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She's formerly the host of \u003ca href=\"http://ww2.kqed.org/pop/category/the-cooler/\" rel=\"noopener noreferrer\">The Cooler\u003c/a> podcast.","avatar":"https://secure.gravatar.com/avatar/2d8d6765f186e64c798cf7f0c8088a41?s=600&d=blank&r=g","twitter":"teacupinthebay","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"","roles":["editor"]},{"site":"arts","roles":["editor"]},{"site":"news","roles":["administrator"]},{"site":"pop","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"about","roles":["administrator"]},{"site":"mindshift","roles":["editor"]},{"site":"bayareabites","roles":["editor"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"food","roles":["contributor"]},{"site":"forum","roles":["editor"]},{"site":"perspectives","roles":["administrator"]}],"headData":{"title":"Carly Severn | KQED","description":"Senior Editor, Audience News ","ogImgSrc":"https://secure.gravatar.com/avatar/2d8d6765f186e64c798cf7f0c8088a41?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2d8d6765f186e64c798cf7f0c8088a41?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/carlysevern"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136732":{"type":"posts","id":"bayareabites_136732","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136732","score":null,"sort":[1585762845000]},"guestAuthors":[],"slug":"ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus","title":"Ordering Delivery and Takeout in the Bay Area During Coronavirus","publishDate":1585762845,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)[aside postID=news_11809265,bayareabites_136549]\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Many restaurants in the new season of 'Check, Please! Bay Area' are open for takeout and delivery.","status":"publish","parent":0,"modified":1591984911,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":63,"wordCount":967},"headData":{"title":"Ordering Delivery and Takeout in the Bay Area During Coronavirus | KQED","description":"Many restaurants in the new season of 'Check, Please! Bay Area' are open for takeout and delivery.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136732 https://ww2.kqed.org/bayareabites/?p=136732","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/04/01/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus/","disqusTitle":"Ordering Delivery and Takeout in the Bay Area During Coronavirus","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The 15th season of \u003ca href=\"https://www.kqed.org/checkplease\">\u003cem>Check, Please! Bay Area\u003c/em> \u003c/a>premieres Thursday, April 2 on KQED 9 and online—and we’ll admit, it’s a strange feeling to be bringing you a restaurant review show right now.\u003c/p>\n\u003cp>California’s \u003ca href=\"https://www.kqed.org/news/11806988/sheltering-in-place-what-you-need-to-know\">coronavirus shelter-in-place order\u003c/a> has required all restaurants to close their dine-in services, so you won't be able to experience these eating establishments the way you normally would.\u003c/p>\n\u003cp>One piece of good news? Many of the restaurants recommended by our citizen reviewers on the new season of \u003cem>Check Please!\u003c/em> remain open for takeout and delivery. You'll find a \u003ca href=\"#restaurants\">list of those restaurants below\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, we know you have questions about ordering takeout and delivery during the coronavirus crisis. Read on for our ordering tips.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136741\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Pizza_-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cstrong>First off, is it safe to order takeout during the coronavirus pandemic?\u003c/strong>\u003c/p>\n\u003cp>Our KQED newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">concludes\u003c/a> that according to the Centers for Disease Control (CDC), the U.S. Food and Drug Administration (FDA) and the California Department of Public Health (CDPH), there is currently no evidence that COVID-19 is a foodborne illness. These agencies say they’re also not currently aware of any reports that suggest COVID-19 can be transmitted by food packaging. (Take a look at other \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">coronavirus FAQs\u003c/a>, and pose your own question to our newsroom \u003ca href=\"https://www.kqed.org/news/11805625/coronavirus-in-the-bay-area-your-questions-answered\">here\u003c/a>.)\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11809265,bayareabites_136549","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>So, how should you order takeout or delivery right now?\u003c/strong>\u003c/p>\n\u003cp>When ordering, you may be able to request a “no contact” dropoff from your delivery app or via the restaurant themselves. Some restaurants offer curbside pickup for takeout.\u003c/p>\n\u003cp>Regardless of whether you’re picking up your food in person or receiving a delivery, remember to maintain six feet of distance between you and other people, and practice good hygiene by washing your hands for 20 seconds and avoiding touching your face.\u003c/p>\n\u003cp>If you are part of an at-risk population — or would like to be extra careful — wear gloves when you receive or pick up your food. Back inside your home, remove the packaging, throw away the gloves and then wash your hands again before eating.\u003c/p>\n\u003cp>\u003cstrong>What else can I do?\u003c/strong>\u003c/p>\n\u003cp>Local businesses like restaurants are being hit particularly hard during this crisis. If you’d like a restaurant to receive 100% of your money, consider ordering direct from them via phone or their website, instead of using a delivery app.\u003c/p>\n\u003cp>If you’d like to support a restaurant that isn’t offering takeout or delivery right now, we recommend checking their website to see if you can still purchase a gift card for later redemption.\u003c/p>\n\u003cp>And on a human level? These are strange times, for the Bay Area and us all. Be extra patient with the folks from whom you're ordering, understand that issues with delivery apps may be beyond a restaurant's control, and consider tipping as well as you can afford to.\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136739\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-800x532.jpg\" alt=\"\" width=\"800\" height=\"532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Sushi_-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3 id=\"restaurants\">Restaurants in the upcoming season of \u003cem>Check, Please! Bay Area\u003c/em> open for takeout and delivery\u003c/h3>\n\u003ch2>San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.causwells.com/\">\u003cstrong>Causwells\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/mahila-san-francisco-2\">\u003cstrong>Mahila\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://amanosf.com/\">\u003cstrong>A Mano\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.mouradsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Mourad\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Closed, but sister restaurant \u003ca href=\"http://azizasf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Aziza\u003c/a> offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://bistrosfgrill.com/\">\u003cstrong>Bistro SF Grill\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery ($5.50 entrees)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nikusteakhouse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Niku Steakhouse\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Temporarily closed, but \u003ca href=\"https://www.nikubutchershop.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Niku Butcher Shop\u003c/a> is offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://tulan-vn-restaurant.com/\">\u003cstrong>Tú Lan\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.crustaceansf.com/\">\u003cstrong>Crustacean\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.turtletowersf.com/\">\u003cstrong>Turtle Tower\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Larkin and Outer Richmond locations offering takeout and delivery (plus alcohol to-go at Larkin location)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.justforyoucafe.com/\">\u003cstrong>Just For You Cafe\u003c/strong>\u003c/a>, San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136738\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg\" alt=\"\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/04/Takeout.Featured-1020x637.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>East Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.daughterthai.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Daughter Thai\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (free kid meals on orders $60+)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.rangelifelivermore.com/\">\u003cstrong>Range Life\u003c/strong>\u003c/a>, Livermore\u003cbr>\n\u003cem>Offering takeout, plus alcohol to-go\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mamasroyal.cafe/\">\u003cstrong>Mama’s Royal Cafe\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.xingones.com/\">\u003cstrong>Xingones at Fort Green\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://copperspoonoakland.com/\">\u003cstrong>Copper Spoon\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery (within 2 mile radius), plus alcohol to-go (3 cocktails for $25, bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.papillonrest\">\u003cstrong>Papillon\u003c/strong>\u003c/a>, Fremont\u003cbr>\n\u003cem>Offering takeout and delivery (20% off self pick-up takeout Tues-Sat)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/big-country-kitchen-concord-3\">\u003cstrong>Big Country Kitchen\u003c/strong>\u003c/a>, Concord\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.agrodolceberkeley.com/\">\u003cstrong>Agrodolce Osteria\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout (20% discount if placed through restaurant) and delivery, plus alcohol to-go (bottles of wine 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.leparadis.us/\">\u003cstrong>Le Paradis\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://attrabrentwood.com/\">\u003cstrong>Attraversiamo Brentwood\u003c/strong>\u003c/a>, Brentwood\u003cbr>\n\u003cem>Offering takeout and grab-and-go meals\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://denicascafe.com/\">\u003cstrong>Denica's Real Food Kitchen\u003c/strong>\u003c/a>, Castro Valley\u003cbr>\n\u003cem>All locations are temporarily closed\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://playtonb.com/\">\u003cstrong>Playt Bar and Restaurant\u003c/strong>\u003c/a>, Hayward\u003cbr>\n\u003ci>Offering takeout and delivery\u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"http://ricebarnthai.com\">\u003cstrong>Rice Barn Thai Eatery & Wine Bar\u003c/strong>\u003c/a>, Vacaville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\">\u003cstrong>La Note Restaurant\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lamarchaberkeley.com/\">\u003cstrong>La Marcha Tapas Bar\u003c/strong>\u003c/a>, Berkeley\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://table.anaviv.com/\">\u003cstrong>Anaviv's Table\u003c/strong>\u003c/a>, Richmond\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.rouxandvine.com/magnolia-street-wine-lounge\">Magnolia Street Wine Lounge & Kitchen\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://ravello-danville.com/\">\u003cstrong>Locanda Ravello\u003c/strong>\u003c/a>, Danville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://mainstkitchen.com/\">\u003cstrong>Main Street Kitchen\u003c/strong>\u003c/a>, Walnut Creek\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cafeumami.com/\">\u003cstrong>Cafe Umami\u003c/strong>\u003c/a>, Oakland\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.delageoakland.com/\">Delage\u003c/a>\u003c/strong>, Oakland\u003cbr>\n\u003cem>Temporarily closed.