from overripe, damage olives, processing problems or improper oil storage.

RSSL's Lipids Laboratory, part of the Investigative Analysis Team has expertise in the authentication of olive oil and provides all of the tests for physico-chemical characterisation of olive oil as required by EU legislation. For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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How phytochemicals in plants may protect against inflammation

Scientists from the US Agricultural Research Service’s Western Human Nutrition Research Center in Davis California have been studying how natural compounds, known as phytochemicals, in plants may protect against inflammation which can cause an increased risk in cancer, diseases and insulin resistance.  Zunino et al. whose study is published in the Journal of Functional Foodopens in a new window studied the effect of three compounds, ellagic acid, kaempferol and quercetin, which are naturally found in strawberries, on lab cultured lymphoblastic leukemia cells.  The scientists found that the compounds caused death and significant damage to the cells.  An article published by the USDAopens in a new window on the research states that each of the compounds’ modes of action varied, as does their effectiveness.  It is still yet to be seen whether these compounds have a similar effect in humans and in what amount humans  actually take up and use from food consumed.  Another study published in Biochemical Pharmacologyopens in a new window by Hwang et al. also mentioned in the USDA article, has investigated six natural flavonoids compounds in plants which according to the scientists act as anti-inflammatory agents.  These are luteolin which is found in celery, thyme, green peppers and chamomile tea, quercetin which is found in capers, apples and onions amongst others , chrysin found in the fruit of blue passion flower and  eriodyctiol, hesperetin and naringenin which are found in oranges, grapefruits, lemons and other citrus fruits. The scientists evaluated the therapeutic potential of the flavonoids by examining their effect on toll-like receptors (TLRs) which play an important part in inducing immune responses against invading pathogens and wound healing after tissue injury. Hwang et al. found that all 6 compounds targeted and inhibited to a greater or lesser extent the enzyme TBK1.  The article states that the TBK1 activates a specific biochemical signal which if unimpeded would lead to a formation of gene products known to trigger inflammation.  They found that of the 6 compounds luteolin was the most effective inhibitor of TBK1.  The scientists conclude by stating that their results suggest that the beneficial activities of these flavonoids against inflammatory diseases may be attributed to the modulation of TLR-mediated inflammatory responses.

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Higher intake of vitamin E may reduce risk of dementia and Alzheimer Disease

With increased rates of dementia and Alzheimer Disease (AD) in the western world, scientists have long been searching for dietary evidence which may reduce the risk of both dementia and AD. Vitamin E is a fat-soluble antioxidant that may help to inhibit the pathogenesis of dementia.  A recent study published in Archives of Neurologyopens in a new window has discovered that a higher intake of foods rich in vitamin E may modestly reduce long-term risk of dementia and AD. The researchers from the department of Epidemiology, Erasmus Medical Center, Rotterdam, Netherlands studied the consumption of major dietary antioxidants relative to long-term risk of dementia. The population–based prospective cohort study evaluated a total of 5395 participants, 55 years and older, who were free of dementia and provided dietary information at study baseline. Devore et al. measured the incidence of dementia and AD, based on internationally accepted criteria, relative to dietary intake of vitamin E, vitamin C, beta carotene, and flavonoids. The results of the study indicated the major food sources of vitamin E were margarine, sunflower oil and butter, and for vitamin C oranges, kiwi, grapefruit and grapefruit juice. Over an average of 9.6 years of follow-up, 465 out of 5395 participants developed dementia; 365 of those were diagnosed with Alzheimer's Disease. After adjusting for other potentially related factors, the one-third of individuals who consumed the most vitamin E (a median or midpoint of 18.5 milligrams per day) were 25 percent less likely to develop dementia than the one-third of participants who consumed the least (a median of 9 milligrams per day). When only the participants diagnosed with Alzheimer's Disease were assessed, results were similar. Whilst dietary intake levels of vitamin C, beta carotene, and flavonoids were not associated with dementia, the study found that a higher intake of foods rich in vitamin E may modestly reduce long-term risk. The study notes how previous experimental studies have shown that vitamin E reduced the toxic effects of β-amyloid and improved cognitive performance in rodents (β-amyloid is a hallmark of AD and thought to contribute to oxidative damage).  In conclusion the researchers’ state that future studies should continue to evaluate dietary intake of antioxidants relative to dementia risk, including different points at which antioxidant intake might modulate risk.

