Eggs and cholesterol - some myths dispelled
Omega-3 fatty acids may prevent obesity-induced liver damage
Fresh produce now frequently linked to food poisoning outbreaks
Quorum sensing in bacterial biofilms
Food-name labels may influence taste perception
Enzymatic control of retinoic acid may help skin and hair disorders
Fructose and obesity - the debate goes on
Product recalls and alerts
Food safety
Legislation headlines
Other headlines (18/02/09)
Eggs and cholesterol - some myths dispelled
J Gray and B Griffin of the University of Surrey, Guildford, UK, writing in the British Nutrition Foundation's Nutrition Bulletin
present evidence intended to "dispel the myth" that in excess, eggs can be bad for health. The authors reviewed previous studies that had claimed to provide evidence to support the idea that eating too many eggs could increase cholesterol levels, which in turn could increase the risk of coronary heart disease (CHD).
The paper discusses studies that were carried out several years ago, which led to the advice that egg intake should be limited. However, this advice was based on the misconception that dietary cholesterol is directly related to blood cholesterol. According to the British Nutrition Foundation (BNF), only a third of the body's cholesterol comes from the diet. However, in the early part of the 20th century, experimental models developed to look into causes of coronary atherosclerosis involved feeding animals (rabbits and rats), cholesterol-rich foods such as butter. After following these diets, the animals went on to develop atherosclerotic plaques and heart disease. Based on this evidence, a direct link was established between cholesterol in the diet and blood-cholesterol levels.
One fact that the authors of the review are keen to emphasise about these early models, is that the foods used in the studies were very high in saturated fats, which are a known risk factor of coronary heart disease. Although the studies seemed to show an association between dietary cholesterol and CHD, the results are said to be more likely to be reflecting the fact that there is a correlation between dietary cholesterol and saturated fatty acids, which often exist together in foods. Much research has been done to examine saturated fatty acids as a risk factor in CHD and the mechanism by which it can increase the risk has been well documented. The fact that the two are often present together in foods, would suggest that foods high in cholesterol should be avoided, if only for the reason that such food is therefore more likely to also contain a high level of saturated fat. Eggs, however, although being relatively high in cholesterol, do not have a high level of saturated fat. They are also a "protein-rich, nutrient dense" food, but not highly calorific.
Another study cited by Gray and Griffin was conducted by Ginsburg et al (1994) and involved diets that were low in total fat and saturated fat. They found that a high cholesterol diet could raise both LDL- and HDL blood-cholesterol levels. (An increased level of LDLs is a known risk factor in CHD). However, the study noted that the increase in the levels of LDLs was very small, and that any adverse affects would be counteracted by the increased levels of HDL's. Mutungi et al (2008) looked at 28 obese males on a carbohydrate restricted diet, who were consuming three eggs a day. These subjects were found to show no change in LDL-cholesterol, but a significant increase in HDL-cholesterol.
The authors of the paper want attitudes towards eggs to change. In particular they would like to see associations such as the British Heart Foundation and the American Heart Association recognise the nutritional benefits of eggs and endorse them. Changes have already begun, with the British Heart Foundation now placing emphasis on reducing saturated fatty acid intake and stating that high cholesterol foods do not usually have much of an impact. Other heart foundations in Europe and Australia have followed suit and now make no recommendations about restricting egg consumption. The American Heart Association, although removing specific references to restricting egg consumption, still recommends a low cholesterol diet. However, as the authors say in their summary, in the minds of the public, cholesterol in the diet, specifically from eggs, continues to be viewed with suspicion and that view is still reflected in the advice of some professionals.
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Omega-3 fatty acids may prevent obesity-induced liver damage
A study published in the Federation of the American Societies for Experimental Biology Journal (FASEB) has indicated that the liver of obese people may benefit from the protective action of omega 3 polyunsaturated fatty acids. The aim of the study was to see if omega 3 polyunsaturated fatty acids can alter the function of adipose tissue and thus protect the liver from insulin resistance and fatty liver disease in a mouse model of obesity.
Non alcoholic fatty liver disease (NAFLD) is becoming the most common cause of chronic liver disease and it can lead to fibrosis and cirrhosis. Whilst NAFLD is complex, it is thought that this disease of the liver can be caused by obesity and insulin resistance especially where patients are suffering from metabolic syndrome. Previous studies have indicated that NAFLD is a symptom of metabolic disease, in the liver. White adipose tissue (WAT) is important for the regulation of energy balance and a balanced body metabolism. Deregulation of WAT functions is thought to occur in obese people and can lead to a number of symptoms associated with metabolic disease including glucose intolerance, insulin resistance and NAFLD. Omega 3 polyunsaturated fatty acids have been linked to the prevention of a number of illnesses including rheumatoid arthritis, cystic fibrosis, asthma and cardiovascular disease. The way in which omega-3 fatty acids exerted these benefits was thought to be due to their role in decreasing the production of classic inflammatory mediators. However, recent research has indicated that they provide a benefit by conversion to a series of lipids, known as resolvins and protectins. It is thought that it is these lipids which display protective actions associated with omega 3 polyunsaturated fatty acids.
