A professor once told this nubile food science graduate student that it was all about adding water and salt to protein and charging more.
He was right.
The Dutch food safety authority NNWA has made ‘several enforcement visits’ to Dutch factories where meat is tumbled with water to increase its weight in recent months, the Guardian newspaper reported on Saturday.
The aim of the visits was to stop the practice of adding water to imported chicken destined for resale as raw meat, the paper said. The NVWA told the paper chicken produced in this way is illegal.
When academics or politicians or pretty much anybody is lost on an issue, they usually say, we need to educate people about this very important issue.
We’ve done research and found the education model don’t work so well. More importantly is how to inform people so they actually give a shit (instead of putting shit, on food).
Some German researchers investigated a cluster of shiga toxin-producing Escherichia coli (STEC) O104:H4 infections after a family party during a large STEC O104:H4 outbreak in Germany and report their findings in Epidemiology and Infection.
To identify the vehicle we conducted a retrospective cohort study. Stool samples of party guests, and food and environmental samples from the catering company were tested for STEC. We defined cases as party guests with gastrointestinal symptoms and laboratory-confirmed STEC infection. We found 23 cases among 71 guests. By multivariable analysis consumption of salmon [odds ratio (OR) 15, 95% confidence interval (CI) 2·3–97], herb cream (OR 6·5, 95% CI 1·3–33) and bean salad (OR 6·1, 95% CI 1·4–26) were associated with STEC infection. STEC O104:H4 was detected in samples of bell pepper and salmon. The food handler developed STEC infection. Our results point towards transmission via several food items contaminated by a food handler. We recommend regular education of food handlers emphasizing their role in transmitting infectious diseases.
There’s some fast-food workers strike in the U.S., so, according to The Braiser, Umami Burger decided to serve a ‘money’s no object’ burger.
The New York City outpost of LA’s burger chain Umami Burger announced on Facebook a new burger on the menu, called “M.N.O. (Money’s No Object).” It costs $75. Its Facebook description:
Imagine all that dry-aged Bryan Flannery wagyu beef, vintage wine port reduction, freshly shaved white Alba truffles and oh yeah, that Grade A Hudson Valley foie gras.
What I care about is the heaping helping of vomit-inducing sprouts on the burger.
The kid has taken to eating dried apricots as a bedtime snack.
But I don’t know anything about raw apricot kernels.
Food Standards Australia New Zealand apparently does and is changing its advice: that it is unsafe for adults to eat more than three raw apricot kernels (with skin on) per day. Children should not eat any.
Some plant based foods, such as raw apricot kernels contain cyanide which can pose a risk to consumers.
Apricot kernels are edible nut-like objects found within the stone of fresh apricots. There are different types of apricot kernels—those with the skin on contain high levels of cyanide that can be released into the body when eaten. Those with the skin off also contain cyanide, but at lower levels.
There have been reports of poisoning incidents in Australia, New Zealand, Canada, United Kingdom and Europe from eating raw apricot kernels.
In 2011 a consumer in Queensland was hospitalised after consuming raw apricot kernels with high levels of hydrocyanic acid. At the time, FSANZ warned consumers not to consume raw apricot kernels.
Based on new information, FSANZ has revised its earlier advice and now advises that it is unsafe for adults to eat more than three raw apricot kernels (with skin on) per day. Children should not eat any.
Consuming processed foods derived from apricot kernels (e.g. amaretti biscuits, almond finger biscuits, apricot jams, and apricot nectar) doesn’t pose a risk because processing or cooking these foods reduces cyanide to safe levels.
“When you tell them they can’t do it, they think you’re talking about life, when all you’re talking about is second base.”
That’s what baseball manager Sparky Anderson – after he was fired — told WKRP station manager Arthur Carlson in a favorite 1979 episode of the TV show which was way influential on me.
I’ve had to cut, or let go, little girls from a travel hockey team, I’ve had to deal with disappointment, but it doesn’t mean I failed at life. Maybe I just sucked at skating.
And maybe I just sucked at being a vice-president.
As Sparky says, “When you run a team you have to make decisions … I got my team and you got your team … if there’s anything I can ever do for you, just let me know.” (the relevant bit is about 20:30).
I don’t know who Joey Heindle, 20, is, but apparently he’s some sort of German pop star who says he got foodborne illness in Thailand.
Said one spokesthingy, “We were the night before off-site eating. There, Joey has captured the food poisoning.”
I’m sure something’s lost in translation.
Christmas can be exhausting in Australia. There’s no Thanksgiving, little Halloween, and summer’s here, so everyone’s ready to party.
Match that with two Christmas concerts from different childcare outfits, and the birthday party tomorrow at the park, and I’m not sure how Amy is keeping it together.
Tonight, to relieve some pressure, we ate at the pool after the swimming lessons, because every Aussie child must swim (and play hockey – the ice kind – but that’s my addition).
I got a burger and fries for me and Amy, and chicken thingies with fries for the kid.
No aioli or mayonnaise.
But I did ask the person who took two frozen patties and fried them up, how do you know when the hamburger is done.
She said she cuts the patty in half and looks at the color.
Color is a lousy indicator of safety, and my burger was not cut – not that it would matter.
Use a tip-sensitive digital thermometer and stick it in. That’s what I’ll be doing at the kid’s birthday party at the barbie in the park tomorrow.
I’ve been talking to a lot of journalists about my friend Bill Keene.
We weren’t really friends, in that I didn’t know about his personal life, but we had a long history of e-mails that often revolved around geography.
Any time I would get a town wrong in something I posted, Bill would e-mail me within minutes and say, wrong.
That’s authentic peer review.
The disease line in this song makes me think of Bill.
Fingering the source of an outbreak is tough. Sometimes the epidemiology is messy and the data doesn’t correlate specific foods to illnesses. In a week where the food safety world lost Bill Keene, a pioneer of solving outbreaks, a cluster of salmonellosis illnesses linked to a church dinner in Shelby, NC goes unsolved.
According to the Shelby Star, the North Carolina Department of Health and Human Services Division of Public Health has released a report detailing the investigation of 104 illnesses associated with eating at fundraiser for Sandy Plains Church.
“Given the limited nature of the menu at this event, these findings are not surprising,” officials said in the health report. “Most barbecue patrons who were interviewed ate a majority, if not all, of the available food items except desserts.”
A study of 165 people who attended the event—both ill and not ill—was conducted by the NC Department of Health and Human Services Division of Public Health. Out of that study, 104 cases met the definition of experiencing diarrhea within seven days of consuming food or drinks from the barbecue event.
“The PFGE pattern of these outbreak strains had only been seen on two other occasions outside of North Carolina, indicating that the source of the outbreak was something at the Sandy Plains barbecue and not a contaminated product from a different source,” the report reads.