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Edition 431: 25 March - 1 April 2009

Hot tea and cancer risk
Identification of allergenic proteins in cochineal extract
High moisture extrusion of soy protein retains nutritional quality
US report on seafood fraud
Allergenicity of salt-soluble proteins in wheat products
Endocrine disruptors in bottled mineral water
Combination techniques to inactivate Listeria monocytogenes
Product recalls and alerts
Food safety
Legislation headlines
Other headlines (01/04/09)

Hot tea and cancer risk

The results of a study carried out in Northern Iran have suggested that drinking tea at a temperature of 70oC or more raises the risk of developing oesophageal cancer eight-fold. Details of the work were published in the British Medical Journal. According to notes on the study in NHS Choices, the average preferred temperature for drinking tea in the UK is 56 - 60 oC.

The setting for the study was Golestan Province, an area with a high incidence of oesophageal squamous cell carcinoma. This is the most common type of oesophageal cancer, and in Europe and America is generally caused by tobacco and alcohol use and affects more men than women. In Iran these two risk factors are not likely to be the cause of the high cancer rate. Also women are just as likely to suffer from oesophageal cancer as men. Previous studies in Golestan had suggested that low fruit and vegetable intakes, opium consumption and low socioeconomic status were risk factors for oesophageal cancer. A case-control study carried out in the 1970s in Iran in areas with both high and low rates of oesophageal cancer had shown a two-fold increase in risk amongst those who drank hot tea.

The participants in the present study comprised a group of 300 people with confirmed cases of this type of carcinoma recruited by the Atrak Clinic between 2003 and 2007. Also involved were 571 matched neighbourhood controls of similar age and gender without the disease. Using a structured questionnaire, trained interviewers collected data on personal characteristics and other possible confounding factors as well as assessing whether participants drank their tea warm, lukewarm, hot or very hot. They were also questioned about the interval(in minutes) between the tea being poured and drunk. A separate questionnaire was used to find out whether participants drank black or green tea, how much they drank and how often. In a second part of the study, 48,582 adults aged 40 – 75 years old, from the same province were asked the same questions about their tea drinking habits.

Samples of tea were made by Dr Islami and his team, and the temperature measured. Once the temperature had dropped to 75 oC the participants were asked to sip the tea and to give an indication of the temperature at which they usually drank their tea. This was repeated at 5 oC temperature drops until the participant’s normal tea temperature was reached. Results obtained with this test were compared with the temperatures at which the participants had reported they drank their tea. It is noted that moderate agreement was found between reported tea drinking temperatures and actual temperature measurements.

Results indicated that 98% of study participants drank more than one litre/day of black tea. Of these 39% drank it at temperatures of less than 60oC, 38.9% at 60 – 64 oC, and 22% at 65oC or higher. More of the participants with oesophageal cancer drank their tea hot or very hot compared with the controls. As noted above, drinking tea very hot was associated with an 8-fold increase in cancer risk, and drinking it hot, with a 2-fold risk increase. Also, people who drank their tea less than two minutes after pouring were 5.5 times more likely to develop oesophageal cancer than those who left it for 4 minutes after pouring.

Comments on the work in NHS Choices (27/03/09) point out some of the limitations of the study. More of the cases smoked than controls, and even though smoking habit was taken into account, it may have had an effect. Participants were only asked if they were using tobacco or not using it, which did not account for the amount used or the duration of smoking. The study depended on participants remembering details of their exposure to hot tea, which may have led to inaccuracies. Also, the case-control study was relatively small, and being carried out in Iran may not necessarily be representative of tea drinking habits in other parts of the world. And it only looked at the effect of tea and not of other hot beverages. Nevertheless, it is suggested that it may be better to leave tea to cool for a few minutes rather than drinking it scalding hot. (Islami et al. BMJ 2009; 338: b929).

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Identification of allergenic proteins in cochineal extract

A team of researchers based at various institutes and universities in Japan have conducted a study designed to identify the allergenic proteins present in cochineal extract. The study has recently been published in the Journal of Allergy and Clinical Immunology.

Cochineal extract is produced from the dried bodies of Cochineal insects (Dactylopius coccus or Coccus cacti). It is a natural red dye that is widely used to colour foods, medicines and cosmetics. Although this dye has been used for many years and has been regarded as a safe colouring agent, in recent decades an increasing number of cases have been reported which have suggested that it has allergenic properties. For instance, in 1961, skin irritation was reported around the lips of women who had been using lipstick containing cochineal extract. In 1979, Burge et al reported cases of asthma following inhalation of the extract. Kägi et al reported cases of anaphylaxis following consumption of Campari-orange containing the extract in 1994. A paper written by Ann Arbor published in 'Doctor's Guide' in 1997 reported that James Baldwin of the University of Michigan had confirmed that cochineal extract had caused anaphylaxis in a woman after she had consumed a food product containing the dye. The cases reported by Kägi et al and Wüthrich et al shared a common element which suggested that the individuals involved had become sensitised to cochineal extract through the use of cosmetics containing the dye. In the majority of reported cases involving anaphylaxis the patients were females who had been using cosmetics containing cochineal. Previous studies had demonstrated that there are proteins present in cochineal extract to which IgE antibodies, found in the blood of allergy sufferers, will bind. The aim of the study conducted by the Japanese researchers was to identify these proteins.

The researchers first confirmed the presence of proteins in the extract of between 40 and 50kd, which showed immunoreactivity to patients’ sera. Using chromotographical techniques they purified 4 proteins in this range. They identified a full length cDNA encoding a protein, which they named CC38K. From further work they ascertained that CC38K is the precursor for the 4 previously identified proteins thought to be the major allergens in the extract. Using protein-protein BLAST (basic local alignment search tool) they searched for CC38K homologies and found considerable similarities to hornet phospholipase A (PLA). Anaphylaxis is a symptom of hornet sting allergy, suggesting that the insects produce similar allergenic proteins.

The authors concluded that their results emphasise the potential importance of reducing the use of cochineal extract in cosmetics, as it can sensitise users to it and make them prone to severe symptoms. They believe that methods for measuring and removing the allergenic proteins they have identified from the extract need to be developed.

RSSL’s DNA and Protein Laboratory carries out allergen testing using immunological, DNA and distillation techniques, depending on the allergen to be detected. Detection limits are in the range 0.1 – 10 mg allergen/kg of sample for almond, Brazil nut, macadamia nut, peanut, walnut, hazelnut, cashew nut, pistachio nut, pecan nut, pine nut and chestnut. Celery, celeriac, black mustard, lupin and kiwi allergens can also be detected by DNA methods, as can crustacean allergens. The laboratory also uses a range of UKAS accredited immunological procedures for the detection of allergens including gluten, peanut, hazelnut, almonds, soya, egg, milk, lactose, sesame and histamine. Distillation and titration methods are used for the determination of sulphur dioxide and sulphites. For more information please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.com.

