Multiple outbreaks of niacin (nicotinic acid) intoxication due to addition of meat "enhancer" to products by two different meat processors

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.