The researchers studied four groups of mice, genetically modified to be obese and diabetic. One group of mice were fed an omega 3 rich diet for five weeks, another were fed a control diet for a similar period. Both diets contained an equivalent amount of fat (8.4% fat by weight) but in the omega 3 diet, 6% of the total fat content was provided by omega 3 polyunsaturated fatty acids. A third group of mice were injected with docosahexaenoic acid (DHA, an omega 3 essential fatty acid), every twelve hours for four days and a fourth group injected with the resolvin E1 every twenty four hours for four days. Blood, liver and adipose tissue samples were subsequently prepared for analysis.
The results showed that the mice given the omega 3 diet had less inflammation of the liver and improved insulin tolerance, as well as significantly reduced blood cholesterol levels. The study monitored concentrations of resolvins and protectins in samples of adipose tissue and found that the feeding of omega 3 to mice triggered the formation of bioactive lipids including protectin D1 and resolvin D1. The increase in protectin D1 increased adiponectin expression in WAT in the obese mice thus reducing insulin resistance. The mice injected with DHA also showed improved insulin sensitivity and the injection of resolvin E1 gave significant protection against fatty acid liver disease to that group of mice.
In conclusion, the study authors say that their results support the view that increased dietary intake of omega 3 polyunsaturated fatty acids would provide improved prevention of metabolic liver disease in a similar way to those improved outcomes reported for other diseases such as arthritis, cystic fibrosis, diabetes and asthma. They further suggest that the results of this study along with previous findings provide strong evidence that dietary supplementation with omega 3 polyunsaturated fatty acids would be beneficial for patients with established liver disease.
RSSL's Lipids Laboratory 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 Freefone 0800 243482 or e-mail enquiries@rssl.com
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Fresh produce now frequently linked to food poisoning outbreaks
While raw fruits and vegetables are associated with considerable health benefits, they may also send you to the doctor, according to a review published in the journal Epidemiology and Infection (2009, 137: 307-315. It highlights the fact that fresh fruits and vegetables are increasingly recognised as a source of food poisoning outbreaks in many parts of the world.
In Europe, recent outbreaks have revealed new and unexplained links between bacteria and viruses that cause food poisoning linked to imported baby corn, lettuces and even raspberries. In the USA, the proportion of outbreaks linked to fresh produce increased from <1% of all reported outbreaks with a known food vehicle in the 1970s to 6% in the 1990s. Recent outbreaks of E.coli infections have been linked to bagged baby spinach, with Salmonella linked to peppers, imported cantaloupe melons and tomatoes. The increase in reported outbreaks related to fresh produce may be the result of several trends. The per capita consumption of fresh produce has increased in the USA, and perhaps other industrialised nations as well. The desire for fresh produce all year round means that in the cold season it is likely to be transported from further away, either the subtropics or from the other hemisphere. To obtain raw fruit and vegetables out of season, they are transported many thousands of miles from growing areas so outbreaks of illness can affect many widely dispersed countries simultaneously. Due to changes in processing, more cutting and coring may be performed in the field at the time of harvest. Also, as agriculture becomes more intensive, produce fields may be next to animal production zones, and the ecological connections between wild animals, farm animals, and produce may be closer.
While fresh produce can become contaminated at any point in the food production chain, the likelihood of contamination is highest during three periods: in the field, during initial processing, and during the final preparation in the catering or domestic kitchen. Early contamination may come from wild animals that may contaminate fields or processing sheds, from farm workers without access to latrines or handwashing stations, and from the water used to irrigate or spray fungicides on the plants. During processing, it may come from contaminated water used for washing, chill tanks or sprays and shipping ice. Late contamination in the restaurant or home kitchen may occur if produce is prepared with unclean implements, through cross contamination if surfaces and hands are also used to prepare meat or poultry, or from an infected food handler with poor personal hygiene who is shedding the pathogen as food is prepared.
According to the authors, preventing fresh-produce-associated food poisoning outbreaks will require attention in five key areas: the quality of water using to irrigate and apply pesticides to plants, protection from faecal contamination, washing and sanitizing fresh produce, management of cold storage and supply chain, and protecting fresh produce items from contamination by food handlers who themselves are ill or infected with a pathogen.
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Quorum sensing in bacterial biofilms
The article above considers the reasons why fresh fruits and vegetables are becoming an increasingly common cause of food poisoning outbreaks and the need for much better method to prevents such outbreaks. Understanding quorum sensing, a method used by bacterial cells to communicate, might help microbiologists develop more effective ways of treating fresh produce to eliminate disease-causing pathogens.
