Fruit and nut mix recalled over Salmonella risk; FSAI urges manufacturers to improve food allergen control; E. coli O157 outbreak reported in Belgium; EFSA considers health effects of low dose contaminants; HPA issues food safety reminder; Rapid cooling process improves egg shelf life and safety; Economy drives can create food safety risks; CDC investigates mystery E. coli outbreak

Fruit and nut mix recalled over Salmonella risk

UK supermarket chain Sainsbury's has recalled all packs of its own-label So Organic Fruit and Nut Mix following the detection of Salmonella in a single pack.

According to a Food Standards Agency announcement, the recall includes all date codes of the product, which is packed in 300g packs, and consumers have been warned not to eat any of the fruit and nut mix they may have purchased.

http://www.food.gov.uk/news/newsarchive/2012/jun/sainsburysmix

FSAI urges manufacturers to improve food allergen control

The Food Safety Authority of Ireland (FSAI) has called on food manufacturers to strengthen food allergen controls and labelling policies in response to a recent allergen labelling compliance audit.

The audit involved unannounced visits to 12 small, medium and large, food businesses producing a range of foods, including snacks, chocolate and meat and fish. The results revealed that allergen labelling was applied inconsistently and was sometimes incorrect. A "significant risk of cross-contamination by allergens" was also found at one in four of the premises visited.

Other findings included over-use of unnecessary precautionary labelling, poor allergen training for staff and inadequate control of allergenic ingredients in storage.

The audit report can be downloaded in full via the link below.

http://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=11395

E. coli O157 outbreak reported in Belgium

According to Belgian news reports an outbreak of E. coli O157 infection has been reported by the Federal Agency for the safety of the Food Chain (AFSCA) in the Limbourg region of Flanders.

The outbreak has affected at least 19 people, with three developing more serious haemolytic uremic syndrome (HUS). The initial AFSCA investigation suggests that the source of the outbreak is raw beef, described as "American style fillet".

The implicated beef has been recalled and destroyed, but the investigation is continuing.

http://www.dhnet.be/infos/belgique/article/398407/19-cas-d-escherichia-coli-detectes-dans-le-limbourg.html

EFSA considers health effects of low dose contaminants

The European Food Safety Authority (EFSA) held a two-day Scientific Colloquium last week to consider the possible health effects of certain chemicals in food at low levels (the "low dose hypothesis").

The event in Parma was attended by more than 100 toxicology and endocrinology experts from 21 different countries, including Japan, Russia and the USA. They debated various aspects of the low dose hypothesis, which currently divides scientific opinion. The effects of low levels of endocrine disruptors, such as bisphenol A, are a particular concern.

The findings of the Colloquium will be published in a report to be published in the autumn.

http://www.efsa.europa.eu/en/events/event/120614.htm

HPA issues food safety reminder

As a contribution to national Food Safety Week, the UK Health Protection Agency (HPA) has reminded consumers to adopt good hygiene practise in the kitchen to reduce the risk of food poisoning.

The reminder comes as research shows that there are an estimated 1.7 million cases of foodborne illness each year in England and Wales, with Campylobacter, Clostridium perfringens and Salmonella being the commonest causes. The foods most often associated with illness are poultry, red meat and seafood.

The HPA advice focuses on adequate cooking of meat, especially at barbecues, and on avoiding cross contamination in the kitchen.

http://www.hpa.org.uk/NewsCentre/NationalPressReleases/2012PressReleases/120613HPAissuesfoodsafetyreminder/

Rapid cooling process improves egg shelf life and safety

Researchers at Purdue University in the USA have developed a new rapid-cooling process for freshly laid eggs, which can double the egg's shelf life and improve microbiological safety.

The process uses liquid carbon dioxide to create a "snow" with a temperature of -110oF in a cooling chamber. Eggs placed in the chamber are cooled to below 7oC within a few minutes by the formation of a thin layer of ice within the eggshell. The ice melts after treatment and lowers the internal temperature of the egg.

The process results in improved quality and shelf life mainly by extending the life of the yolk membrane and by stabilising proteins in the egg white. A 12-week shelf life at AA quality grade is claimed.

The research is published in the journal Poultry Science and an abstract can be found via the link below.

http://ps.fass.org/content/91/6/1444.abstract

Economy drives can create food safety risks

Newly published research by the UK Food Standards Agency reveals that many people are taking risks with food safety as they try to save money by making better use of leftovers and cut down on food waste.

The research shows that nearly half of those questioned were trying to make more use of leftover food in response to rising prices. But some are choosing to ignore 'use by' dates and store leftovers in the fridge for longer than the recommended two days.

As part of this year's Food Safety Week The Agency has issued safety advice to consumers about using leftovers, covering storage times and temperatures, defrosting and cooking. The importance of 'use by' dates and how they differ from 'best before' dates is also featured.

http://www.food.gov.uk/news/newsarchive/2012/jun/food-safety-week

CDC investigates mystery E. coli outbreak

The US Centers for Diseases Control and Prevention (CDC) is investigating a multistate outbreak of E. coli O145 infections, the source of which is currently unknown.

The outbreak has affected at least 14 people in six states since 15 April, with one death and three hospitalisations. Although ten of those affected have been interviewed as part of the investigation, the source of infection has not been identified as yet.

There have been no new cases reported for more than a month, suggesting that the outbreak may be over. However, the CDC investigation into the source is continuing.

http://www.cdc.gov/ecoli/2012/O145-06-12/index.html