Latest news with #foodmanufacturers
The Independent
30-07-2025
- Health
- The Independent
E.coli infections rose 26% last year, data shows
Infections from bacteria that causes stomach issues increased by around a quarter last year, according to new figures. 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. 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% rise on 2023. 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. A small proportion of adults may develop a similar condition called thrombotic thrombocytopenic purpura (TTP). 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. Dr Gauri Godbole, deputy director of gastrointestinal infections, food safety and one health at UKHSA, said: 'While this rise is partly due to one foodborne outbreak, we have been seeing Stec cases gradually increase since 2022 and therefore it's important for people to take steps to prevent infection. 'If you have any Stec symptoms, like mild to bloody diarrhoea, stomach cramps, vomiting and dehydration, wash your hands with soap and warm water and use bleach-based products to clean surfaces. 'Don't prepare food for others if you have symptoms, or for 48 hours after symptoms stop.' According to the UKHSA data, the highest incidence of Stec last year was among children aged one to four, with 357 cases of infection. Health chiefs said that could be down to a lower immunity or poorer hygiene among children, as well as exposure to risk factors such as contact with farm animals. Dr Godbole added: 'It is important for parents to make sure that young children wash their hands with soap and hot water and dry them thoroughly before eating where possible, especially after playing outdoors and visiting pet farms. 'If you are travelling abroad, it's important to remember routine hygiene practises to reduce your chances of becoming unwell. 'Rarely, Stec can progress to cause kidney failure and life-threatening illness, particularly in young children and elderly. 'Please consult your GP or healthcare professional if you have blood in your stools or severe dehydration and continue to hydrate yourself.' 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.
Yahoo
30-07-2025
- Health
- Yahoo
E.coli infections rose 26% last year, data shows
Infections from bacteria that causes stomach issues increased by around a quarter last year, according to new figures. 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. 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% rise on 2023. 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. A small proportion of adults may develop a similar condition called thrombotic thrombocytopenic purpura (TTP). 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. Dr Gauri Godbole, deputy director of gastrointestinal infections, food safety and one health at UKHSA, said: 'While this rise is partly due to one foodborne outbreak, we have been seeing Stec cases gradually increase since 2022 and therefore it's important for people to take steps to prevent infection. 'If you have any Stec symptoms, like mild to bloody diarrhoea, stomach cramps, vomiting and dehydration, wash your hands with soap and warm water and use bleach-based products to clean surfaces. 'Don't prepare food for others if you have symptoms, or for 48 hours after symptoms stop.' According to the UKHSA data, the highest incidence of Stec last year was among children aged one to four, with 357 cases of infection. Health chiefs said that could be down to a lower immunity or poorer hygiene among children, as well as exposure to risk factors such as contact with farm animals. Dr Godbole added: 'It is important for parents to make sure that young children wash their hands with soap and hot water and dry them thoroughly before eating where possible, especially after playing outdoors and visiting pet farms. 'If you are travelling abroad, it's important to remember routine hygiene practises to reduce your chances of becoming unwell. 'Rarely, Stec can progress to cause kidney failure and life-threatening illness, particularly in young children and elderly. 'Please consult your GP or healthcare professional if you have blood in your stools or severe dehydration and continue to hydrate yourself.' 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.
CNET
15-07-2025
- Health
- CNET
The FDA Approved a New Natural Food Dye. Here's How to Avoid the Artificial Ones
The US Food and Drug Administration has put a spotlight on food dyes this year. In January, the administration banned Red No. 3 and then approved three natural food dyes in May. Now, on top of the FDA and Department of Health and Human Services asking food companies to stop using petroleum-based synthetic dyes entirely, the FDA wants brands to speed up the removal of Red No. 3 before the proposed 2027 deadline. To help this along, the administration just green-lit a new natural blue food dye, gardenia (genipin) blue. According to the FDA, this blue dye comes from the fruit of the gardenia, a flowering evergreen. It can be used in hard and soft candy, sports drinks, ready-to-drink teas, flavored or enhanced noncarbonated water, fruit drinks and ades. "This expedited timeline underscored our serious intent to transition away from petroleum-based synthetic dyes in the food supply," said FDA Commissioner Marty Makary in a news release. "Now, by expanding the palette of available colors derived from natural sources, food manufacturers have a variety of options available that will make it easier to end their use of petroleum-based dyes." Gardenia (genipin) blue joins the red algae-based galdieria extract blue, butterfly pea flower extract and the white color calcium phosphate as 2025's new and approved natural food color additives. MichelleWhat is gardenia (genipin) blue? The FDA approved the use of gardenia (genipin) blue from a petition by the Gardenia Blue Interest Group. According to the FDA's order, gardenia (genipin) blue is a dark purple or blue liquid made from the mature fruit of the Gardenia jasminoides Ellis plant with soy protein hydrolysate. Now, you may be thinking: Isn't soy an allergen? According to the GBIG, the soy protein allergens aren't expected to be detected in the final color additive because "unreacted protein hydrolysate is removed during manufacturing." Because no soy protein allergens will be in the final product, the GBIG is asking to be exempt from food allergen labeling. The FDA is currently reviewing this petition. How to avoid artificial food dyes Though more research is required and many still find this answer controversial, Healthline reports that there is currently no evidence that food dyes pose significant health risks. However, if artificial food dyes are substances you want to steer clear of, there are ways you can work to remove them from your diet. First, make sure you're reading the labels on your food products to see if any synthetic dyes are listed. For instance, you can look out for Red Dye No. 40, which is a common one. To avoid these dyes in the first place, you'll want to reduce your consumption of ultra-processed, packaged foods, which are more likely to be made with artificial dyes. Ultra-processed foods are made from substances like added sugars, fats and starches that are extracted from food. You can replace your packaged foods with a greater variety of fruits and vegetables, protein, healthy fats and whole grains to ensure you have a balanced diet.
