Where is the sustainable supply of higher-standard eggs, meat, and dairy going to come from?
Source: Fast-Food Chains Are Demanding Ethical Products. How Will Farmers Keep Up? – Eater
That’s nothing compared to 2013’s record price of $1.76 million, however.
Source: Japanese Restaurateur Pays Princely Sum of $118K for a Single Bluefin Tuna – Eater
The child fell ill after eating at the restaurant.
Source: Child Sues Red Lobster Over Salmonella-Tainted Cucumbers – Eater
The shellfish appear to be an important link in the transmission of norovirus among humans, according to research from China.
Source: Oysters May Serve as Link in Transmission of Norovirus – The New York Times
The new bit of legislation will only affect big chain restaurants.
Source: City Cracks Down on Sodium With New Chain Restaurant Regulations – Eater NY
The restaurant closed briefly due to a “staffing shortage.”
Source: More Than 60 People Sickened After Eating at a California Chipotle – Eater
E. coli O157:H7 did not burst onto the scene in the early 1990s, as many in the big food business like to think. It slowly crept into our food supply, spreading in the enormous feedlots that began to dot the U.S. landscape during the last century. The bacteria is now endemic and can be found in cows, sheep, and wild animals such as boar, elk, and deer. As few as fifty E. coli O157:H7 bacteria are enough to cause human illness—and as many as 100,000 can fit on the head of a pin.
Once this strain of E. coli makes it into our small intestine, it can damage the intestinal wall, causing severe cramping and bloody diarrhea. In some instances, the toxin that the bacteria releases gets into the bloodstream, damaging red blood cells and causing severe complications like kidney failure, stroke, brain damage, and death.
Those planning on grabbing some smoked meats in the barbecue-crazed town of Lexington, N.C., this week may want to steer clear of Tarheel Q. According to the Winston-Salem Journal, the barbecue joint is linked with a Salmonella outbreak that has affected 216 people to date, including a 20-year-old woman who is 27 weeks pregnant. That number includes people from 15 North Carolina counties and five different states.
The connection was made after the North Carolina Department of Health tested samples from the restaurant’s barbecue and a patient who had ingested its food, concluding both tested positive for Salmonella. Most of those who began experiencing symptoms dined at the restaurant between June 16 and June 21.
Not only did the restaurant have to close as a result, but it’s now facing seven separate lawsuits from customers who allege they became ill after eating there. Ron Simon, of Texas-based law firm Ron Simon & Associates, has filed six lawsuits on behalf of its clients and states, “The injuries range from pretty serious to serious enough to be hospitalized for several days.” Simon also confirmed plans to file more lawsuits in the near future.
Although the restaurant originally had plans to reopen on Sunday, it remained closed through Monday. While several diners were hospitalized, there have been no deaths in connection to the outbreak. The trouble comes a few weeks after a popular Charlotte restaurant was linked to several sick diners.
via N.C. Barbecue Restaurant Responsible for 216 Cases of Salmonella – Eater.
It’s not all bad news, thankfully — tuna and shellfish are okay.
The New York Department of Health and Mental hygiene just announced new regulations that will require restaurants to freeze many types of fish for a minimum of 15 hours before serving them raw, to kill off bacteria. The Board of Health approved these regulations in March, and they will go into effect next month. Presumably, these new rules were change how a lot of restaurants — especially sushi bars and any places serving crudo or ceviche — store and prepare their fish. It will no doubt also inspire some major menu changes throughout the city, especially at the pricey fish restaurants.
As the Times points out, many high-end restaurants freeze their best fish as a safety precaution. Sushi Zen vice president Yuta Suzuki tells the paper: “We purposely deep-freeze at negative 83 degrees, and we use one of those medical cryogenic freezers.” The amount of time the fish should be frozen to meet the code depends on the temperature and the storage method. The NYT notes that shellfish, fresh-water fish, and “certain types of tuna” are exempt from the rule. And James Versocki, a rep for the National Restaurant Association, tells CBS: “Most grade sushi that restaurants serve are not impacted by this…You know your yellow and bluefin and tuna, they’re allowed to be served raw because they don’t generally have these parasites in them.”
DOH Announces Chilly Regulations About Freezing Raw Fish Before Serving – Eater NY.
Check out how the world famous Peter Luger Steakhouse in Brooklyn, chooses only the best steaks for its operation.
How New York’s Peter Luger Chooses Its Steak – Eater.
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