RSSL's Lipids Laboratoryopens in a new window, part of the Investigative Analysis Team has considerable expertise in all aspects of fat analysis and fatty acid profiling and can analyse for both tocopherols and tocotrienols (forms of vitamin E).  To evaluate the healthy fats in your product please contact Customer Services on 0800 243482 or email enquiries@rssl.comopens in a new window

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Fluoride in tea

Your daily cuppa may contain higher concentrations of fluoride than previously thought according to research reported in ScienceDailyopens in a new window and elsewhere. Most published reports show 1 to 5 milligrams of fluoride per litre of black tea, but a new study from the Medical College of Georgia shows that number could be as high as 9 milligrams. Fluoride is known to help prevent dental cavities, but long-term ingestion of excessive amounts could cause bone problems. The average person ingests about 2 to 3 milligrams daily through fluoridated drinking water, toothpaste and food. Ingesting about 20 milligrams a day over 10 or more years would pose a significant risk to bone health.  The Georgia scientists investigated the fluoride concentration in black tea after analyzing data from four patients with advanced skeletal fluorosis, a disease caused by excessive fluoride consumption. The common link between these four patients was their high daily tea consumption.  Testing the patients' tea brands using a traditional method gave familiar low measurements for fluoride. However, the tea plant, Camellia sinensis, is unique in that it accumulates huge concentrations of fluoride and aluminium in its leaves. Insoluble aluminium fluoride is not detected by traditional methods. Using a diffusion method to test seven brands of store-bought black tea, the researchers found fluoride in each sample was 1.4 to 3.3 times higher than given by traditional methods. The new information shouldn't deter regular tea drinkers. Only very heavy tea drinkers need to consider cutting back.

RSSL can determine fluoride by HPLC with conductivity detection or using a potentiometric method (UKAS accredited). If you would like your products tested please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.comopens in a new window

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Belief more effective than dieting

Research reported in ScienceDailyopens in a new window and FoodNavigator.comopens in a new window suggests that feeling full after food is all a matter of perception.  Researchers at the University of Bristol UK led volunteers to believe that portion sizes they were given were larger than they actually were. In one experiment, participants were shown the ingredients of a fruit smoothie, except half were shown a small portion and half were shown a large portion. They were asked to assess the 'expected satiety' of the smoothie and to provide ratings before and three hours after consumption. Participants who were shown the large portion of fruit reported significantly greater fullness, even though all participants consumed the same smaller quantity of fruit.  In a second experiment, researchers manipulated the 'actual' and 'perceived' amount of soup that people thought that they had consumed. Using a soup bowl connected to a hidden pump beneath the bowl, the amount of soup in the bowl was increased or decreased as participants ate, without their knowledge. Three hours after the meal, it was the perceived (remembered) amount of soup in the bowl and not the actual amount of soup consumed that predicted post-meal hunger and fullness ratings. The research leader, Dr. Brunstrom observes that, "Labels on 'light' and 'diet' foods might lead us to think we will not be satisfied by such foods, possibly leading us to eat more afterwards. One way to militate against this, and indeed accentuate potential satiety effects, might be to emphasize the satiating properties of a food using labels such as 'satisfying' or 'hunger relieving'."

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Manufacture of sucrose-free chocolate using stevia and DP inulin

The increase in numbers of overweight or obese individuals has led manufacturers to develop sweet snacks and desserts that are low in calories, low in fat or low in sugar. A recent study by Shah et al. published in International Journal of Food Science and Technologyopens in a new window has investigated the effects of sugar replacement with stevia as an intense sweetener together with inulin and polydextrose as bulking agents on physico-chemical and sensory properties of sugar-free chocolate. Stevia is a naturally occurring compound and is about 300 times sweeter than sucrose.  It has an intense, sweet taste that provides no metabolisable energy upon consumption. To investigate the effects of sugar replacement, Shah et al. prepared five batches of chocolate.  The control batch contained 44% w/w sucrose aqueous solution with no polydextrose, inulin or malto-dextrose.  T1, T2, T3 contained the same amounts of cocoa liquor, cocoa butter, lecithin and whole milk powder as the control, however the sucrose was replaced with 0.5% w/w of stevia which the researchers found had the same sweetness intensity as the sucrose.  T1, T2 and T3 had different types of inulin but the same amount at 15.8% w/w.  Batch T4 was the same as T1,T2 and T3 but had no whole milk powder; instead it had whey proteins at 22.1% w/w. The researchers then performed numerous analyses including proximate and texture analysis, colour, melting point, particle size determination, rheology and sensory analysis.  They found that compared with chocolate sweetened with sucrose, noticeable differences in lightness were observed for the stevia chocolates which the study states could be attributed to changes in surface roughness. They report that the physico-chemical and sensory characteristic of chocolate with inulin HP in combination with stevia and polydextrose was similar to that of the sucrose sweetened milk chocolate.  Inulin addition had not affected particle size, melting point and composition in the sucrose free chocolate, however the use of whey protein produced unacceptable sensory and rheological properties.  The study indicates that inulin HP has longer chains which means it has a lower solubility than HPX and GR inulin which have shorter chains. Inulin HP therefore may crystallise more rapidly and could be the reason for a slight increase in the visco-elastic behaviour of the chocolate.  In conclusion the authors state that this study indicates that it is possible to manufacture sucrose-free chocolate using high DP inulin (HP) without adversely affecting its important physico-chemical properties and sensory acceptance.

