Too much bacteria in soft ice, cakes
14 July 2006, BRUSSELS — Half of all the soft ice creams sold in snackbars and one in three pastry cakes have too much bacteria, the Federal Food Agency said.
14 July 2006
BRUSSELS — Half of all the soft ice creams sold in snackbars and one in three pastry cakes have too much bacteria, the Federal Food Agency said.
"It does not involve infections that will make people sick, but the fact that 4.2 percent of cases involve an infection with bacteria of faecal origin shows that there are still too few hygienic measures undertaken," agency interim director Gilbert Houins said.
Infections of faecal bacteria are found in cold foods, filet américain (raw meat) and egg-based desserts.
The agency stressed there is not necessarily a danger for the consumer, but said bacterial infections indicate that the food was not properly stored or that its processing did not occur as it should have done.
The agency said further in its annual report that general hygiene in large kitchens, the catering industry and retail remains a critical problem for food safety.
Basic hygiene such as the washing of hands is too often poorly maintained, news agency Belga reported on Thursday.
While food safety in Belgium is spontaneously associated with PCBs or dioxins, the agency said the worst problem actually involves bacterial infections.
[Copyright Expatica News 2006]
Subject: Belgian news