Latest news with #UKFoodStandardsAgency
Egypt Independent
2 days ago
- Health
- Egypt Independent
Popular chocolate products recalled from UK markets
One of the most popular food products that recently flooded the British market has now become a health emergency, after the UK Food Standards Agency (FSA) issued an urgent warning to withdraw a number of 'Dubai Chocolate' products available in stores. The recall was made because the chocolate product contained undeclared allergens, posing a direct risk to consumers – especially those with nut allergies – according to the British newspaper The Sun. Products impacted by the recall included types of chocolate that are widely popular with consumers, especially after they spread on social media due to their luxurious oriental flavors, such as Kunafa and Pistachio. Among the items affected by the warning are: Noesis Chocolate Love of Dubai (95g), Fix it Dubai Kunafa Chocolate (50g), and Le Damas Dubai Chocolate Kunafa and Pistachio (all sizes). These products contain peanuts and other nuts, such as almonds, cashews, and walnuts, without this being stated on the food label – a serious violation of British food safety standards. According to UK Food Standards Agency, ignoring this information on packaging puts consumers, especially those with allergies, at risk. The agency said in its statement: 'If you are allergic to peanuts or other nuts, do not buy these products. If you have already purchased them, do not consume them and dispose of them safely.' The agency also urged consumers to contact their local consumer protection authorities or environmental health officials if they have purchased these products, to report their source and take necessary action. The recalled products were delivered to British stores, which the agency confirmed it had been able to contact, noting that investigations are ongoing to ensure the incident does not recur. Dubai Chocolate has gained widespread popularity in Britain recently after major stores began selling it at prices ranging from £2.75 to £5, due to its luxurious ingredients, such as pistachio cream and crunchy kunafa. However, this commercial success, which relied on attracting consumers with exotic flavors, has now collided with health safety investigations, taking the product from a 'luxury trend' to a recall issue. Sources indicate that regulatory authorities are considering imposing stricter controls on imported or new products on the market to ensure strict adherence to packaging specifications and clarity of ingredients, especially with the increase in food allergies in Britain, which has become a real challenge for food manufacturers and importers. While Dubai Chocolate continues to whet consumer appetites on social media, the case highlights the importance of transparency in the food industry and the need for full disclosure of ingredients to protect consumer health and build confidence in the markets.
Daily Mirror
02-08-2025
- Health
- Daily Mirror
UK shoppers warned 'do not eat' as Lidl issues product recall over health risk
Lidl has been forced to recall one of its chicken products due to a potentially dangerous "health risk" to some customers. The packaging does not display a key ingredient A major budget supermarket has recalled a popular chicken product over health concerns. Lidl announced the recall of its 'Red Hen 4 Tempura Chicken Steaks' on August 1 due to the product being a 'health risk for anyone with an allergy or intolerance to milk or milk constituents'. The recall, issued via the UK Food Standards Agency (FSA), said the product does not emphasise that it contains milk on the label. The 380g packs that have been recalled include 'all stock' with the best before dates December 11, December 16 and December 22 all in 2026. Products with the best before date January 16, 2027, have also been recalled over fears of a health risk. It comes as people are being warned to keep an eye on signs and symptoms that could point to a disease which causes weakness that gets progressively worse. 'This product contains milk making it a possible health risk for anyone with an allergy or intolerance to milk or milk constituents,' an update on the FSA website said. It added: 'Lidl is recalling the above product from customers and has been advised to contact the relevant allergy support organisations, which will tell their members about the recall.' Customers who bought the product are advised to return it to the store for a full refund. Those who bought the product and could be affected are urged not to eat it. It comes after the FSA urged people to take steps to avoid infection after infections from bacteria that cause stomach issues increased by around a quarter last year, according to new figures. Data from the UK Health Security Agency (UKHSA) shows there were 2,544 cases of infection with shiga toxin-producing (Stec) in 2024, a 26 percent rise on 2023. While health chiefs said the rise was partly down to one foodborne outbreak, they also warned cases have gradually been increasing since 2022 and urged people to take steps to prevent food poisoning. is a diverse group of bacteria and is normally harmless, living in the intestines of humans and animals. However, some strains, such as Stec, produce toxins that can make people very ill, leading to diarrhoea, stomach cramps and fever. Stec is often transmitted by eating contaminated food but can also be spread by close contact with an infected person, as well as direct contact with an infected animal or where it lives. Symptoms can last up to two weeks in uncomplicated cases, although some patients, mainly children, may develop haemolytic uraemic syndrome (HUS), which is a serious life-threatening condition resulting in kidney failure. Publication of the data follows a Stec outbreak last summer which was linked to contaminated salad leaves. It led to 293 cases, with 126 people needing hospital treatment, 11 developing HUS and two dying. As a result, a number of food manufacturers recalled sandwiches, wraps and salads sold by major retailers. Natasha Smith, director of food policy at the Food Standards Agency, urged people to take steps to avoid infection. 'When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination,' she said.
