Salmonella found in Brussels salads

31 March 2005

BRUSSELS – Salmonella was detected in a number of seafood salads made in Brussels last year, it was reported on Thursday.

The salmonella cases were recorded in a major report on the capital’s food safety in 2004 that was drawn up by the Brussels chemical and bacteria laboratory LIBCB.

According to the LIBCB, the salmonella poisoning was caused by the use of egg yolks in mayonnaise.

The contaminated egg yolks were supposed to be pasteurised.

Belgium’s Federal Agency for Safety in the Food Chain described the finding as, “a serious industry mistake which could have had dire consequences if the egg yolks were used in the preparation of ready made food”.

The 2004 LIBCB report also found the metal cadmium present in green vegetables.

“The average content in 13 samples was 0.1mg/kg and one sample even exceeded the maximum limit set at 0.2mg/kg,” said the report.

Scientists also found high levels of lead in tea which was served in metal teapots – up to 1.8mg/l.

There was some good news on food safety, though.

The level of artery-clogging ‘trans’’ fats in crisps fell to less than 1 percent from 30 in 1997.

Trans fats, which are frequently present in industrial and ready made meals, increase the worst form of cholesterol and the risk of heart disease.

However, Belgian crisps still contain a lot of saturated fats, which are also thought to increase the risk of heart disease and cause some cancers.

The LIBCB laboratory also checked the quality of air at swimming pools to monitor the effect on public health from the use of pool chemicals.

In 2004, scientists found only 7.9 percent of pool results were unsatisfactory compared to 24.2 percent.

Subject: Belgian news