US: Tex-Mex lovers, chefs take precautions in salmonella scare - (The Dallas Morning News)
July 9, 2008 – 8:41 pmAccording to this story, if you’re eating out, it’s all about trusting the restaurateur.
Matt Martinez, scion of a Tex-Mex cooking dynasty and owner of Matt’s Rancho Martinez in Dallas and Cedar Hill, temporarily switched from fresh tomatoes to ¡Ay, caramba! canned until he could identify a supplier he knew he could trust, adding, “We depend a lot on the purveyors to make sure we get our produce from an FDA-approved source.
Juan Davilla, owner of El Mercado Cocina Mexicana at the Dallas Farmers Market, was cited as saying he could not operate his restaurant without tomatoes and jalapeños, and that his customers were willing to take their chances.
Lisa Danley of Huntsville, Ark., moments after crunching down a salsa-dipped tortilla chip, was quoted as saying, “We haven’t really worried about it.
For the complete news item, please visit http://www.dallasnews.com/sharedcontent/dws/news/healthscience/stories/071008dnmetsalsascare.3be6eda5.html
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=27180
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