Edition 436: 29 April - 6 May 2009
Threshold dose for peanut-allergic individuals
In an article in Food & Chemical Toxicology, Steve L Taylor from the University of Nebraska-Lincoln, US and colleagues from the Unilever research centre in Bedford, UK describe the steps taken to obtain the necessary data and risk assessment models to establish regulatory thresholds for peanuts.
Knowledge of both individual and population-based peanut thresholds would benefit peanut-allergic consumers, their doctors, the food industry and the public health authorities. For allergic consumers, understanding their own individual threshold would allow them to determine the degree of care required in implementing their avoidance diet. For doctors, such knowledge allows them to give much better advice to patients on avoidance diets. For the food industry information on population thresholds could help companies institute allergen control programmes and labelling policies to protect allergic consumers. Lastly, public health authorities need information on allergen thresholds for regulatory purposes, allowing them to set limits at levels which should protect the vast majority of allergic individuals in the population.
To be predictive for an entire population of peanut allergic individuals, data must be collected from a sufficiently large allergic population taking in those who are sensitive to very small amounts of peanut to those who require quite large amounts to provoke a response. To do this, the literature was searched to establish if the quantity and quality of the published data on individual peanut thresholds was sufficient to allow risk assessment modelling and the prediction of a population-based threshold for peanuts. In the end, 12 publications involving 185 peanut-allergic individuals provided sufficient data to allow interval-sensing survival analysis (ICSA) and the use of three probability distribution models (Log-Normal, Log-Logistic and Weibull). ICSA is appropriate when the exact dose that provokes a reaction in an individual is not known but it is known to fall into a particular interval. Results showed that all three models described the data well and gave eliciting doses (ED10) in close agreement: namely 9.2, 8.1 and 6.0 mg of whole peanut for the Log-Normal, Log-Logistic and Weibull models, respectively. The ED10 is the dose predicted to provoke reactions in 10% of the peanut-allergic population.
The modelling of individual NOAELs (no observed adverse effects levels) and lowest observed adverse effect levels (LOAELs) identified from three different types of published studies - diagnostic series, threshold studies and immunotherapy trials - yielded significantly different ED10 values for whole peanuts: 11.9 for diagnostic studies, 18.0 mg for threshold studies and 65.5 for immunotherapy trials. The authors suggest that patient selection and other biases may have influenced the estimates.
Although sufficient data was obtained from the clinical literature to allow satisfactory distribution analysis, the authors say that the risk assessment approach would benefit from the inclusion of a much larger number of data points from a representative peanut-allergic population, and that future attempts will focus on obtaining NOAEL and LOAEL information by screening entire data sets from particular clinics.
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.
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Characterisation of the T cell response to peach allergens
A group led by Veronique Schulten of the Medical University of Vienna have attempted to characterise the T cell response to Pru p 3, a protein present in peach and responsible for allergy to peach in the Mediterranean area. They felt that knowing more about this response could aid in the development of hypoallergenic variants of Pru p 3 which could be used to develop immunotherapies to treat peach allergy. The paper has recently been published in The Journal of Allergy and Clinical Immunology (JACI).
Allergy to fruits from the Rosaceae family such as apples and peaches are associated with a wide range of symptoms from oral allergy syndrome (OAS) to anaphylaxis. Nonspecific lipid transfer proteins (nsLTPs) have been identified as the allergenic proteins present in Rosaceae fruits affecting people living in the Mediterranean. This, however, does not seem to be the case in Northern and Central Europe, where it is thought that peach allergy is associated with birch pollinosis and caused by cross-reactivity of antibodies raised against the birch pollen allergen Bet v 1. Allergic reactions caused by this type of cross-reaction is likely to result in OAS rather than full anaphylaxis. This is due to the low resistance of these birch pollen homologues to enzymatic digestion, which in turn leads to degraded proteins unable to bind to specific IgE antibodies. Profilins, a very large group of allergenic proteins, also show high cross-reactivity, even between proteins in botanically unrelated families. Profilins may also be responsible for OAS.
Studies have shown that although allergy caused by nsLTPs can occur in people from Central and Northern Europe, it is not as common in those from the Mediterranean areas. The reason for this is unknown. The current study by Schulten et al. looked at Pru p 3, which is a well characterised member of the nsLTP family, known to cause peach allergy in the Mediterranean. NsLTPs are more resistant to enzyme digestion and thermal processing and are therefore more likely to cause reactions with a greater severity than OAS. To investigate the matter further, peripheral blood mononuclear cells (PBMCs) from Italian and Spanish patients with peach allergy were stimulated with natural Pru p 3 and allergen-specific lines were used to identify T-cell epitopes of Pru p 3. Pru p 3-specific T-cell clones (TCCs) were analysed for allergen-induced secretion of various inflammatory factors (cytokines) and the expression of integrin β7, a receptor critical for gut homing (which causes sensitisation in the gut rather than the skin).
According to the authors’ summary, no differences in T-cell responses by Italian and Spanish patients were found. Among several T cell–activating regions, Pru p 313-27, Pru p 334-48, Pru p 343-57, and Pru p 361-75 were most frequently recognized in 18 Pru p 3–specific T-cell lines. The majority of 32 Pru p 3–specific TCCs belonged to the TH2 subset. In contrast to TCCs specific for other plant food and pollen allergens, only a limited number of Pru p 3–specific TCCs produced significant amounts of interleukin-10 (IL-10). The expression of integrin β7 on Pru p 3–specific TCCs was comparable with that observed on peanut-specific TCCs and higher compared with that seen in different pollen-specific TCCs.