Writing in the Journal of Food Science, authors Annous, Fratamico and Smith from the USDA's Agricultural Research Service (ARS), explain how bacterial pathogens form biofilms on food and food contact surfaces, enhancing their ability to survive harsh environments, resist antimicrobial treatments and persist in food processing facilities. This is in contrast to planktonic cells, which are non-adherent bacteria growing as individual cells in liquid culture. Biofilms on surfaces have a characteristic structure comprising micro-colonies enclosed in a hydrated matrix of microbially synthesised proteins, nucleic acids and polysaccharides. A mature biofilm has a three dimensional structure with bacterial cells packed together in clusters with channels between the clusters that allow the transport of water and nutrients and the removal of waste. Detachment and dispersion of cells from the biofilm can lead to the formation of new biofilms. Biofilms can consist of a single bacterial species or a mixed bacterial population. The formation of biofilms on cantaloupe melons, apples and several types of leafy greens is thought to be reason why such fresh products have been able to withstand various cleaning and sanitising regimes and gone on to cause multistate outbreaks of food poisoning in the United States.
The bacteria which make up the biofilm are thought to communicate by a process of cell signalling, known as quorum sensing. Being able to inhibit quorum sensing could help prevent biofilm formation and disrupt the function of established biofilms. Quorum sensing is a cell-density-dependent signalling system mediated through autoinducer molecules secreted by the bacteria. The autoinducers bind to the appropriate transcription regulators when the bacterial population reaches the "quorum" level, and the binding of the autoinducers is followed by either an activation or repression of target genes. In this way, the authors say, quorum sensing allows the bacteria to display a unified response that benefits the whole population, including enhancing access to nutrients, establishing favourable environmental niches and successfully fending off competing bacteria. Examples of cellular processes modulated by quorum sensing include symbiosis, transfer of conjugated plasmids, sporulation, antimicrobial peptide synthesis, regulation of virulence and biofilm formation.
The quorum sensing system is dependent on LuxI and LuxR families of autoinducer synthases. These produce the autoinducers which (in the case of Gram-negative bacteria) are N-acylated homoserine lactones (AHLs) . In Gram-positive bacteria some of the autoinducers are modified peptides. A large number of bacteria (both Gram-negative and -positive) have a common quorum sensing system mediated by autoinducer-2 (AI-2), which is a product of LuxS. In the article, the authors give details of the role of quorum sensing in biofilm formation in Campylobacter jejuni, Aeromonas hydrophilia, Helicobacter pylori, Bacillus cereus, Listeria monocytogenes, E. coli, Salmonella enterica, Yersinia spp, Vibrio spp, and Staphylococcus aureus. They also note that gene transfer has been found to be much more commonplace amongst bacteria in biofilms than amongst planktonic cells and this is of significance in the rapid transfer of antibiotic resistance genes amongst the bacteria in a biofilm.
Countermeasures to quorum sensing have been explored in an attempt to reduce the ability of cells to form biofilms, attenuate virulence and modulate other processes influenced by quorum sensing. It has been found that AHL autoinducers can be degraded by both enzymic and non-enzymic methods, and halogenated furanones (produced by marine algae) are antagonistic towards AHL-controlled processes. Other countermeasures could include the use of AHL analogues, which have alterations to the side chain or ring moiety. Cinnamaldehyde inhibited transcription induced by AHL in Vibrio harveyi reporter strains, whilst foods such as beef and turkey patties, chicken breast and beef steak inhibited AI-2 activity, as did the food additives sodium propionate, sodium benzoate and sodium acetate. Garlic extracts have proved to be a potent inhibitor of quorum sensing in the food spoilage organism Pseudomonas aeruginosa.
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Food-name labels may influence taste perception
A research team from the National Food Research Institute,Tsukuba, Japan investigated how non-gustatory senses might influence taste perception by labelling aqueous taste solutions with familiar, pleasant sounding names.
Forty six Japanese university students participated in the study, all of whom reported having a normal sense of taste. They were randomly assigned to one of two groups: food name label (FL) and control (CL. Aqueous taste solutions using the 5 basic tastes were prepared: sucrose (sweet), sodium chloride (salty), tartaric acid (sour), quinine sulphate (bitter) and monosodium glutamate (savoury/umami). According to the authors, they then constructed a sample pool consisting of 211 taste samples containing 1 to 5 of the basic tastes in all possible combinations, each with 2 intensity levels. All samples were given recognisable food names, and after evaluation 4 food names and 10 taste samples were selected. The food names were "lemon," "coffee jelly," "caramel candy," and "consomme soup."
Results showed that the participants who tasted samples with food-name labels rated tastes with significantly higher liking and familiarity scores than those presented with random numbers, especially when the names and tastes were perceived as being congruent. Though an effect on perceived intensity was not as prominent, cases were observed in which intensity ratings were significantly changed.
In their summary, Okamoto et al. claim that this study provides the first experimental evidence that identity information given as names also influence the perception of unimodal basic tastes. (Chemical Senses, 2009, 34 : 187-194; doi:10.1093/chemse/bjn075).