Allergen testing

http://www.rssl.com/services/foodanalysis/Pages/allergenservices.aspx

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High moisture extrusion of soy protein retains nutritional quality

A team of American researchers from Iowa State University have reported the findings of a 90 day study using mouse models to evaluate the nutritional value of soy protein isolate to be used as a meat analogue, which had been produced by a high-moisture extrusion technique. It was compared with an unextruded soy protein isolate.

In order to maintain adequate growth and health, high quality proteins are needed and for many people the most common source is meat. However, for health or religious reasons, or due to the high price of meat in some parts of the world, other sources of protein, such as soy, are chosen.

Soy is noted to be an excellent source of protein, but many people find it unpalatable due to its taste and texture. As a result, significant developments have been made to improve its taste characteristics through plant breeding and processing techniques. In the manufacture of meat analogues the proteins must be rendered insoluble and are processed to develop structural and viscoelastic properties similar to meat. Changes in proteins during refining are complex and involve the modification of both covalent and non-covalent interactions in addition to the rearrangement of disulphide bonds. These alterations may result in a change in the nutritional value of the product.

In the current study, a high moisture twin screw extrusion process was used to refine the soy protein isolate to obtain a product with the characteristics of a fibrous meat analogue. Previous studies have focussed on low to moderate moisture extrusion conditions that cause a significant reduction in protein digestibility. It is speculated that under high moisture conditions, viscous dissipation would be reduced, lowering extrusion temperature and reducing products arising from the Maillard reaction through the reaction of lysine side-chains.

Twenty male and 20 female C57Black/Jmice were randomly divided into groups of 10. The mice were given free access either to a diet prepared with the unextruded dry mix (CSP; soy protein isolate:unmodified starch 9:1) or the extruded soy protein isolate (ESP). The animals’ diet was supplemented with necessary vitamins, minerals other nutrients. Results showed that mice fed the extruded soy protein diet had growth rates comparable to those fed the unmodified soy protein. This suggested that there was no loss of protein quality during the high moisture extrusion process. It was reported that the diets were well tolerated by both the male and female mice and that no pathological effects were observed throughout the duration of the trial. Examination of the bone breaking strength in female mice revealed this to be lower in those fed the extruded soy protein diet, but other bone parameters such as length, width and mineral content were identical suggesting that the observed difference in breaking strength may have been of no physiological significance. Measurement of the muscle weights showed no differences between gender or between those on opposing diets, thus the muscle mass was unaffected by the dietary protein source. It was concluded by the researchers that the extruded soy protein isolate was of similar nutritional value to the unrefined soy protein and that soy proteins refined using high moisture extrusion are of high quality and nutritional value. (Macdonald, et al. J. Agric. Food Chemopens in a new window, online 23/03/09).

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opens in a new windowUS report on seafood fraud

The US Institute of Food Technologyopens in a new window (IFT) has drawn attention to a report by the General Accountability Office (GAO) into the action of three US federal agencies in detecting and preventing seafood fraud. The GAO recommends that inter-agency collaboration should be improved and a federal agency-wide library of seafood species standards should be created.

In 2007, Americans consumed 5 billions pounds of seafood, some of which will have been deliberately mis-labelled for financial gain – what the GAO calls “seafood fraudopens in a new window”. Detection and prevention of seafood fraud is the responsibility of the Department of Homeland Security’s Customs and Border Protection (CBP), the Department of Commerce’s National Marine Fisheries Service (NMFS) and the Department of Health and Human Services’ Food and Drug Administration (FDA) . Typical types of seafood fraud include shipping products through an intermediary to avoid customs duties, adding excessive amounts of water or ice to increase weight, substituting a different species of seafood for the one given on the label, including less seafood in the package than indicated on the label, and other types of mislabelling or misrepresenting seafood products. Although no accurate figures exist for the extent of seafood fraud in the US, it is known to occur at many points along the seafood chain from large multinational operations to individual restaurants and grocery stores.

CBP reviews seafood import documentation to detect customs duty avoidance schemes. NMFS addresses seafood fraud through its voluntary, fee-for-service inspection program, which includes inspecting seafoods about to be purchased by retailers to ensure that the net weight is correct and the species has been correctly identified. The FDA, however, is primarily concerned with food safety, and told the GAO that it did not address economic fraud and was only able to examine 2% of imported seafood each year. Nevertheless, as the GAO points out, a food safety problem can expose a seafood fraud. For example, a fish that was fraudulently mislabelled as a different species could cause illness due to the presence of a potentially lethal toxin in the product. This actually happened in 2007 when imported pufferfish, which contains tetrodotoxin, was mislabelled as monkfish and people who ate it became ill.

The FDA is responsible not only for imported seafood but also for seafood which is harvested and processed domestically. It also operates an import alert schemeopens in a new window which covers seafood. One fraud-related activity of the FDA, is the maintenance of a seafood databaseopens in a new window which is intended to help the food industry correctly label products. However, the list was first created in 1993 and the GAO complains that it has not been fully updated to reflect more that 400 name changes. In addition, the FDA’s guidance to help seafood processors comply with its seafood oversight program does not reflect the seafood labelling requirements of the Food Allergen Labelling and Consumer Protection Act 2004 to show the species of fish or shellfish on product labels. According to the GAO, these failures by the FDA means that consumers have less assurance that the seafood they purchase has been correctly labelled.

The FDA’s main way of ensuring the safety of domestic seafoods is through the application of its HACCP (hazard analysis critical control point) compliance program. In its 1994 proposed HACCP rules for seafood, the FDA recommended that seafood companies also used HACCP-like measures to control economic fraud. Indeed in Canada, the Canadian Food Inspection Agency requires that seafood processors identify and mitigate both food safety hazards and economic fraud risks. However the 1994 FDA proposal was not implemented, and the GAO report suggests that until the HACCP regulations are amended to cover fraud risks, FDA inspectors will continue to spend only limited time ensuring against mislabelled products, and seafood processors will continue to be less attentive to protecting against fraud.