Daily Mirror
04-06-2025
- General
- Daily Mirror
Nigella Lawson settles debate on best place to store eggs - but only in the UK
Nigella Lawson has shared her advice on the best place to store eggs - and it turns out the Americans have been right all along when it comes to keeping them fresh for longer The age-old debate on where to stash your eggs – in the fridge or on the countertop – has been a hot topic, with Brits and Americans divided on their storage habits. While here in the UK, we're more inclined to let our eggs bask at room temperature, our friends across the pond swear by chilling them in the fridge. Culinary queen Nigella Lawson has now weighed in, declaring that both methods have merit, but for keeping your eggs in tip-top condition for an extended period, the American way wins out. On her website, Nigella advises: "Eggs in their shells don't necessarily need to be refrigerated but they do need to be stored in cool, dry conditions." She further notes: "As most houses now have central heating and very few have a cool larder, it tends to be most practical to store eggs in the fridge." The reason behind this chilly preference is simple: eggs require a stable, cool environment to maintain freshness, and the fridge is just the place to thwart the multiplication of salmonella bacteria. With room temperatures prone to fluctuation, especially as the warmer months roll in, the risk of bacterial growth increases, reports the Express. Nevertheless, whether you opt for the fridge or the countertop, consistency is key; erratic temperatures can turn your eggs from breakfast staples to health hazards. This explains why supermarket shelves aren't chilled – the transition from shop to home could spell trouble, potentially leading to salmonella poisoning. Nigella stated: "If you do have a suitably cool room to store them in then they should be fine left out of the fridge. However we would like to point out that the UK Food Standards Agency recommends that eggs should be stored in a 'cool, dry place, ideally the fridge'." The US FDA recommends that eggs for sale are stored in refrigerated units at below 45F (7C) and all eggs are "refrigerated promptly" after purchase." Avoid storing eggs in the door of the fridge as the constant temperature changes from opening and closing can cause them to spoil. The best spot for egg storage is on the middle shelf of the fridge, which tends to maintain the most consistent temperature. Regardless of how you choose to store your eggs, always check the packaging before adding them to your shopping trolley to ensure you're buying the freshest eggs possible. Nigella added: "In the UK eggs are individually stamped with a 'best before' date (which should correspond to the date on the box) and in the US there is a date on the carton by which it is recommended the eggs are used and the FDA recommend that eggs are used within three weeks of purchase. Once an egg has been cracked open, the white and yolk should be stored in the fridge and used within 48 hours.