In conclusion, the authors say that the T-cell response to Pru p 3 is dominated by TH2 cells probably primed in the gut. The data they gained on the Pru p 3 epitopes they hope may be useful in the engineering of Pru p 3 variants with reduced IgE reactivity, which could be used for specific immunotherapies for treating peach allergy. (Letter to editor from Gaier et al. JACI, 2009, online 14/04/09 doi:10.1016/j.jaci.2009.02.023
. Also Schulten, et al. JACI, 2009, online 07/04/09 doi:10.1016/j.jaci.2009.02.010 ). Note: There is information on OAS on the web site of the Anaphylaxis Campaign.
Allergen testing http://www.rssl.com/services/foodanalysis/Pages/allergenservices.aspx
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Application of proteomics to meat science
A recent issue of Food Science Central provides a mini review of ways in which proteomics is being used to better understand the molecular changes influencing key quality attributes - meat tenderness and juiciness. The author, Kristin Hollung, is a Senior Research Scientist at Nofima Mat, part of the Norwegian Institute of Food Fisheries and Aquaculture Research.
Proteomics is the large scale study of the structure and functions of proteins, and the proteome is the full complement of proteins within an organism. Hollung explains that muscles are metabolically very active tissues and the metabolic status at the time the animal is slaughtered can have important effects on the quality of the meat. This metabolic activity is regulated by numerous endogenous enzymes in the muscle. In addition, the structural muscle proteins that make up the muscle fibres are key determinants of the texture of the meat. While traditional biochemical techniques have generally studied one protein at a time, proteomics allows the study of hundreds of different proteins simultaneously, so that biochemical pathways, not previously identified as being associated with meat quality have been discovered. Whilst the genome of an organism remains relatively stable, the proteome is a much more complex system, constantly changing, and differing from cell to cell and from time to time.
Muscle samples comprise proteins which can vary in solubility, a difference which can be exploited to separate water soluble enzymes from myofibrillar proteins. Following extraction of the proteins, most proteomics tools are based on separation of the individual proteins in two dimensions by two dimensional gel electrophoresis followed by mass spectrometry to identify the proteins. In terms of meat science, proteomics is now being used to study the muscle directly after slaughter, during the ageing process, and also in response to different processing conditions.
At Nofima Mat, biopsies of muscle tissues have been taken from live cattle and then further samples taken from the same tissue shortly after slaughter. This showed that a wide range of metabolic enzymes and stress proteins increased in abundance after slaughter in the bovine longissimus dorsi muscle. Several of these proteins were glycolytic enzymes or enzymes involved in oxidative metabolism, which supported the expected shift in energy metabolism in the muscle post mortem via the glycolytic pathway. Aerobic energy metabolism also increased immediately after slaughter in an attempt to replenish ATP (adenosine triphosphate) levels in the muscle. Subsequently, aerobic metabolism began to fail due to the stored oxygen supply being depleted. As well as work at Nofima Mat, a Danish study has shown that both structural and metabolic proteins are involved in determining the tenderness of pork, and a Korean research group have found that stress proteins affect beef tenderness. At INRA in France, proteomic techniques have been used to investigate the mechanisms behind changes in meat colour in pork.
In conclusion, Hollung re-iterates her point that proteomics is an excellent tool for studying muscle proteins, and has the potential to bring understanding to molecular mechanisms which underlie meat quality.
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Should children drink more water?
Drinking water could help improve cognitive performance in children, according to a study published in the journal Appetite Dehydration has been well-documented as having a negative impact on adult cognition, but there has been little research carried out thus far on its impact on child cognition. Adult studies have shown that dehydration induced by heat exposure and fluid restriction resulted in impaired performance on short term memory tasks, visuomotor tracking tasks and arithmetic efficiency.
Children are at particular risk of dehydration. They may not replace fluids sufficiently and are dependent on caregivers for access to drinks. Water also accounts for a larger proportion of children’s bodies than adults, so dehydration is more likely to affect the cognitive abilities of a child. Caroline Edmonds and Denise Burford conducted a study to see the effects of this. Fifty-eight children participated in the study (26 boys, 32 girls). The participants were aged between 7 years 7 months to 9 years 8 months. Half of the children were assigned to a group receiving additional water. The children were then presented with selected tasks designed to measure cognitive processes. Letter cancellation and spot the difference tasks were used to asses perceptual discrimination; a visuometer tracking task to assess psychomotor skills; and a story recall task to assess short term memory. All the tasks required attention.
The children were tested in groups. Children in the additional water group were encouraged to drink as much as they could; children in the no additional water group were not present during water consumption nor were they aware that the other group was drinking. There was an interval of approximately 20 minutes between water consumption and testing. Children were given a printed booklet that contained the thirst scale and cognitive tasks, which the children used to record their answers. The findings suggest that consuming water benefits cognitive performance in children. The children in the study who had a drink of water during the test session performed significantly better on the letter cancellation task and both spot the difference tasks, but performance on the story memory and visuometer tracking tasks was not affected by water consumption.
In conclusion, the results of the study suggest that even children in a state of mild dehydration, not induced by intentional water deprivation or by heat stress and living in a cold climate, can benefit from drinking more water and improve their cognitive performance. More research is necessary both to confirm these findings and to further explore the relationship between drinking water and cognition in children.
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Fish gelatin as a possible alternative to mammalian gelatins
Recently, the food, pharmaceutical, and cosmetic industries have seen an increase in the global demand for gelatin, but there are socio-cultural, religious and health related issues over the use of mammalian gelatins. With this in mind, Karim and Bhat have published a review in Food Hydrocolloids that focuses on fish gelatin and its properties, production, challenges and its prospects as an alternative to mammalian gelatin.
