Entries from November 2006
Arby’s entered the Trans Fat race today, claiming to be the first national fast-food chain to eliminate trans fats completely from their french fries. They have also made sure that the suppliers don’t use trans fats in their par-frying process.
Even though Yum! Brands has recently announced the elimination of trans fats in most of the menu items in their KFC and Taco Bell chains, they have not eliminated them from the french fries. And McDonald’s and Burger King have not announced any decreases in trans fats at all.
Categories: Trans-fats · Trends
One of four separate norovirus outbreaks in Iowa, which has infected over 1000 people, is linked to one restaurant worker, according to health officials.
The employee, who was ill, was preparing salads for two days before he was sent home. He also worked at another restaurant and was discovered there by health officials after he was sent home by the other restaurant.
In another part of Iowa , an outbreak occurred at a casino that was supposed to hold a seminar on a Pandemic Flu Prevention seminar. The seminar was postponed.
Norovirus is terribly contagious. It can stay airborne, infecting people at greater distances than other viruses. Many recent outbreaks have been linked to restaurants and employees who come to work while sick.
Categories: Norovirus
Just a couple of weeks after the announcement that fellow chain KFC would be discontinuing the use of trans fats in their chicken, Yum Brands’ Taco Bell has announced today that it will stop using the product in its crispy tacos and chalupas and will eventually eliminate it from all menu items.
Taco Bell will be switching to canola oil, which has recently been praised by the FDA, in all of its 4200 restaurants by April, 2007.
The trend away from the allegedly cholesterol-inducing product (otherwise known as partially hydrogenated oils) has skyrocketed recently with Disney, KFC, and Wendy’s all making public announcements in the past month.
Burger King and McDonald’s are both said to be testing replacement oils, while New York City and Chicago are discussing plans to ban the use of the product.
Taco Bell’s parent, Yum! Brands, the largest restaurant company in the country, can be commended for rattling the chains on this issue. Expect the others to follow suit soon.
Categories: Trans-fats · Trends
It seems that two police officers in New Mexico didn’t like it very much when their Burger King Combo Meals featured an extra surprise inside — marijuana.
They knew something was wrong when half way through their Whoppers they were both craving more fries. So, they did a test with their handy in-car kit, which confirmed the presence of a few too many herbs.
They confirmed their diagnosis at the local hospital and then arrested three BK employees and charged them with possession of marijuana and aggravated battery on an officer.
The officers were too modest to admit it, but observers say that under the circumstances it took great self-discipline to hold the burgers for evidence and not finish them.
Categories: Uncategorized
A recent outbreak of salmonella, which sickened some 170 people in 19 states, didn’t get the press of the e. coli/ spinach outbreak, but it was enough to warrant the FDA re-issuing its advice on food-borne illnesses.
Salmonella particularly affects children, the elderly and anyone with a weakened immune systems. Though it’s a bacteria that most often contaminates meat, it can easily be transferred to other foods that share the same cooking surfaces. For this reason, it’s important that no other foods share the same preparation surfaces as raw meat.
FDA specialists also stress that rare or medium rare meat, particularly hamburger, is not cooked well enough to kill the bacteria, and recommend at least medium to medium-well.
The agency also reiterated its sound recommendations to routinely wash fresh fruits and vegetables. Other measures regarding fruits and vegetables include: refrigerating at 40 degrees F. or below; drying them with a clean cloth or paper towel; washing hands after preparing fresh produce; cutting away bruised parts of fruits and vegetables; immediately disposing of rotten produce; washing surfaces, dishes and utensils with soap and hot water after preparing raw meat and before preparing produce.
Salmonella sickness is avoidable using some common-sense precautions.
Categories: E. Coli · FDA · Food Borne Illness · Food Safety · Salmonella
It comes off as a punchline, a response to all the sugar-and-fat fretters out there — Fried Coke!
A Dallas man, Abel Gonzales, has come up with a great batter mix concoction made with Coke syrup, which he deep-fries into doughnut holes and serves with still more Coke syrup, whipped cream, cinnamon sugar and, of course, a cherry on top.
Gonzales won a prize for the most creative new food at the Texas State Fair, where he introduced it, selling 35,000 during the course of the fair. (No telling what people washed it down with.)
And next year? Fried Sprite, of course. And Fried Diet Coke — for those watching their weight.
Categories: Trends
Kentucky Fried Chicken announced Monday that the company would phase out by April the use of trans fats in almost all of their foods. The move is a big one for several reasons, principally forcing McDonald’s, Burger King and the rest of the quick-service industry to consider following suit or suffer the public-relations and legal consequences.
Ironically, the world’s largest purveyor of fried foods will be perceived by many Americans (who refuse to read past the headline or listen past the gossip) as a healthy alternative to the other fast-food choices, and they will be, at least in terms of trans fats.
Yum! Brands, which owns KFC, and is also the world’s largest restaurant company, will soon grab similar headlines with their Taco Bell, Pizza Hut and even Long John Silver brands, upping the ante even further.
Possibly the most interesting result of KFC’s announcement is its effect on moves by New York, Chicago and other cities to prohibit the use of trans fats by restaurants. Though it may appear to encourage such legislation, KFC’s honest and true attempts to “do the right thing” and the arduous process to get there should make reasonable legislators pause, and let the market take care of itself.
KFC’s example shows that it is not easy getting rid of the hardy and delicious trans fats. KFC tested a myriad of substitutes to ensure that there was no loss of flavor. When they finally settled on a soybean oil, the hard part was ensuring a steady, dependable supply. Most executives probably don’t remember the ketchup shortage several years ago, but you can bet the franchisees do. And we’re not talking condiments here. This is the F in KFC. And, still, KFC hasn’t found an adequate substitute for the trans fats in their biscuits and baked goods.
Categories: Trans-fats