Irish Daily Mirror
18-05-2025
- Health
- Irish Daily Mirror
Warning over 'dangerous' egg storage mistake that could make you ill
Food safety experts are raising concerns over the improper storage of eggs, warning that a common blunder could potentially lead to severe health problems. From unseen and odourless spoilage to salmonella risks, eggs can pose more danger than one might think if not handled correctly, even when they seem perfectly fine. Eggs left unrefrigerated or at room temperature for extended periods can become unfit for consumption. The best place to store eggs is in the fridge, ideally maintaining a temperature around 4C, but it's vital to avoid storing them in the fridge door. Experts warn against storing eggs in the fridge door due to its fluctuating temperatures, as eggs need to be kept at a steady, cool temperature. Furthermore, it's recommended to keep your eggs in their original carton to extend their freshness and prevent them from absorbing smells from other foods. The carton also provides some protection against accidental bumps and cracks, reports the Mirror. If you do remove eggs from the carton, ensure they're stored and used in date order to maintain freshness, and always use the oldest eggs first. The UK Food Standards Agency has issued advice on the best practices for storing eggs, particularly when cracked for later use. The Food Standards Agency has emphasised the importance of refrigeration, insisting that liquid egg should be stored covered in the fridge rather than at room temperature. They stressed: "Ideally, eggs should be stored in the fridge. The storage area should be cleaned regularly. Follow the manufacturer's advice and avoid storing eggs where they would be exposed to extreme temperature changes." They also cautioned: "Temperature changes can lead to condensation on the surface, which causes increased penetration of Salmonella from the outside of the shell into the egg." Their guidance is straightforward - only use the number of eggs you intend to cook that same day and steer clear of keeping liquid egg for longer than a day. When it comes to usage, they advise taking out only what you need, refraining from mixing older and fresher batches; make sure one set is finished before starting on another. To prevent cross-contamination, do not store eggs close to raw meat, and avoid using dirty or damaged eggs as they carry a higher risk to health. Given that eggs can spoil quickly after cooking, any remaining cooked eggs should be eaten rapidly, best within a day, to prevent foodborne diseases.
Business Mayor
13-05-2025
- Health
- Business Mayor
Warning to anyone with eggs in their fridge
Food safety specialists are sounding the alarm over improper storage habits of eggs, with common misconceptions that could leave you seriously ill. From salmonella risks to spoilage which you can't see or smell, eggs can be more dangerous than you think if not properly handled even if they look fine. Improperly refrigerated eggs, especially when left at room temperature for extended periods, can become dangerous to eat. The best place to store them is in the fridge, ideally at a temperature of around 4C but avoid storing them in the fridge door. First, to minimise the risk of salmonella, the egg info website administered by the British Egg Industry Council (BEIC), recommends buying eggs with the British Lion mark to ensure that the eggs you are purchasing eggs that have come from hens that have been vaccinated against salmonella. According to the experts, storing them in the fridge door is not ideal as the temperature fluctuates more there and eggs should be kept at a constant, cool temperature. Moreover, you should store your eggs in their original carton to keep them fresh for longer and shield the eggs from absorbing smells from other foods. The carton also provides some protection against bumps and cracks. If you do take eggs out of the carton, be sure to store and use them in date order to maintain freshness and always rotate your stock by using the oldest eggs first. The UK Food Standards Agency recommends that if you break eggs for later use, the liquid egg should be stored covered in the refrigerator, never at room temperature. The Food Standards Agency wrote: 'Ideally, eggs should be stored in the fridge. The storage area should be cleaned regularly. Follow the manufacturer's advice and avoid storing eggs where they would be exposed to extreme temperature changes. 'Temperature changes can lead to condensation on the surface, which causes increased penetration of Salmonella from the outside of the shell into the egg.' Only break the number of eggs needed for the day, and avoid keeping liquid egg for more than 24 hours. Take out small amounts as needed, and never top up old batches with fresh eggs and make sure you only use one batch completely before starting a new one. Never store eggs near raw meat to reduce the risk of cross-contamination and never use dirty, cracked, or broken eggs, as they are more likely to harbour bacteria that could lead to you getting sick. Eggs are highly perishable, and once they've been cooked, they should be consumed within a short time frame to avoid food poisoning. If there are any leftovers, store them correctly and eat them within the next 24 hours. READ SOURCE