During its investigations, the GAO found that a lack of collaboration by CBP, NMFS and FDA has resulted in overlapping actions and inefficient use of resources, and some of these inefficiencies are explored in some detail in the GAO report. For instance, each of the three agencies has their own laboratory capabilities for determining the species of the seafood samples they receive. But these laboratories use different testing methods and standards for species identification and do not acknowledge each other’s laboratory results, nor do they share the species standards they have developed. CBP uses DNA sequencing to identify a seafood species, while the FDA and NMFS use the isoelectrophoresis method. CBP has developed some authenticated DNA samples of fish using GenBank DNA sequences, but the FDA and NMFS do not believe that the GenBank data are sufficiently accurate to use as the basis for a regulatory action, such as providing validated evidentiary support to prove species substitution during a criminal prosecution. As a result, FDA is in the process of developing its own secure database of DNA sequences for seafood species identification, yet NMFS also has its own library of standards for seafood species identification. On a more positive note, it is reported that NMFS has had meetings with FDA about sharing species standards and getting DNA analysis approved by an international accreditation agency as an official method for species identification.

RSSL’s DNA and Protein Laboratoryopens in a new window can provide definitive identification of a large number of fish species in raw and processed foods using the latest DNA-based analytical techniques. The test can currently identify over 50 species of fish, including cod, haddock, pollock and seven species of salmon. The polymerase chain reaction (PCR) method amplifies DNA sequences unique to the genetic material of a given fish species. It is a highly specific test with an optimum detection of 0.1%. For more information please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.comopens in a new window

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opens in a new windowAllergenicity of salt-soluble proteins in wheat products

A team of scientists based at the Hospital Universitario Rio Hortega, Vallalodid and ETS Ingeneros Agronomos in Madrid, Spain, have investigated the effect of heating and other industrial processes on the allergic potency of salt-soluble proteins derived from a wide range of wheat-derived foods including French bread, wholemeal breads, fresh and toasted white and wholemeal breads, biscuits, pizza, breakfast cereals, cereal based baby foods, and white and wholemeal pasta. Wheat flour and bran were also tested.

In their introduction, de Gregorio et al. say that the prevalence of wheat food allergy is increasing, ranging from 0 – 3.6% of the population depending on the diagnostic method used to detect allergy and the geographic area. Wheat is most frequently associated with food-dependent, exercise induced food allergy as well as baker’s asthma. Salt-soluble proteins include albumins, globulins and prolamins (gliadins and glutenins). Gliadins have been implicated in IgE-mediated reactions to ingested wheat as well as in bakers’ asthma. Yet surprisingly, most patients with bakers’ asthma do not present with wheat food allergy. Amongst the salt-soluble proteins, members of the alpha-amylase inhibitor family seem to be important allergens for bakers’ asthma. High and low molecular weight subunits of glutenins have been identified as potential food allergens.

Salt-extracts were prepared from the various wheat-based foods listed above, and their allergenic properties tested by IgE-immunodetection, ELISA assays and skin prick tests. Skin prick tests (SPTs) were carried out on 10 (out of 14 recruited) patients who had suffered from allergic symptoms after ingesting cereal-based processed foods. Extracts from raw flour, two bread samples and boiled pasta were used, comparing commercial food allergenic extracts with those prepared by the authors in the laboratory. Salt-soluble protein extracts from raw wholemeal flour and wholemeal tin loaf bread were submitted to simulated gastrointestinal digestion, fractionated by SDS-PAGE and used for ELISA-inhibition assays using pooled sera from the wheat-food-allergic patients.

Samples from biscuits and non-boiled pasta retained 97 – 64% of the IgE binding capacity of raw flours, whereas boiled pasta displayed a substantial decrease (35 – 28%). Similar results, but with lower values, were seen for bread and toasted breads. Extracts from cereal-based baby foods and breakfast cereals showed the lowest IgE binding capacity. In the SPTs, the salt-soluble protein extracts from raw wheat flour provoked higher responses than the commercial extracts, but rather similar to those of the wholemeal tin loaf bread. In contrast, the toasted bread and boiled white pasta showed a strong decrease in allergenic potency compared to the raw flour extract. The simulated gastrointestinal digestion markedly decreased, but did not abolish, the IgE binding potency of the salt-soluble proteins from raw flour and bread. Several wheat-derived foods showed major IgE-binding components of 20 and 35 kDa, which were identified at avenin-like and globulin proteins, respectively.

Overall, the authors say, their results indicate that wheat-derived foods have a lower allergic potency than raw flour. They also demonstrate a wide variation in the extent to which commercial heating and processing operations decrease the IgE-binding capacity of various wheat-based foods. Further analysis of the allergenic properties of the most commonly consumed wheat derived foods is needed as well as the identification of the main allergens responsible. (Gregorio, et al. J. Agric Food Chem., 2009, doi:10.1021/jf803475vopens in a new window).

RSSL’s DNA and Protein Laboratoryopens in a new window carries out allergen testing using immunological, DNA and distillation techniques, depending on the allergen to be detected. Detection limits are in the range 0.1 – 10 mg allergen/kg of sample for almond, Brazil nut, macadamia nut, peanut, walnut, hazelnut, cashew nut, pistachio nut, pecan nut, pine nut and chestnut. Celery, celeriac, black mustard, lupin and kiwi allergens can also be detected by DNA methods, as can crustacean allergens. The laboratory also uses a range of UKAS accredited immunological procedures for the detection of allergens including gluten, peanut, hazelnut, almonds, soya, egg, milk, lactose, sesame and histamine. Distillation and titration methods are used for the determination of sulphur dioxide and sulphites. For more information please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.comopens in a new window.

Allergen testing

http://www.rssl.com/services/foodanalysis/Pages/allergenservices.aspxopens in a new window

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opens in a new windowEndocrine disruptors in bottled mineral water

A recent study published in the journal Environmental Science and Pollution Research assessed the estrogenic burden of bottled mineral water and sought to characterise the possible sources of the estrogenic contamination. Research in this area has focused on very few chemicals and the contamination of consumables with xenohormones is relatively unexplored. Since 1996, when the area of endocrine disruption became a public and scientific issue for the first time, a large list of suspected endocrine disrupting chemicals (EDCs) has been compiled. The human health effects of these EDC’s are still subject to discussion, but links between exposure to xenohormones and developmental and reproductive disorders are strengthening.

To optimize the properties of packaging materials a variety of additives, including stabilizers, antioxidants and pigments are used in the formulation. Additives from plastics in particular are known to leach from the packaging and accumulate in foods and include bisphenol A, phthalates and alkylphenols. Other possible sources of contamination may arise from pharmaceutical wastes which contaminate the groundwater itself, contact with plastics used in production processes or with residual detergents and disinfectants used to clean filling systems.

