Recall of Romaine Lettuce due to Health Risks

http://www.fda.gov/Safety/Recalls/ucm219057.htm

The above link will take you directly to the FDA website. Now then...about the recall...how scary is that? A commonly used lettuce in the preparation of Caesar Salad, a common dish that graces many a table. How scary that the unsuspecting public puts their lives at risk at the dinner table. It’s outrageous, if you ask me. We’re not talking about Salmonella, here, not that a case of Salmonella is much fun!

This is why I have chosen to obtain as much of my produce as possible at the local farmer’s markets for my family and clients. If I have to purchase store-bought produce, I research the source; to be sure it is from a certified organic farm. I wash it carefully, even if the package reads “pre-washed.” I know that ultimately, it is the responsibility of the cook in every household to be aware of the changes in our food supply; to purchase the cleanest products out there; and to handle them with care, to avoid promoting unhealthy bacteria growth.

Many of my “tricks of the trade” as a private chef are not shared with my clients. I rarely explain to them why I choose to use a particular product. My search for authentic ingredients goes unnoticed for the most part, until the food reaches the palate. As with the umami approach, the person tasting knows that the flavor is real and satiating but they are not sure why. It begins with searching for clean food and the cooking process eventually causes it to its final state. When asked, I often tell people, “I play with fire for a living.”

Not long ago, I picked up a client that was having digestive problems. The family housekeeper was preparing their daily meals in addition to cleaning house. I was called in to teach her some basics but I was actually there to observe her kitchen habits. I saw her make quite a few unsanitary and unhealthy choices, in the privacy of the kitchen. It didn’t surprise me that people were getting mildly ill. Very often, mild cases of food poisoning mimic the symptoms of flu, and they usually pass without the need of medical attention.
My question is: Why would anyone want to run the risk of exposure to begin with?

If you can afford to hire a professional private chef, you reduce your risk of food poisoning tenfold. A conscientious chef will make your health a priority. If you cannot afford a professional, then consider having your housekeeper take a basic course in food handling. It could save your life.