Latest news with #UKFoodStandardsAgency
Daily Mirror
6 days ago
- 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
Yahoo
17-03-2025
- Health
- Yahoo
Glycerol intoxication symptoms as slushy ingredient found to cause illness in children
Researchers have issued a warning on the potential dangers of drinking slushies after studying cases of glycerol intoxication syndrome in young children. The study, which was published in the journal Archives of Disease in Childhood on Tuesday (March 11) found a link between drinking slushies and glycerol intoxication syndrome, which all 21 children in the study were diagnosed with when taken into emergency care. Glycerol is used in slushies to stop the ice fully freezing when there is a lack of a high sugar content, and many ice drinks have been using it as a sugar replacement following the introduction of sugar tax in the UK. READ MORE: New PIP and ADP payment rates from next month for people on standard, enhanced or mixed awards READ MORE: Attendance Allowance rules older people must know or £434 payments could stop Small children can present with symptoms indicating glycerol intoxication syndrome after drinking slushies, but what exactly are the signs of the condition? But as this little-heard-of condition makes headlines, what exactly is it and what are its symptoms? Here's everything you need to know about glycerol intoxication syndrome. Glycerol intoxication syndrome was identified in the study as a type of poisoning caused by consuming a high content of glycerol. This causes a sharp decrease in blood sugar called hypoglycaemia, when blood glucose is very low- 2.6 mmol/l or below. In 13 of the children studied, (65 percent) their blood sugar was even lower, indicating severe hypoglycaemia. While it is rare, glycerol intoxication syndrome can be fatal in some cases, and children who exhibit symptoms should seek immediate medical attention The study listed some symptoms of glycerol intoxication syndrome, which, when combined, can indicate poisoning or metabolic disorders. The symptoms included: decreased consciousness hypoglycaemia lactic acidosis, which occurs when the body produces too much lactic acid hypokalaemia (low potassium levels) One child in the study also reported vomiting after drinking the slushy, and another had a seizure. The majority of the children became unwell within an hour of drinking the slushy, which researchers pointed out are marketed towards children with their bright colours and sweet flavours. The UK Food Standards Agency recommend that young children (four and under) shouldn't be given slushy ice drinks containing glycerol, and that those aged 10 or younger should not have more than one at a time. The Food Safety Authority of Ireland (FSAI) followed suit with similar guidance in 2024. But this new research suggests that these recommendations may need updated. They said: 'There is poor transparency around slush ice drink glycerol concentration; estimating a safe dose is therefore not easy. It is also likely that speed and dose of ingestion, along with other aspects, such as whether the drink is consumed alongside a meal or during a fasting state, or consumed after high-intensity exercise, may be contributing factors." They then pointed out that the portion size of an average slushy (500ml) is too large for most children, especially toddlers, based on their weight. They explain that Food Standards Scotland and the FSAI suggested that 125 mg/kg of body weight per hour is the lowest dose of glycerol that is associated with negative health effects. For a toddler this may equate to 50–220 ml of a slushy, which is less than half of an average ice drink. The researchers concluded: "To ensure safe population-level recommendations can be easily interpreted at the individual parental level, and given the variability across an age cohort of weight, we suggest that recommendations should be based on weight rather than age."
Yahoo
29-01-2025
- Health
- Yahoo
Cans of Coca-Cola and Appletiser recalled in UK amid chlorate findings
A 'small number' of cans of Coca-Cola and Appletiser have been recalled in the UK after testing abroad revealed elevated levels of the chemical chlorate. The recall includes imported cans of 6x250ml Appletiser multipacks which were sent only to supermarkets in the UK and imported cans of Coca-Cola Original Taste, Coca-Cola Zero Sugar, Diet Coke and Sprite Zero, which were only sent to cafes and restaurants during a limited time period. All affected cans have the production codes from 328 GE to 338 GE, which can be found on the base of the can. Coca-Cola's bottling partner, Coca-Cola Europacific Partners, said the majority of Coca-Cola products, including standard cans, and all glass and plastic bottles sold in the UK, were not affected. Coca-Cola Europacific Partners said in a statement: 'Following ongoing dialogue with the UK Food Standards Agency, we are recalling a small number of imported cans of 6x250ml Appletiser multipacks which were sent only to supermarkets in the UK. 'We are also removing a small amount of tall, imported cans of Coca-Cola Original Taste, Coca-Cola Zero Sugar, Diet Coke and Sprite Zero, which were sent only to cafes and restaurants during a limited time period. 'All affected cans have the production codes from 328 GE to 338 GE, which can be found on the base of the can. 'The majority of Coca-Cola products, including standard cans, and all glass and plastic bottles sold in the UK are not impacted. 'Whilst independent analysis concluded that the likelihood of any associated risk of feeling temporarily unwell from consuming these products is very low, for the reassurance of consumers, we encourage anyone with an affected can to please call our customer service team on 0800 227711 who will be able to help. 'No other Coca-Cola products are affected by the issue. 'The quality and safety of our products is our top priority and we're sorry that on this occasion, a small number of our products have not met our high standards, and we apologise for any inconvenience this has caused.' The statement came after the Coca-Cola Europacific Partners said batches of Appletiser, Coca-Cola Original Taste, Coca-Cola Zero Sugar, Diet Coke and Sprite Zero were pulled from shelves in Belgium, Luxembourg and the Netherlands after testing revealed 'elevated levels' of the chemical. On Tuesday, the Food Standards Agency (FSA) said there had been a 'limited distribution to the UK' of Coca-Cola soft drinks containing higher levels of chlorate. Tina Potter, of the FSA, said the Coca-Cola Europacific Partners international product withdrawal related to a 'small number of their soft drinks' which contained higher levels of the chemical. Chlorate is a by-product of the breakdown of chlorine-based sanitisers and chlorine chemicals, which are frequently used to sterilise water. It can cause iodine deficiency in people and is regulated with legal maximum residue limits for a range of foods, including fresh produce, according to Food Standards Scotland. Coca-Cola Europacific Partners previously said the recall had been focused on Belgium, Luxembourg and the Netherlands, where the majority of affected products had been withdrawn from sale. It said it had 'flagged' this issue to Britain's food safety authorities and was in communication with them. It added: 'Independent expert analysis concluded that the likelihood of any associated risk of feeling temporarily unwell from consuming these products is very low.' In 2015, the European Food Safety Authority found that levels of chlorate in drinking water and foods were too high and could result in serious health effects, especially among infants and children. These included impaired functioning of the thyroid due to inhibition of iodine uptake.