Wagner and Oehlmann from the Johan Wolfgang Goethe University in Germany focused on commercial bottled mineral water due to its simple matrix and its increasing worldwide consumption Twenty brands of mineral water from different price brackets were selected; the twenty selected contained nine bottled in glass and plastic each and two bottled in Tetra Pak (a paperboard box coated with an inner plastic film). Samples were obtained from four producers both in glass and PET (polyethylene terephthalate) bottles. Six bottles per brand were purchased from local shops and stored under consumer relevant conditions (dark, 4°C). Preliminary experiments had shown that laboratory tap water was the least contaminated and hence served as a negative control. 17β-estradiol served as a positive control in the yeast estrogen screen and 17α-ethinylestradiol in the reproduction test with P. antipodarum. These samples and controls then underwent analysis using the yeast estrogen screen (YES) and a reproduction test using Potamopyrgus antipodarum (the New Zealand mud snail).

The yeast estrogen screen utilized the human estrogen receptor alpha gene and an expression plasmid which encodes β-galactosidase under the control of estrogen response elements. β-galactosidase is produced when receptor activation and ERE binding activity occurs; this activity is then measured by monitoring the change in absorbance at 540nm caused by cleavage of the chromogenic substrate chlorophenol red-β-D-galactopyranoside. The results showed a significantly increased hormonal activity in 33% of all mineral water samples bottled in glass and 78% of the waters from PET bottles. A direct comparison of glass vs. PET bottles was carried out on four minerals waters that originated from the same source. These results clearly indicated that the mineral waters purchased in glass bottles were less estrogenic than those bought in PET bottles.

Potamopyrgus antipodarum was shown to be highly responsive to ethinylestradiol, the positive control. However, in the current experiment breeding P. antipodarum in several brands of glass bottles resulted in only a slightly enhanced production of embryos compared to the negative control group. Female snails bred in PET plastic bottles produced a significantly enhanced progeny compared with specimens from the glass group and negative controls.

In conclusion, the authors claim that this study has successfully provided the first evidence of the broad contamination of mineral water with xenoestrogens and consequently given rise to the assumption that additives and catalysts may also migrate from plastic packaging into foods. (Full text: Wagner M & Oehlmann J. Environ Sci Pollut Res; 2009, doi: 10.1007/s11356-009-0107-7opens in a new window).

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opens in a new windowCombination techniques to inactivate Listeria monocytogenes

A study conducted by Sommers et al. (2009), published in the Journal of Food Science, investigated the efficiency of combining techniques already known to inactivate the non-pathogenic surrogate of Listeria monocytogenes, Listeria innocua. Frankfurters were used as the test material and the aim of the study was to find out if the combined techniques would be effective in inactivating L. monocytogenes in ready-to-eat (RTE) meat products.

Listeria monocytogenes is an occasional post-process contaminant on ready-to-eat (RTE) meat products such as frankfurters and unpasteurised milk products. It is a gram-positive bacterium that has the ability to grow at temperatures as low as 3°C and in high-salt environments, making multiplication of the bacterium difficult to control during long-term cold storage. It has been responsible for a number of outbreaks of food-borne illness and deaths in the United States and Canada. L. innocua has been indicated as a superior surrogate for its pathogenic counterpart through studies showing both as having similar inactivation and growth profiles. In the present study, the authors investigated the combinational use of ultraviolet light (UVC at 254nm) irradiation and flash (steam) pasteurisation (FP) to inactivate the L.monocytogenes surrogate and its consequential growth potential after treatment, taking note of any detrimental effect of the treatments on the colour and/or texture of the frankfurters.

The US Food and Drug Administration- (FDA) approved intervention technique is UVC irradiation. This increases a microorganism’s sensitivity to heat by indirectly inducing DNA strand breaks through active DNA repair processing and inhibition of DNA replication. The combinational use of UVC irradiation followed by flash pasteurisation was shown to improve the efficiency of L. innocua inactivation by FP. The study showed that there was no statistical difference in the log reductions of L. innocua populations over a range UVC treatments, but results from the combined use of UVC and subsequent FP indicated there was an additive effect with log reductions significantly greater than those achieved by UVC or FP used singly.

Sommers et al. continued to study the effect of UVC and FP on the proliferation of L. innocua during long-term refrigerated storage through experiments involving untreated frankfurters and those treated with 1 J/ cm2 : 1.5 s and 2 J/ cm2 : 3 s (UVC: FP) kept at 8°C for an 8 week period. The two test samples which were submitted to UVC and FP treatment resulted in >3.2 log reduction of L. innocua, with no further growth of the survivors for the rest of 8 week storage period at 8°C. In comparison, the growth of L.innocua on the untreated frankfurters was only inhibited for 2 weeks, reaching a population of >107 colony forming units (CFU)/g by the end of the storage period. There was no advantage to using the higher UVC: FP settings compared to the lower ones. The use of UVC in combination with FP had little adverse effect on frankfurter texture or colour.

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opens in a new windowProduct recalls and alerts

**Batch of Bisto Favourite Gravy Granules recalled
**Warning issued about Ayyam Zaman Halawa (Halva)
**From Australia and New Zealand
**From Canada
**From the US
**European Rapid Alerts for week 13
**Links to recall web sites
**Recall web sites for halal and kosher foods

**Batch of Bisto Favourite Gravy Granules recalled
Premier Foods has recalled a specific batch code of Bisto Favourite Gravy Granules due to incorrect allergen labelling information. Because some Bisto Favourite Gravy Granules drums have been incorrectly filled with Turkey Gravy Granules the batch contains milk and egg, which are not declared on the label. The Food Standards Agency has issued an Allergy Alertopens in a new window.

**FSA warns over Ayyam Zaman Halawa (Halva)
The Food Standards Agency (FSA) is warning people not to eat Ayyam Zaman Halawa (Halva) which may be contaminated with Salmonella. The Agency is issuing a Food Alertopens in a new window for information to local authorities.

**From Australia and New Zealand

  • Menora Foods Pty Ltd is conducting a voluntary recall of certain cheeses due to tests showing the products may be contaminated with E. coli bacteria.
  • McCain Foods (Aust) Pty Ltd announces a voluntary recall of McCain Shepherd’s Pie. The product affected may contain a Tuna Mornay meal due to a packaging error.
  • FSANZ has published an updateopens in a new window on the US Salmonella in peanut products recall

**From Canada

  • The Canadian Food Inspection Agency (CFIA) and Niagara Smoked Fish Limited are warning the public not to consume certain brands of Smoked Salmon and Grav-Lax because they may be contaminated with Listeria monocytogenes.
  • The Canadian Food Inspection Agency (CFIA) and Frito Lay Canada are warning the public not to consume Munchies brand Pistachios because the product may be contaminated with Salmonella. This product contains pistachios which have been recently recalled in the USA by Setton Pistachio of Terra Bella, Inc. due to Salmonella contamination.
  • See the Canadian Food Inspection Agencyopens in a new window website for latest recalls due to the Salmonella incident linked to peanut butter in the US.