\u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136731\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Takeout.Food_.1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch2>North Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://www.burmatown.com/\">\u003cstrong>Burmatown\u003c/strong>\u003c/a>, Corte Madera\u003cbr>\n\u003cem>Offering curbside takeout and delivery, plus alcohol to-go (bottles of wine and beer 50% off)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.proteayv.com/\">\u003cstrong>Protéa\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://rd-kitchen.com/locations/yountville/\">\u003cstrong>R+D Kitchen\u003c/strong>\u003c/a>, Yountville\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.sweettssouthern.com/\">Sweet T's Restaurant + Bar\u003c/a>\u003c/strong>, Windsor\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>Peninsula\u003c/h2>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/royal-feast-millbrae\">\u003cstrong>Royal Feast\u003c/strong>\u003c/a>, Millbrae\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.vestarwc.com/\">\u003cstrong>Vesta\u003c/strong>\u003c/a>, Redwood City\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.bevri.com/\">\u003cstrong>Bevri\u003c/strong>\u003c/a>, Palo Alto\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.nicksongrand.com/\">\u003cstrong>Nick's On Grand\u003c/strong>\u003c/a>, South San Francisco\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003ch2>South Bay\u003c/h2>\n\u003cp>\u003ca href=\"http://miramarbeachrestaurant.com/\">\u003cstrong>Miramar Beach Restaurant\u003c/strong>\u003c/a>, Half Moon Bay\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://www.falafelstop.com/\">\u003cstrong>Falafel Stop\u003c/strong>\u003c/a>, Sunnyvale\u003cbr>\n\u003cem>Offering takeout and delivery\u003c/em>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cimg class=\"aligncenter size-medium wp-image-136733\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-800x78.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-160x16.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>\u003cstrong>The new season of 'Check, Please! Bay Area' premieres on \u003ca href=\"https://www.kqed.org/tv/schedules/daily?date=2020-04-02\">Thursday, April 2 at 7:30pm on KQED 9\u003c/a> and subsequently \u003ca href=\"https://www.youtube.com/user/KQEDlife/videos\">online on YouTube\u003c/a>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus","authors":["3243"],"categories":["bayareabites_109","bayareabites_1807"],"tags":["bayareabites_763","bayareabites_16549","bayareabites_2258","bayareabites_16565","bayareabites_1412","bayareabites_12200","bayareabites_16563","bayareabites_12201"],"featImg":"bayareabites_136740","label":"bayareabites"},"bayareabites_135282":{"type":"posts","id":"bayareabites_135282","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135282","score":null,"sort":[1572642684000]},"guestAuthors":[],"slug":"not-so-sweet-nestle-issues-recall-due-to-possible-rubber-in-cookie-dough","title":"Not So Sweet: Nestlé Issues Recall Due To Possible Rubber In Cookie Dough","publishDate":1572642684,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='news_11677876' label='More Nestlé News on KQED']\u003cbr>\nNestlé, the maker of cereals, coffee, ice cream and delicious treats, announced some not-to-sweet news: The company is recalling some of its signature ready-to-bake Toll House Cookie Dough products \"due to the potential presence of food-grade rubber pieces,\" according to a company \u003ca href=\"https://www.nestleusa.com/media/pressreleases/allpressreleases/nestle-usa-announces-voluntary-recall-of-nestle-toll-house-and-mms-cookie-dough-products\">press release\u003c/a>. \u003c/p>\n\u003cp>Nestlé USA says the recall is voluntary and only impacts products distributed throughout the U.S. and Puerto Rico. \u003c/p>\n\u003cp>The 26 recalled products include, bars, tubs and \"chubs\" — the packages shaped like tubes — and include Holiday Chocolate Chip Tree Sprinkle, Ultimate Chocolate Chip Lovers, Pinch of Grinch Cookie Dough and Monster Munch varieties. \u003c/p>\n\u003cp>\"This recall is limited only to ready-to-bake refrigerated products below, with batch codes that begin with 9189 through batch codes that begin with 9295,\" Nestlé USA said. \u003c/p>\n\u003cp>The company adds that the four-digit batch code can be found after the \"use or freeze by\" date and following the number 5753 on the packaging. A full list of impacted batches can be \u003ca href=\"https://www.nestleusa.com/sites/g/files/pydnoa536/files/2019-10/Cookie-Dough-Recall-Full-Product-List.pdf\">found here\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nestlé said it has not received any reports of consumers falling ill or becoming injured. \u003c/p>\n\u003cp>Nestlé USA advises those who have purchased products on the its list of potentially contaminated packages \"should not prepare or consume them but should instead discard the product.\"\u003c/p>\n\u003cp>The company adds that it's working with the Food and Drug Administration on the matter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/01/775465043/not-so-sweet-nestl-issues-recall-due-to-possible-rubber-in-cookie-dough\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Nestlé USA listed 26 products that may have \"food-grade rubber pieces\" in it. They include \"ready-to-bake refrigerated Nestlé Toll House Cookie Dough bars, tubs and tube-shaped 'chubs.' \" ","status":"publish","parent":0,"modified":1572642684,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":255},"headData":{"title":"Not So Sweet: Nestlé Issues Recall Due To Possible Rubber In Cookie Dough | KQED","description":"Nestlé USA listed 26 products that may have "food-grade rubber pieces" in it. They include "ready-to-bake refrigerated Nestlé Toll House Cookie Dough bars, tubs and tube-shaped 'chubs.' " ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135282 https://ww2.kqed.org/bayareabites/?p=135282","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/01/not-so-sweet-nestle-issues-recall-due-to-possible-rubber-in-cookie-dough/","disqusTitle":"Not So Sweet: Nestlé Issues Recall Due To Possible Rubber In Cookie Dough","nprImageCredit":"Sacramento Bee","nprByline":"Brakkton Booker, NPR Food","nprImageAgency":"Tribune News Service via Getty I","nprStoryId":"775465043","nprApiLink":"http://api.npr.org/query?id=775465043&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/11/01/775465043/not-so-sweet-nestl-issues-recall-due-to-possible-rubber-in-cookie-dough?ft=nprml&f=775465043","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Nov 2019 14:55:00 -0400","nprStoryDate":"Fri, 01 Nov 2019 14:55:34 -0400","nprLastModifiedDate":"Fri, 01 Nov 2019 14:55:34 -0400","path":"/bayareabites/135282/not-so-sweet-nestle-issues-recall-due-to-possible-rubber-in-cookie-dough","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"news_11677876","label":"More Nestlé News on KQED "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNestlé, the maker of cereals, coffee, ice cream and delicious treats, announced some not-to-sweet news: The company is recalling some of its signature ready-to-bake Toll House Cookie Dough products \"due to the potential presence of food-grade rubber pieces,\" according to a company \u003ca href=\"https://www.nestleusa.com/media/pressreleases/allpressreleases/nestle-usa-announces-voluntary-recall-of-nestle-toll-house-and-mms-cookie-dough-products\">press release\u003c/a>. \u003c/p>\n\u003cp>Nestlé USA says the recall is voluntary and only impacts products distributed throughout the U.S. and Puerto Rico. \u003c/p>\n\u003cp>The 26 recalled products include, bars, tubs and \"chubs\" — the packages shaped like tubes — and include Holiday Chocolate Chip Tree Sprinkle, Ultimate Chocolate Chip Lovers, Pinch of Grinch Cookie Dough and Monster Munch varieties. \u003c/p>\n\u003cp>\"This recall is limited only to ready-to-bake refrigerated products below, with batch codes that begin with 9189 through batch codes that begin with 9295,\" Nestlé USA said. \u003c/p>\n\u003cp>The company adds that the four-digit batch code can be found after the \"use or freeze by\" date and following the number 5753 on the packaging. A full list of impacted batches can be \u003ca href=\"https://www.nestleusa.com/sites/g/files/pydnoa536/files/2019-10/Cookie-Dough-Recall-Full-Product-List.pdf\">found here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nestlé said it has not received any reports of consumers falling ill or becoming injured. \u003c/p>\n\u003cp>Nestlé USA advises those who have purchased products on the its list of potentially contaminated packages \"should not prepare or consume them but should instead discard the product.\"\u003c/p>\n\u003cp>The company adds that it's working with the Food and Drug Administration on the matter. