The citizen food safety project

The Internet is a fun place to experiment. With food. Or at least food safety. #citizenfoodsafety is our attempt to jump into the game of smartphone food porn/voyeurism. The following guest blog post explaining the origin and goals of the project was originally published at Scientific American.Cooking-brats-citizenfoodsafety-1

A walk through the farmers market, grocery store or restaurant will provide a glance into a not-so-new but increasingly prevalent subculture: cataloging food porn through smartphone cameras. Even the guys at the table beside me at a food court in O’Hare airport are taking pictures of their lunch and texting/tweeting/instagramming. Someone on a phone elsewhere is probably viewing the output and commenting.

The Interwebs continue to demonstrate that pictures and visuals matter. The clearest of messages in text can’t always describe what’s really happening. And when it comes to food safety, there’s a lot happening out there. Food safety voyeurism isn’t new, but the technology has changed. It’s been done with restaurant restrooms, grocery stores and farmers’ markets.

Almost a decade ago a group of keen public health folks in South Korea created the Sikparazzi movement. The program encouraged citizens eating at restaurants to take pictures of food sanitation infractions (cockroaches or cross-contamination) and send the visuals to health inspectors who would follow-up, and in some cases, assess a fine in response. In 2008 a second group of clever health folks in the UK followed suit and there have been multiple examples of pests-gone-wild in New York and Toronto being caught on smartphones – and shared through the Internet.

To participate, engage and utilize the world of food picture snapping we’ve started a project, citizen food safety, aimed at sharing visuals of food safety in the broadest of terms. Whether it’s rats, handwashing, pesticides, the mythical 5-second-rule or a dude eating Ramen noodles out of a bowl he made with his beard hair, we’re looking to curate a repository of what food safety means to the online world. This isn’t just for the food safety nerds; it’s for the Internet’s population of eaters: the regular folks who shop, cook and eat.

Good practices (like proper glove use, information on menus, food safety marketed to consumers, thermometer use) and bad ones (like cross-contamination, nose picking, temperature abuse, babies being changed on restaurant tables) are all in play.

To get in on the fun tweet or instagram a picture tagged with #citizenfoodsafety. All pics will be added to a tumblr site. Follow me @benjaminchapman on twitter or barfblogben on Instagram to see the outputs.

Our project is about increasing dialogue and engagement around food safety issues. Some folks use the same tools for other means, including undocumented business ventures like blackmail.

According to a EIN news desk report a Shandong is facing a five month jail term after snapping #citizenfoodsafety-like shots of a fancy food restaurant and then demanding money from the owners in exchange for the photos.

A Shandong native has been sentenced to five months jail time and fined 1,000 yuan for trying to blackmail a local restaurant. He allegedly went undercover and photographed food safety hazards around the eatery before refusing to cough up the pics unless the restaurant paid him a percentage of their earnings.

The defendant bought a set of hidden cameras and came to Shanghai. He successfully applied for a job at a high-end restaurant in Jing’an district on June 21. He secretly videoed the kitchen while working, collecting images of cockroaches and evidence that members lacked health permits.

Three days later, the man came back to the restaurant and said he would go to the media with the images unless the manager paid him 20 percent of the restaurant’s daily revenue. The manager asked his staff to call the police.

Food porn shot of the day: butternut squash and apple soup

After a quick trip to Clearwater Beach and the International Citrus and Beverage Conference we’re back in Raleigh for the beginning of fall. It’s getting cooler (just 74F) and I was craving some soup. photo

Our windows are open, football is on in the background, the kids are playing outside and I’ve got the start of butternut squash and apple soup simmering on the stove.

 

Real Housewives of Whereverville rejoice; premium water’s what ‘trendy higher-income’ women need

Nestle’s Resource will, according to the Huffington Post, citing the The New York Times, join other bottled-water brands like Fiji Water and Evian trying to eletrolytenmentcapitalize on the “ladies who lunch” demographic.

According to Resource’s group marketing manager, Larry Cooper, the ideal consumer of Resource water is “a woman who is a little more on the trendy side and higher-income side, and the bull’s-eye is 35 years old.” To promote the water’s status, the brand will be featured on “America’s Next Top Model” and endorsed by Bobbie Thomas on the “Today” show.

