I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
by Marion Nestle
Jun
19
2009
Cookie dough alert: E. coli O157:H7
As a result of investigations in Colorado, the FDA has just issued one of it’s lovely warnings of “voluntary” recalls, this time of Nestlé ‘s raw Toll House cookie dough (see product list).
I’d like to know if cookie dough is really the problem. If there is a problem with cookie dough, it’s usually Salmonella. If cookie dough is the culprit, how on earth did this nasty form of E. coli, usually excreted by farm animals, get into it? Eggs? Butter? Chocolate? Flour? In the meantime, the tally has reached 65 victims in 29 states: 25 hospitalizations, 7 with severe complications, no deaths. Here’s the brand new CDC Nestlé Toll House Cookie Dough outbreak page with the statistics.
The roster: spinach 2006, pet food 2007, tomatoes (or was it jalapeno peppers or cilantro) 2008, peanut butter 2009, pistachios 2009. And now cookie dough.
The endless mantra is that we need prevention: HACCP, pathogen testing, and independent third-party verification.