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/11/01/775465043/not-so-sweet-nestl-issues-recall-due-to-possible-rubber-in-cookie-dough\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135282/not-so-sweet-nestle-issues-recall-due-to-possible-rubber-in-cookie-dough","authors":["byline_bayareabites_135282"],"categories":["bayareabites_1516","bayareabites_10028","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_14775","bayareabites_1412","bayareabites_11272"],"featImg":"bayareabites_135283","label":"bayareabites"},"bayareabites_116922":{"type":"posts","id":"bayareabites_116922","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116922","score":null,"sort":[1492793397000]},"guestAuthors":[],"slug":"is-it-safe-to-eat-moldy-bread","title":"Is It Safe To Eat Moldy Bread?","publishDate":1492793397,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.\u003c/p>\n\u003cp>\"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!'\" says Shawna Iwaniuk, a graphic designer in Alberta, Canada. \"But ... I just can't.\"\u003c/p>\n\u003cp>So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?\u003c/p>\n\u003cp>For food safety experts, the answer is clear: Moldy bread is bad news.\u003c/p>\n\u003cp>\"We don't recommend cutting mold off of bread, because it's a soft food,\" says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. \"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate\" deeper into the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Molds, which look like \u003ca href=\"http://fineartamerica.com/featured/bread-mold-fungus-rhizopus-nigricans-gregory-g-dimijian.html\">mini-mushrooms\u003c/a> under a microscope, are actually \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index\">a type of fungi\u003c/a>, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely.\u003c/p>\n\u003cp>You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread.\u003c/p>\n\u003cp>\"I have seen mold spread from one slice to the next,\" she says.\u003c/p>\n\u003cp>What's more, by the time mold has moved in, other harmful kinds of bacteria associated with food spoiling may also have infiltrated the food.\u003c/p>\n\u003cp>Some molds, like those used for Gorgonzola cheese, are safe to eat. But the mold dotting bread isn't a benign source of extra fiber. Gravely says people who eat moldy food may suffer \u003ca href=\"https://www.cdc.gov/mold/faqs.htm#affect\">allergic reactions and respiratory problems\u003c/a>. Even inhaling mold can be dangerous. To avoid breathing mold, the USDA recommends putting food in a plastic bag and then in a covered trashcan, out of the reach of children and animals.\u003c/p>\n\u003cp>\"I'm sure some people would really want to press the situation, but bread is cheap,\" says Gravely. \"Go buy some more.\"\u003c/p>\n\u003cp>Soft fruits, lunch meats and jams also must be tossed once moldy, she adds. But for those who mourn their castaway croissants, there's some good news: Tougher foods are salvageable even after fungus has invaded. Hard cheeses, salamis and vegetables like carrots, bell peppers and cabbage have tougher surfaces, making it more difficult for a mold's roots to move through. So you can excise the mold at the surface before it ruins the food's interior. For such foods, Gravely recommends cutting the mold out with a clean knife, allowing an inch of buffer on each side of a fuzzy patch.\u003c/p>\n\u003cp>Of course, the best way to cut down on funeral dirges for food past its prime is not to let the food get moldy in the first place. Gravely advises inspecting produce sold in plastic containers before buying it at the store. If shoppers discover a couple of moldy strawberries once at home, no need to jettison the entire bunch — just wash the other strawberries well and make sure the mold hasn't spread. The U.S. Department of Health and Human Services also \u003ca href=\"https://www.foodsafety.gov/keep/foodkeeperapp/index.html\">has an app\u003c/a> that helps consumers know how long different types of food generally last. Refrigerating food keeps it fresh longer, and cleaning the refrigerator every few months helps purge any food beginning to mold.\u003c/p>\n\u003cp>\"They're pretty clever and adaptable,\" Gravely says of mold spores. \"They prefer moist environments and warm temperatures, but they can grow in the refrigerator, and they can grow in sweet things or salty things.\"\u003c/p>\n\u003cp>But consumers shouldn't feel overwhelmed by the puny kitchen invaders, she says. After all, she adds, remember who's in charge: \"Food in your kitchen is completely within your control.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"No, say food safety experts. Molds can easily penetrate deep into a soft food, like bread. But you can salvage other foods with tougher surfaces, like cabbages, carrots and hard cheeses.","status":"publish","parent":0,"modified":1492793397,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":739},"headData":{"title":"Is It Safe To Eat Moldy Bread? | KQED","description":"No, say food safety experts. Molds can easily penetrate deep into a soft food, like bread. But you can salvage other foods with tougher surfaces, like cabbages, carrots and hard cheeses.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116922 https://ww2.kqed.org/bayareabites/?p=116922","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/21/is-it-safe-to-eat-moldy-bread/","disqusTitle":"Is It Safe To Eat Moldy Bread?","nprByline":"Natalie Jacewicz, \u003cstrong>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/04/21/523647669/is-it-safe-to-eat-moldy-bread\">NPR Food\u003c/a>\u003c/strong>","nprImageAgency":"Alex Reynolds/NPR","nprStoryId":"523647669","nprApiLink":"http://api.npr.org/query?id=523647669&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/04/21/523647669/is-it-safe-to-eat-moldy-bread?ft=nprml&f=523647669","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Apr 2017 09:15:00 -0400","nprStoryDate":"Fri, 21 Apr 2017 09:00:00 -0400","nprLastModifiedDate":"Fri, 21 Apr 2017 09:15:25 -0400","path":"/bayareabites/116922/is-it-safe-to-eat-moldy-bread","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like politics and music, the question of whether to eat moldy food can divide families, with relatives' admonishments reverberating in one's head for years.\u003c/p>\n\u003cp>\"Every time I throw out moldy bread, I can still hear my dad lecturing me: 'That's perfectly good! Just cut that part off! It's penicillin!'\" says Shawna Iwaniuk, a graphic designer in Alberta, Canada. \"But ... I just can't.\"\u003c/p>\n\u003cp>So, who's right? Is the furry green stuff a death knell for a baguette, or just a minor setback?\u003c/p>\n\u003cp>For food safety experts, the answer is clear: Moldy bread is bad news.\u003c/p>\n\u003cp>\"We don't recommend cutting mold off of bread, because it's a soft food,\" says Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture. \"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate\" deeper into the food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Molds, which look like \u003ca href=\"http://fineartamerica.com/featured/bread-mold-fungus-rhizopus-nigricans-gregory-g-dimijian.html\">mini-mushrooms\u003c/a> under a microscope, are actually \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index\">a type of fungi\u003c/a>, with visible spores on the surface and a network of microscopic roots that twist deep below that are often invisible to the naked eye. So a mold's penetration into a piece of bread may be greater than a quick look-over suggests, says Gravely.\u003c/p>\n\u003cp>You might have slightly more leeway when it comes to sliced bread in a bag: If after careful inspection of the interior and exterior of the bread on a long loaf, you can tell one end is unaffected, keep it, Gravely says. But otherwise, it should be tossed — the fact that bread is sliced is no guarantor that mold hasn't spread.\u003c/p>\n\u003cp>\"I have seen mold spread from one slice to the next,\" she says.\u003c/p>\n\u003cp>What's more, by the time mold has moved in, other harmful kinds of bacteria associated with food spoiling may also have infiltrated the food.\u003c/p>\n\u003cp>Some molds, like those used for Gorgonzola cheese, are safe to eat. But the mold dotting bread isn't a benign source of extra fiber. Gravely says people who eat moldy food may suffer \u003ca href=\"https://www.cdc.gov/mold/faqs.htm#affect\">allergic reactions and respiratory problems\u003c/a>. Even inhaling mold can be dangerous. To avoid breathing mold, the USDA recommends putting food in a plastic bag and then in a covered trashcan, out of the reach of children and animals.\u003c/p>\n\u003cp>\"I'm sure some people would really want to press the situation, but bread is cheap,\" says Gravely. \"Go buy some more.\"\u003c/p>\n\u003cp>Soft fruits, lunch meats and jams also must be tossed once moldy, she adds. But for those who mourn their castaway croissants, there's some good news: Tougher foods are salvageable even after fungus has invaded. Hard cheeses, salamis and vegetables like carrots, bell peppers and cabbage have tougher surfaces, making it more difficult for a mold's roots to move through. So you can excise the mold at the surface before it ruins the food's interior. For such foods, Gravely recommends cutting the mold out with a clean knife, allowing an inch of buffer on each side of a fuzzy patch.\u003c/p>\n\u003cp>Of course, the best way to cut down on funeral dirges for food past its prime is not to let the food get moldy in the first place. Gravely advises inspecting produce sold in plastic containers before buying it at the store. If shoppers discover a couple of moldy strawberries once at home, no need to jettison the entire bunch — just wash the other strawberries well and make sure the mold hasn't spread. The U.S. Department of Health and Human Services also \u003ca href=\"https://www.foodsafety.gov/keep/foodkeeperapp/index.html\">has an app\u003c/a> that helps consumers know how long different types of food generally last. Refrigerating food keeps it fresh longer, and cleaning the refrigerator every few months helps purge any food beginning to mold.\u003c/p>\n\u003cp>\"They're pretty clever and adaptable,\" Gravely says of mold spores. \"They prefer moist environments and warm temperatures, but they can grow in the refrigerator, and they can grow in sweet things or salty things.\"\u003c/p>\n\u003cp>But consumers shouldn't feel overwhelmed by the puny kitchen invaders, she says. After all, she adds, remember who's in charge: \"Food in your kitchen is completely within your control.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003cstrong>Let us know via our\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\"> contact form\u003c/a>.