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Enzymatic control of retinoic acid may help skin and hair disorders
A recent mice model study published in the Journal of Biological Chemistry has shown that an enzyme concerned with lipid synthesis may control levels of retinoic acid (a form of vitamin A) in skin and may have implication for human skin and hair disorders.
Retinoic acid (RA) is essential for many biological functions. The mechanisms by which its levels are controlled are only partially understood, but since RA is a potent signalling molecule they are thought to be tightly controlled. Excess RA may be toxic to adult tissues. RA is used therapeutically for a number of skin disorders and some cancers but its toxicity can often limit its use. Understanding how levels of RA are controlled is therefore important both biologically and clinically. RA is synthesised from retinol, vitamin A, and it has been suggested that esterification of retinol to produce retinyl esters may help regulate RA levels. This esterification process has been thought to be controlled in part by acyl CoA:retinol acyltransferase (ARAT) enzymes and recent studies have reported that the enzyme known as DGAT 1 (diacylglycerol acyltransferase) can catalyse the ARAT reaction in vitro. This study aimed to investigate whether retinol esterification by DGAT1 is important in the skin of mice.
The researchers used mice that had been genetically modified to lack DGAT1 and wild-type mice as a control. Some mice were fed a retinoid deficient diet while others were fed a retinoid abundant diet. Various individual experiments were conducted and samples of mouse skin were subsequently analysed for retinol, retinyl ester and all-trans-RA by a variety of methods. Blood samples were also taken and similarly analysed.
The authors of the study say that their results indicate that when retinol in the diet is plentiful, mice with DGAT1 deficiency showed high level of RA in the skin accompanied by hair loss. They further indicate that both these effects are prevented if dietary retinol is reduced. They believe that this occurs because DGAT1 functions as an ARAT in mouse skin and that the hair loss is likely to be caused by excessive concentration of retinoids in the skin.
Further results show that mice lacking DGAT 1 have skin which is more sensitive to topically applied retinol. Again the authors state that this shows the ARAT function of DGAT1 and that in mouse skin DGAT1 plays an important role in maintaining normal retinoid balance. They continue that the ARAT activity of DGAT1 functions in the skin to limit local concentrations of RA and protect against retinoid toxicity. It is concluded these findings add to the mounting evidence that the ARAT function of DGAT1 is important biologically and that along with another study the importance of DGAT1's ARAT activity has been shown in the small intestines and skin of mice. The authors finish by indicating that it will be interesting to see if their findings concerning DGAT1, retinoid balance and hair biology are applicable to humans. They state that DGAT1 had not yet been studied in human skin but that this study shows the need for further research. DGAT1 inhibitors have been created as potential treatments for disease such as obesity and hyperlipidemia and the results of this study may be important in assessing side effects of such treatments as well as for the treatment of skin and hair disorders.
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Fructose and obesity - the debate goes on
Consumption of fructose has increased over the last forty years due to the widespread use of sucrose (50% fructose) and high fructose corn syrups (42-55% fructose) in processed foods and sweetened beverages. This increased use of fructose has been paralleled by the rise in obesity in the United States and has led some investigators to question whether an increased consumption of fructose has been a factor in increased body weight. Now a team of scientists from the Universities of California and Pennsylvania, US, suggest that fructose consumption may exacerbate an already adverse metabolic profile present in many obese subjects.
Fructose has specific metabolic characteristics that may potentially contribute to a metabolic profile with increased insulin resistance and body adiposity. These include a failure to stimulate insulin secretion, which in turn reduces circulating leptin levels and allows ghrelin levels to rise. Leptin is a hormone associated with reducing appetite which is dependent on insulin-mediated glucose metabolism. Ghrelin is an appetite stimulating hormone which is normally suppressed after meals. On this basis, fructose ingestion is associated with an endocrine profile which potentially favours increased energy intake and weight gain. Another characteristic of fructose which has important metabolic implications is the site and mechanism of fructose metabolism, which occurs primarily in the liver and leads to increased production of very low density lipoprotein and triacylglycerides. Compared with glucose metabolism, which has a rate-limiting step in phosphofructokinase, fructose metabolism is relatively unregulated.
In a paper in the Journal of Clinical Endocrinology and Metabolism, Karen L Teff and colleagues describe the outcome of an experiment in which they compared the effects of glucose-and fructose-sweetened beverages, consumed with isocaloric mixed nutrient meals, on hormones and metabolic substrates in 17 obese subjects (9 men and 8 women). The beverages provided 30% of total kilocalories. Blood samples were collected from the subjects over a 24-hour period. The main outcomes measured were glucose, lactate, insulin, leptin, ghrelin, uric acid, triglycerides (TGs) and free fatty acids.