RSSL's Product and Ingredient Innovationopens in a new window Team, has considerable expertise in the selection of sweeteners (both carbohydrate and high potency) to optimise sweetness profiles to cost requirements in a broad range of product categories.  Evaluation of new sweeteners for their market potential is also available.  For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.comopens in a new window

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Fish oil may fight breast cancer

A new study conducted by the Fred Hutchinson Cancer Research Center in Seattle has found a link between fish oil supplements and a reduced risk for breast cancer.  The study, published in the journal Cancer Epidemiology, Biomarkers and Preventionopens in a new window carried out by researchers from the University of Washington and the University of California in the USA, followed just over 35,000 postmenopausal women for up to seven years to investigate how their use of supplements, including fish oil, affected their risk of developing breast cancer.  At entry into the study, the women were asked to complete a 24-page questionnaire that included a detailed assessment of supplement use, such as how often the supplement was taken.  Information was also gathered from the women on known and suspected risk factors for breast cancer.  The women were followed for 7 years to see who developed breast cancer.  Brasky et al. then used established statistical methods to analyse any association between supplement use and breast cancer risk.  The researchers found that women who reported they were currently using fish oil had a 32% reduced risk of ductal breast cancer, the most common type, but not of a type called lobular cancer.  Ductal breast cancer is responsible for up to 80 per cent of the 45,000 cases of breast cancer diagnosed in Britain each year.  There was no significant reduction in risk for women who had used fish oil supplements in the past.  However, more frequent use over the past 10 years demonstrated a non-significant trend towards decreasing of breast cancer.  The UK Food Standards Agency advises consumers to eat at least one portion of oily fish per week.  (Summarised also by NHS Choices)

RSSL's Lipids Laboratory, part of the Investigative Analysis Team has expertise in all aspects of fat analysis and fatty acid profiling, including the determination of omega-3 and omega-6 fatty acids. For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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Vitamin D lack link to Parkinson’s

Greater levels of vitamin D have been linked to a lower risk of Parkinson’s disease in a study in Finland where low sunlight leads to a chronic lack of the nutrient, researchers have said.  Paul Knekt and his colleagues at the National Institute for Health and Welfare, Helsinki first hypothesized that Parkinson’s may be caused by a continuously inadequate vitamin D status leading to a chronic loss of dopaminergic neurons in the brain.    Parkinson’s disease is a degenerative condition affecting movement and balance in more than one million Americans, a figure expected to rise due to ageing populations.  Vitamin D is known to play a role in bone health and may also be linked to cancer, heart disease and type 2 diabetes.  The study published in the journal Archives of Internal Medicine involved 3,173 Finnish men and women age 50 to 79 who did not have Parkinson’s disease.  The participants completed questionnaires and interviews about socioeconomic and health background, underwent baseline examinations and provided blood samples for vitamin D.  The study followed the participants over a 29-year period from 1978-2007.  At the end of the study, 50 participants had developed the disease.  After adjusting for potentially related factors such as physical activity and body mass index, those with the highest levels of vitamin D were found to have a 67 percent lower risk of developing Parkinson’s disease than those with the lowest level of the vitamin.  (Summarised also on EurekAlert, Nutraingredients-USA and the BBC)

RSSL's Functional Ingredients Laboratory provides vitamin analysis in a wide range of matrices including drinks, fortified foods, pre-mixes and multi-vitamin tablets, including the analysis for  Vitamin D2 and Vitamin D3.  It provides a full vitamin and mineral analysis service to assist with labelling, due diligence, claim substantiation and stability. For more information please contact Customer Services on Freephone 0800 243482 or email enquiries@rssl.com

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Chocolate cuts pregnancy risk