\u003c/strong>\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116922/is-it-safe-to-eat-moldy-bread","authors":["byline_bayareabites_116922"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_59","bayareabites_1412","bayareabites_12335"],"featImg":"bayareabites_116923","label":"bayareabites"},"bayareabites_87422":{"type":"posts","id":"bayareabites_87422","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87422","score":null,"sort":[1410474317000]},"guestAuthors":[],"slug":"why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt","title":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't","publishDate":1410474317,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\" alt=\"To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\" width=\"1000\" height=\"374\" class=\"size-full wp-image-87423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>By Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/11/14)\u003c/p>\n\u003cp>Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.\u003c/p>\n\u003cp>Shock and confusion may ensue. What are they doing there? And are they safe to eat?\u003c/p>\n\u003cp>We Americans, along with the Japanese, \u003ca href=\"http://www.comlaw.gov.au/Details/F2011L00860\">Australians\u003c/a> and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.\u003c/p>\n\u003cp>But we're oddballs. Most other countries don't mind letting unwashed eggs sit next to bread or onions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we're willing to use in the name of safe eggs.\u003c/p>\n\u003cp>To understand when the rift happened, let's rewind. About a hundred years ago, many people around the world washed their eggs. But there are \u003ca href=\"http://www.mstegg.com/documents/wpsa%202003.pdf\" target=\"_blank\">a lot of ways\u003c/a> to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on their British importers.\u003c/p>\n\u003cp>By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.\u003c/p>\n\u003cp>So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502\">soap and hot water\u003c/a>. The steamy \u003ca href=\"http://www.youtube.com/watch?v=mCQWVn1AfHs&feature=youtu.be&t=30s\">shower\u003c/a> leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.\u003c/p>\n\u003cp>\"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,\" says food writer Michael Ruhlman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">author\u003c/a> of \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient.\u003c/em>\u003c/p>\n\u003cp>The coating is like a little safety vest for the egg, keeping water and oxygen in and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18409087\" target=\"_blank\">bad bacteria\u003c/a> out. Washing can damage that layer, and \"increase the chances for bacterial invasion\" into pores or hairline cracks in the shell, according to Yi Chen, a \u003ca href=\"http://www.linkedin.com/pub/yi-chen/57/68a/956\">food scientist\u003c/a> at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.\u003c/p>\n\u003cp>Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.\u003c/p>\n\u003cp>\"It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,\" says Ruhlman. (The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">stumbled into this\u003c/a> when our post started a #chickens*$!storm.)\u003c/p>\n\u003cp>\u003cem>Salmonella Enteritidis\u003c/em> \u003ca href=\"http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/\">can infect\u003c/a> a chicken's ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before it can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., \u003ca href=\"http://www.fda.gov/food/resourcesforyou/Consumers/ucm077342.htm\">according to\u003c/a> the Food and Drug Administration.\u003c/p>\n\u003cp>In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2010/ucm218461.htm\">safety measures\u003c/a>.\u003c/p>\n\u003cp>\"They're different approaches to basically achieve the same result,\" says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the \u003ca href=\"http://www.internationalegg.com/\" target=\"_blank\">International Egg Commission\u003c/a>. \"We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.\"\u003c/p>\n\u003cp>The important thing, he says, is to be consistent.\u003c/p>\n\u003cp>\"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating,\" says Guyonnet.\u003c/p>\n\u003cp>No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It \u003ca href=\"http://www.efsa.europa.eu/en/press/news/140731.htm\">lengthens\u003c/a> it from about 21 days to almost 50 days.\u003c/p>\n\u003cp>In a lot of countries, constant refrigeration just isn't possible because it's simply too costly.\u003c/p>\n\u003cp>\"Some of the countries cannot afford cold storage during the whole supply chain,\" says Chen.\u003c/p>\n\u003cp>And as for why the U.S. and Europe developed such different attitudes about washing, it's also hard to tease apart how much is \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0090987#pone.0090987-Hutchison1\">about safety\u003c/a> versus egg aesthetics.\u003c/p>\n\u003cp>\"In North America, we like to have everything super clean. So they probably initiated the washing of the egg very early on,\" leading down the refrigeration path, says Guyonnet.\u003c/p>\n\u003cp>But in a lot of places, \"a dirty egg with poop on it is no big deal. You brush it off when you get home,\" says Guyonnet, who was raised in France and now lives in Canada. Another perk of refrigeration?\u003c/p>\n\u003cp>A 38-country \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/VincentGuyonneteggs.pdf\" target=\"_blank\">survey\u003c/a> by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czech, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentinians don't seem to care. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.","status":"publish","parent":0,"modified":1410474317,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":916},"headData":{"title":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't | KQED","description":"In many countries, eggs aren't refrigerated and they're still considered safe to eat. But in the U.S., we have to chill them, because we've washed away the cuticle that protects them from bacteria.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"87422 http://blogs.kqed.org/bayareabites/?p=87422","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/11/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt/","disqusTitle":"Why The U.S. Chills Its Eggs And Most Of The World Doesn't","nprByline":"Rae Ellen Bichell","nprStoryId":"336330502","nprApiLink":"http://api.npr.org/query?id=336330502&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt?ft=3&f=336330502","nprRetrievedStory":"1","nprPubDate":"Thu, 11 Sep 2014 15:13:00 -0400","nprStoryDate":"Thu, 11 Sep 2014 12:31:00 -0400","nprLastModifiedDate":"Thu, 11 Sep 2014 15:13:23 -0400","path":"/bayareabites/87422/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/diptych_custom-f5764bf2da828d4c9fc62dcfb8f2ea77bce6bbfa-e1410473845333.jpg\" alt=\"To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\" width=\"1000\" height=\"374\" class=\"size-full wp-image-87423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To refrigerate or not to refrigerate? It boils down to bacteria, aesthetics and how much energy you're willing to use. Photos: Robert S. Donovan; Flickr / Alex Barth; Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>By Rae Ellen Bichell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/11/14)\u003c/p>\n\u003cp>Go in search of eggs in most foreign countries and you might encounter a strange scene: eggs on a shelf or out in the open air, nowhere near a refrigerator.\u003c/p>\n\u003cp>Shock and confusion may ensue. What are they doing there? And are they safe to eat?\u003c/p>\n\u003cp>We Americans, along with the Japanese, \u003ca href=\"http://www.comlaw.gov.au/Details/F2011L00860\">Australians\u003c/a> and Scandinavians, tend to be squeamish about our chicken eggs, so we bathe them and then have to refrigerate them.\u003c/p>\n\u003cp>But we're oddballs. Most other countries don't mind letting unwashed eggs sit next to bread or onions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The difference boils down to two key things: how to go after bacteria that could contaminate them, and how much energy we're willing to use in the name of safe eggs.\u003c/p>\n\u003cp>To understand when the rift happened, let's rewind. About a hundred years ago, many people around the world washed their eggs. But there are \u003ca href=\"http://www.mstegg.com/documents/wpsa%202003.pdf\" target=\"_blank\">a lot of ways\u003c/a> to do it wrong, so the method got a bad reputation in certain parts of the world. A batch of rotten eggs, which had been washed in Australia, left a bad impression on their British importers.\u003c/p>\n\u003cp>By 1970, the U.S. Department of Agriculture had perfected the art of the wash with the help of fancy machines, and required all egg producers to do it. Meanwhile, many European countries were prohibiting washing, and Asian countries never got on board with it. The exception was Japan, which joined the egg-washers after a bad spate of salmonella in the 1990s.\u003c/p>\n\u003cp>So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502\">soap and hot water\u003c/a>. The steamy \u003ca href=\"http://www.youtube.com/watch?v=mCQWVn1AfHs&feature=youtu.be&t=30s\">shower\u003c/a> leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.\u003c/p>\n\u003cp>\"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous,\" says food writer Michael Ruhlman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301013384/think-you-know-how-to-cook-eggs-chances-are-youre-doing-it-wrong\">author\u003c/a> of \u003cem>Egg: A Culinary Exploration of the World's Most Versatile Ingredient.\u003c/em>\u003c/p>\n\u003cp>The coating is like a little safety vest for the egg, keeping water and oxygen in and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/18409087\" target=\"_blank\">bad bacteria\u003c/a> out. Washing can damage that layer, and \"increase the chances for bacterial invasion\" into pores or hairline cracks in the shell, according to Yi Chen, a \u003ca href=\"http://www.linkedin.com/pub/yi-chen/57/68a/956\">food scientist\u003c/a> at Purdue University. So we spray eggs with oil to prevent bacteria from getting in, and refrigerate them to keep microorganisms at bay.\u003c/p>\n\u003cp>Why go to the trouble of washing eggs? A lot of it has to do with fear of salmonella.\u003c/p>\n\u003cp>\"It just sort of seeped into our culture that chickens are dirty, or crawling with bacteria,\" says Ruhlman. (The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">stumbled into this\u003c/a> when our post started a #chickens*$!storm.)