**From the US

  • Setton Pistachio of Terra Bella, Inc. announced that it is voluntarily recalling from nationwide distribution specific lots of bulk roasted shelled pistachios and 2,000 lbs., 1,700 lbs., 1,800 lbs. and 1,000 lbs. tote bags of roasted in shell pistachios sold to wholesale customers due to potential contamination with the Salmonella organism.
  • The Kroger Co. (NYSE: KR) is recalling Private Selection® Shelled Pistachios sold in its family of retail stores because the product may be contaminated with Salmonella.
  • Torres Hillsdale Country Cheese of Reading, Michigan is expanding the recall of Asadero and Oaxaca soft Mexican-style cheeses due to potential Listeria contamination.
    Kraft Foods announced a voluntary recall in the United States of Planters and Back to Nature products containing pistachio nuts that have the potential to be contaminated with the Salmonella organism. This possible contamination is not connected with the recent outbreak associated with peanuts.
    Maeco Foods of College Point, New York is recalling its 8 oz. packages of Peanut Meal, because the product has the potential to be contaminated with Salmonella.
  • Frito-Lay announced the voluntary recall of Frito-Lay branded in-shell salted pistachios due to potential contamination with Salmonella.

See the FDA Websiteopens in a new window for recalls linked to the Salmonella outbreak associated with peanut butter supplied by Peanut Corporation of America

**European Rapid Alerts for week 13
The results of rapid alerts for week 13opens in a new window (up to 27/03/2009) are now available on the Europaopens in a new window web site.

**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 Division 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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opens in a new windowFood safety

**FSA investigates if Salmonella outbreak from pistachios has spread to UK
**Traceability report shows requirements not being met
**Report calls for new agency required to regulate food supply
**EFSA publishes opinion on MRSA
**Survey says consumers less sure about supermarket food safety
**Pepper linked to Salmonella outbreak
**Chinese police make arrests in tainted pork case.
**Villagers sickened by ox meat
**Campylobacter an increasing risk to the elderly
**BfR gives answers on glycidamide in foods
**Vietnamese food hygiene programme not successful
**80 food poisoning cases linked to Allerton restaurant
**UK hospital admissions resulting from allergic reactions to food
**EFSA reports on the effect of cooking on marine biotoxins
**Animal diseases updates and food poisoning outbreaks
**The Food Safety Network

**FSA investigates if Salmonella outbreak from pistachios has spread to UK
The Food Standard Agency has said that its experts are looking into whether a Salmonella outbreak in American pistachios has spread to the UK. The FDAopens in a new window has stated in a news release that both the FDA and the California Department of Public Health (CDPH) are investigating Salmonella contamination in pistachio products sold by Setton Pistachio of Terra Bella Inc, Calif. The company has stopped all distribution of processed pistachios and will issue a voluntary recall involving approximately 1 million pounds of its products. Because the pistachios were used as ingredients in a variety of foods, it is likely this recall will impact many products. A Food Standards Agency spokeswoman is quoted as saying that they are monitoring the emerging issue very closely and at this stage there is no evidence to suggest that these pistachios have reached the UK. (Associated Pressopens in a new window)

**US traceability report shows requirements not being met
In a recent survey requested by the US House of Representatives Appropriations (a subcommittee which oversees the FDA), US Federal inspectors only managed to fully trace 5 out of the 40 products they attempted to trace through the full production and distribution chain. The report indicates that some facilities did not keep lot-specific information, some products were not labelled with lot numbers, and some firms mixed raw food products from many farms. Since 2005, the FDA has required manufacturers, processors, packers, transporters and distributors who receive, hold, or import food to keep records of all sources, recipients, and transporters. Despite this, the report notes that nearly 60% of handlers failed to meet the requirements and 25% of managers said they did not know about the records requirements. The report recommended six ways the FDA could improve traceability including strengthening the statutory requirements, working with the industry to educate about and develop tracing requirements and addressing the issue of mixing raw foods from multiple sources. (CIDRAPopens in a new window)

**Report calls for new agency required to regulate food supply
The responsibility for US food safety is currently divided between a number of federal agencies including the Food and Drug Administration and the Department of Agriculture (USDA), while disease outbreaks are monitored by the Centers for Disease Control and Prevention. A report by the Trust for America's Health and the Robert Wood Johnson Foundation has called for the appointment of a senior FDA official to take control of food safety as an interim step to the creation of a new agency whose sole task would be to regulate the food supply. Michael Taylor, of George Washington University, has worked in food safety for both the FDA and USDA and advised on the report. He is quoted as saying that the first priority should be to repair what is wrong at FDA and that there are three critical weaknesses: obsolete statutes, inadequate resources and a fragmented structure. He added that the FDA’s focus has traditionally been on medicines and that there is no FDA official whose full-time job is food safety. (Reutersopens in a new window)

**EFSA publishes opinion on MRSA
The European Food Safety Agency (EFSA)’s Panel on Biological Hazards has published its opinion on the risk to public health of meticillin-resistant Staphylococcus aureus (MRSA) in animals and foods. The panel found that there is no evidence that eating or handling food contaminated with MRSA can lead to an increased risk of people becoming infected or becoming carriers. They also indicated that where MRSA prevalence in food-producing animals is high, people in contact with those animals are at greater risk than the general population. A specific type of MRSA, known as CC398, is most often carried by intensively reared food-producing animals but the panel notes that this strain represents a small proportion of the overall cases and that the occurrence varies widely throughout Europe. The CC398 strain is mainly detected in pigs, veal calves, and broiler chickens. The panel noted that animal movement and contact between animals are likely to be important factors for the transmission of CC398 and that systematic monitoring of MRSA should be carried out to evaluate trends in the development of MRSA in food-producing animals in all Member States. (EFSAopens in a new window)