If we’re going to be subjected to absurd ad campaigns that feature interpretive dancer yogis, let’s have them for products that female consumers need and can afford. There’s nothing new about marketing high end, “healthy” food and drink to women. Treating them like they make the major purchasing decisions they do? That would be near revolutionary.

‘Oysters have to be alive or you’ll get food poisoning’ Porn trumps microbiology again

Everything I know about Germany I learned from South Park’s portrayal of Cartman’s mom and her involvement with scheisse porn.

I gave an invited talk in Berlin about 15 years ago; my parents advised that German’s have no sense of humor; I ignored them. I failed.

Hwan Nam-kong of Furusato, a Korean restaurant in Berlin says “The fact that Liane_Cartmanit is still alive on the plate is a sign of quality.”

World Crunch is talking about octopus moving around on the plate on its tentacles. The cook swiftly grabs it by its slimy head, pushes a skewer through the tentacles, wraps them around it – and voila, the Korean delicacy known as sannakji, served with chili sauce or a sesame oil and salt dip.

However, eating moving tentacles is not without danger: they can fix themselves to the inside of your mouth – or worse your throat – which could lead to suffocation and death. So if you order the dish in Korea make sure to chew well, advises Hwan Nam-kong. In her Berlin establishment, octopus is not served this way for the simple reason that it’s difficult to get live octopus in Germany.

She has heard that Germans believe that eating living things is a form of animal torture. “Every country has its own food culture that should be accepted by other cultures,” she says.

Koki Umesaka, a chef at Berlin’s Daruma Japanese restaurant, explains that with ikizukuri, a fish is served with its eyes, gills and mouth still moving. That’s not easy, he says. It requires a special technique, and a very sharp knife. Only very experienced chefs know how to do this, he says.

A similar side effect is attributed to another living food you can easily find in Germany – oysters. Greek mythology has it that Aphrodite, goddess of love, sprang from an oyster. Famed Italian seducer Casanova is said to have eaten oysters to maximize his staying power, according to Guillaume Boullay of the Austern Restaurant Meerweinin Hamburg.

If you eat raw oysters they have to be alive, otherwise you may get food poisoning, he says. The way to recognize a living oyster is by its shell clamped tightly shut, and the smell of fresh iodine when you pry it open with an oyster sydney.rock.oysterknife. You can also tell by the way the oyster inside moves if you touch it with the tip of the knife or squirt lemon juice on it.

I’ll continue to grill any oyster. My liver wouldn’t like Vibrio.

Gratuitous food porn shot of the day: Maple Leafs playoffs hockey edition

I haven’t watched a hockey game with any sort of emotion for nine years.There wasn’t Facebook, Twitter or Pinterest the last time the Leafs made the playoffs. During their last playoff run I watched each game at the Penny Whistle in Guelph (that’s in Canada). That was before I had kids (or a 42″ HDTV).photo

In preparation for what will likely be a disappointment, we made faux Swiss Chalet quarter chicken dinners, topped off with Chalet dipping sauce. The chicken was cooked to 165F and verified with a tip-sensitive digital thermometer.

food porn for one

I take a fair amount of teasing from my girlfriends here in Australia.

“Amy, what’s Doug making for dinner tonight?”

“Stone crab.”

“Poor Amy.”

And last time Doug took a trip away, one of them invited me over a few times because she was rather convinced I don’t know how to cook. It’s not the first time in my life I’ve convinced other people I cannot cook so that they will feed me delicious food. But alas, I can cook. I just gave it up when I met Doug because I was terrified of killing us by cross-contaminating or undercooking our food. And now I’m out of practice.

On one of our first dates, I invited Doug to my house for dinner and a movie. After I get to a certain level of hungry, I can no longer think. And as we weighed options for ordering take out, I hit that point. I finally blurted out, “Let’s go to the grocery store and just buy some steak and salad.” Doug says that’s what won him over.

steakforoneTonight Sorenne-the-Ravenous only wanted to eat a sandwich, but after too many frozen chicken thingies and wondering why Australians don’t say whether the chicken is pre-cooked or raw, I needed some real food. Broiled porterhouse steak cooked to an internal temperature of 150F and left to rest while the temperature rose slightly, rosemary and sea salt chips, English cucumber and 4 leaf salad with cherry tomatoes, balsamic and olive oil. Yum. But a lonely dinner for one.

Another lunch at home in Brisbane: gratuitous food porn shot of the day

The weather is perfect, highs of 68F, lows of 50F and nothing but sun. I walk around in shorts. Everyone else, including Amy, is freezing. I’m planning a year in shorts.