\u003c/p>\n\u003cp>\u003cem>Salmonella Enteritidis\u003c/em> \u003ca href=\"http://www.cdc.gov/nczved/divisions/dfbmd/diseases/salmonella_enteritidis/\">can infect\u003c/a> a chicken's ovaries, contaminating a yolk before the shell firms up around it. Cooking usually kills the bacteria before it can harm you; still, eggs contaminated with salmonella are responsible for about 142,000 illnesses a year in the U.S., \u003ca href=\"http://www.fda.gov/food/resourcesforyou/Consumers/ucm077342.htm\">according to\u003c/a> the Food and Drug Administration.\u003c/p>\n\u003cp>In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other \u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/2010/ucm218461.htm\">safety measures\u003c/a>.\u003c/p>\n\u003cp>\"They're different approaches to basically achieve the same result,\" says Vincent Guyonnet, a poultry veterinarian and scientific adviser to the \u003ca href=\"http://www.internationalegg.com/\" target=\"_blank\">International Egg Commission\u003c/a>. \"We don't have massive [food safety] issues on either side of the Atlantic. Both methods seem to work.\"\u003c/p>\n\u003cp>The important thing, he says, is to be consistent.\u003c/p>\n\u003cp>\"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating,\" says Guyonnet.\u003c/p>\n\u003cp>No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It \u003ca href=\"http://www.efsa.europa.eu/en/press/news/140731.htm\">lengthens\u003c/a> it from about 21 days to almost 50 days.\u003c/p>\n\u003cp>In a lot of countries, constant refrigeration just isn't possible because it's simply too costly.\u003c/p>\n\u003cp>\"Some of the countries cannot afford cold storage during the whole supply chain,\" says Chen.\u003c/p>\n\u003cp>And as for why the U.S. and Europe developed such different attitudes about washing, it's also hard to tease apart how much is \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0090987#pone.0090987-Hutchison1\">about safety\u003c/a> versus egg aesthetics.\u003c/p>\n\u003cp>\"In North America, we like to have everything super clean. So they probably initiated the washing of the egg very early on,\" leading down the refrigeration path, says Guyonnet.\u003c/p>\n\u003cp>But in a lot of places, \"a dirty egg with poop on it is no big deal. You brush it off when you get home,\" says Guyonnet, who was raised in France and now lives in Canada. Another perk of refrigeration?\u003c/p>\n\u003cp>A 38-country \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/VincentGuyonneteggs.pdf\" target=\"_blank\">survey\u003c/a> by the International Egg Commission found that people feel strongly about how their eggs should look. The Irish, French, Czech, Hungarians, Portuguese, Nigerians and Brits hanker for brown eggs. Canadians, Finns, Americans and Indians prefer white shells. Dutchmen and Argentinians don't seem to care. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87422/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt","authors":["byline_bayareabites_87422"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11456","bayareabites_33","bayareabites_1412","bayareabites_10921"],"featImg":"bayareabites_87423","label":"bayareabites"},"bayareabites_85266":{"type":"posts","id":"bayareabites_85266","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85266","score":null,"sort":[1406582543000]},"guestAuthors":[],"slug":"fast-food-scandal-revives-chinas-food-safety-anxieties","title":"Fast-Food Scandal Revives China's Food Safety Anxieties","publishDate":1406582543,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An American-owned company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.","status":"publish","parent":0,"modified":1406582543,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":745},"headData":{"title":"Fast-Food Scandal Revives China's Food Safety Anxieties | KQED","description":"An American-owned company that supplies meat to fast-food chains in China has pulled all its products made by a subsidiary. An expose revealed some of the products were mishandled and had expired.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85266 http://blogs.kqed.org/bayareabites/?p=85266","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/28/fast-food-scandal-revives-chinas-food-safety-anxieties/","disqusTitle":"Fast-Food Scandal Revives China's Food Safety Anxieties","nprByline":"Anthony Kuhn","nprStoryId":"336081302","nprApiLink":"http://api.npr.org/query?id=336081302&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties?ft=3&f=336081302","nprRetrievedStory":"1","nprPubDate":"Mon, 28 Jul 2014 14:27:00 -0400","nprStoryDate":"Mon, 28 Jul 2014 13:59:00 -0400","nprLastModifiedDate":"Mon, 28 Jul 2014 14:27:33 -0400","path":"/bayareabites/85266/fast-food-scandal-revives-chinas-food-safety-anxieties","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85266/fast-food-scandal-revives-chinas-food-safety-anxieties","authors":["byline_bayareabites_85266"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_272","bayareabites_1435","bayareabites_1412","bayareabites_243","bayareabites_10921"],"featImg":"bayareabites_85267","label":"bayareabites"},"bayareabites_78659":{"type":"posts","id":"bayareabites_78659","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78659","score":null,"sort":[1393528817000]},"guestAuthors":[],"slug":"what-to-do-about-your-recalled-meat","title":"What To Do About Your Recalled Meat","publishDate":1393528817,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n","blocks":[],"excerpt":"Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.","status":"publish","parent":0,"modified":1393996742,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":556},"headData":{"title":"What To Do About Your Recalled Meat | KQED","description":"Petaluma's Rancho Feeding Corp. has shut down and is being investigated after having been forced to recall nearly 9 million pounds of meat. The shutdown is affecting a number of local meat producers and consumers. Any tainted beef should be thrown out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78659 http://blogs.kqed.org/bayareabites/?p=78659","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/27/what-to-do-about-your-recalled-meat/","disqusTitle":"What To Do About Your Recalled Meat","path":"/bayareabites/78659/what-to-do-about-your-recalled-meat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78661\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/4669193811-640x375.jpg\" alt=\"Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\" width=\"640\" height=\"375\" class=\"size-full wp-image-78661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cattle grazing. Photo: Frederic J. Brown/AFP-Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Petaluma company \u003ca href=\"http://ww2.kqed.org/news/2014/02/09/petaluma-firm-recalls-possibly-tainted-beef\" target=\"_blank\">Rancho Feeding Corp. was forced to recall nearly 9 million pounds of beef that had come from its slaughterhouse\u003c/a>. Although no human illnesses have been reported, the recall was enacted because of diseased animals processed in the plant. Because the 9 million pounds of beef came from over 1,000 producers, the list of products that use the meat is long. \u003ca href=\"http://www.pressdemocrat.com/article/20140218/articles/140219545\" target=\"_blank\">The nearly full list of items recalled because of the tainted beef can be found here\u003c/a>.\u003c/p>\n\u003cp>Christine Bruhn, a PhD in consumer behavior and food science at UC Davis, said that if you have food that has been recalled -- meat or vegetables -- you should return it to the place you bought it and receive a refund.\u003c/p>\n\u003cp>\"If there's been a recall, that's serious and it's not to be taken lightly,\" said Bruhn.\u003c/p>\n\u003cp>People often think that if the food doesn't look bad or doesn't taste bad -- even though it's been recalled -- then it's fine, but that's absolutely not the case, said Bruhn. There have been more than a few examples, she said, of people knowing their food was recalled, but thinking they could just cook it longer or that it seemed ok, and then getting sick from the bacteria or contamination.\u003c/p>\n\u003cp>\"Don't eat it. Don't try to cook it longer. Don't say, 'oh it looks alright,'\" she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All food recalls can be found on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts/current-recalls-and-alerts\" target=\"_blank\">USDA's website's list of recalls\u003c/a>.\u003c/p>\n\u003cp>Bruhn points out, though, that if it's a serious or large recall then it will typically be covered in the local news, as this beef recall has been.\u003c/p>\n\u003cp>The slaughterhouse initially recalled a smaller amount of beef in January, reportedly because of a problem with inspections. That, however, was expanded last week and there is now \u003ca href=\"http://ww2.kqed.org/news/2014/02/24/rep-jared-huffman-prosecutors-investigating-petaluma-slaughterhouse/\" target=\"_blank\">a federal investigation over attempts to deliberately deceive inspectors\u003c/a>. \u003cem>The San Francisco Chronicle\u003c/em> \u003ca href=\"http://www.sfgate.com/health/article/Slaughterhouse-accused-of-selling-meat-from-cows-5267836.php\" target=\"_blank\">reported\u003c/a> that those attempts at deception included selling meat from cows with eye cancer after chopping off their heads to avoid detection.\u003c/p>\n\u003cp>While no people have become sick from this beef, ordering a recall is costly to the businesses, said Bruhn, so regulators don't do it lightly. Consumers are supposed to get their money back when they return a recalled item.\u003c/p>\n\u003cp>In fact, this is so costly that some local well-known ranchers, like Bill Niman, have said they could lose $300,000-$400,000 from throwing away thousands of pounds of meat that was processed at the facility.\u003c/p>\n\u003cp>All of these issues have caused the slaughterhouse to shut down, which is problematic for meat producers in the Bay Area like Niman. Since that was the only slaughterhouse in the area, \u003ca href=\"http://www.californiareport.org/archive/R201402211630/d\" target=\"_blank\">many of the local beef farms in the region are now having to travel hours to have their meat processed\u003c/a>. This, in some cases, is counter-intuitive to the mission of local, grass-fed meat.\u003c/p>\n\u003cp>That's why David Evans, of Marin Sun Farms, announced his plans to buy and operate the slaughterhouse. If those plans go through, it could still be months before the slaughterhouse reopens.