**Survey says consumers less sure about supermarket food safety
A study of US consumers by NPD Group has indicated that a higher percentage of people doubted the safety of supermarket food last year than did in a similar survey in 2004. This contrasts with a larger but more stable number who worry about what they eat in restaurants. This comes as people are rejecting restaurants in favour of supermarket food. In 2008, 63% felt supermarket food was safe, this having dropped 5% since 2004. Restaurants however were considered safe by just under half those surveyed, only 1% down on the 2004 figure. (Reutersopens in a new window)

**Pepper linked to Salmonella outbreak
The Director of the California Department of Public Health (CDPH) has warned consumers to avoid eating spices produced by the Union International Food Company following a Salmonella outbreak that has sickened 42 people over 4 states. The company has recalled its pepper and other spice products, mainly sold to distributors and restaurants in California and Oregon, although only white and black pepper products have been linked to the outbreak. These products are thought to have caused illness in Oregon, Washington and Nevada as well as California but California officials said no deaths had been reported. (CIDRAPopens in a new window)

**Chinese police make arrests in tainted pork case
Police in Guangzhou, Southern China’s biggest city, have arrested nine people involved in pork tainted with clenbuterol and ractopamine, banned chemicals used to make animals develop more muscle. Investigations into the tainted pork began two months ago after 70 people became ill after eating pig organs. Quanfa Food Co Ltd, the company which owned the livestock market where the pork was sold, has had its business licence revoked as it failed to inspect the meat and responded too slowly after illnesses began to be reported. (Associated Pressopens in a new window).

**Vietnamese food hygiene programme not successful
The Vietnamese Government has recently established 17 food hygiene and safety departments nationwide and provided VND35 billion ($2 million) to carry out four projects for a national campaign to enhance the capacity of food hygiene and safety management, raise awareness of the public’s right to clean and uncontaminated food, strengthen food hygiene, safety inspection and set up inspection teams to check food production, processing and trading throughout Vietnam. Despite this commitment of money and resources, the number of people who died from food poisoning in 2008 was higher than in 2007. The annual report from the new national food safety programme shows that many people were taken to hospital with stomach pains and diarrhoea after eating street food. In April, 2008 some 24 cases of poisoning affected 791 people, killing 13. In the following month, 31 cases poisoned 607 people killing 11. (Saigon Dailyopens in a new window 01/04/09)

**Villagers sickened by ox meat
118 people became ill and a 5 year old boy died in the Eastern Cape, South Africa, after eating meat from a dead ox, suspected of being contaminated with tick-dip chemicals. Around 100 villagers are being treated for diarrhoea and stomach cramps according to a spokesman for the Eastern Cape health department. It has been reported that the ox had an enlarged liver and that villagers said they had earlier dipped it to kill ticks. (IOLopens in a new window).

**Campylobacter an increasing risk to the elderly
The food-borne bacterium Campylobacter has been identified as an increasing risk for elderly people in England and Wales, although the reasons behind the increase have yet to be identified. The Food Standards Agency’s Advisory Committee on the Microbiological Safety of Food (ACMSF) recently received results from the Health Protection Agency (HPA), which showed that cases of campylobacteriosis in people over 60 were increasing in a similar way to listeriosis. (From Food Manufacture 30/03/09).

**BfR gives answers on glycidamide in foods
In the summer of 2008 research scientists at the Technical University of Munich detected glycidamide in potato crisps, as well as acrylamide. Glycidamide is a metabolite of acrylamide. In its risk assessment of acrylamide, the German Federal Institute for Risk Assessment (BfR) already took the toxic properties into account. Nevertheless, questions are repeatedly directed at BfR about the harmfulness of glycidamide and the BfR has therefore provided answers to the following questions: What is glycidamide? Is glycidamide harmful? Is there a limit value for glycidamide in food? What can consumers do to avoid glycidamide? Should consumers use saturated rather than unsaturated fatty acids when preparing foods in order to avoid the formation of glycidamide?

**80 food poisoning cases linked to Allerton restaurant
Two owners of an Ilkley restaurant, implicated in 80 cases of food poisoning, pleaded guilty to 20 breaches of food hygiene laws and related offences at Bradford Magistrates Court. Abdul Ghafoor, of Fagley Road, Fagley, and Mohammed Ayub, of Westlands Grove, Allerton, were charged with 13 counts of breaching food hygiene laws and an additional six counts of obstructing an official Health and Safety investigation at the now defunct Saffron restaurant in Ilkley. Traces of the Giardia lamblia parasite, usually associated with the Middle East and which causes gastro-intestinal illness, nausea and stomach cramps, were found in 87 people who had eaten at the restaurant. Further details of the case at the Ilkley Gazette (26/03/09).

**UK hospital admissions resulting from allergic reactions to food
A table has been published in Hansard which provides data from the NHS Information Centre on finished hospital admission episodes in 1997-98 to 2007-08 where the primary diagnosis is specific to food allergies. It shows that the number of hospital admissions as a result of people suffering from allergic reactions to food rose from 1646 in 1997-8 to 3728 in 2007-8. A review of allergy services, published in June 2006, estimated the cost to the NHS of managing all allergic disease to be in the region of £1 billion per annum in the UK. [Hansard 16/03/0-9; col. 889-890W].

**EFSA reports on the effect of cooking on marine biotoxins
The European Food Safety Authority’s CONTAM panel has studied the effect of cooking on several marine biotoxinsopens in a new window which are found in mussels and other shellfish. It was found that cooking had the effect of concentrating the toxins in the flesh of the shellfish. This was true for okadaic acid and related toxins (OA-group), and for azaspiracids (AZAs). The CONTAM panel were of the opinion that for other lipophilic toxins like yessotoxins and pectenotoxins, there was not reason to believe they would behave significantly differently to the OA-group toxins or the AZAs.

**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.

**The Food Safety Network
The International Food Safety Networkopens in a new window (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.

Contamination Identificationopens in a new window

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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opens in a new windowLegislation headlines

**US COOL rule in effect
**Health Canada guidance on the food/natural health product interface
**Challenge to legality of health claims legislation
**New EU rules for omega-3 fish oil suppliers
**PGI applications
**PDO amendment for Picodon de L’Ardeche
**Amendments to EU pesticide MRLs
**Amendment to EU BSE regulation
**Omega-3 nutrient content claims valid until at least 2012 in US
**New rules on the introduction of animal products into the EU
**Novel foods, nanotechnology and food from cloned animals
**Living and working with nanotechnologies
**FSA update on products free of colours associated with hyperactivity
**Directive on foodstuffs intended for particular nutritional uses

**US COOL rule in effect
The USDA’s Food Safety and Inspection Service (FSIS) is affirming, without change, its interim final rule requiring a country of origin statement on the label of any meat or poultry product that is a covered commodity, as defined by the Agricultural Marketing Service (AMS), and that is to be sold by a retailer, also as defined by AMS, in accordance with the regulations set out in AMS’ final rule, “Mandatory Country of Origin Labeling of Beef, Pork, Lamb, Chicken, Goat Meat, Perishable Agricultural Commodities, Peanuts, Pecans, Ginseng, and Macadamia Nuts.” FSIS is also affirming, without change, the provisions of the interim final rule that amended its regulations to provide that it will consider the addition of compliant country of origin statements to the labels of covered meat or poultry products to be generically approved. FSIS is thus conforming its regulations to the AMS final rule. FSIS is not amending its regulations or labeling policies for meat or poultry products that are non-covered commodities. This final rule is effective as of March 20, 2009. Federal Register noticeopens in a new window.

