Comment: thoughts on Italian food safety   Leave a comment

The following is the beginning of a fascinating article by Laurel Curran on Italian food safety that can be found here.

‘When you think of Italian food, the first dishes that come to mind are probably pizza and pasta.  I am here to tell you that’s not just your imagination. Those carb-saturated items make up the majority of a typical Italian’s diet (plus gelato, of course). It took about five weeks for my body to adjust from my Pacific Northwest diet of seafood, granola and vegetables to one consisting almost entirely of these items. After four months living in Rome, I have decided that Italians love carbohydrates even more than Americans do.This is interesting when one considers the fact that there are virtually zero obese Italians. Not only do they know how to make carbs unbelievably tasty, they know how to eat them right.  Maybe it’s because they don’t serve butter with their bread, maybe it’s because their pasta portions are the size of something off an American kids’ menu and maybe it’s because they walk everywhere.  Whatever the reason, Italians have food figured out.When it comes to food safety they also fare quite well.  Italy suffers far fewer foodborne illness outbreaks per capita than the United States.  There have been only a handful in the past decade. Most have been at hotel and resort restaurants, and none have affected more than 60 people. There are no food safety law firms in Italy for a reason.  When I asked my neighborhood shopkeeper about this he suggested that the food he sells is safe because the EU became hyper-vigilant after the Mad Cow disease outbreak in 2001.  He’s right; the EU has some very stringent laws protecting European consumers [continues]
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Posted January 17, 2011 by zachmon in Uncategorized

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