Gelatin is widely used by the food, pharmaceutical and cosmetic industries due to its distinctive properties. These properties include its ability to provide texture, chewiness, creaminess, stabilization, emulsification to food ingredients used in confectionery, baked goods and meat products. Additionally, gelatin is utilised in the pharmaceutical industry as an implant matrix in intravenous and injectable drugs as well as for the manufacture of capsules. However, as mentioned above, some consumers have concerns over the consumption of mammalian gelatins (especially porcine and bovine). Religious adherence, increases in vegetarianism and concerns regarding the transmission of pathogenic vectors such as prions from animal tissue-derived collagens and gelatins has lead the way in the search for alternatives. The crisis caused by bovine spongiform encephalopathy (BSE) in cattle in the UK and Europe provided a particular incentive to investigate alternatives to mammalian gelatins. However at present the production of fish gelatin accounts for approximately 1% of the annual world gelatin production.
Karim and Bhat explain that gelatin is derived from the fibrous protein collagen, a principal constituent of animal skin, bone and connective tissue. It is not a naturally occurring protein and is produced by the partial hydrolysis of native collagen. During the manufacture of gelatin the structure is broken down through the treatment of raw animal material with dilute acid or alkali to form a “warm-water-soluble collagen”, which is gelatin. Alternately, fish gelatin is produced by acid extraction from fish skin and bone, a major by-product of the fish-processing industry. Production of fish gelatin has occurred since 1960 and has been used in various industrial applications. Various studies have been conducted on fish gelatin to investigate its suitability as an alternative to mammalian gelatin and results have indicated that its properties (including chemical, structural, rheological and sensory) make it a suitable alternative.
In their review of 115 literature references, Karim and Bhat consider fish gelatin in terms of its structural and chemical properties, its rheological characteristics, its emulsifying and foaming capacities, its film-forming properties and its sensory quality. Fish species used as a source of fish gelatine include megrim, flounder, Baltic cod, pollock, sole, tuna, snapper, carp, salmon, croaker, and tilapia. The main challenges associated with the use of fish gelatin include its poor rheological properties, its high cost and quality factors such as odour, colour, bloom strength and viscosity. Enzyme cross-linking could be used to improve gel strength using either enzymes such as transaminase or chemicals like genipin. Creating mixed gelling systems between other high bloom gelatins or with suitable plant hydrocolloids could also improve higher gel strength, gelling and melting temperatures. Manipulating the properties of fish gelatin by the addition of certain salts might also improve the gels.
The authors conclude that the increasing demand for fish gelatin from the various industries will stimulate efforts overcome the current obstacles to its use. Already progress has been made in improving the functional properties of fish gelatin and it is suggested that future research be directed toward the development of low cost, highly quality fish gelatin. Karim and Bhat say that although fish gelatin production will not significantly increase or replace mammalian gelatin, it does offer unique and competitive properties to other biopolymers and alleviate some of the socio-cultural and health-related concerns associated with mammalian gelatin. (Food Hydrocolloids, 2009, 23 (3): 563-576. doi:10.1016/j.foodhyd.2008.07.002).
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Vitamin D, weight loss and cardiovascular disease risk markers
A study published in the American Journal of Clinical Nutrition has investigated the effect of vitamin D on weight loss and cardiovascular disease (CVD) risk markers in overweight subjects and found that vitamin D supplements do not adversely affect weight loss and are able to significantly improve several cardiovascular disease risk markers.
It was estimated worldwide in 2006 that 1.6 billion adults were overweight and 400 million were obese (WHO). Cardiovascular disease risk markers such as hypertension, dyslipoproteinemia, increased glucose intolerance or diabetes are often linked to obesity. Previous studies have suggested an association between low 25-hydroxyvitamin D (25(OH)D - a form of vitamin D) and obesity and cardiovascular disease. Additionally low 25(OH)D concentrations predict high concentrations of another biochemical related to CVD, parathyroid hormone (PTH).
The study by Zittermann et al involved 200 obese participants in a weight loss programme of which 62 were men and 87 were smokers, although 35 withdrew from the study. Over 12 months half the participants had to take 5 drops (83.3µg) of a vitamin D preparation each day, while the rest of the participants were given a placebo. During the first 6 months weekly consultations were conducted on nutrition education. At the beginning and end of the study weight was measured along with waist measurements. Questionnaires assessed energy and nutrient intake and the amount of exercise undertaken by study subjects. The researchers carried out various biochemical measurements including 25(OH)D, the vitamin D hormone calcitriol, PTH, calcium, triglycerides and LDL-cholesterol.
It was found that there was a similar decrease in energy and nutrient intake between the start and the completion of the study in both intervention and placebo groups. Zittermann et al found that the daily vitamin D supplement beneficially influenced cardiovascular disease risk markers and had no undesirable effect on weight loss, nor did it increase LDL-cholesterol concentrations. The beneficial effects were independent of the weight loss.