Results confirmed that compared with the glucose-sweetened beverage, consumption of the fructose-sweetened beverage by the obese subjects did, indeed, reduce insulin secretion, reduce the diurnal leptin profiles and increase post-prandial triglyceride concentrations. The reduced insulin secretion was also associated with a large rise in lactate levels, which lead to increased lipogenesis. Compared with insulin-sensitive subjects, those with insulin resistance showed even greater increases in post-prandial triglycerides. Elevated blood triglycerides are risk markers not only for type 2 diabetes but also for cardiovascular disease. In summary the authors state that their results support the theory that over-consumption of dietary fructose may provoke adverse metabolic changes in obese individuals, particularly those with existing insulin resistance. (Journal of Clinical Endocrinology & Metabolism, online 09/02/09. doi:10.1210/jc.2008-2192).
RSSL's Functional Ingredients Laboratorycan determine fructose by HPLC. For more information please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.com
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Product recalls and alerts
**Rakusen's Ltd recalls Chocolate Chip Cookies
**Premium protein balls recalled
**From Australia and New Zealand
**From Canada
**From the US
**European Rapid Alerts for week 7
**Links to recall web sites
**Recall web sites for halal and kosher foods
** Rakusen's Ltd recalls Chocolate Chip Cookies
Some chocolate chip cookies distributed by Rakusen's have been found to contain milk protein, which is not mentioned on the label. This means the product could be a health risk for people who are allergic to, or intolerant of, milk or milk constituents. The Food Standards Agency has issued an Allergy Alert.
**Premium protein balls recalled
Bounce Snack Foods (UK) Ltd has recalled certain date codes of their Premium Protein Balls, due to the possible presence of Salmonella Typhimurium. Salmonella is a bacterium that causes food poisoning. The Food Standards Agency has issued a Food Alert for Information.
**From Australia and New Zealand
- Naturally Good Products Pty Ltd is conducting a voluntary consumer level recall on Naturally Good, Deliciously Free - Moist Chocolate Mudcake mix as the product contains traces of peanuts that are not declared on the packaging.
- Luigi's ham products are recalling certain products as the ham has found to be contaminated with Listeria monocytogenes.
**From Canada
- The Canadian Food Inspection Agency (CFIA) and Real Canadian Superstore are warning the public not to consume certain fresh Lean Ground Beef Club Pack because it may contain pieces of glass.
- The Canadian Food Inspection Agency (CFIA) is warning the public not to consume certain products containing egg salad manufactured by Plaisirs Gastronomique Inc. because they may be contaminated with Listeria monocytogenes.
- The Canadian Food Inspection Agency (CFIA) and Kanata Smoke House are warning the public not to consume certain Kanata Smoke House brand Smoked Atlantic Salmon because the product may be contaminated with Listeria monocytogenes.
**From the US
- See the FDA Website for recalls linked to the Salmonella outbreak associated with peanut butter supplied by Peanut Corporation of America
**European Rapid Alerts for week 7
The results of rapid alerts for week 7 (up to 13/2/2009) are now available on the Europa web site.
**Links to recall web sites
For UK product recalls visit the Food Standards Agency's Food Alerts and Allergy Alert web sites.
For US product recalls visit the USDA's Food Safety and Inspection Service (FSIS) or the Food and Drug Administration (FDA) web sites.
For product recalls in Australia and New Zealand visit the FSANZ web site.
For Canada go to The Canadian Food Inspection Agency (CFIA)
For Ireland go to the Food Safety Authority of Ireland (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 Division where there is a facility on the home page to access the kosher alerts system. For US Kosher alerts please go to Kashrut.com and follow the link labelled 'Consumer Kashrut Alerts' for Kosher alerts. For Halal alerts go to the Muslim Consumer Group web site, which also outlines the criteria used to judge if products are halal or not.
RSSL's Emergency Response Service (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.com
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Food safety
**Additional phosphorus may be dangerous for kidney patients
**FSA's Food Safety Group restructured
**Many Americans not aware of peanut products recalled
**EFSA says taurine and d-glucuronolactone in energy drinks are safe
**Regulators can't stop tainted food outbreaks
**Child rice trials condemned
**Enterobacter sakazakii found in baby milk in Korea
**Animal diseases updates and food poisoning outbreaks
**The Food Safety Network
**Additional phosphorus may be dangerous for kidney patients
A new study published in the Journal of the American Medical Association has indicated that phosphorous additives, such as sodium phosphate, used to enhance flavour and shelf life may be a danger for patients with renal disorders, since their compromised kidneys may struggle to expel the additional phosphorus. One of the research team is quoted as saying that phosphorus is already abundant in naturally-occurring foods and that by adding even more phosphorus to the food supply, there may be a danger of exceeding the body's regulatory ability, especially for those with kidney disease. The study involved 279 people with advanced kidney disease who had high blood phosphorus levels at the start of the study. The participants were split into two groups - a control group and a group who were told how to avoid additive-containing foods. After three month, results showed that the blood levels of phosphorus in the intervention group had decreased by two and a half times more than in the control group (0.4 versus 1.0 mg/dL, respectively).(Food Quality News).