CNET
14-07-2025
- Health
- CNET
The FDA Just Approved a New Blue Food Dye. Is It an Allergen?
This year, food dyes are being put under a microscope. Following the US Food and Drug Administration's ban on Red Dye No. 3 in January, the administration has since approved three natural food dyes in its stead. Now, in addition to the FDA and Department of Health and Human Services asking food manufacturers to phase out all petroleum-based synthetic dyes from the US food supply, the FDA is asking these companies to fast-track getting rid of Red No. 3 before the 2027 deadline. To help this along, the administration just approved a new blue food dye. As the fourth color additive from natural sources approved by the FDA this year, gardenia (genipin) blue has been granted permission to be used in various foods. According to the administration, this blue dye comes from the fruit of the gardenia, a flowering evergreen. It can be used in hard and soft candy, sports drinks, ready-to-drink teas, flavored or enhanced noncarbonated water and fruit drinks and ades. "This expedited timeline underscored our serious intent to transition away from petroleum-based synthetic dyes in the food supply," said FDA Commissioner Marty Makary in a news release. "Now, by expanding the palette of available colors derived from natural sources, food manufacturers have a variety of options available that will make it easier to end their use of petroleum-based dyes." Gardenia (genipin) blue joins the red algae-based galdieria extract blue, butterfly pea flower extract and the white color calcium phosphate as 2025's new and approved natural food color additives. MichelleIs gardenia (genipin) blue an allergen? The FDA approved the use of gardenia (genipin) blue from a petition by the Gardenia Blue Interest Group. According to the FDA's order, gardenia (genipin) blue is a dark purple or blue liquid made from the mature fruit of the Gardenia jasminoides Ellis plant with soy protein hydrolysate. Now, you may be thinking: Isn't soy an allergen? According to the GBIG, the soy protein allergens aren't expected to be detected in the final color additive because "unreacted protein hydrolysate is removed during manufacturing." Because no soy protein allergens will be in the final product, the GBIG is asking to be exempt from food allergen labeling. The FDA is currently reviewing this petition.
CNET
14-07-2025
- Health
- CNET
The FDA Just Approved a New Blue Food Dye: This Is What It's Made Of
This year, food dyes are being put under a microscope. Following the FDA ban on Red Dye No. 3 in January, the administration has since approved three natural food dyes in its stead. Now, in addition to the FDA and Department of Health and Human Services asking food manufacturers to phase out all petroleum-based synthetic dyes from the US food supply, the FDA is asking these companies to fast-track getting rid of Red No. 3 before the 2027 deadline. To help this along, the administration just approved a new blue food dye. As the fourth color additive from natural sources approved by the FDA this year, gardenia (genipin) blue has been granted permission to be used in various foods. According to the administration, this blue dye comes from the fruit of the gardenia, a flowering evergreen. It can be used in hard and soft candy, sports drinks, ready-to-drink teas, flavored or enhanced non-carbonated water and fruit drinks and ades. "This expedited timeline underscored our serious intent to transition away from petroleum-based synthetic dyes in the food supply, said FDA Commissioner Marty Makary in a news release. "Now, by expanding the palette of available colors derived from natural sources, food manufacturers have a variety of options available that will make it easier to end their use of petroleum-based dyes." Gardenia (genipin) blue joins the red algae-based galdieria extract blue, butterfly pea flower extract and the white color calcium phosphate as 2025's new and approved natural food color additives. MichelleHow is gardenia (genipin) blue made? The FDA approved the use of gardenia (genipin) blue from a petition by the Gardenia Blue Interest Group (GBIG). According to the FDA's order, gardenia (genipin) blue is a dark purple or blue liquid made from the mature fruit of the Gardenia jasminoides Ellis plant with soy protein hydrolysate. Now, you may be thinking: Isn't soy an allergen? According to the GBIG, the soy protein allergens aren't expected to be detected in the final color additive because "unreacted protein hydrolysate is removed during manufacturing." Because no soy protein allergens will be in the final product, the GBIG is asking to be exempt from food allergen labeling. The FDA is currently reviewing this petition.