The vitamin D group showed a decrease in blood triglycerides similar to previous studies. The authors noted that as vitamin D led to an increase in intestinal calcium absorption, this may explain the vitamin D-mediated reduction in blood triglycerides as increased calcium absorption has an effect similar to oral calcium supplementation. An alternative explanation might involve the suppression of blood PTH concentrations by vitamin D. High PTH concentrations reduce post-heparin lipolytic activity and so reduction in PTH concentrations may have decreased triglycerides by increased peripheral removal. The researchers state that PTH can be considered a non-traditional cardiovascular risk marker as patients with high concentrations of PTH due to hyperparathyroidism show a higher risk of CVD. The scientists indicate that the beneficial effect of vitamin D on CVD risk could also be due to increased calcitriol concentrations, since previous studies have found low calcitriol concentrations to be risk factors for cardiovascular and other diseases. The study discovered that weight loss and vitamin D supplementation increased LDL-cholesterol concentrations significantly compared to weight loss alone. The authors indicate that one explanation for this is, again, increased calcium absorption. This will lower calcium content in the gut and reduce the formation of insoluble calcium-fatty soaps. This in turn could lead to increased absorption of fat and increase blood LDL-cholesterol concentrations. The study found vitamin D supplements had no effect on glucose metabolism.
In conclusion, Zittermann et al state that their results suggest that a daily vitamin D supplement of 83µg does not adversely affect weight loss and can significantly improve a number of CVD risk markers. They point out that their results do not support other studies which show vitamin D to be associated with a reduction in blood pressure but note, however, that their study was limited in this respect as this was only measured at the beginning and end of the study.
RSSL's Functional Ingredients Laboratory provides vitamin analysis in a wide range of matrices including drinks, fortified foods, pre-mixes and multi-vitamin tablets. Storage stability studies can be used to ensure that the required levels of vitamins are still available at the end of shelf life. For more information please contact Customer Services on Freefone 0800 243482 or e-mail enquiries@rssl.com
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Calcium from dairy products may provide advantages to bones
A study by researchers from Purdue University and published in the Journal of Bone and Mineral Research has found that rats fed a diet of non-fat dry milk solids (NFDM) for 10 weeks had improved indicators of bone health during growth and that the NFDM protected bones against calcium depletion compared to those animals reared on supplements like calcium carbonate(CaCO3) .
During early childhood, intake of calcium is usually sufficient but once a child reaches early puberty this intake decreases as the trend is to replace milk and milk products with soft drinks. Public health policies acknowledge that supplementation therefore maybe necessary to achieve recommended calcium intakes. The aims of this study, funded by the US National Dairy Council, aimed to compare NFDM with CaCO3 for bone acquisition and investigate the effect of early diet on bone health during lack of dietary calcium.
The study by Weaver et al fed 4 week old rats with an adequate calcium diet (0.4% calcium) with calcium provided either by NFDM (not fortified with vitamin D or A) or CaCO3 for 10 weeks. At 10 weeks the researchers measured bones for density, strength, length and weight on 50 rats taken from each of the two groups. Following these measurements, some rats continued on the same diet whilst other were assigned to a calcium deficient diet (0.2% calcium provided by CaCO3) for another 10 weeks in order to look at the effect of consuming NFDM before periods of inadequate calcium intake. In the NFDM diet, 57.5% of dietary protein was provided by NFDM with the rest provided by casein. Protein in the other diet was provided by egg white which also contributed nearly 4.5% of the calcium. The NFDM diet contained 17% lactose.
Weaver et al discovered that the NFDM fed rats gained more weight than those on CaCO3 over the 10 week period. There was no difference between the two groups for soft tissue or fat or lean mass but higher weight was associated with higher whole body bone mineral density and bone area. Body weight differences in rats reassigned to the low calcium diet for the second period disappeared after approximately 2 weeks.
The study showed that bone density and calcium concentration was greatest in the rats fed NFDM for 20 weeks. They were also higher in rats fed NFDM for 10 weeks prior to switching to a low calcium diet than those on CaCO3 for 10 weeks and also switched. The researchers noted that bone width and strength showed no difference after 20 weeks feeding on the sufficient calcium diets.
In summary the researchers state that those rats fed NFDM at levels approximately equivalent to 3 cups of milk a day had larger, stronger bones than when CaCO3 was the source. Even when the rats were fed a diet containing inadequate calcium, following the early feeding of NFDM, these had improved bone measures compared with the rats who had been maintained on sufficient levels of calcium (as CaCO3) for 20 weeks.
It was concluded that the advantage of feeding NFDM during early growth periods over a diet using CaCO3 to give the same levels of calcium intake, suggests that the nutritional value of milk is greater than just its calcium content. This suggestion supports the US dietary guidelines for 2005 which indicated that milk and milk products provide more than 10% of the daily requirement for a range of vitamins and minerals. Weaver et al note however that the presence of these micronutrients in NFDM are unlikely to explain the advantage to bone. As the NFDM used was not fortified with vitamin D levels of this were not increased and while NFDM contained lactose, calcium absorption was not significantly different between the two sources used in this study. The researchers did not identify the cause of the improvements in bone health attributed to NFDM, although they suggested that the aromatic amino acids present in NFDM may influence calcium utilisation via a mechanism other than absorption.
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Product recalls and alerts
**UK recall of sesame seed products due to Salmonella
**From Australia and New Zealand
**From the US**European Rapid Alerts for week 18
**Links to recall web sites
**Recall web sites for halal and kosher foods
**UK recall of sesame seed products due to Salmonella
Some own-brand sesame seed products sold by Asda, Co-op, Tesco and Waitrose have been recalled because of the presence of Salmonella. The Food Standards Agency has issued a Food Alert for Information.
**From Australia and New Zealand
- Mary’s Pasta Products is conducting a consumer level recall certain pasta products. This recall is being conducted due to potential foreign matter contamination.
- Mountain Creek Meats wishes to advise its customers that it has initiated a consumer recall on certain Silverside and Boneless Ham. The recall is in response to testing which indicates the presence of Listeria monocytogenes. A total of 12kg of Silverside and 30kg of Boneless Ham is affected by this recall.