**FSA's Food Safety Group restructured
Dr Andrew Wadge, Chief Scientist and Director of Food Safety at the UK's Food Standards Agency, last week discussed the recent restructuring of the Food Safety Group. He indicated that the new group brings together hygiene, microbiology, contaminants and other work that had previously been divided between the Food Safety Group and the former Consumer Protection and Enforcement Group. The group has two divisions that address the broad categories of agents that can cause food to become unsafe, namely microbiological and non-microbiological agents. Another division will deal with the implementation and delivery of effective controls on these two aspects of food safety. A further division will provide analytical support and advice across the whole of the Agency. The Chief Scientist's Team (which supports the Chief Scientist role for the whole of the Agency) and the Incident Response Team (which recognises the strategic importance of responding effectively to food safety incidents) complete the structure. The FSA indicates that it will be writing to external stakeholders and delivery partners to explain the changes. (Food Standard Agency)
**Mercury should be noted in fish labelling regulations
Consumers need to be made aware of the risks of eating fish due to its mercury content, according to the Zero Mercury Working Group. The coalition of environmental organisations claim that the advice on the mercury content of fish and seafood should be included in the proposed EU foodstuffs labelling regulations. The group have recently published a report which includes data from the US Environmental Protection Agency indicating that the major source of mercury ingestion in humans is from fish. Last April, the European Commission indicated that member states should be provided with all relevant information in order to issue concrete consumer advice wherever possible in order to protect consumers from the risks of mercury consumption. Global food safety regulators are currently advising pregnant or breastfeeding women to avoid certain fish that may be high in mercury. These tend to be fish higher up to food chain and include swordfish, shark, marlin and pike. (Food Production Daily)
**Many Americans not aware of peanut products recalled
A survey conducted by Harvard University found that while most Americans had heard of the recent food recalls related to the contaminated PCA peanut processing plant (as reported in previous weeks FEN) , many were unaware that the recalls included cakes, snack bars, cookies and ice cream and that these products may be contaminated. The survey showed that only half the 93% who had heard of the recalls realised snack bars were included and less than half knew cakes and cookies were affected. Dr. Robert Blendon, who designed the survey, was quoted as saying that he ate protein bars all the time but just didn't think about it and that unless you looked at the ingredients, you wouldn't realise that they were being recalled. The survey discovered that around a quarter of those aware of the recalls thought that major national brands of peanut butter should be avoided even though they were not included in the recall and were safe and showed that more than 60% of Americans had only "some" or "very little" confidence that food manufacturers and government inspections systems could keep food safe. (New York Times)
**EFSA says taurine and d-glucuronolactone in energy drinks are safe
Following a request from the European Commission, European Food Safety Authority's Panel on Food Additives and Nutrient Sources added to Food (ANS) concluded that exposure to taurine and d-glucuronolactone through regular consumption of energy drinks was not of safety concern. The outstanding concerns by the Former Scientific Committee on Food in 2003 were that taurine may be harmful to the brain and d-glucuronolactone to the kidneys. The Chair of the ANS Panel is quoted as saying that their opinion evaluated the safety of these two ingredients as constituents of energy drinks, rather than the energy drinks themselves. By looking at the available consumption figures and taking into account new toxicological data, the Panel considered that specific questions previously raised on the safety of these ingredients by the EU's former Scientific Committee on Food had been resolved. (EFSA)
**Regulators can't stop tainted food outbreaks
US Food Safety experts think that tainted food outbreaks will continue to happen and that there is little that regulators can do about it. They warn that that lack of inspectors and the sheer number of ways in which contaminated products can enter the food chain mean that another outbreak is likely. Steve Solomon, Deputy Director of Regional Operations for the US FDA is quoted as saying that he is concerned about what will be the next 'melamine' incident. Counterfeiting is also thought to be a large problem in the global food industry, accounting for up to $50 billion, according to John Spink at Michigan State University's (MSU) Food Safety Policy Center. While some of these activities may pose no health risk, some such as adulteration can be deadly. Spink said that "The problem and the solution is all about profit". It has been calculated that nearly 10 million food shipments are imported in to the US every year but only 1% is inspected and 0.3% sampled or tested. The FDA do not have the resources to inspect everything so need to focus on the highest risks. He added that the FDA are developing risk analysis systems to better focus on the most risky shipments and have started to set up overseas offices to help improve standards worldwide. (AFP). There is more on this story at Michigan State University's News web site.
**Child rice trials condemned
The decision to use Chinese and American children in a controversial GM rice trial has been condemned as completely unacceptable by a group of 22 GM-critical scientists from around the world. The children were fed rice genetically modified to increase levels of beta-carotene or vitamin A, but before it had been trialled in animal feed. The rice has been developed to help reduce vitamin A deficiency which can cause sight damage, poor brain development and immune system failure, although high levels of consumption have been linked to birth defects and other toxic effects. In an open letter to the researchers, the scientists say there has been inadequate pre-clinical evaluation of the rice. Critics of the experiments also claim that the Nuremburg code, ethical rules drawn up in response to the medical crimes of Nazi Germany, have been breached as children under 10 are not considered legally capable of consenting to participate in such experiments. Dr Adrian Dubock, project manager at the Golden Rice Organization denied that the Nuremburg Code had been broken and said that trials had been approved by independent ethical review panels. (Daily Mail).