\u003c/p>\n\u003cp>David Evans spoke on KQED's Forum about his plans. Listen here:\u003c/p>\n\u003cdiv>\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136546091&auto_play=false&hide_related=false&visual=true\" frameborder=\"no\" scrolling=\"no\" width=\"100%\">\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>KQED's Mina Kim also spoke with food safety experts about the investigation into the slaughterhouse:\u003c/p>\n\u003cdiv>\u003ciframe width=\"100%\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/136956581&auto_play=false&hide_related=false&visual=true\">\u003c/iframe>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78659/what-to-do-about-your-recalled-meat","authors":["1459"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1874","bayareabites_45","bayareabites_1875","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_620","bayareabites_13116","bayareabites_10021","bayareabites_1412","bayareabites_1852","bayareabites_4159","bayareabites_13115","bayareabites_8967"],"featImg":"bayareabites_78661","label":"bayareabites"},"bayareabites_78654":{"type":"posts","id":"bayareabites_78654","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78654","score":null,"sort":[1393514087000]},"guestAuthors":[],"slug":"maybe-that-bpa-in-your-canned-food-isnt-so-bad-after-all","title":"Maybe That BPA in Your Canned Food Isn't So Bad After All","publishDate":1393514087,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3\"] \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"There's been lots of debate about whether tiny amounts of the chemical have the potential to cause health problems. A new FDA study supports a previous conclusion that the chemical is safe for people.","status":"publish","parent":0,"modified":1393474947,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":683},"headData":{"title":"Maybe That BPA in Your Canned Food Isn't So Bad After All | KQED","description":"There's been lots of debate about whether tiny amounts of the chemical have the potential to cause health problems. A new FDA study supports a previous conclusion that the chemical is safe for people.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78654 http://blogs.kqed.org/bayareabites/?p=78654","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/27/maybe-that-bpa-in-your-canned-food-isnt-so-bad-after-all/","disqusTitle":"Maybe That BPA in Your Canned Food Isn't So Bad After All","nprByline":"Jon Hamilton","nprStoryId":"283030949","nprApiLink":"http://api.npr.org/query?id=283030949&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky?ft=3&f=283030949","nprRetrievedStory":"1","nprPubDate":"Wed, 26 Feb 2014 21:01:00 -0500","nprStoryDate":"Wed, 26 Feb 2014 17:23:00 -0500","nprLastModifiedDate":"Wed, 26 Feb 2014 21:01:35 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3?orgId=1&topicId=1053&ft=3&f=283030949","nprAudioM3u":"http://api.npr.org/m3u/1283066749-ddd412.m3u?orgId=1&topicId=1053&ft=3&f=283030949","path":"/bayareabites/78654/maybe-that-bpa-in-your-canned-food-isnt-so-bad-after-all","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3?orgId=1&topicId=1053&ft=3&f=283030949","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78655\" class=\"wp-caption aligncenter\" style=\"max-width: 860px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/canned-food-f9f85fdb555a28784a138e12420d221d894cd742.jpg\" alt=\"Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\" width=\"860\" height=\"645\" class=\"size-full wp-image-78655\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Should you fear a chemical inside metal food containers like the ones that hold beans? Government scientists say no. Photo: Chip Somodevilla/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100615/jon-hamilton\" target=\"_blank\">Jon Hamilton\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/26/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283030949/government-studies-suggest-bpa-exposure-from-food-isn-t-risky\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140226_atc_bpa.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Maybe BPA isn't so bad after all.\u003c/p>\n\u003cp>The plastic additive has been \u003ca href=\"http://www.ewg.org/New-Research-Fuels-Demand-for-BPA-Free-Food-Cans\">vilified\u003c/a> by environmental advocacy groups. But the chemical had no effect on rats fed thousands of times the amount a typical person ingests, government scientists are \u003ca href=\"http://toxsci.oxfordjournals.org/content/early/2014/02/20/toxsci.kfu022.abstract\">reporting\u003c/a> in the journal \u003cem>Toxicological Sciences\u003c/em>.\u003c/p>\n\u003cp>The results \"both support and extend the conclusion from the U.S. Food and Drug Administration that BPA is safe as currently used,\" says \u003ca href=\"http://toxforum.org/participant/daniel-doerge-fda\">Daniel Doerge\u003c/a>, a research chemist with the FDA's \u003ca href=\"http://www.fda.gov/AboutFDA/CentersOffices/OC/OfficeofScientificandMedicalPrograms/NCTR/\">National Center for Toxicological Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Scientists agree that in large doses, BPA can act a bit like the hormone estrogen. But there's been a lot of debate about whether the tiny amounts found in people have the potential to cause problems.\u003c/p>\n\u003cp>BPA has received a lot of attention because the chemical leaches out of many products, including polycarbonate water bottles and the lining of metal food containers. As a result, \"Nearly everyone in the U.S. will have traces of BPA in their urine,\" Doerge says.\u003c/p>\n\u003cp>So Doerge and his colleagues have been working with scientists from the \u003ca href=\"http://ntp.niehs.nih.gov/\">National Toxicology Program\u003c/a> at the National Institutes of Health to see if there are any effects from this low-level exposure.\u003c/p>\n\u003cp>In their most recent study, the researchers exposed rats to BPA starting a few days after conception and continuing through sexual maturity. Doses ranged from about 70 times the amount that Americans typically get through their diet to millions of times that amount.\u003c/p>\n\u003cp>And even when rats got more than 70,000 times what a typical American ingests, there was no change in body weight, reproductive organs or hormone levels, the scientists reported. \"In the low-dose range, there really were no biologically significant changes observed at all,\" Doerge says.\u003c/p>\n\u003cp>It was only when exposures were millions of times higher than what people typically get that the scientists saw changes like those caused by the body's own sex hormones.\u003c/p>\n\u003cp>To double-check the results, the scientists also looked at how BPA was interacting with estrogen receptors — the part of a cell that usually responds to estrogen. And once again it was only the highest doses that produced interactions.\u003c/p>\n\u003cp>The results bolster previous \u003ca href=\"http://www.npr.org/2012/03/30/149668771/how-much-bpa-exposure-is-dangerous\">studies\u003c/a> by government researchers showing that people's exposure to BPA is lower than previously estimated and that the human body is really good at inactivating and eliminating BPA. But they are at odds with some smaller and less rigorous academic studies.\u003c/p>\n\u003cp>Some of the academic scientists who did those studies have already \u003ca href=\"http://www.nano-active.com/2014/02/new-low-dose-bpa-research-in.html\">called\u003c/a> the new government study flawed. They \u003ca href=\"http://www.environmentalhealthnews.org/ehs/news/2014/feb/bpa-low-doses\">say\u003c/a> it failed to look at things like brain development. They also say the results were compromised because even the \"control\" animals in the study had trace amounts of BPA in their bodies.\u003c/p>\n\u003cp>That sort of response is pretty typical in the debate over BPA and other hormonelike chemicals known as endocrine disruptors, says \u003ca href=\"http://www.dropeik.com/\">David Ropeik\u003c/a>, a Harvard instructor and author of the book \u003cem>How Risky is it, Really?\u003c/em> \"The endocrine disruption issue has evoked some of the most visceral and ugly attacks among scientists of any scientific issue recently,\" he says.\u003c/p>\n\u003cp>For example, when the \u003ca href=\"http://www.efsa.europa.eu/\">European Food Safety Authority\u003c/a> concluded a few weeks ago that BPA is far less risky than some advocacy groups had suggested, \"the endocrine disruption movement said, 'Oh my God, they're all corrupt. They're all taking corporate money,' \" Ropeik says.\u003c/p>\n\u003cp>Lively debate is a natural part of science playing out in the public realm. But this sort of allegation may help undermine trust in regulatory agencies and their scientists, Ropeik says.\u003c/p>\n\u003cp>And it may leave consumers perplexed about what chemicals like BPA are actually doing in the body. In that case, Ropeik recommends referring back to the best science available. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78654/maybe-that-bpa-in-your-canned-food-isnt-so-bad-after-all","authors":["byline_bayareabites_78654"],"categories":["bayareabites_1321","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_9718","bayareabites_1412","bayareabites_10921"],"featImg":"bayareabites_78657","label":"bayareabites"},"bayareabites_78238":{"type":"posts","id":"bayareabites_78238","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78238","score":null,"sort":[1392399101000]},"guestAuthors":[],"slug":"sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame","title":"Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame","publishDate":1392399101,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78239\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf-1024x768.jpg\" alt=\"Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/14/2014)\u003c/p>\n\u003cp>Twenty five years ago, two pals went out for a seafood dinner while vacationing in the Bahamas. What could be better than some fresh grouper steaks and a night on the town without the wives?\u003c/p>\n\u003cp>Um, plenty.\u003c/p>\n\u003cp>A few hours after dinner, the men started having stomach pains and diarrhea. Their legs began to tingle and burn. And their sense of temperature went haywire: Ice felt hot while fire felt cool.