**Health Canada guidance on the food/natural health product interface
In Canada, natural health products and foods are regulated under the Food and Drugs Act (FDA) and its associated regulations. Products that meet the definition of a natural health product under the provisions of the Natural Health Product Regulations (NHPR) are subject to the FDA, as it applies to a drug, and to the NHPR. According to notes on its web site, Health Canadaopens in a new window has received several hundred Product Licence Applications for products in food format which have characteristics of both natural health products (NHPs) and foods. There have been regulatory challenges in classifying these products (commonly referred to as "food-like NHPs", or "NHPs in food format") since they could fall under either the Natural Health Products Regulations (NHPR) and/or Parts A, B and D of the Food and Drug Regulations (FDR). Now a new guidance document outlines the principles and consideration to be applied in determining if a product in a food format is a natural health product.

**Challenge to legality of health claims legislation
Writing in NutraIngredients.comopens in a new window (27/03/09) Shane Starling suggests that a number of European trade organisations, representing health food manufacturers, are dissatisfied with the approach being taken by the European Food Safety Authority in it assessment of health claims. Already a number of claims submitted for assessment under Article 14 of Regulation (EE) No 1924/2006 have received negative opinions from the EFSA’s NDA Panel. The European Federation of Associations of Health Product Manufacturers (EHPM), the European Botanical Forum and the European Responsible Nutrition Alliance are considering challenging the controversial legislation in the European Court of Justice on the grounds that it breaches the free trade principles embodied in the European Union Treaty. The EHPMopens in a new window is concerned that the EFSA intends to follow an identical process of assessment for article 13 claims (claims based on generally accepted scientific evidence) as the one used for assessing individual dossiers submitted under article 14 claims (disease risk reduction claims and children’s claims), and this says the EHPM, was not the original intention of the law. The trade organisation said that the intention of regulation when it had been initially been discussed and adopted, was for claims that had been accepted on national level based on generally accepted scientific evidence (article 13.1 claims) to undergo a quicker assessment process than the full authorisation procedure for article 14 claims, and be allowed to continue to be used. As yet, the EFSA has not released any opinions on the 4000 claims submitted under Article 13.1

**New EU rules for omega-3 fish oil suppliers
Food Manufactureopens in a new window outlines some of the issues which have faced companies which supply small amounts of fish oils rich in omega-3 fatty acids, as a result of food hygiene regulation 853/2004. This regulation would have meant that fish oils supplied for human consumption would have to comply with strict rules covering production, storage and transport. Since the vast majority of fish oil is destined for animal feed, it was anticipated that suppliers would be unlikely to make major changes to their operations for a small number of customers wanting fish oil for human consumption. However, following negotiations between an organisation representing omega-3 fish oil suppliers (GOED) and the European Commission, amended regulations were published in 2008 and become effective in May 2009. These allow crude fish oils to continue to be produced at their normal facilities, without additional hygiene controls. The relevant regulations are: Commission Regulation (EC) No 1020/2008opens in a new window of 17 October 2008 amending Annexes II and III to Regulation (EC) No 853/2004 of the European Parliament and of the Council laying down specific hygiene rules for food of animal origin and Regulation (EC) No 2076/2005 as regards identification marking, raw milk and dairy products, eggs and egg products and certain fishery products. Commission Regulation (EC) No 1022/2008opens in a new window of 17 October 2008 amending Regulation (EC) No 2074/2005 as regards the total volatile basic nitrogen (TVB-N) limits. Commission Regulation (EC) No 1023/2008opens in a new window of 17 October 2008 amending Regulation (EC) No 2076/2005 as regards the extension of the transitional period granted to food business operators importing fish oil intended for human consumption.

**PGI applications
Applications for protected geographical indications have been published for:
‘Grelos De Galicia’ opens in a new windowwhich are special turnip greens.

‘Moutarde De Bourgogne’opens in a new window, which is a strong or extra-strong mustard containing white wine. It is pale yellow with a uniform, thick, creamy texture. It has the strong, characteristic smell of white Burgundy.

‘Štajersko Prekmursko Bučno Olje’opens in a new window, (Slovenia) ‘Štajersko Prekmursko Bučno Olje’ which is an unrefined, edible vegetable oil produced by pressing roasted top-quality pumpkin seeds obtained from oil pumpkins.

Černá Hora’opens in a new window which is a light beer, medium to highly attenuated, golden yellow to golden brown in colour, good head with strong bite with a flavour of malt and hops and hoppy aroma.

‘Limone Interdonato Messina’opens in a new window is reserved for the ‘Interdonato’ cultivar, a natural hybrid between a citron clone and a lemon clone.

‘Riso Del Delta Del Po’opens in a new window refers exclusively to Japonica Superfino grade rice of the Carnaroli, Volano, Baldo and Arborio varieties.

**PDO amendment for Picodon de L’Ardeche
Amendment is to be made to the protected designation of origin for ‘Picodon De L'ardeche’opens in a new window or ‘Picodon De La Drome’ which a small round speciality cheese made from milk from milking herds made up of Alpine or Saanen breeds, their crossbreeds or local stock.

**Amendments to EU pesticide MRLs
Commission Regulation (EC) No 256/2009opens in a new window of 23 March 2009 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for azoxystrobin and fludioxonil in or on certain products.

**Amendment to EU BSE regulation
Regulation (EC) No 220/2009opens in a new window of the European Parliament and of the Council of 11 March 2009 amending Regulation (EC) No 999/2001 laying down rules for the prevention, control and eradication of certain transmissible spongiform encephalopathies, as regards the implementing powers conferred on the Commission.