A prospective cohort study carried out by researchers from the University of Iowa College of Public Health and Yale University in the US which involved 2,508 women has indicated that regular chocolate consumption could reduce the risk of pre-eclampsia (which sometimes leads to premature birth) and high blood pressure.  The study by Saftlas et al. and published in the journal of Annals of Epidemiologyopens in a new window separated the women into groups using a questionnaire they answered regarding consumption of chocolate and the researchers then used blood pressure and urinary protein readings from prenatal and hospital delivery charts to categorize the women as having either high blood pressure, pre-eclampsia or normal blood pressure during pregnancy.  Saftlas et al. found that 37.5% of women who developed pre-eclampsia did not consume chocolate regularly compared to 19.3% of women who had normal blood pressure and 24.2% of those with high blood pressure.  They report that women who reported regular chocolate consumption (equal to or more than one to three servings a week) had about a 50% reduced risk of pre-eclampsia during the first trimester and the third trimester.  A reduced risk of high blood pressure was only associated with chocolate consumed during the first trimester.  The theory behind the suggestion is similar to that for reducing the risk of cardiovascular disease; lowering blood pressure, insulin resistance, blood fats and indicators of inflammation.  The NHS advise however that it is important to remember that chocolate contains caffeine, which should only be consumed in moderate amounts during pregnancy. It is also high in calories and fats and should be used as an occasional treat rather than a major part of the diet.  The authors state that these results warrant further investigation.  (Summarised also by NHSopens in a new window, Daily Mailopens in a new window)

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Product recalls and alerts

**Walkers recalls some crisps
**Molson Coors recalls home draught beer dispensing units
**Asda withdraws some crisps
**From Ireland
**From Australia and New Zealand
**From Canada
**From the US
**European Rapid Alerts
**Links to recall web sites
**Recall web sites for halal and kosher foods

**Walkers recalls some crisps
Walkers has recalled some packets of its Ready Salted Crisps and Salt & Vinegar Crisps sold in multipacks, because the packets might contain crisps with other seasonings. This means the products are a possible health risk to people with an allergy to milk, soya or barley, or an intolerance to lactose or gluten.  The Food Standards Agency has issued an Allergy Alertopens in a new window advising anyone with an allergy to milk, soya or barley, or an intolerance to lactose or gluten, not to eat this product.

 

**Molson Coors recalls home draught beer dispensing units
Molson Coors has recalled Carling, Grolsch and Coors Light home draught beer dispensing units because there is a small chance of the beer bottle in the unit breaking when the CO2 cartridge is activated.  The Food Standards Agency has issued a Product Recall Information Noticeopens in a new window.

 

**Asda withdraws some crisps
Asda has withdrawn some of its own-brand Salt & Vinegar, Variety and Boxed Crisps, because the salt and vinegar flavouring used in the crisps contains trace amounts of wheat gluten. This means the products, which are available in various multi-packs, are a possible health risk to anyone with an allergy or intolerance to wheat or gluten. The Food Standards Agency has issued an Allergy Alertopens in a new window.

 

**From Ireland

Independent Irish Health Foods Ltd., Cork is initiating a withdrawal of batches of yogurt coated raisins due to the presence of undeclared egg.

 

**From Australia and New Zealand

 

·         Nan Fong Trading Company has initiated a food recall of Saigon Fish Sauce as a number of bottles contain high levels of yeast – the yeast is not harmful but could create fermentation, resulting in a slight risk of cap discharge

 

**From Canada

 

·         The Canadian Food Inspection Agency (CFIA) is warning the public against consuming personally harvested bivalve shellfish from and around closed harvest areas. These bivalve shellfish could contain paralytic shellfish toxins that can cause serious and potentially fatal illness if consumed.

·         The Canadian Food Inspection Agency (CFIA) and Dawn Food Products Montreal Ltd. are warning people with allergies to egg proteins not to consume certain Yiangello brand Cookies & Cream Cheesecakes. The affected products contain egg which is not declared on the label.

·         The Canadian Food Inspection Agency (CFIA) is warning the public not to consume certain Fresh Express brand Romaine-based Salads because these products may be contaminated with E. coli O157:H7.

·         The Canadian Food Inspection Agency (CFIA) is warning the public not to consume certain Head Cheese because this product may be contaminated with Salmonella.

·         The Canadian Food Inspection Agency (CFIA) and Canada Safeway Limited are warning the public not to serve or consume various store-made and Signature Café brand salads because these products may be contaminated with E. coli O157:H7.

·         The Canadian Food Inspection Agency (CFIA) and Produits Phoenicia Inc. are warning the public not to consume certain Cedar brand Tahini because the product may be contaminated with Salmonella.

·         The Canadian Food Inspection Agency (CFIA) and Dats Déli Européen are warning the public not to consume certain sliced meat products because these products may be contaminated with Listeria monocytogenes.

 

**From the US

 

·         Diamond USA Inc. is recalling its 1 lb packages with code#01-12-2010 of "Dry Apricot Rolled" because they contain undeclared sulfites.

·         Fresh Express is voluntarily recalling certain Romaine lettuce salad products with expired Use-by Dates of July 8 - 12 and an "S" in the Product Code because they may have the potential to be contaminated with E. coli O157:H7.