**Enterobacter sakazakii found in baby milk in Korea
Just-Food (17/02/09) reports that the veterinary authorities in South Korea have found Enterobacter sakazakii in a batch of Vitagermine powdered baby milk from France. The Hong Kong authorities have also issued an alert about the contaminated milk. E. sakazakii can cause meningitis.
**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' web site.
**The Food Safety Network
The International Food Safety Network (iFSN) at Kansas State University provides research, commentary, policy evaluation and public information on food safety issues. An international repository of food safety-related information, FSN offers consumer, student and industry outreach services, information research, on-line resources, collaborative projects, evaluation and analysis, and a capacity to address current and emerging food safety concerns.
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.com
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Legislation headlines
**EU may accept smaller type face on labels
**FSA consults on guidance notes for food contact materials
**FDA regulatory meeting with bisphenol A makers and users
**FDA examines carbohydrate claims
**FSANZ statement on A1 and A2 milk
**FSA extends consultation on food contaminants
**Coccidiostats or histomonostats in non-target feed
**Antimicrobial substances for decontaminating poultry rejected
**Transitional measures for former foodstuffs
**Purity criteria for miscellaneous additives
**PGI applications
**EFSA opinion on cranberry health claim
**Pig welfare
**EU food supplement dossiers
**Common position on plant protection products
**New opinions and reports from EFSA
**EFSA flavouring group evaluations
**EU may accept smaller type face on labels
Members of the European Parliament (MEPs) may agree to accept a smaller font size than the 3 mm laid down in the original Food Information Regulation proposals, but only if there is still full legibility. Discussions are now focussing on a minimum font size of 1.2 mm, based on the height of a lower case "x". The font size would be dependent on pack size. Mandatory nutrition labelling giving the amount of calories, fat, carbohydrates, salt and sugar would also be required, but it seems that it is not clear whether this will be on the front of the pack or not. So far only calories would always have to be placed in the same spot on the front of the pack. (Food Manufacture 16/02/09)
**FSA consults on guidance notes for food contact materials
The Food Standards Agency Northern Ireland (FSANI) welcomes your comments on the proposed draft guidance that is based on the legal requirement for ensuring that only safe food contact materials and articles are placed on the market in the United Kingdom and, in a wider context, the European Union.
**FDA regulatory meeting with bisphenol A makers and users
At the end January 2009, the U.S. Food and Drug Administration and Health Canada's Health Products and Food Branch hosted a meeting of representatives of U.S. and Canadian manufacturers and users of food packaging materials containing bisphenol A (BPA) to discuss what is being done to help minimize the levels of the chemical in food. The meeting was also part of FDA's efforts to assist industry in its voluntary BPA reduction efforts. Further details on the outcome of the meeting are given on the FDA web site.
**FDA examines carbohydrate claims
The FDA's Center for Food Safety and Applied Nutrition has reported the results of a study undertaken in March 2006 which evaluated carbohydrate claims and related disclosures in terms of their effects on consumer understanding.
**FSANZ statement on A1 and A2 milk
Following the publication of the opinion of the European Food Safety Authority on A1 and A2 forms of milk, Food Standards Australia New Zealand (FSANZ) has issued a short statement. More on the EFSA opinion in last week's Food e-News Ed. 424.
**FSA extends consultation on food contaminants
The Food Standards Agency (FSA) has extended the length of its consultation on the draft Contaminants in Food Regulations by a further eight weeks to take into account the new provisions of a Commission Regulation coming into force on 2 March 2009 and applying from 1 July 2009. The draft Contaminants in Food (England) Regulations 2009 propose to make provisions for the enforcement authorities in England to enforce the requirements of new Commission Regulations amending Regulation (EC) No. 1881/2006, which sets maximum levels for certain contaminants in foodstuffs. In particular, Commission Regulation (EC) No, 565/2008 establishes a maximum level for dioxins and PCBs in fish liver. The proposals for England also provide for the enforcement of Commission Regulation (EC) No. 629/2008, setting maximum levels for certain other contaminants in foodstuffs. Full details of the consultation are given on the FSA web site, with the deadline now being 10 April 2009.
**Coccidiostats or histomonostats in non-target feed
Commission Directive 2009/8/EC of 10 February 2009 amends Annex I to Directive 2002/32/EC of the European Parliament and of the Council as regards maximum levels of unavoidable carry-over of coccidiostats or histomonostats in non-target feed. Also, Commission Regulation (EC) No 124/2009 of 10 February 2009 sets maximum levels for the presence of coccidiostats or histomonostats in food resulting from the unavoidable carry-over of these substances in non-target feed .
**Antimicrobial substances for decontaminating poultry rejected
Council Decision 2009/121/EC of 18 December 2008 rejecting the proposal from the Commission for a Council Regulation implementing Regulation (EC) No 853/2004 of the European Parliament and of the Council as regards the use of antimicrobial substances to remove surface contamination from poultry carcasses.
