This page contains a Flash digital edition of a book.
NEWS


Salmonella spice recall


Cumin and coriander powders manufactured by the Southall-based TRS Wholesale Company Ltd have been recalled over fears that they may have been contaminated with salmonella bacterium. The Food Standards Agency has asked retailers to withdraw the following products from sale: TRS Jeera Powder, batch number P353340, 100g pack labelled best before December 31st 2017. TRS Dhania Powder, batch number A481514, 100g pack labelled before end of December 2017. Consumers who may have already bought the spice products are being advised via point-of-sale notices in stores to return them to the outlet where they were purchased for a full refund. The Food Standards Agency has confirmed that no other TRS batches are known to be affected. Steven Sowerby, head of operations at TRS Wholesale Limited said: “TRS would like to reassure all customers that we are fully committed to supplying top quality and safe products conforming to all UK food regulations.


“The two products in question were packed at reputed facilities in India and the goods tested by the Spice Board of India for conformity with European regulations prior to shipment. “On receipt in the UK the goods were again tested at reputed UK laboratory and all results showed the absence of salmonella.” Mr Sowerby continued: “It should be noted that, to date, no complaints have been received from customers and the problem was raised as part of a routine sampling.” The TRS Brand is a market leader founded in 1959 by Taherally Rehmanji Suterwallaf and is now, managed by his five sons. The brand is also available in Europe, Russia, Canada and the USA.


Facts about salmonella


Salmonella bacteria can cause food poisoning with symptoms that include diarrhoea, fever and abdominal cramps. It can affect anyone but the elderly, ill, and young children are particularly vulnerable.


poor hygiene after handling contaminated food.


How to avoid getting infected with salmonella Always wash hands thoroughly with soap and warm water:


g Before preparing and eating food g After handling raw food g After using the toilet or changing a nappy g After contact with pets and other animals g After working in the garden.


In the kitchen:


n Keep cooked food away from raw food n Store raw foods below cooked or ready-to-eat foods in the fridge to prevent contamination


Symptoms develop within 12 to 72 hours after eating the contaminated foods and usually last from four to seven days. Most people can be treated at home but in some severe cases, hospital treatment is required because of excessive dehydration which can be life threatening. The condition is usually caused by eating contaminated foods. The salmonella bacteria live in the gut of farm animals and can affect meat, eggs, poultry and milk. Other foods like green vegetables and shell fish may become contaminated through contact with manure or sewage in the water. The bacterium can then be spread from person to person by


n Wash raw fruits and vegetables thoroughly before eating n Cook food thoroughly, especially meat, using a cookery thermometer


n Keep all kitchen surfaces and equipment clean, including knives, chopping boards and dish cloths


Also: Clean toilet seats, toilet bowls, flush handles, taps and wash basins after use with detergent, followed by a household disinfectant. Never drink untreated water.


18


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60