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FOOD & DRINK

Pork warnings over new stomach illness

A new stomach bug, which primarily spreads via infected pork, has increased in Sweden in the last four years. Small children are thought to be particularly at risk.

The Swedish Food Administration has recommended new routines for the slaughter of pigs, while health experts are advising Swedes to wash knives and chopping boards that have been used for pork as carefully as if they had been used for chicken.

The bacteria, yersinia, produces the same symptoms as salmonella and is closely related to the bacteria behind the Black Death.

Among children the bacteria can lead to fever, bloody diarrhoea and vomiting, while in adults the effect is usually abdominal pains. Quarter of those affected are under the age of four, and half are under 15.

There were 804 cases of the illness in 2004, an increase of 45% since 2001. Sweden is the third worst-affected country in the EU.

“The bacteria can be found in glands in the neck of the pig and it also appears in the intestine,” said Sven Lindgren, professor in microbiology at the Swedish Food Administration, to TT.

According to Lindgren it is important to tighten the quality of hygiene in slaughterhouses.

“Then the number of cases of the disease will fall,” he said.

The Swedish Food Administration described the rise in cases as “undesirable”, but said that it was not “alarming”.

Since the increase was identified in 2004 no direct measures have been taken by Sweden’s slaughter firms.

“No, routines have not generally been changed,” said Åke Rutegård, managing director of the Swedish Meat Industry Association.

“But on the other hand this is well known among the slaughter companies and the risk is handled with existing routines and individual controls.”

Nevertheless, Rutegård confirmed that the prevalence of the yersinia bacteria was on the agenda at an industry organisation meeting next week.

“We are prepared and can quickly introduce new routines if they are needed,” he said.

Consumers are advised to cook pork thoroughly and carefully.

“But even then the bacteria can be spread if you use the same knife and chopping board for pork and then for other food,” said Yvonne Andersson, head of epidemiology at the Institute for Infectious Diseases, to Svenska Dagbladet.

The hygiene process for pork should be as careful as that for chicken, said experts, including washing hands after preparation.

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FOOD & DRINK

Five sweet treats you should be able to identify if you live in Sweden

Do you know your biskvi from your bakelse? Your chokladboll from your kanelbulle? Here's a guide guaranteed to get your mouth watering.

Five sweet treats you should be able to identify if you live in Sweden

Kanelbulle

The most famous of all Swedish cakes outside Sweden, the classic kanelbulle (cinnamon bun) is the symbol of Sweden abroad, no doubt helped by the fact that Swedish furniture giants IKEA stock frozen buns in their food stores for customers to bake off at home.

Forget American tear-apart cinnamon rolls baked in a pan and slathered with cream cheese frosting: a classic Swedish cinnamon bun is baked individually using a yeasted dough spread with cinnamon sugar and butter. The dough is then rolled up, sliced into strips which are then stretched out and knotted into buns, baked, glazed with sugar syrup and sprinkled with pearl sugar.

Home-made varieties skip the stretching and knotting step, rolling the cinnamon-sprinkled dough into a spiral instead which, although less traditional, tastes just as good.

Kanelbullar in Sweden often include a small amount of Sweden’s favourite spice: cardamom. If you’re a fan of cardamom, try ordering the kanelbulle‘s even more Swedish cousin, the kardemummabulle or cardamom bun, which skips the cinnamon entirely and goes all-out on cardamom instead.

Sweden celebrates cinnamon bun day (kanelbullens dag) on October 4th.

Photo: Lieselotte van der Meijs/imagebank.sweden.se

Chokladboll

A great option if you want a smaller cake for your fika, the chokladboll or ‘chocolate ball’ is a perfect accompaniment to coffee – some recipes even call for mixing cold coffee into the batter.

They aren’t baked and are relatively easy to make, meaning they are a popular choice for parents (or grandparents) wanting to involve children in the cake-making process.

Chokladbollar are a simple mix of sugar, oats, melted butter and cocoa powder, with the optional addition of vanilla or coffee, or occasionally rum extract. They are rolled into balls which are then rolled in desiccated coconut (or occasionally pearl sugar), and placed in the fridge to become more solid.

Some bakeries or cafés also offer dadelbollar or rawbollar/råbollar (date or raw balls), a vegan alternative made from dried dates and nuts blended together with cocoa powder.

Chocolate ball day (chokladbollens dag) falls on May 11th.

Photo: Magnus Carlsson/imagebank.sweden.se

Prinsesstårta

The lime-green prinsesstårta or ‘princess cake’ may look like a modern invention with it’s brightly-coloured marzipan covering, but it has been around since the beginning of the 1900s, and is named after three Swedish princesses, Margareta, Märta and Astrid, who were supposedly especially fond of the cake.

The cake consists of a sponge bottom spread with jam, crème pâtissière and a dome of whipped cream, covered in green marzipan and some sort of decoration, often a marzipan rose.

Prinsesstårtor can also be served in individual portions, small slices of a log which are then referred to as a prinsessbakelse.

Although the cakes are popular all year round, in the Swedish region of Småland, prinsesstårta is eaten on the first Thursday in March, due to this being the unofficial national day of the Småland region (as the phrase första torsdagen i mars is pronounced fössta tossdan i mass in the Småland dialect).

Since 2004, the Association of Swedish Bakers and Confectioners has designated the last week of September as prinsesstårtans vecka (Princess cake day).

Photo: Sinikka Halme, Creative Commons BY-SA 4.0.

Budapestbakelse

Belonging to the more traditional cakes, a Budapestbakelse or “Budapest slice” is a type of rulltårta or “roll cake” similar to a Swiss roll, consisting of a light and crispy cake made from whipped egg whites, sugar and hazelnut, filled with whipped cream and fruit, often chopped conserved peaches, nectarines or mandarines, and rolled into a log.

The log is then sliced into individual portions and drizzled with chocolate, then often topped with whipped cream and a slice of fruit. 

Despite its name, the Budapest slice has nothing to do with the city of Budapest – it was supposedly invented by baker Ingvar Strid in 1926 and received the name due to Strid’s love for the Hungarian capital.

Of course, the Budapestbakelse also has its own day – May 1st.

Kanelbullar (left), chokladbollar (centre) and biskvier (right). Photo: Tuukka Ervasti/imagebank.sweden.se

Biskvi

Another smaller cake, a biskvi (pronounced like the French biscuit), consists of an almond biscuit base, covered in buttercream (usually chocolate flavoured), and dark chocolate.

Different variants of biskvier exist, such as a Sarah Bernhardt, named after the French actress of the same name, which has chocolate truffle instead of buttercream.

You might also spot biskvier with white chocolate, often with a hallon (raspberry) or citron (lemon) filling, or even saffransbiskvier around Christmastime.

Chokladbiskviens dag is celebrated on November 11th.

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