·         Quality Food Center (QFC) stores is recalling select containers of Broccoli Raisin Salad because they may contain walnuts not listed on the label.

·         Miravalle Foods, Inc. S. El Monte, CA is recalling 37,318 lbs. of "Miravalle Chile California & Miravalle Chile Nuevo Mexico" Brand Peppers" distributed between March 15th and May 6th 2010 to some customers in CA, CO, UT, NC, NE, ID, OR and NV because they have the potential to be contaminated with Salmonella.

·         J. Hellman Frozen Foods, Inc. of Los Angeles, CA is recalling 992 cases (4,960 retail units) of Señor Mexicano™ Avocado Pulp, because it has the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.

·         Ready Pac Foods, Inc. Irwindale, CA is recalling 702 cases of the Baby Spinach variety of Spinach Temptations 6 oz. bagged salads with Useby Dates of July 4 with Product Code 11707B, IR127121 and July 8 with Product Code 12007B, IR130373 because they could be contaminated by Escherichia coli 0157:H7 (Ecoli 0157.H7).

·         Marjon Specialty Foods, Inc., Plant City, FL voluntarily recalled 119 cases of sliced apples as a result of a positive test result for Listeria monocytogenes that came from the company's routine sampling program.

·         D & M Smoked Fish, Inc. located in Queens, New York, is recalling Haifa brand vacuum packaged Schmaltz Herring with the lot number 168, because the product was found to be uneviscerated.

·         ConAgra Foods Packaged Foods, LLC, a Council Bluffs, Iowa establishment is recalling all Marie Callender's brand Cheesy Chicken and Rice frozen meals in commerce, regardless of production date. These products are being recalled after the company was informed by the U.S. Centers for Disease Control and Prevention (CDC) of an investigation involving 29 people in 14 states who have been diagnosed with salmonellosis linked to Salmonella serotype Chester.

 

**EU Rapid Alert System for Food and Feed (RASFF)

The database of rapid alert notificationsopens in a new window hosted by the European Commission has recently changed format. The weekly list of notifications has been replaced by a database, searchable by week number.  The latest notifications, or updates to previous notifications are for  20 July 2010.

 

**Links to recall web sites
For UK product recalls visit the Food Standards Agency’s  Food Alertsopens in a new window and Allergy Alertopens in a new window web sites.
For US product recalls visit the USDA’s  Food Safety and Inspection Serviceopens in a new window (FSIS) or the Food and Drug Administrationopens in a new window (FDA) web sites.
For product recalls in Australia and New Zealand visit the FSANZ web siteopens in a new window.
For Canada go to The Canadian Food Inspection Agencyopens in a new window (CFIA)
For Ireland go to the Food Safety Authority of Irelandopens in a new window (FSAI).

 

**Recall web sites for halal and kosher foods
Food e-News does not cover product recalls and mislabelling alerts for Kosher or Halal products. If you need information on these please go to the London Beth Din Kashrut Divisionopens in a new window where there is a facility on the home page to access the  kosher alerts systemopens in a new window.  For US Kosher alerts please go to  Kashrut.com  and follow the link labelled 'Consumer Kashrut Alerts'opens in a new window for Kosher alerts. For Halal alerts go to the Muslim Consumer Groupopens in a new window web site, which also outlines the criteriaopens in a new window used to judge if products are halal or not. 

RSSL's Emergency Response Serviceopens in a new window (ERS) helps customers deal with a wide range of product emergencies and offers advice on crisis management. It operates 24 hours a day and 365 days a year.  To request an ERS presentation or find out more please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.comopens in a new window

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Food safety

**Two seriously ill after drinking aloe drink contaminated with ketamine
**Prisoners could claim compensation after suffering with food poisoning
**How cranberry juice fights bacteria
**Contaminated salsa and guacamole identified as source of food borne illness
**Study reports that peanut allergy therapy not yet viable
**FSA consults on E.coli prevention
**Demand for raw milk increasing
**Chinese authorities admit to finding melamine tainted milk powder in February
**Antimicrobial wash may reduce campylobacter in chicken
**EFSA publishes report on pesticide residues in food
**GMO crops to be discussed by European ministers
**Salmonella enterica substrain closely related genetically between pig and humans
**Animal diseases updates and food poisoning outbreaks
**The Food Safety Network

 

**Two seriously ill after drinking aloe drink contaminated with ketamine

Two women have been left seriously ill in hospital after drinking a Gayatri brand aloe vera juice contaminated with ketamine. The drink was sold in shops in Leicester.  Soon after drinking the juice, a 60 year old woman experienced a burning sensation in her throat and then collapsed.  Another woman suffered similar symptoms.  The Health Protection Agency has confirmed the drinks contained ketamine.  The juice is produced in India and the producer claims it is not exported to the UK.  They state that they have no idea how the product became contaminated with the drug.(Sky Newsopens in a new window)