\u003c/p>\n\u003cfigure id=\"attachment_78240\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e-187x290.jpg\" alt=\"Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\" width=\"187\" height=\"290\" class=\"size-medium wp-image-78240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\u003c/figcaption>\u003c/figure>\n\u003cp>All the while, their wives were completely fine — until they had sex with their hubbies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The men had ingested a potent fish toxin, a team of doctors \u003ca href=\"http://informahealthcare.com/doi/abs/10.3109/15563658909038583\">wrote\u003c/a> at the time in the journal \u003cem>Clinical Toxicology\u003c/em>. And they had passed the poison along to their wives through their sperm, the doctors hypothesized. For several weeks, the women had terrible pain and burning in their pelvis.\u003c/p>\n\u003cp>With fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/14/148605158/fish-and-spices-top-list-of-imported-foods-that-make-us-sick\">now imported\u003c/a> to U.S. from all over the world, the toxin has since appeared outside its endemic tropical regions — in Vermont, North Carolina and \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm\">New York\u003c/a>. Some researchers are now worrying that \u003ca href=\"http://www.plosntds.org/article/info%3Adoi%2F10.1371%2Fjournal.pntd.0001416\">warming seas\u003c/a> could make the poison even more common.\u003c/p>\n\u003cp>The toxin, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/\">ciguatera\u003c/a>, is one of the most potent poisons on Earth. The molecule pokes little holes in nerves, triggering crazy symptoms: reversal of how you experience temperature, vertigo and the sensation that your teeth are falling out.\u003c/p>\n\u003cp>\"Patients find the symptoms of ciguatera so strange,\" says neuropsychologist \u003ca href=\"http://www.melissafriedman.com/AboutMe.en.html\">Melissa Friedman\u003c/a>, who treats patients for the toxin at Mount Sinai Medical Center in Miami. \"I have heard people say they wake up and step on a cold floor and have a burning or uncomfortable sensation.\"\u003c/p>\n\u003cp>And then there's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/painful-intercourse/basics/definition/con-20033293\">dyspareunia\u003c/a>, otherwise known as painful sex.\u003c/p>\n\u003cp>This symptom isn't as common as others, because \"it's information people don't normally volunteer to their doctors,\" Friedman tells The Salt.\u003c/p>\n\u003cp>But since the two men in the Bahamas first reported a link between dyspareunia and ciguatera in 1989, a few others have also had the unfortunate symptom. For instance, six of nine people who got the fish poisoning from eating \u003ca href=\"http://www.flmnh.ufl.edu/fish/Gallery/Descript/GreaterAmberjack/GreaterAmberjack.html\">amberjack\u003c/a> in North Carolina in 2007 complained of painful intercourse, the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5811a3.htm\">reported\u003c/a>. (The Bahamas cases, so far, have been the only ones in which sexual transmission was suspected.)\u003c/p>\n\u003cp>The toxin can also cause hallucinations or \"giddiness,\" Friedman says, if the fish came from the Pacific or Indian Oceans.\u003c/p>\n\u003cp>Although ciguatera is new to most people, poisonings are fairly common in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">tropical and subtropical regions\u003c/a>, Friedman says. \"In South Florida, ciguatera is considered endemic. It's not foreign to our emergency rooms here.\" (The CDC says it gets reports of about 30 cases of of poisoning by marine toxins, including ciguatera, each year in the U.S.)\u003c/p>\n\u003cp>Ciguatera is produced by a single-celled \u003ca href=\"http://botany.si.edu/references/dinoflag/Taxa/Gtoxicus.htm\">protozoan\u003c/a> that sticks to algae on tropical reefs. It then moves up the food chain and eventually accumulates in large, predator fish, such as red snapper, grouper, amberjack and barracuda — species that also happen to be quite tasty.\u003c/p>\n\u003cp>There's no cure for the poisoning, and treatments only offer minimum relief. Just a few bites from an infected filet, and you may be stuck with the strange neurological problems — and a restrained sex life — for a few weeks, Friedman says.\u003c/p>\n\u003cp>So what can you do avoid this nasty toxin?\u003c/p>\n\u003cp>Don't order the red snapper or grouper in tropical places \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">where outbreaks have occurred\u003c/a>, she recommends. \"You can't detect the toxin by smell or sight. So you really don't know when you're eating it.\"\u003c/p>\n\u003cp>Plus, you can't cook, clean or freeze the toxin away from the fish. \"That's what so frustrating about the illness,\" she says. \"It doesn't occur because of improper cooking, storing or fish handling.\"\u003c/p>\n\u003cp>And when you do eat fin fish that hang around coral reefs, Friedman says, go for the smaller ones, less than about 6 pounds. Or eat a limited portion.\u003c/p>\n\u003cp>\"If you think you have ciguatera fish poisoning, try to save a piece of the fish,\" she adds. \"Then you can send it into the Food and Drug Administration for testing.\"\u003c/p>\n\u003cp>At least then you might have a better chance of finding out if your dinner is to blame for an unwelcome interruption of your sex life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Tropical fish, like red snapper and grouper, can accumulate one of the most poisonous toxins on Earth, known as ciguatera. A few bites of an infected filet can trigger strange neurological effects: painful intercourse, reversal of how you feel temperature and the sensation of your teeth falling out. And doctors say there's a chance it spreads through sex.","status":"publish","parent":0,"modified":1392399101,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":789},"headData":{"title":"Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame | KQED","description":"Tropical fish, like red snapper and grouper, can accumulate one of the most poisonous toxins on Earth, known as ciguatera. A few bites of an infected filet can trigger strange neurological effects: painful intercourse, reversal of how you feel temperature and the sensation of your teeth falling out. And doctors say there's a chance it spreads through sex.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78238 http://blogs.kqed.org/bayareabites/?p=78238","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/14/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame/","disqusTitle":"Sexually Transmitted Food Poisoning? A Fish Toxin Could Be To Blame","nprByline":"Michaeleen Doucleff","nprStoryId":"276453719","nprApiLink":"http://api.npr.org/query?id=276453719&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame?ft=3&f=276453719","nprRetrievedStory":"1","nprPubDate":"Fri, 14 Feb 2014 11:29:00 -0500","nprStoryDate":"Fri, 14 Feb 2014 11:29:00 -0500","nprLastModifiedDate":"Fri, 14 Feb 2014 11:29:27 -0500","path":"/bayareabites/78238/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78239\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/istock_000009589335medium-f2bdbaa68c3c0ec1585e4c25cb18d3a0ce51ffcf-1024x768.jpg\" alt=\"Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\" width=\"1024\" height=\"768\" class=\"size-large wp-image-78239\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beware of the big guys: Red snappers from tropical waters sometimes accumulate high levels of the neurotoxin ciguatera. Go for the smaller fish to avoid it. (Kamel Adjenef/iStockphoto)\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/14/276453719/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/14/2014)\u003c/p>\n\u003cp>Twenty five years ago, two pals went out for a seafood dinner while vacationing in the Bahamas. What could be better than some fresh grouper steaks and a night on the town without the wives?\u003c/p>\n\u003cp>Um, plenty.\u003c/p>\n\u003cp>A few hours after dinner, the men started having stomach pains and diarrhea. Their legs began to tingle and burn. And their sense of temperature went haywire: Ice felt hot while fire felt cool.\u003c/p>\n\u003cfigure id=\"attachment_78240\" class=\"wp-caption alignleft\" style=\"max-width: 187px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/md-06-00456f1_enl-c25a1fa0d8cd623826c56de3adbe07b865a4583e-187x290.jpg\" alt=\"Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\" width=\"187\" height=\"290\" class=\"size-medium wp-image-78240\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Four most wanted: A poster from Florida's Department of Health warns about the dangers of ciguatera in some tropical fish. (W.B. Stephan MPH, Health Educator, FPIC-M/Marine Drugs)\u003c/figcaption>\u003c/figure>\n\u003cp>All the while, their wives were completely fine — until they had sex with their hubbies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The men had ingested a potent fish toxin, a team of doctors \u003ca href=\"http://informahealthcare.com/doi/abs/10.3109/15563658909038583\">wrote\u003c/a> at the time in the journal \u003cem>Clinical Toxicology\u003c/em>. And they had passed the poison along to their wives through their sperm, the doctors hypothesized. For several weeks, the women had terrible pain and burning in their pelvis.\u003c/p>\n\u003cp>With fish \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/14/148605158/fish-and-spices-top-list-of-imported-foods-that-make-us-sick\">now imported\u003c/a> to U.S. from all over the world, the toxin has since appeared outside its endemic tropical regions — in Vermont, North Carolina and \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm6204a1.htm\">New York\u003c/a>. Some researchers are now worrying that \u003ca href=\"http://www.plosntds.org/article/info%3Adoi%2F10.1371%2Fjournal.pntd.0001416\">warming seas\u003c/a> could make the poison even more common.\u003c/p>\n\u003cp>The toxin, called \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/\">ciguatera\u003c/a>, is one of the most potent poisons on Earth. The molecule pokes little holes in nerves, triggering crazy symptoms: reversal of how you experience temperature, vertigo and the sensation that your teeth are falling out.\u003c/p>\n\u003cp>\"Patients find the symptoms of ciguatera so strange,\" says neuropsychologist \u003ca href=\"http://www.melissafriedman.com/AboutMe.en.html\">Melissa Friedman\u003c/a>, who treats patients for the toxin at Mount Sinai Medical Center in Miami. \"I have heard people say they wake up and step on a cold floor and have a burning or uncomfortable sensation.\"\u003c/p>\n\u003cp>And then there's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/painful-intercourse/basics/definition/con-20033293\">dyspareunia\u003c/a>, otherwise known as painful sex.\u003c/p>\n\u003cp>This symptom isn't as common as others, because \"it's information people don't normally volunteer to their doctors,\" Friedman tells The Salt.