The object of inquiry was salmon. Specifically, my aunt and uncle were concerned that we were about to use as an ingredient in our appetizer some smoked salmon that four days earlier had been part of a recall. The scenario was remarkable to me for several reasons. Most notably it underscored the growing public consciousness about food safety and the awareness of recalls. While restaurant operators and those of us covering the industry might have a heightened awareness of food-safety ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!