 

**Prisoners could claim compensation after suffering with food poisoning

In September last year more than 300 prisoners in Wandsworth Prison suffered with Salmonella food poisoning after consuming egg mayonnaise sandwiches.  According to the Daily Mailopens in a new window, the prisons infection- preventions have admitted being responsible which could mean the prisoners could claim compensation of between £1,000 and £5,000, with the final compensation bill likely to be more than £500,000.  The article quotes a Ministry of Justice spokesman as saying: 'It would be inappropriate to comment as the matter remains the subject of ongoing litigation.'

 

**How cranberry juice fights bacteria

A study by researchers from Worcester Polytechnic Instituteopens in a new window and published in the journal Molecular Nutrition and Food Researchopens in a new window has identified and measured at molecular level how cranberry juice fights off urinary tract infections in people.  Camesano et al. investigated a form of E. coli bacteria which is the primary cause of the majority of urinary tract infections.   The press release by Worcester Polytechnic Institute states that the data showed that the attachment force of the virulent E. coli weakened as the amount of cranberry juice cocktail increased. The study also showed that a strain of E. coli without fimbriae did not bind well to the human urinary tract cells, regardless of the concentration of cranberry juice cocktail, providing further evidence that fimbriae are essential for infection.

 

**Contaminated salsa and guacamole identified as source of food borne illness

According to a study by the Centers for Disease Control and Prevention and presented at the International Conference on Emerging Infectious Diseases, nearly 1 out of every 25 restaurant-associated food borne outbreaks with identified food sources between 1998 and 2008, can be traced back to contaminated salsa or guacamole.  This is more than double the rate during the previous decade. Data analysis found that inappropriate storage times or temperatures were reported in 30% of the salsa- or guacamole-associated outbreaks in restaurants or delis which may have contributed to the outbreaks. Food workers were reported as the source of contamination in 20% of the restaurant outbreaks. (Science Dailyopens in a new window)

 

**Study reports that peanut allergy therapy not yet viable

A study published in the Journal of Allergy and Clinical Immunology has found that desensitising those with peanut allergies is still not a viable treatment – although it could be in the future.  The study by Thyagarajan et al. found that reviews from recent trials have been mixed as to whether peanut oral immunotherapy (OIT) can raise the tolerance threshold for allergic reactions.  According to the article in Food Navigatoropens in a new window the review authors wrote that the major issue to address is whether accidental ingestion of peanuts resulting in an allergic reaction is more or less likely than being unable to tolerate oral immunotherapy.

 

**FSA consults on E.coli prevention

The Food Standards Agencyopens in a new window has started a UK-wide consultation on the best way to help businesses protect against E. Coli O157 contamination. The Agency has published proposals for guidance, clarifying the need for businesses to implement tougher measures for preventing cross contamination. These include: ensuring physical separation between raw and ready-to-eat foods; new equipment and surface cleaning processes; and effective hand-washing for food workers.

 

**Demand for raw milk increasing

A review of raw milk consumption, knowledge and regulations presented at ICEIDopens in a new window (274) has found that interest in locally produced food and a belief that raw milk is healthier than pasteurised are among factors increasing demand.  The report reviewed medical literature and interviewed dairy farmers.  It found that 25% to 50% of dairy producers were not aware that raw milk can contain pathogens, but most interviews were conducted on farms that produce milk intended for pasteurisation.  According to the article by CIDRAP the scientists concluded that educating raw producers by veterinarians about contamination and prevention could help standardise quality and safety.

 

**Chinese authorities admit to finding melamine tainted milk powder in February

Chinese authorities have admitted finding 25,000 tones of milk powder tainted with melamine during a 10 day clean up dairy products campaign in February.  It was not clear how much of the 25,000 tonnes was left over from 2008, when melamine was found to have been added to milk powder to make it appear higher in protein. State media have also reported that last week authorities seized 76 tonnes of tainted milk powder.  This was traced back to a dairy factory in the north western China's Qinghai province. Two company officials were detained. (AFT)

 

**Antimicrobial wash may reduce campylobacter in chicken

According to the Telegraph chicken could be disinfected with an antimicrobial wash before it is sold in supermarkets or butchers in order to cut down on food poisoning.  New Zealand already use an antimicrobial wash however this is yet to receive clearance by the EU.  This plan is being investigated by the Food Standards Agency which has reported that 86% of all raw chicken on sale in Britain contain campylobacter.   Other options include freezing of the chicken if the bug is discovered.  This is used in Sweden where 15% of the chickens carry campylobacter. But the Telegraph states that most shoppers in Britain prefer to buy fresh, rather than frozen, meat.  The article quotes the Soil Association which is opposed to the antimicrobial washes for poultry.  They state that they risked "masking" health problems higher up the food chain. However, a study by the FSA last year suggested that organic chickens were in fact more, not less, likely to be carrying the bug.