**From Canada
**Pistachios and Salmonella contamination
See the CFIA Website for recalls linked to Salmonella associated with pistachios supplied by Setton Pistachio of Terra Bella, Inc.
**From the US
- Arizona Hydroponic Farming LLC is voluntarily recalling its “4oz Alfalfa Sprout Cup” as a preventive measure because of a positive test result in California for Salmonella.
- New York, NY based company Sugar Foods Corporation announced a recall of 531 cases of The Farmers Market Butter & Garlic crouton product because the croutons may contain undeclared milk allergens.
- Pasta & Co of Seattle, WA is recalling their Chinese Vermicelli Salad and Pot Sticker Salad, because it has the potential to be contaminated with Salmonella. The products were manufactured using chili oil recalled by Union International Food Co.
- Kleen-Pak Foods of Milwaukee Wisconsin is recalling its 10 ounce and 1 pound packages of fresh spinach because they have the potential to be contaminated with Salmonella.
- TV Food LLC of San Leandro, California, is recalling its 3.5ounce package of “Curry Spice”, because it has the potential to be contaminated with Salmonella.
**Pistachios and Salmonella contamination
See the FDA Website for recalls linked to Salmonella associated with pistachios supplied by Setton Pistachio of Terra Bella, Inc.
**European Rapid Alerts for week 18
The results of rapid alerts for week 18 (up to 30/4/2009) are now available on the Europa web site.
**EU rapid alerts for food and feed
**Links to recall web sites
For more information on UK product recalls visit the Food Standards Agency (FSA) web site. For US product recalls visit the Food Safety and Inspection Service (FSIS) or the Food and Drug Administration (FDA) web sites. For information on product recalls in Australia and New Zealand visit the FSANZ web site, for Canada go to The Canadian Food Inspection Agency (CFIA), and for Ireland 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 subscribe (free of charge) to a 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.
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
**Leather protein hydrolysate found in milk from China
**Food handlers for 2010 Winter Games should be vaccinated
**Pupils ill after daffodil bulb put in soup
**Mobile food safety lab set up by FDA
**Chinese food companies behind in food safety
**Cow & Gate ditched baby biscuits over fats
**Over use of pesticides may have cause the death of 3 children in Dhamrai
**Preventing contamination using harpin in preharvest produce
**EFSA report on food-borne illness
**Uranium in foodstuffs and mineral water
**Animal diseases updates and food poisoning outbreaks
**The Food Safety Network
**Leather protein hydrolysate found in milk from China
Just-Food.com (19/04/09) has reported that a toxic protein derived from leather has been found in milk products produced by a company called Morning Garden, based in China’s Eastern Zhejiang province. It is thought that the leather protein has been added for the same purpose as the chemical melamine, which was widely added to milk to increase the apparent protein content of the milk, and became the focus of a major scandal in China during 2008. The offending product comes in the form of a protein powder made by hydrolysing scraps of leather tanning waste and is likely to contain potassium dichromate and sodium dichromate. The two compounds cannot be absorbed by the human digestive system and will accumulate in the body. Children who consume a large amount of these toxicants may suffer from swollen joints and could even die from the poisoning. Also covered by CRIENGLISH.com (26/04/09).
**Food handlers for 2010 Winter Games should be vaccinated
According to Nick Losito, regional director of health protection for Vancouver Coastal Health, to help protect athletes and others during the 2010 Winter Olympic Games food handlers should be vaccinated for the flu and hepatitis A, in addition to completing a provincial food safety course. Because human rights legislation means workers cannot be made to have the vaccinations, companies should consider giving unvaccinated employees non-food-handling jobs. A food safety plan is being developed for contractors and their employees by the health authority and the Vancouver Organising Committee and should be available in late May. (The Vancouver Sun)
**Pupils ill after daffodil bulb put in soup
According to a Suffolk council 12 pupils from Gorseland primary school in Martlesham needed hospital treatment after eating a daffodil bulb in a cookery class. The children fell ill on Friday after mistakenly adding the bulb to a soup instead of an onion. They were making the soup with onions from their own kitchen garden. Daffodils bulbs are poisonous and if consumed in large amounts can be fatal. A council spokesman is quoted as saying that the school contacted NHS Direct and an incident team was rushed to the school. The children were taken to Ipswich hospital but later discharged. (BBC)
**Mobile food safety lab set up by FDA
According to Michael Chappell, the FDA’s acting associate commissioner for regulatory affairs, a $3 million mobile food safety laboratory made up of three white trailers has arrived in Nogales, Ariz., a month ago, to test goods coming into the United States from Mexico. The food safety unit includes a command centre, an analytical unit and sample preparation unit. Chappell is quoted as saying that the mobile labs help make the food supply safer by allowing the identification of a potential problem faster, enabling a quicker reaction and limiting exposure to a food-borne pathogen that may make people sick. (UPI.com)
**Chinese food companies behind in food safety
Experts have said that a large a number of Chinese food companies are falling behind in ensuring food safety compared to foreign firms. According to the director of Beijing Orient Agribusiness Consultancy, Huang Dejun, thousands of Chinese small scale food manufacturers do not invest in food safety certification. Huang states that small and medium-sized firms need more training on food safety. Huang was speaking at a meeting of food and agribusiness to promote quality in the global food chain and participants of the conference stressed that China is not alone in facing food safety incidents but they recognised that the China faces large obstacles in improving standards. (Food Production Daily)
