Citation

Centers for Disease Control and Prevention, USA. MMWR Morb. Mortal. Wkly. Rep. 1960; 9(1): 8.

Copyright

(Copyright © 1960, (in public domain), Publisher U.S. Centers for Disease Control and Prevention)

DOI

unavailable

PMID

unavailable

Abstract

Dr. Thomas L. Meador, Portland (Oregon) Bureau of Health, reported that 5 persons in 2 families developed sudden flushing and burning of the skin (especially of the face and neck) while eating fried ground beef patties. The patties were prepared at the 2 homes from ground beef purchased from the same market. The reactions lasted from 16 to 60 minutes and involved all the family members eating the ground beef. Samples of the beef were obtained from the market and from the homes of the patients. These proved negative for all known bacterial pathogens, but the presence of ascorbic acid in the meat was confirmed. The history of meat preparation suggested the possibility that the symptoms may have been due to the presence of a food additive which contains both ascorbic acid and niacin. No tests were available for niacin however. It was thought that in order to produce the reactions apparently either excessive amounts of additive were used or that the additive was not adequately mixed with the meat.