**Omega-3 nutrient content claims valid until at least 2012 in US
Foods fortified with omega-3 will be able to continue using a nutrient content claim until at least 2012, despite FDA’s proposed prohibition of the claim. Since 2004, products that contain 32mg of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) omega-3 fatty acids per serving can claim to be an “excellent source” of the fatty acids. However, at the end of 2007, the US Food and Drug Administration (FDA) published a proposed rule to prohibit the use of this claim because it is not based on an authoritative statement that identifies a nutrient level for EPA/DHA omega-3s. FDA is currently in the process of reviewing comments received in response to this proposed rulemaking, and industry expects the agency to arrive at a final ruling by the end of this year. Regardless of FDA’s final decision, however, the omega-3 nutrient content claims in their current form will be valid for use until at least 1 January 2012, which is the earliest date for modifications in accordance with label change regulations. Further details in FDA Docketsopens in a new window.

**New rules on the introduction of animal products into the EU
On 5 March the European Commissionopens in a new window adopted a Regulation on the introduction into the EU of animal products by travellers. The Regulation will enter into force on 1 May 2009 and replace the rules that are currently in place. Animal products brought into the EU by travellers or sent through the post could pose a risk to the health of EU livestock, by carrying with them certain animal diseases such as foot and mouth disease or other diseases that may also affect humans. The general public therefore plays an important role in keeping such diseases out of the EU. The new legislation intends to clearly explain to the general public the rules concerning the introduction of animal products into the European Union. Further details on the European Commission web page on Trade and Imports of Animal Productsopens in a new window.

**Novel foods, nanotechnology and food from cloned animals
In a legislative reportopens in a new window dealing with an update of the EU rules on novel foods, the European Parliament called on the Commission to ban the placing on the market of food derived from cloned animals and their descendants. MEPs also want food being produced by nanotechnology processes to undergo a specific risk assessment before being approved for use and be labelled. The report was adopted with 658 votes in favour, 15 against and 11 abstentions. The full reportopens in a new window can be accessed from the European Parliament’s web site, with further notes on plans to update the novel food legislation on the EP’s Briefingopens in a new window (20/03/09).

**Living and working with nanotechnologies
The European Trade Union Instituteopens in a new window (ETUI) is, this week, hosting the European NanoCap conference at the European Parliament (EP), when Trade Unions and Environmental NGOs will present their position on nanotechnologies to Members of the European Parliament (MEPs). In subsequent panel discussions these positions will be submitted to an exchange of opinions with MEPs, representatives from the European Commission, industry, consumer associations, and the scientific community. The discussions will mainly concern options for European policies and priorities for the responsible development of nanotechnologies, especially regarding environmental and workplace safety: What are appropriate measures for implementing a precautionary approach? The Science and Technology Options Assessment Committee (STOA) of the European Parliament will present its assessment of the potential and policy implications of nanotechnologies. Also, a portfolio of nano-ethical issues will be presented. ETUI’s web site also contain links to details of the European NanoCap project, nanotechnologies and worker’s health and various Commission documents on responsible use of nanosciences. The EP Legislative Observatoryopens in a new window has links to key documents on regulatory aspects of nanomaterials. The European Commission’s Scientific Committee on Emerging and Newly Identified Health Risks (SCENIHR) has published a 71-page documentopens in a new window entitled “Risk Assessment of Products of Nanotechnologies”.

**FSA update on products free of colours associated with hyperactivity
The Food Standards Agencyopens in a new window has updated its list of product ranges that do not contain the six food colours associated with possible hyperactivity in young children.

**Directive on foodstuffs intended for particular nutritional uses
Last September the European Parliament adopted a legislative resolution amending the proposal for a directive of the European Parliament and of the Council on foodstuffs intended for particular nutritional uses (recast). The report had been tabled for consideration on behalf of the Committee on Legal Affairs. The amendments were the result of a compromise agreement between Parliament and Council. Members extended the measures that must be adopted in accordance with the regulatory procedure with scrutiny. These include the Commission’s power to authorise for a two-year period the placing on the market of foodstuffs which do not comply with the rules as to composition laid down by the specific Directives for groups of foodstuffs for particular nutritional uses referred to in Annex I. It also includes certain derogations from the provisions regarding labelling. The Directive has now reached the stage where political agreement on the final act, is awaiting final decision. The latest version of the Directiveopens in a new window was published by the European Council on 17 March 2009.

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opens in a new windowOther headlines (01/04/09)

**IFT Global Food Safety and Quality Conference
**Moderate alcohol intake may increase bone mineral density
**Optimal heart attack care wipes out omega-3 benefits

**IFT Global Food Safety and Quality Conference
This year’s Institute of Food Technology (IFT) conference is themed as “Traceability in Food Systems: Technology vs. Reality” . It will highlight the need for traceability, current solutions and advances in traceability, future research needs, and more that could lead to improved product traceability for food businesses. Attendees will also learn more about the challenges associated with implementing a traceability system, including standardization of information and cost, and will discover various technologies available to improve product traceability. The Global Food Safety and Quality Conference is on 10 June 2009, following the IFT Annual Meeting & Food Expo in Anaheim, California. Registration formopens in a new window.

**Moderate alcohol intake may increase bone mineral density
A study published in the American Journal of Clinical Nutrition (AJCN) shows that moderate intake of alcohol may be beneficial to bone mineral density in men and postmenopausal women. In this study, the researchers aimed to determine the association between intake of total alcohol or individual alcoholic beverages and bone mineral density (BMD). The researchers examined alcohol intakes and BMD at three hip sites and the lumbar spine in 1,182 men and 1,289 postmenopausal and 248 premenopausal women, age range 29–86. They found that the men were predominantly beer drinkers, and women were predominantly wine drinkers. Editorialopens in a new window discussing the article is also published in the AJCN. (Tucker, et al. American Journal of Clinical Nutrition, doi:10.3945/ajcn.2008.26765opens in a new window, 2009, 89 (4): 1188-1196.).

**Optimal heart attack care wipes out omega-3 benefits
For patients who have suffered a heart attack dietary supplementation with omega-3 fatty acids added to optimal medical therapy appeared to offer no additional benefits, according to research presented at the American College of Cardiology's 58th annual scientific session. The OMEGA trial found no significant differences in the rates of heart attack, stroke, sudden cardiac death or death from any cause among patients assigned to guidelines-based optimal medical care alone or optimal medical care plus omega-3 fatty acids. The findings contradict those of previous studies, which suggested that supplementation with omega-3 fatty acids improves long-term survival. However, those studies were conducted when treatment for heart attack, or myocardial infarction, was less advanced than it is today. (From Flex-News.comopens in a new window 01/04/09).

This Newsletter was posted on:1 April 2009

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