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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 09-22-2008, 11:26 AM   #1
Marsha
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Default 13 more reasons you can never be too careful!

http://www.fresnobee.com/384/story/880568.html

California BBQ fundraiser blamed for E. coli cases

Health officials say 13 people have contracted the bacteria E. coli after attending a fundraiser barbecue.

Butte County Health Officer Mark Lundberg says the sick were among 300 to 400 people at a Sept. 6 fundraiser for the volunteer fire department.

Health officials aren't sure which food made people sick. Lundberg says chicken, potato salad, beans, hot dogs, veggie burgers, chips and tri-tip were served.

Two of the sick remained hospitalized Thursday. The bacteria can cause severe stomach cramps, diarrhea, vomiting and fever. Most people recover within five to seven days.
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Unread 09-22-2008, 11:29 AM   #2
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Yikes!

I'll bet it was the veggie burgers!
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Unread 09-22-2008, 11:35 AM   #3
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Yikes!

I'll bet it was the veggie burgers!
Bingo!

Someone cooked up some of those last week when we were catering a party.
They did look a bit odd, IMHO!
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Unread 09-22-2008, 11:43 AM   #4
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Honestly, reading things like this scares me. I feel bad for the organizers and especially those who prepared the food, etc.

http://www.buttecounty.net/publichea...-O%20final.pdf
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Unread 09-22-2008, 11:49 AM   #5
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I'm feeding 1690 people in the next 5 days. Now I'm a touch nervous. Oh well, follow the rules and hope for the best!
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Unread 09-22-2008, 01:08 PM   #6
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Sometimes it has nothing to do with your preparation as in the case of few of the last outbreaks. It has to do with the soil, hydration methods of some of the vegetation.

Still make me scared!
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Unread 09-22-2008, 01:51 PM   #7
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Sometimes it has nothing to do with your preparation as in the case of few of the last outbreaks. It has to do with the soil, hydration methods of some of the vegetation.

Still make me scared!

Ya it could have been in there already and had nothing to do with there prep but it will fall on there shoulders. Not fun!!
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Unread 09-24-2008, 09:12 AM   #8
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This happened in my county, and the Fire Dept used the same meat supplier I use. I bought meat the same day that they did and catered a party for the local District Attormey's Office. The folks that I catered for are happy and healthy.

We must always be aware of the dangers of not following food safety guidlines. This is a perfect example. You can not trim raw tri tip on a cutting board and then later cut the cooked tri tip on the same unwashed cutting board----but people do it.

The rumor up here is that the method that was used to marinate the meat is being investigated. I feel deeply for the people that became sick. I am also sure that the Health Dept will be visiting all BBQ caterers in this county.

Now---to all of you jokesters that got word of this and called me to see if I was the caterer---well nevermind
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Unread 09-24-2008, 11:46 AM   #9
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Quote:
Originally Posted by Chuckwagonbbqco View Post
This happened in my county, and the Fire Dept used the same meat supplier I use. I bought meat the same day that they did and catered a party for the local District Attormey's Office. The folks that I catered for are happy and healthy.

We must always be aware of the dangers of not following food safety guidlines. This is a perfect example. You can not trim raw tri tip on a cutting board and then later cut the cooked tri tip on the same unwashed cutting board----but people do it.

The rumor up here is that the method that was used to marinate the meat is being investigated. I feel deeply for the people that became sick. I am also sure that the Health Dept will be visiting all BBQ caterers in this county.

Now---to all of you jokesters that got word of this and called me to see if I was the caterer---well nevermind
I wonder if they kept the meat and marinade refrigerated the whole time?

We have started using disposable cutting sheets for both vending and catering events. I LOVE those things. And we use a separate one each for beef, pork or chicken. I get them from www.Daydots.com. I think I learned about them from either someone here or the cbbqa.org.

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