 

**EFSA publishes report on pesticide residues in food

The European Food Safety Authorityopens in a new window (EFSA) has published its Annual Report on Pesticide Residues, which provides an overview of pesticide residues in food in the European Union during 2008 and assesses the exposure of European consumers to those residues through their diets. The report shows that 96.5% of the samples analysed comply with the maximum residue levels (MRLs) of pesticides permitted for food products in the EU. The report says that 3.5% of all analysed samples exceed the legal Maximum Residue Levels.; in 2007, 4.2% of pesticides exceeded the legal MRL limits. In total, more than 70,000 samples of nearly 200 different types of food were analysed for pesticide residues. The monitoring methods used by EU Member States allow for up to 862 different pesticides to be detected.

 

**GMO crops to be discussed by European ministers

The EU has reported that in the autumn genetically modified crops will be discussed by European ministers.  An EU health and consumer policy spokesman is quoted as saying “the object of the proposal was to start a discussion on growing genetically modified organisms (GMOs).”  The proposal would allow individual countries to ban the growth of GMOs on their territory, in a bid to prevent countries from blocking the authorisation of the crops entirely. (AFTopens in a new window)

 

**Salmonella enterica substrain closely related genetically between pig and humans

A study published in the journal Applied and Environmental Microbiology by German scientists has found Salmonella enterica substrain found originally in pigs can be transmitted to people when they eat pork tainted by the bacteria.  The study reports that until now it has not been clear whether the bacteria that circulated in pigs and people are related to each other.  Between 2006 and 2007 Hauser et al. collected 148 samples of bacteria from live pig, pork meat and people in Germany.  They found that that the bacterial samples from pigs, pork and people were closely related genetically, which suggests the substrain is transmitted along the food chain. (Emerging Health Threatsopens in a new window)

 

 

**Animal diseases updates and food poisoning outbreaks
Regular global updates on food poisoning outbreaks and animal diseases, such as avian influenza, foot and mouth, Ebola, SARS, and Anthrax can be found on the International Society for Infectious Diseases ‘ProMED-mail’opens in a new window web site. 

 

**BITES safe food from farm to fork
The BITES web siteopens in a new window at Kansas State University (KSU) provides up-to-date details of food safety incidents around the world.  It replaced the International Food Safety Network (iFSN) web site at KSU, which is no longer being kept up-to date. The Fsnet Archivesopens in a new window are still available but only updated until September 2009.

RSSL's scientists are able to assist food businesses to manage food safety issues more effectively. The laboratories have considerable experience in the detection and identification of foreign bodies, heavy metals, allergens, toxins and chemical residues. For more information on any of these services and RSSL's Emergency Response Service, please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.comopens in a new window

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Legislation headlines

**Changes to the Food Standards Agency
**Health groups want stronger controls on advertising unhealthy food to children
**International expert limit melamine levels in food
**EC updates food safety import register
** PGI application for Pesca di Leonforte
**Amendment to PDO for Farro di Monteleone di Spoleto
**Amendment to PDO for Melanzana Rossa di Rotonda 
**PDO amendment for Basilico Genovese
**PGI application for Fasola korczyńska
**PGI application for Miód kurpiowski
**PGI application for Oravský korbáčik
**PGI application for Zázrivský korbáčik
**PGI application for Cornish Pastry
**EFSA scientific documents recently published

**Changes to the Food Standards Agency
The Government has announced its intention to retain the Food Standards Agency (FSA) with a renewed focus on food safety. The Department of Health will become responsible for nutrition policy in England, and the Department for Environment, Food and Rural Affairs will become responsible for country of origin labelling and various other types of food labelling not related to food safety, and food composition policies in England. A Prime Ministerial Statementopens in a new window has been released.

**Health groups want stronger controls on advertising unhealthy food to children
A report from the International Association for the Study of Obesity (IASO) calls for tougher controls on advertising to restrict the promotion of unhealthy food to children. The report describes the findings of the PolMark Projectopens in a new window, which examined how countries in the European region were regulating marketing to children, and asked leading organisations in 11 EU member states whether advertising influenced children’s purchases, their diets and their health. The researchers found that two thirds of the 53 countries in the region now have official policies on the need to restrict the promotion of unhealthy food to children, a dramatic increase since a similar survey five years earlier. However, most countries are depending on self-regulation by industry and only a few have brought in specific statutory measures. Even though some companies have made headway in this area in the last 6yrs, marketing to children is changing. The Study reports that companies are moving towards child oriented internet networking sites, text messages and direct mobile phone contact with children, thus bypassing parental control. Dr Tim Lobstein, IASO research director believes that “these controls should be set up by governments and not by Industry” as currently with different companys and different countries putting different regulation in place, “there’s significant chaos within the detail”. The European Commission promised to reassess the position in 2010.

