Multiple outbreaks of niacin (nicotinic acid) intoxication due to addition of meat "enhacer" to products by two different meat processors
1992
Gross, E.M. | Roṭh, Yeḥezḳel | Uzieli, V. | Haas, A. | Ṭoḳer, M. | Belmaker, E. | Barkay, A. | Ab, L. | Toker, M.
Five outbreaks of facial flushing accompanied by a feeling of warmth and pruritus were reported in people eating commercially prepared frozen ground beef or processed veal steaks. The outbreaks occurred during a seven-month period in Israel. In all instances niacin (nicotinic acid), a substance known to cause these signs and symptoms was measured in amounts ranging from 0.3 to 6.0 g/kg of raw beef. The chemical was illegally added by two producers in order to enhance color of the meat.
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