Lunch today was accompanied by the Love Boat’s Captain Stubbing tap dancing in the background as we dug into some goldband snapper, prawns, roasted red peppers, sweet corn, home fries and accessories.

Everything was cooked on the grill but I overdid the prawns. However, the snapper was a thermometer verified 125F when I pulled it off, rising after that, and topped with Tahitian-lime-mint-garlic butter. And this is winter.

Is there too much (food safety) filth on TV?

So asks Laura Day in the U.K. Guardian’s Word of Mouth blog in yet another take on the food safety silliness on many TV cooking shows.

Over recent weeks, MasterChef has been pushing contestants through their "toughest challenge yet" (again), which seems to have led to competition-induced amnesia when it comes to basic standards.

"Former Miss Swansea" Alice has been sporting a shock of bright red nail polish before she rustles up the goods. She’s taken some flak from viewers online for kneading dough with her chipped nails, with suspicions that some of the polish made it into her miniature lasagnes.

Compulsive hair grabber Polly has attracted ire for her flyaway strands (she should take a cue from bandana-wearing Jackie), and then there are the men, arguably the clammier end of the spectrum, who persist in adding many beads of sweat to their pan-fried cuisines. Not to mention Tom, who consistently creates an epic mess, and this week drew quite the dressing down from John who offered a disparaging shake of the head towards the floured floor at his feet.

This is the kind of behaviour we would more commonly associate with the string of cooks on Come Dine With Me, whose contestants are often to be found scraping crème brûlée off the lino and leaving sushi unguarded to be snacked on by their cat. But it’s not just the amateurs, and it’s not just recently.

Pudding-fiend and glamour puss Nigella, all boobs and spoon-licking, has always had her hair perfectly coiffed. Sure, her luscious locks look pretty good flowing all over her shoulders (and who wouldn’t want a head of hair like that?), I just wouldn’t want to admire it in my plate of brownies.

We covered this ground years ago, and while I’d like to redo the study, Food Network ratings have recently flattened, so maybe people are doing less watching and more cooking Thanks to Bobby Krishna in Dubai for sending along the story.

Mathiasen, L.A., Chapman, B.J., Lacroix, B.J. and Powell, D.A. 2004. Spot the mistake: Television cooking shows as a source of food safety information, Food Protection Trends 24(5): 328-334.

Consumers receive information on food preparation from a variety of sources. Numerous studies conducted over the past six years demonstrate that television is one of the primary sources for North Americans. This research reports on an examination and categorization of messages that television food and cooking programs provide to viewers about preparing food safely. During June 2002 and 2003, television food and cooking programs were recorded and reviewed, using a defined list of food safety practices based on criteria established by Food Safety Network researchers. Most surveyed programs were shown on Food Network Canada, a specialty cable channel. On average, 30 percent of the programs viewed were produced in Canada, with the remainder produced in the United States or United Kingdom. Sixty hours of content analysis revealed that the programs contained a total of 916 poor food-handling incidents. When negative food handling behaviors were compared to positive food handling behaviors, it was found that for each positive food handling behavior observed, 13 negative behaviors were observed. Common food safety errors included a lack of hand washing, cross-contamination and time-temperature violations. While television food and cooking programs are an entertainment source, there is an opportunity to improve their content so as to promote safe food handling.

Nosestretcher alert: Grass-fed beef not free from E. coli O157

Food porn is everywhere – and can be bad for public health.

ABC2 in Baltimore, Maryland ran a piece yesterday about a “quick, easy and healthy meal that won’t break the bank” and quoted certified nutritionist and personal trainer, Christi Christiaens, as saying “grass fed beef strongly reduces and sometimes eliminates the growth of harmful bacteria, like E-coli.”

No it doesn’t.
 

South Park skewers food porn

Food porn is insidious and awful. As I write this, Amy is anticipating the finale of Top Chef Just Desserts.

Me, I can’t stand the celebrity chefs and their terrible food safety. The new episode of South Park tonight wonderfully parodied the indulgence, narcissism and nonsense that characterizes most shows on the Food Network. Here’s a preview.
 

South Park Wed 10pm / 9c
Daddy TV Time
www.southparkstudios.com
Ugly Americans Nick Swardson’s Pretend Time The Benson Interruption