**Cow & Gate ditched baby biscuits over fats
After June 2009, the company Cow & Gate is to discontinue its Bear, Berry Bear and Animal Friends biscuits for babies as they have been found to contain hydrogenated fat. 50 products from various firms have been found by the Children’s Food Campaign to have higher-than-suggested levels of saturated fat, salt or sugar. Hydrogenated fat levels have been thought to raise cholesterol and the Food Standards Agency is recommends reducing them. Cow and Gate are quoted as saying that in discussion with the Food Standards Agency they have already taken the decision to discontinue the biscuits. This action was taken after we became aware of the presence of hydrogenated fat, which contains a very small amount of trans fats. Cow & Gate have stated that more than 90% of there range of product contained only naturally occurring sugars and their nutritional standards were much tighter than legal requirements. The Children's Food Campaign carried out research on 107 products and also found high levels of sugar in Farley's Rusks, made by Heinz. (BBC)
**Over-use of pesticides may have cause the death of 3 children in Dhamrai
3 children have died in Dhamrai in the last month after the over use of pesticides on crops in two villages in Dhamrai upazila. A number of calves, dogs and fowls have also been killed. 13 other children under seven years of age and some farmers were hospitalised during this period. A primary investigation report has been set up by a committee formed by the Institute of Epidemiology, Disease Control and Research (IEDCR) under the health ministry. IEDCR director is quoted as saying that they were sure it was pesticide poisoning and that it is happening in other parts of the country as well. The IEDCR committee found that furaden or carbofuran were used on the paddy field by the villages where the children became ill. (The Daily Star)
**Preventing contamination using harpin in preharvest produce
A study by researchers from three institutions and published in the Journal of the American Society for Horticultural Science has indicated the potential for harpin use both before and after harvest of produce and supports the need to treat produce. Despite multiple foodbourne outbreaks there has been an increase in fresh cut produce which includes packaged lettuces. These foods need to be protected from contamination including microbial contamination in the fields. Harpin is known to boost a plants resistance to disease prior to harvest. The scientist used three different strengths of harpin and these were applied to 3 varieties of lettuces in 3 states. The result varied by location and the scientist found that inner leaves had 25% higher phenolic content when treated with the two highest levels of harpin the day before harvest. The lowest harpin level made no difference nor did applications 1 week before harvest at any harpin level. Increased phenolic levels 7% to 9% in outer leaves when applied 1 week before harvest was found in all three harpin levels. When applied one day before harvest only the two highest harpin levels increased phenolic content. The article states that phenolic compounds have been associated to plant chemical defences against microbes. The study states there may also be a connection between phenolics and reduced microbial population and improved post-processing quality. (Eureka Alert).
**EFSA report on food-borne illness
EFSA-ECDC report for 2007: Salmonella remains most common cause of food-borne outbreaks. EFSA and the European Centre for Disease Prevention and Control have published their Community Summary Report on Food-Borne Outbreaks in the EU in 2007. It shows that Salmonella remained the most common cause of food-borne outbreaks in the European Union, followed by food-borne viruses and Campylobacter.
**Uranium in foodstuffs and mineral water
The European Food Safety Authority (EFSA) was asked to conduct a risk assessment on uranium at the European level because of the existence of differing regulations and also due to existing gaps in the knowledge base concerning the chronic toxicity of uranium. This opinion focuses on uranium’s chemical toxicity, while the radiological risk will be addressed by the Group of Experts established under Article 31 of the European Atomic Energy Community (EURATOM) Treaty under the Directorate-General for Energy and Transport. Amongst its comments the CONTAM Panel noted that for all exposure scenarios evaluated for infants fed with infant formula reconstituted with water containing uranium, the exposure may be up to 3 times higher than the uranium exposure of adults on the body weight basis. The CONTAM Panel concluded that such exposure in infants should be avoided.
**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.
Contamination Identification
http://www.rssl.com/services/foodanalysis/contaminationandproblemsolving
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
**FSA updates list of products free from colours linked to hyperactivity
**EFSA Review of labelling reference intake values
**EFSA opinion on Flavouring Group Evaluations
**EFSA report on molecular typing methods for food pathogens
**EFSA updates work on antibiotic resistance markers in GMOs
**EU novel foods amendment proposal accepted – for now
**Colours which can be added to medicinal products
**Lycopene as novel food ingredient
**Lycopene from Blakeslea trispora as a novel food ingredient
**PDO application for ‘Redykołka’
**Australia and New Zealand Food Regulation Ministerial Council
**Revised Food Safety Act guide published
**PDO for Lapin Poron liha
**PGI for Znojemské pivo
**Application for a TSG for Slovenian pasta
**PDO application for Aglio Bianco Polesano
**PDO application for ‘Wiśnia Nadwiślanka’
**FSA updates list of products free from colours linked to hyperactivity
The Food Standards Agency has updated its list of product ranges that do not contain the six food colours associated with possible hyperactivity in young children. A further 22 manufacturers producing product lines free of the colours have been added to the list.
**EFSA Review of labelling reference intake values
The European Food Safety Authority’s Panel on Dietetic Products, Nutrition and Allergies was asked to review and provide advice on labelling reference intakes for energy, fat, saturates (saturated fat), carbohydrate, sugars and salt that are included in a proposal for a Regulation of the European Parliament and the Council on the provision of food information to the consumer (COM(2008) 40). The proposed labelling reference intakes for energy and nutrients are to be used to enable the nutrient content of a food product (per 100 g, per 100 ml, or per portion) to be expressed as a percentage of a typical recommended daily intake (adults). This information allows comparison of the nutritional values of food products and can help to convey the relative significance of the food as a source of energy and nutrients in the context of a total daily diet. For practical application in nutrition labelling, a single reference intake is proposed for each nutrient using rounded values for ease of calculation. Full details on the EFSA web site.
