I’m on a panel moderated by Clark Wolf @clarkwolfsays, with Mitchell Davis @kitchensense, Krishnendu Ray @Raykris1, and Traci DesJardins, @chef_traci to talk about the critical topic of restaurants today and tomorrow as they face today’s horrendous challenges. This is part of the Critical Topics series at NYU’s @FalesLibrary. 5:00 p.m. sharp. Free, but registration required at this link.
USDA to test meat and poultry for melamine
The USDA says it will be taking samples of meat and poultry products that contain ingredients derived from milk to find out whether they contain melamine and, if so, how much. It will be sampling five kinds of products: baby foods, cooked sausages, breaded chicken, meatballs, and meat and poultry wrapped in dough (including calzones). Great. I’m hoping they will be using the same kinds of methods used by FDA and coordinating closely with that agency. If ever we needed a reason to have just ONE food safety agency instead of the multiple ones we have now (USDA, FDA, EPA, etc), melamine is as good as any.