Hot Topics | |
---|---|
Samurai_Jerk wrote:Is my brain foggy from the booze last night or is that article saying that not one distributor in Japan sold sashimi grade beef to any restaurant of any kind. So even super high-end places were (are?) serving sub-par beef? That doesn't sound right.
Edit: BTW, what's the deal in Japan with making regulations and laws that are unenforcable?
Mulboyne wrote:That's how I read the article. The official stance seems to be "we don't condone you serving it but we won't punish you if you do. If anything goes wrong, it's your fault". It explains why the owner of Yakiniku Ebisu started blaming the government when he gave a press conference.
It's unclear whether the standard in question is reasonable or virtually impossible to meet. After all, most people seem to think the problem lies with the restaurant buying cheap meat rather than serving yukke at all.
Samurai_Jerk wrote:Good point about the standards. Anyway, the fact is that when you eat raw or rare meat of any kind you're taking a risk. And people definitely shouldn't be letting their little kids eat sashimi or rare meat of any kind because they're more likely to die from food poisoning.
waruta wrote:Just watched NHK and it said that the bacteria was found on the supplier side and not the restaurant's fault.
Samurai_Jerk wrote:The question is could it have been avoided? In other words, is it the type of contamination that will inevitably happend sometime or is the supplier unsanitary. Like I said before, when you decided to eat raw meat or fish you're taking a risk. It doesn't stop me. I love sashimi whether it's chicken, fish or beef and I love raw oysters and rare pork too. I also know that I'm taking a risk when I eat it.
Coligny wrote:Raw oyster are different. You don't actually eat them raw... it's closer to eating them alive... That's why you never eat a naturally open oyster. because that mean she's dead...
Still remember when i ate my furst oyster as a kid... took me years of therapy took get over it...
According to the ministry, of about 200 processors nationwide, only 11... cleared the standards to ship meat to be eaten raw. However, these shipments were for horse meat and horse liver, not beef. .
Coligny wrote:Raw oyster are different. You don't actually eat them raw... it's closer to eating them alive
Catoneinutica wrote:Heh. I don't think a lifetime of therapy would help me get over a tapeworm, something I expect a few of these tartar eaters have ended up with. You notice nasty little segments in your poop, you go to the doc, she gives you a pill, you take it, and soon experience the violent death spasms of the critter in your GI tract. A while later, you go to take a shit, and then sit there and pull out what seems like miles of tapeworm corpse.
-catone
-and raw ground beef?! Yes, I'll have the BSE-Tapeworm Combo Platter please.
Samurai_Jerk wrote:That doesn't mean they're safe. You can get some really nasty food poisoning from oysters.
Samurai_Jerk wrote:That doesn't mean they're safe. You can get some really nasty food poisoning from oysters.
Do you eat sashimi or rare steaks?
Catoneinutica wrote:Rare steaks, no way Jose.
Yokohammer wrote:I have just learned that the standards for basashi (raw horse meat) are incredibly strict. The facilities where the meat is processed are essentially refrigerated clean rooms: the workers cut and handle the meat while wearing full-body sanitary suits in clean rooms kept at temperatures below 10 degrees at all times, and at one facility they spend half the day (10 hours every single day) cleaning and disinfecting the place. The workers undergo feces and other examinations every other day to ensure that they aren't infected.
Probably explains why basashi is so expensive. But it would seem that the same rules should be enforced for other types of raw meat as well, eh?
Catoneinutica wrote:Sashimi yes, but only at better restaurants (yeah, right). Rare steaks, no way Jose. And I've kinda drifted away from ground beef since the BSE thing: I don't like worry about whether there's stray spinal cord material in my burger.
-catone
-hot dogs, though: they're pretty much my favorite food. And you can get a hot dog anywhere, so it's easy for me to eat right. But people come up to me and say, ewww, hot dogs have lots of really weird things in them. But that's okay, because I love dog lips.
Catoneinutica wrote:A while later, you go to take a shit, and then sit there and pull out what seems like miles of tapeworm corpse.
Ke11iente wrote:and don't you have to get it really well-done to kill E Coli?
Kanchou wrote:Parents should not be letting kids eat raw meat anyway. Sushi-grade raw fish, sure, but not ground meat like in yukhoe.
Yokohammer wrote:That's pretty funny.
They talk about eating horse as if it was utterly unthinkable.
That's culture for ya!
Ke11iente wrote:Not a parent, so I'm talking out my ass here, but yeah, I was kind of surprised that someone would let their 6 year old eat raw beef.
The operator of a barbecue restaurant chain linked to a recent string of fatal food poisonings had instructed its outlets to dispose of all opened packages of raw beef immediately after the first outbreak came to light in late April, the operator said Wednesday.
As a result, no meat from such packages was found when health officials began inspecting a Yakiniku-zakaya Ebisu restaurant in Toyama Prefecture on April 27.
Health officials and police investigators were also unable to find any such meat during subsequent searches of other outlets where similar food poisoning cases later broke out.
Meanwhile, police conducted another raid the same day on Tokyo-based supplier Yamatoya Shoten, which shipped the beef in question, to investigate whether the O-111 virus blamed for the food poisonings originated from meat processing utensils or other equipment there, sources said.
Soon after health officials began inspecting the Toyama outlet, the restaurant's operator, Foods Forus Co., instructed all its outlets to refrain from selling raw beef dishes and to discard all opened packages of beef round, it said.
A Foods Forus executive said the company "meant no harm" in giving the instruction, as it thought the meat would simply rot if left opened, passing on bacteria to other foods in the eateries.
Four customers died after eating raw beef dishes at the chain, including two boys who ate at outlets in Toyama and Fukui prefectures. A genetic type of the O-111 strain of E. coli bacteria found in the two matched, indicating that the beef may have been contaminated before it was shipped to the restaurant chain.
Samurai_Jerk wrote:This has been a big topic of discussion at all the horumon-yaki places in the shita-machi the last couple of months. Last year's food poisoning incident has prompted the Japanese government to ban the sale of beef-liver shashimi. From July 1st it will be a crime to sell it at restaurants with possible penalties of up to 2 years in prison or up to a 2 million yen fine. I have yet to meet one person who agrees with the ban.
I've noticed that a lot of places have also stopped selling tori-sashi even though it hasn't been banned. I guess everyone is jittery.
Japanese Source
;)"Yeah, I've been always awkward toward women and have spent pathetic life so far but I could graduate from being a cherry boy by using geisha's pussy at last! Yeah!! And off course I have an account in Fuckedgaijin.com. Yeah!!!"
Users browsing this forum: No registered users and 5 guests