\u003c/p>\n\u003cp>But since the two men in the Bahamas first reported a link between dyspareunia and ciguatera in 1989, a few others have also had the unfortunate symptom. For instance, six of nine people who got the fish poisoning from eating \u003ca href=\"http://www.flmnh.ufl.edu/fish/Gallery/Descript/GreaterAmberjack/GreaterAmberjack.html\">amberjack\u003c/a> in North Carolina in 2007 complained of painful intercourse, the Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5811a3.htm\">reported\u003c/a>. (The Bahamas cases, so far, have been the only ones in which sexual transmission was suspected.)\u003c/p>\n\u003cp>The toxin can also cause hallucinations or \"giddiness,\" Friedman says, if the fish came from the Pacific or Indian Oceans.\u003c/p>\n\u003cp>Although ciguatera is new to most people, poisonings are fairly common in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">tropical and subtropical regions\u003c/a>, Friedman says. \"In South Florida, ciguatera is considered endemic. It's not foreign to our emergency rooms here.\" (The CDC says it gets reports of about 30 cases of of poisoning by marine toxins, including ciguatera, each year in the U.S.)\u003c/p>\n\u003cp>Ciguatera is produced by a single-celled \u003ca href=\"http://botany.si.edu/references/dinoflag/Taxa/Gtoxicus.htm\">protozoan\u003c/a> that sticks to algae on tropical reefs. It then moves up the food chain and eventually accumulates in large, predator fish, such as red snapper, grouper, amberjack and barracuda — species that also happen to be quite tasty.\u003c/p>\n\u003cp>There's no cure for the poisoning, and treatments only offer minimum relief. Just a few bites from an infected filet, and you may be stuck with the strange neurological problems — and a restrained sex life — for a few weeks, Friedman says.\u003c/p>\n\u003cp>So what can you do avoid this nasty toxin?\u003c/p>\n\u003cp>Don't order the red snapper or grouper in tropical places \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2579736/table/t1-md-06-00456/\">where outbreaks have occurred\u003c/a>, she recommends. \"You can't detect the toxin by smell or sight. So you really don't know when you're eating it.\"\u003c/p>\n\u003cp>Plus, you can't cook, clean or freeze the toxin away from the fish. \"That's what so frustrating about the illness,\" she says. \"It doesn't occur because of improper cooking, storing or fish handling.\"\u003c/p>\n\u003cp>And when you do eat fin fish that hang around coral reefs, Friedman says, go for the smaller ones, less than about 6 pounds. Or eat a limited portion.\u003c/p>\n\u003cp>\"If you think you have ciguatera fish poisoning, try to save a piece of the fish,\" she adds. \"Then you can send it into the Food and Drug Administration for testing.\"\u003c/p>\n\u003cp>At least then you might have a better chance of finding out if your dinner is to blame for an unwelcome interruption of your sex life.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78238/sexually-transmitted-food-poisoning-a-fish-toxin-could-be-to-blame","authors":["byline_bayareabites_78238"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_10994","bayareabites_13076","bayareabites_2608","bayareabites_376","bayareabites_13078","bayareabites_1412","bayareabites_10921","bayareabites_13075"],"featImg":"bayareabites_78248","label":"bayareabites"},"bayareabites_77537":{"type":"posts","id":"bayareabites_77537","meta":{"index":"posts_1591205157","site":"bayareabites","id":"77537","score":null,"sort":[1391401056000]},"guestAuthors":[],"slug":"marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules","title":" Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules","publishDate":1391401056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3\"] \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.","status":"publish","parent":0,"modified":1391401056,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":692},"headData":{"title":"Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules | KQED","description":"From sodas to truffles to butter, foods infused with THC — the chemical in marijuana that gives you a high — are already for sale in Colorado. But the federal government still considers pot illegal, so the state has to create from scratch its own system to regulate these foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"77537 http://blogs.kqed.org/bayareabites/?p=77537","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/02/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules/","disqusTitle":" Marijuana-Laced Treats Leave Colorado Jonesing For Food-Safety Rules","nprByline":"Luke Runyon","nprStoryId":"268381983","nprApiLink":"http://api.npr.org/query?id=268381983&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules?ft=3&f=268381983","nprRetrievedStory":"1","nprPubDate":"Sun, 02 Feb 2014 18:42:00 -0500","nprStoryDate":"Sun, 02 Feb 2014 16:11:00 -0500","nprLastModifiedDate":"Sun, 02 Feb 2014 18:40:06 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3?orgId=1&topicId=1091&ft=3&f=268381983","nprAudioM3u":"http://api.npr.org/m3u/1270664070-8b23ae.m3u?orgId=1&topicId=1091&ft=3&f=268381983","path":"/bayareabites/77537/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3?orgId=1&topicId=1091&ft=3&f=268381983","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77538\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_1659-26820c72cd63b76b8e24fd132b3db63eff70336d.jpg\" alt=\"Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-77538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles are among the many foods infused with THC – the chemical in marijuana that gives you a high — already for sale in Colorado. Photo: Luke Runyon/KUNC/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kunc.org/people/luke-runyon\">Luke Runyon\u003c/a>, KUNC at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">The Salt at NPR Food\u003c/a> (2/2/14)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/02/268381983/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140202_atc_marijuana-laced_treats_leave_colorado_jonesing_for_food-safety_rules.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Where there's pot, there's pot brownies. But how do you make sure those high-inducing sweets are safe to eat?\u003c/p>\n\u003cp>Colorado regulators are wrestling with that question now that the state has legalized recreational marijuana. From sodas and truffles to granola bars and butter, food products infused with THC – the chemical in marijuana that gives you a high — are already for sale.\u003c/p>\n\u003cp>The problem? Marijuana is still illegal under federal law. And that means the existing food safety system, which relies heavily on support from federal agencies, can't ensure that marijuana-infused foods are safe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Purveyors of pot-laced foods say they \u003cem>want\u003c/em> the regulation.\u003c/p>\n\u003cp>\"We are under a microscope,\" says Christie Lunsford, marketing and education director for Dixie Elixirs, a manufacturer of foods infused with THC. \"Even my competitors, who are food novices, they really care about providing for the consumer and making sure they're safe.\"\u003c/p>\n\u003cp>That's created new demand for businesses like CannLabs, a facility where chemists pick apart marijuana products to find out if they're safe to smoke or eat. Owner Genifer Murray is preparing for a boom in business.\u003c/p>\n\u003cp>\"CannLabs started in a space of about 150 square feet,\" she notes during a tour of the company's offices. \"This is about 500 and we're moving to 2,000.\"\u003c/p>\n\u003cp>New state rules go into effect this year that require businesses to test their marijuana products in labs like Murray's. Until this point, tests for mold, foodborne pathogens and potency were voluntary, meaning few companies actually did them. Murray says new potency standards could help prevent marijuana novices from, say, eating too many prepackaged special brownies in one sitting.\u003c/p>\n\u003cp>\"You can feel like you're dying,\" she says, describing what it feels like when you take in too much THC. \"Your heart rate speeds up, you sweat, you can throw up. I mean, it's awful. So with edibles, it is very important that they get tested and that you know your dose.\"\u003c/p>\n\u003cp>The enforcement and creation of the industry's rules is the responsibility of the small Marijuana Enforcement Division. It was created to watch over the medical marijuana industry, but Colorado's experiment in recreational use has expanded the division into areas it never would have been before, like food safety and lab certification.\u003c/p>\n\u003cp>\"To a large extent, we're learning a lot as we go along,\" says Lewis Koski, the division's chief. \"The right thing to do, from a regulatory standpoint, is to make sure we can comprehensively regulate all these businesses and ensure the health and welfare of the citizens of Colorado.\"\u003c/p>\n\u003cp>Because Colorado is one of the first states to draft rules for recreational marijuana, all eyes are on Koski.\u003c/p>\n\u003cp>\"It's a new agency. If you're just going to start up a new agency – [even] in a public policy arena that wasn't this divisive — it'd be pretty challenging,\" he says.\u003c/p>\n\u003cp>Colorado has already taken some innovative steps in ensuring public safety. For example, state regulators have rolled out a system that tracks all marijuana plants from seed to sale, meaning if a pot cookie caused a salmonella outbreak, you could track it all the way back to the source.\u003c/p>\n\u003cp>That tracking system is just one piece of a much larger set of rules used to keep the recreational marijuana industry in check.\u003c/p>\n\u003cp>And with more states legalizing marijuana, both recreational and medicinal, you can guarantee they'll be watching to see if this regulatory scheme built from scratch actually works.\u003c/p>\n\u003cp>\u003cem>This story comes to us via \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a public radio reporting collaboration that focuses on agriculture and food production.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/77537/marijuana-laced-treats-leave-colorado-jonesing-for-food-safety-rules","authors":["byline_bayareabites_77537"],"categories":["bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_12217","bayareabites_1412","bayareabites_11746","bayareabites_12897","bayareabites_10921"],"featImg":"bayareabites_77546","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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