**EFSA opinion on Flavouring Group Evaluations
The European Food Safety Authority’s Panel on Flavourings and Processing Aids (CEF) has published its opinion on: Flavouring Group Evaluation 220: alpha, beta-unsaturated ketones and precursors from chemical subgroup 4.4 of FGE.19: 3(2H)-Furanones. The CEF Panel has concluded that for the five substances [FL-no: 13.089, 13.117, 13.119, 13.157 and 13.175] the available data on genotoxicity are too limited to evaluate these substances through the Procedure. Also the remaining substances [FL-no: 13.010, 13.084, 13.085, 13.099 and 13.176] cannot be evaluated through the Procedure as the studies which provided indications for germ cell genotoxicity are of limited validity.
Flavouring Group Evaluation 217: alpha, beta-Unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: Lactones.
**EFSA report on molecular typing methods for food pathogens
The European Food Safety Authority’s Task Force on Zoonoses Data Collection has produced a report on the availability of molecular typing methods for Salmonella, Campylobacter, verotoxigenic Escherichia coli, Listeria monocytogenes and Staphylococcus aureus isolates from food, animals and feedingstuffs in European Union Member States (and in some other reporting countries)
**EFSA updates work on antibiotic resistance markers in GMOs
EFSA has asked its GMO and BIOHAZ Panels to further consider the issue of antibiotic resistance marker genes (ARMG) in genetically modified (GM) plants following the adoption of their joint scientific opinion. Two members of the BIOHAZ Panel had expressed minority opinions concerning the possibility of adverse effects of antibiotic resistance marker genes on human health and the environment. EFSA has asked the Panels to consider whether the minority opinions require further clarification of the current joint scientific opinion, and, if further scientific work is needed, what the nature of this work might be. The Panels will discuss these questions by the end of May after which EFSA will provide an update on this work.
**EU novel foods amendment proposal accepted – for now
European Union novel foods applications will be processed more quickly and the definition of what constitutes a novel food broadened, if a proposal for a new novel foods regulation is accepted by the European Parliament (EP). The controversial regulation made it through an EP first reading after which the report by rapporteur Kartika Liotard was accepted by majority vote. However, the progress of the proposed rule could be affected by the forthcoming EP elections in June, since it is not yet certain if Liotard will be back in the EP after the election. Apparently, the new European Parliament could choose to continue the process from the second reading, or it could restart the whole legislative process with another first reading on the basis of the European Commission’s proposal. Further details given at NutraIngredients.com.
**Colours which can be added to medicinal products
Directive 2009/35/EC of the European Parliament and of the Council of 23 April 2009 on the colouring matters which may be added to medicinal products (recast).
**Lycopene as novel food ingredient
Commission Decision 2009/355/EC of 28 April 2009 authorising the placing on the market of lycopene oleoresin from tomatoes as novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council.
**Lycopene Blakeslea trispora as a novel food ingredient
Commission Decision 2009/365/EC of 28 April 2009 authorising the placing on the market of lycopene from Blakeslea trispora as a novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council.
**PDO application for ‘Redykołka’
The name ‘Redykołka’ fulfils the conditions set out in Article 2(2) of Regulation (EC) No 510/2006 and is a name customarily used to designate a cheese produced in the Podhale region and made with milk from cows of the Polish red cow (Polska krowa czerwona) breed.
**Australia and New Zealand Food Regulation Ministerial Council
The Ministerial Council has issued a communiqué on its review of food labelling law and other policy matters. Topics covered are front of pack labelling, health warnings on packaged alcohol, trans fatty acids in the Australian and New Zealand food supply, negotiations to amend the joint Food Standards Treaty and food safety programmes for catering operations.
**Revised Food Safety Act guide published
The Food Standards Agency has published revised guidance for food businesses on the Food Safety Act 1990. The original Act’s purpose was to outline the main responsibilities for all food businesses, namely to ensure that consumption of food was not damaging to health, that food was of the quality expected by consumers and was not presented in a way as to be misleading. The Act, applicable in England, Scotland and Wales has been updated to take account of amendments to the Act in the General Food Regulations 2004 and the Food Safety Act 1990 (Amendment) Regulations 2004. The revised guideline clarifies the main provisions of the original Act and details penalties for breaches of these requirements, which together with other food regulations, form the basic framework for food law in the EU and UK.
**PDO for Lapin Poron liha
Commission Regulation (EC) No 366/2009 of 5 May 2009 entering a name in the register of protected designations of origin and protected geographical indications (Lapin Poron liha).
**PGI for Znojemské pivo
Commission Regulation (EC) No 367/2009 of 5 May 2009 entering a name in the register of protected designations of origin and protected geographical indications (Znojemské pivo).
**Application for a TSG for Slovenian pasta
An application has been made for a traditional speciality guaranteed (TSG) for ‘Idrijski Žlikrofi’ which is a special type of pasta made in Slovenia.
**PDO application for Aglio Bianco Polesano
An application has been made for a protected designation of origin for Aglio Bianco Polesano, which is Polesano White Garlic which is sold dry. This garlic is obtained from local ecotypes and from the Avorio variety, which is bred from the same ecotypes.
**PDO application for ‘Wiśnia Nadwiślanka’
An application has been for ‘Wiśnia Nadwiślanka’ which is a the fruit of the wiśnia nadwiślanka cherry tree, grown both for use in the processing industry and for direct consumption.