**International experts limit melamine levels in food
WHOopens in a new window and Foodproductdesignopens in a new window are reporting that in Geneva on July 6th 2010, the United Nations’ food standards body, Codex Alimentarius Commission (CAC) announced formal International limits for melamine allowed in food, infant formula and animal feed. This new ruling, whilst not legally binding, states the maximum amount of melamine allowed in powdered infant formula is 1 mg/kg and the amount of the chemical allowed in other foods and animal feed is 2.5 mg/kg. These new levels enable countries to refuse to allow the importation of products with excessive levels of melamine. Martijn Weijtens, Chair of the Codex Committee on contaminants in foods said "Establishment of maximum levels will help governments differentiate between low levels of unavoidable melamine occurrence that do not cause health problems, and deliberate adulteration—thereby protecting public health without unnecessary impediments to international trade.”

**EC updates food safety import register
Following the first quarterly review of Regulation (EC) No. 669/2009 which was introduced on January 25 2010, Food Quality Newsopens in a new window reports that bananas from the Dominican Republic and basmati rice from India will be de-listed from Annex 1 of the register. Whereas herbs and spices from Thailand, paprika and chilli from Peru, curry leaves from India, noodles from China and some fruit and vegetables from Egypt were now to be included in the register. The Standing Committee on the Food Chain and Animal Health (SCoFCAH) endorsed the recommendations on July 14 2010. The regulation, covers documentary, identity and physical checks at border control points, on products included on the register. The amendments to Annex I are now subject to the scrutiny of the European Parliament and are expected to enter into force on October 1.

** PGI application for Pesca di Leonforte
An application has been made for a protected geographical indication (PGI) for Pesca di Leonforte opens in a new window These Italian peaches are grown from two local peach ecotypes, Bianco di Leonforte and Giallone di Leonforte, which are not listed in the national catalogue of varieties.

** Amendment to PDO for Farro di Monteleone di Spoleto (granted)
An amendment to the protected designation of origin has been made for Farro di Monteleone di Spoletoopens in a new window.  This Italian emmer wheat is a local ecotype of the Triticum dicoccum species.

** Amendment to PDO for Melanzana Rossa di Rotonda  (granted)
An amendment to the protected designation of origin has been made for Melanzana Rossa di Rotondaopens in a new window commonly known as Red Aubergine.

**PDO amendment for Basilico Genovese
The specification for the protected designation of origin for ‘Basilico Genovese’opens in a new window, a basil from Italy has been amended to include an EU PDO logo.

**PGI application for Fasola korczyńska
An application has been made for protected geographical indication (PGI) for Fasola korczyńskaopens in a new window from Poland.

**PGI application for Miód kurpiowski
An application has been made for protected geographical indication (PGI) for Miód kurpiowskiopens in a new window from Poland.

**PGI application for Oravský korbáčik
An application has been for protected geographical indication (PGI ) for Oravský korbáčikopens in a new window a steamed cheese product, smoked or unsmoked, in the shape of a little whip (korbáčik in Slovak) between 10 and 50 cm long from Slovak Republic.

**PGI application for Zázrivský korbáčik
An application has been for protect geographical indication (PGI) for ‘Zázrivský korbáčik’opens in a new window a steamed cheese product, smoked or unsmoked, in the shape of a little whip (korbáčik in Slovak) between 10 and 50 cm long from Slovak Republic.

**PGI application for Cornish Pastry
An application has been made for protected geographical indication (PGI) for Cornish Pastryopens in a new window a savoury D-shaped pasty which is filled with beef, vegetables and seasonings from the United Kingdom.

**ESFA scientific documents recently published
Evaluation of Aliphatic and alicyclic sulphides with or without additional oxygenated functional groups opens in a new window
Review of the pesticide risk assessment of zinc phosphide opens in a new window
Statement on the divergence between the risk assessments of lycopene opens in a new window 
Monitoring and reporting of rabies in animals in the EUopens in a new window 
Evaluation of sulphur-substituted furan derivatives used as flavouring agents opens in a new window 
Opinion on modification of the existing MRLs for abamectin in apricots and peaches (including nectarines) opens in a new window

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This Newsletter was posted on: 21 July 2010

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