**Transitional measures for former foodstuffs
Commission Regulation (EC) No 129/2009 of 13 February 2009 amends Regulation (EC) No 197/2006 as regards the validity of the transitional measures relating to former foodstuffs.
**Purity criteria for miscellaneous additives
Commission Directive 2009/10/EC of 13 February 2009 amends Directive 2008/84/EC laying down specific purity criteria on food additives other than colours and sweeteners.
**PGI applications
Applications have been made for protected geographical indications (PGI) for 'Faba de Lourenzá' (Spanish Beans) and for 'Březnický ležák' (a type of Czech beer).
**EFSA opinion on cranberry health claim
Food Navigator reports that the European Food Safety Authority (EFSA) has issued a negative opinion to Ocean Spray, a leading supplier of cranberries throughout the world, for an article 14 health claim relating consumption of cranberry and urinary tract infections (UTI) in women. The full opinion can be accessed from the EFSA web site.
**Pig welfare
Council Directive 2008/120/EC of 18 December 2008 lays down minimum standards for the protection of pigs confined for rearing and fattening.
**EU food supplement dossiers
The European Commission has published an updated list of dossiers submitted to the Commission under Article 4(6) of Directive 2002/46/EC on food supplements.
**Common position on plant protection products
Common Position (EC) No 3/2009 of 20 November 2008 adopted by the Council, acting in accordance with the procedure referred to in Article 251 of the Treaty establishing the European Community, with a view to the adoption of a Regulation of the European Parliament and of the Council concerning statistics on plant protection products.
**New opinions and reports from EFSA
**EFSA flavouring group evaluations
Flavouring Group Evaluation 60 (FGE.60): Consideration of eugenol and related hydroxyallylbenzene derivatives evaluated by JECFA (65th meeting) structurally related to ring- substituted phenolic substances evaluated by EFSA in FGE.22 (2006) - Former AFC Panel opinion.
Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23 - Former AFC Panel opinion.
Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab) - Former AFC Panel opinion.
Flavouring Group Evaluation 46 (FGE.46)[1]: Ammonia and two ammonium salts from chemical group 30 - Former AFC Panel opinion.
Flavouring Group Evaluation 45 (FGE.45)[1]: One tertiary amine from chemical group 28 - Former AFC Panel opinion.
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Other headlines (18/02/09)
**Pathogenic bacterium identified in farmed cod
**FSA seeks views on nutrition research
**Rethink over saturated fats
**Americans unsure about source of trans fats
**Beekeepers call for £6m to research bee deaths
**Pathogenic bacterium identified in farmed cod
Farmed cod have recently been hit by a serious disease caused by an unknown bacterium. In his doctorate, Jarle Mikalsen contributed to the identification of this bacterium, now called Francisella philomiragia noatunensis. The disease caused by the bacterium is now called francisellosis and is listed in the national disease register and regulated under the terms of the Norwegian Food Act. Further details of the research given at ScienceDaily.com (17/02/09).
**FSA seeks views on nutrition research
The Food Standards Agency (FSA) is currently carrying out a strategic review of its nutrition research portfolio and has launched a public consultation, seeking views on the future direction of this work. The consultation responses will be used by an external panel of experts, set up to undertake the review, to inform recommendations. Full details on the FSA web site.
**Rethink over saturated fats
An article in the journal Food Technology calls for a re-examination of the idea that saturated fats are a risk factor for cardiovascular disease. At a scientific program session at the 2008 IFT Annual Meeting & Food Expo, research was presented suggesting that the link between dietary fat and human disease is inconclusive. In addition, there is a clear health benefit to consuming a reduced-carbohydrate diet without restriction of fat content. Author Eric C. Westman, M.D., Associate Professor of Medicine and Director of the Lifestyle Medicine Clinic at Duke University School of Medicine, discusses his own research, which has shown that a low-carbohydrate diet maximizes the potential to lower blood glucose.
**Americans unsure about source of trans fats
Many American consumers have now heard of them and they know they are something to be avoided in the diet, but very few of those surveyed by Dr Robert Eckel of the University of Colorado Denver could name three sources of trans fats. More details on the survey at ReutersHealth.com (17/02/09).
**Beekeepers call for £6m to research bee deaths
The British Beekeepers' Association (BBA) is asking the British government for £6m to fund research into little-understood diseases that are ravaging bee populations. It also wants better access to medication for bees and improvements to bio-security to keep out foreign pests A research document published yesterday outlines 30 projects looking at diseases such as varroa and nosema infection, work on queen rearing, honey bee genetics and bee husbandry.BBA campaign is aimed at researchers and funding bodies as well as the National Bee Unit, the division of Defra charged with overseeing bee health. (From The Herald 18/02/09). An article in a recent issue of New Scientist also outlines recent findings on the fate of honeybees.
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This Newsletter was posted on: 18 February 2009
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