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Other headlines (06/05/09)
**Too much fat, sugar and salt in Australian cereal products
**Calorie restriction affects liver and muscle metabolism
**Modulation of inflammatory genes by dietary bioactive compounds
**Folate may protect against arsenic toxicity
**ASA complaint over Duchy Originals upheld
**Nano-packaging is effective in extending fruit shelf life
**Genetically modified corn containing essential vitamins
**Food allergy conference
**Too much fat, sugar and salt in Australian cereal products
The majority of cereals have too much sugar to be healthy choices, according to research by Australian consumer magazine Choice. The study by the online publication found that most breakfast cereals contain "far too much sugar, salt or both" to be healthy choices for everyday eating, while cereals aimed at children can be among the "worst" for nutrition. The survey of 152 breakfast cereals also found that wholegrains and dietary fibre have proven health benefits, but other health claims are more "marketing hype than nutritional science". More details at Just-Food.com.
**Calorie restriction affects liver and muscle metabolism
Moderate calorie restriction causes temporal changes in the liver and skeletal muscle metabolism, whereas moderate weight loss affects muscle. In addition, it was found that short-term calorie restriction with a low-carbohydrate diet caused a greater change in liver fat content and metabolic function than short-term CR with a high-carbohydrate diet. (Eurekalert.org 04/05/09)
**Modulation of inflammatory genes by dietary bioactive compounds
Chi-Tang Ho and co-authors from National Kaosiung Marine University, Taiwan and Rutgers University, New Jersey, US, have reviewed and summarised data from the scientific literature which show how natural bioactive compounds in fruits, vegetables, grains, legumes, tea and wine can have an anti-inflammatory effects through cell signalling pathways and by modulating pro-inflammatory gene expressions. In doing so they can reduce the chronic inflammation which, in some cases, is associated with an increased risk of certain types of cancer and the development of tumours. (J. Agric. Food Chem, online 28/04/09; doi 10.1021/jf900612n).
**Folate may protect against arsenic toxicity
Improving the nutritional status of Bangladeshi children could play a major role in reducing the risk of arsenic-related disease according to a study carried out by researchers working in Bangladesh. It indicates that arsenic metabolism in children may be aided by folate (a B-vitamin) and the amino acid cysteine. Chronic exposure to arsenic usually occurs through contaminated drinking water and affects around 140 million people worldwide with known links to cardiovascular disease and cancers of the skin, bladder, lung and liver. Whilst children may metabolise and excrete arsenic more easily than in adults reducing the risk of developing certain conditions, exposure to arsenic still increases the risk of intellectual deficits, respiratory disorders and other health problems. More details of this work in FoodConsumer.org (03/05/09).
**ASA complaint over Duchy Originals upheld
Duchy originals recently sent out a promotional e-mail, for a range of organic products which had the subject heading "New Herbal Tinctures plus 10% off Garden Organic Membership". Text below stated "If you haven't managed to escape the winter sniffles, look no further than our new Echina-Relief Tincture, which offers natural relief from cold and flu symptoms ... Our Echinacea, Hypericum and Detox Tinctures provide alternative and natural ways of treating common ailments such as colds, low moods and digestive discomfort ...". A complaint later challenged whether the efficacy claims in the advert could be substantiated for Echinacea, Hypericum and Detox Tinctures. The Advertising Standards Authority (ASA) upheld the complaint and asked Duchy to ensure that adverts for registered Traditional Herbal Remedies did not imply that the efficacy of the products was proven. The ASA also told Duchy not to make claims about Detox products which it could not substantiate. The advertisement is not allowed to continue in its current form.
**Nano-packaging is effective in extending fruit shelf life
The preservation effect of a novel nano-packing material on Chinese jujube (Ziziphus jujuba Mill. var. inermis (Bunge) Rehd) has been investigated and found to extend the jujube’s shelf life and preservation quality. The nano-packing material consists of a blend of polyethylene and a nano-powder comprising nano-Ag, kaolin, anastase and rutile titanium dioxide. When compared with normal packing material the nano-material exhibits properties of lower relative humidity, lower oxygen transmission rate and higher longitudinal strength. After 12-days of storage in the nano-packaging, fruit softening, weight loss, browning and climatic evolution were significantly inhibited, with decreased concentrations of titratable and ascorbic acid and a reduction in the contents of total soluble sugar, reducing sugar, total soluble solids and malondialdehyde. (Lia et al. Food Chemistry, 2009, 114 (2): 547-552 doi:10.1016/j.foodchem.2008.09.085).
**Genetically modified corn containing essential vitamins
Scientists from the Universidad de Lleida in Spain have engineered a new strain of genetically modified corn that contains greater than average levels of certain essential vitamins. The report is published in the Proceedings of National Academy of Sciences and states that the crops contain double the average levels of folate, six times greater than average levels for vitamin C and 169 times greater than average levels for beta-carotene. It is claimed that vitamin deficiency affects up to 50% of the world’s population and these transgenic plants could offer an effective way to increase the vitamin content of staple crops. (Food Consumer).
**Food allergy conference
Leatherhead Food International’s (LFI) national allergy conference will take place on Wednesday, 20 May 2009. Entitled “Food Chain Allergen Management”, the day is being run in conjunction with Campden BRI and is supported by the Anaphylaxis Campaign. Chaired by David Highton from the British Standards Institute, the conference will provide information on the tools available to enable businesses to manage allergens in the food chain. Food recalls due to cross contamination of allergens or incorrect allergen labelling are an expensive problem for the food industry and dangerous for food-allergic consumers. It is therefore crucial to know how to manage allergens in the correct way. Consumers rely on the food industry to provide them with safe food suitable for what could be a potentially life-threatening allergy.
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This Newsletter was posted on: 6 May 2009
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availabilty of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.
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