CANADA: Rethinking the late-night donair - (Nova Scotia Chronicle Herald)

November 28, 2007 – 8:18 pm

A federal-provincial-territorial donair working group is, according to this story, looking at food-safety issues when it comes to preparing the spiced meaty snack that’s served wrapped in a pita with tomatoes and onions.
Donair meat, usually ground beef, is processed in large cones.
Paul Duchesne of Health Canada, was quoted as saying, “They’re cooked slowly on a spit, if you will, and the cooked meat is sliced off from the outside of the cone, which exposes the less cooked meat below. So that technique can pose risks because undercooked meat could be accidentally served and then you get the juices from the uncooked meat that could contaminate the cooked meat.”
The story notes that donairs have been linked to three outbreaks of E. coli O157:H7 in Canada since 2004. There have been a total of about 100 confirmed or suspected cases of food-borne illness related to donairs in this country. None of them […]


MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=22860


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