Kinder chocolates linked to salmonella poisoning in 11 countries: WHO
Eleven countries have reported salmonella food poisoning, linked to Kinder chocolate products produced in Belgium, according to the UN health agency. There have been more than 150 suspected cases of salmonellosis – from Belgium to the US – after UK regulators flagged a cluster of salmonella typhimurium cases a month ago, leading to a global recall, the World Health Organization (WHO) said recently. By April 25, 151 genetically related cases of salmonella typhimurium suspected to be linked to the consumption of the implicated chocolate products were reported from Belgium (26), France (25), Germany (10), Ireland (15), Luxembourg (1), the Netherlands (2), Norway (1 case), Spain (1 case), Sweden (4), the UK (65) and the USA (1). Children under 10 have been most affected – comprising around 89 percent of cases – and available data indicates that nine patients were hospitalised. There have been no fatalities. The risk of spread in the WHO European region and globally is assessed as moderate until the information is available on the full recall of the products, the WHO said. Genetic sequencing of the salmonella bacteria which sparked the food scare showed that the pathogen originated in Belgium. At least 113 countries across Europe and globally have received Kinder products during the period of risk, the UN agency said, adding that salmonella bacteria matching the current human cases of infection were found last December and January, in buttermilk tanks at a factory run by chocolate makers Ferrero, in the Belgian city of Arlon. The factory was ordered to temporarily close earlier this month. The outbreak strain of salmonella is resistant to six types of antibiotics, according to the WHO. Symptoms of salmonellosis are relatively mild and patients will make a recovery without specific treatment, in most cases. However, the risks are higher for some children and elderly patients where dehydration can become severe and life-threatening. Although there are around 2,500 strains of salmonella bacteria, the majority of human infections are caused by two serotypes – typhimurium and enteritidis. Salmonellosis is characterised by acute fever, abdominal pain, nausea, vomiting, and diarrhoea that can be bloody as in most of the current cases of infection. Symptoms typically begin between six and 72 hours after ingestion of food or water contaminated with salmonella, and sickness can last from two to seven days. Salmonella bacteria are widely found in domestic and wild animals, such as poultry, pigs, and cattle. Pets are not immune either, and salmonella can pass through the entire food chain from animal feed, primary production, and to households or food-service establishments and institutions. In humans, salmonellosis is generally contracted after eating contaminated food of animal origin – mainly eggs, meat, poultry, and milk. Also read: Chocolate, Candy, Wafer Companies, Brands in Bangladesh: An Overview
Dark Chocolate: Health Benefits, Nutrition, Side Effects
From babies to older people, it is hard to find anyone who doesn't like chocolate. From chocolate bars to chocolate cakes, chocolate milkshakes, chocolate brownies, chocolate pastries, everything is mouthwatering. Chocolates have different varieties. Among them, the ‘Dark Chocolate’ satisfies not only the taste buds but also the soul. The habit of eating Dark chocolate provides a bunch of benefits to the mind and body. Let’s find out the health benefits and nutritional value of dark chocolate. What is dark chocolate? How is it different from regular chocolates? The main ingredient in chocolate is cocoa beans, which are rich in antioxidants and it is great for our body. Usually, the cocoa has a bitter taste, and Fat or sugar are usually added to remove the bitter taste of chocolate. But, in this process, the quality of chocolate is lost. So, to get the benefits of chocolate, you need to eat at least 70% or more of the cocoa in the chocolate. Dark chocolate is one of the food ingredients full of antioxidants. It is basically a form of chocolate that contains cocoa butter and solid cocoa. Unlike regular chocolate, it doesn't have any milk or butter. Usually, dark chocolate contains 50-90% of cocoa solids, sugar, and cocoa butter. However, the amount of butter is extremely low. Read Omega-3 Fatty Acids and Fish Oil: Natural Sources, Benefits, Risks Common Types of dark chocolate Usually, dark chocolates are distinguished by the availability of the percentage of cocoa solids in the bar. Normally most common types of dark chocolates are bittersweet, semi-sweet, and sweet. Although the best quality dark chocolates should contain at least 70% of solid cocoa, the amount of cocoa in commercial dark chocolate may start from 30%. Usually, commercially produced dark chocolates contain 30-80% or higher for extremely dark or bitter bars. The bitterness depends on the cocoa percentage. That is why the chocolate brands put the percentage of the dark on the level so that buyers can buy according to their needs. Read Panta Bhat: The Amazing Health Benefits of Water Rice How is dark chocolate produced? Solid cocoa and cocoa butter are the main ingredients of dark chocolates. However, dark chocolate containing 100% cocoa will have an extremely bitter taste and might not be edible. Hence, to make it edible, producers add milk ingredients and sugars to reduce the bitterness. Furthermore, chocolate liquor and cocoa powder are also added. But the percentage of cocoa remains higher than other types of regular chocolate. Benefits of dark chocolate Dark chocolate is rich in active organic ingredients, which act as antioxidants. These ingredients are polyphenols, flavonols, etc. A study suggests that dark chocolate contains more antioxidant content than many fruits. While antioxidants prevent cell damage it also works on cancer prevention. Moreover, dark chocolates have other health benefits too. Read Cooking Oil: Best and Worst Oil for Health Improves Heart health The antioxidant ingredients available in dark chocolate can increase good cholesterol levels and lower the levels of bad cholesterol, thus reducing the risk of heart disease. So, taking dark chocolate daily can reduce the chances of any coronary heart disease. Studies have shown that dark chocolate is more beneficial than milk chocolate. The study also found that dark chocolate can reduce the risk of death from heart problems by 50% over 15 years. Reduces depression Depression can hamper our body as well as the mind and various deadly diseases nest in the body. Eating dark chocolates regularly can fight depression. The antioxidant-rich ingredients in dark chocolate regulate blood flow to the brain. As a result, a type of hormone is released, which helps to keep the mind fresh. Also, other nutrients in dark chocolate help to increase mental strength by storing energy in the body. Read Egg Diet For Weight Loss: Does It Work?