Show - "Vn0144402"'4444t4 s 441101111401P qdVA?Mi10§f7-- tittAk')0 A147f54-aPk- - 40' CIP - ' t 40 AN' NM El The Salt Lake Tribune Wednesday October 25 1989 Lax shellfish inspections leave cplestinns Donna Lou Morgan Tribune Food Editor SEATTLE — For fish and seafood lovers everywhere help is on the By 1 1 way A lax voluntary program of shellfish inspections across the country is raising potential health risk for consumers a national consumer-advocacorganization contends One group wants consumers to buy lots of fish: the other group worries some seafood is tainted and can cause illness But leaders of both groups agree on this: The nation needs a system of mandatory seafood inspections to replace voluntary inspections now in effect Recommendations came during the Newspaper Food Editors and Writers Association annual conference here recently The report cites Food and Drug Administration statistics showing that nine of the 23 states participating in the voluntary inspection program exhibited 'major program de- ficiencies of public Er' —Tribune Stan Photo by Donna Lou Morgan Ellen Haas tor Public ton 1)C editors on significance" in 1987 Those nine states produced 54 percent of the US shellfish harvest Ellen Ilaas executive director of Public Voice for Food and Health Policy outlined a proposed inspection program she said has the teeth shellfish safety teen-agers- 4 "Now hamburgers are being put on whole grain bread and alfalfa sprouts are added to make them look healthier" she said Moving onto popular salad bars s N -- t ' 4:?- V' Original Prie5s from 49 to $8000 Arrangement Value $7500 Reg $4999 SALE $25 I Approx I i KS 1 WIMP 416ITS 22QU ' -- )I -- CZ iI - )" COO 20-C- r Potted - 3 t ' 7 44 Nighttime rd:: H ') - 111 1 ( Supplies tillF : - No State 224 9440 m F 919P:VA Sat 930-91- IN Last- - - 571-360- F Sat z ---- -- 9490 E ( 344-916- 0 ' ' 930 W3u 930-- 9 m 9 39 (y30 Sat 910 630 F Si t 10 - 4 - 4realc j''' 4 11 ‘- -- r- ' s Oz Reg or Mint ' CONDITIONER & $1 19 - i--- as Reg Terry or Carnival PONY- - g ‘ TAILERS t at $ 39 II 0 ASSORTED 17-7 tl‘ 1- ' I ii ' 141 A - ' ' v - I 4 ss c' 1 " " t 69 -- ' "1111v r- oil —- a LI 1417 l r --- - 4 -- - ' i AT PARTICIPATING ' : ummioil Kb nL PRICES EFFECTIVE OCTOBER 25 - 28 1989 i moo stoip A1(1 p mup to snare limitations )0:00 000 N) Goody Purse Styling Vent I 111111 -— M:1 ' A V05 SHAMPOO 17: fl ' 1028J ffl115 6 41 15 Oz Assorted 1 Free) I)I r '0 a 547-973- 5 - $249 tob14 e LAYTON Layton ) 1 - le- 4 IF 1 town FOOD STORES 11 OGDEN ' - i- $ 1 49 L L:: I i V NI PA :kiaxgazzr765" 2212 Witxhington S ft-- kl- CEPACOL 1 -- I usTTmor 25C Off 12 - - -- t : - : ii IA TIIHI: 14 Suave MIMEMIL 99 iTi ot j -- WINFTISpiSwalphinsel SANDY P32 ELUI: - magm- a1 — LITE'77 - ': ii -- in Your Family i1023 2 L— SALINE w t g A0 SUAVE DEODORANT 7 i EACH STORE VAI11 a ( 617 Ill'u 2 Oz Antiperspirant Solid 4 Oz Aerosol or 25 Oz Roll-O- n Assorted LENS PLUS 7 s NO lir 79 (Buy 2 Get - 1 game OREM 2707 Parleys Way n ' IL -- 11 $ 199 :: sI4 0 1 io ta F-- - ' 0---- g a -- 'J i ' $ 399 V05 4 - 12 Oz Assorted HAIR SPRAY STYLING GEL or EXTRA HOLD MOUSSE wit WS i 7 i - -- Craft Superstore for Home Decor and Gifts 9 t 4 II OFF bISCOUNT SALEs FIVA14'hile :1 Utair's Favorite Sat 36-C- ALKA SELTZER PLUS trc roluL--1 I t SPECIALS 9:30 930 - 0011:Si21 - -4- I kyo 1—MANY F Phis : i 0?:- $249 'Hundreds of Items Great for the Halloween Monsters 0 Nighttime NV WA MOUTHWASH4 $449 $399 $579 ALKA SELTZER PLUS - : 484-270- t $ PLUS 7"awmall ' BUJ1ri $749 'lloalown - SALT LAKE ‘t'V T ALL IIALLOIvEEk 'All a- 01 Irt:it) $249 5 ALKA SELTZER PLUS i i'1-- $ 1 49 f ! Cold Medicine t nws :111-- 12” Illgii Pothos or Charlie Reg id 12-C- Mill" ALKA SELTZER PLUS - psiedi nt $2 49 716 — ' '- v1 Ca - ' i GREEN I ! -' - - : 41 qin or AA $299 EFFERDENT TABLETS ' OFF - Potted Green iy " -- - lt 9 - i :e LI(L 32oOz 60-Cou- s i 4- e ' C't ' 1 ''''-- - Irv - ' 0 ol D $249 — - 175- - 1 : t I 0 DURACELL DURACELL BATTERIES BATTERIES ) aprisloommonims - 1 Av--- I ALL WOOD 60wo I' t -- w ' !J4 'll AAA -- 14 '- - 1? 0 r lir C) " The Perfect Finishing Touches for Your Home Decor 1 t: IP ‘ v FALL FA 1 Public Voice contends this a lax system that is failing to ensure safe seafood for consumers She said there is a particular risk from molluscan shellfish — clams oysters and mussels — which accumulate natural to and in contaminants in their systems -Seafood is the only flesh food rail subject to a comprehensive compul Step up inspection of imported seafood vhich reportedly makes up 60 percent of seafood consumed in the US C or menu trend that ever swept the country she credited Paul Prudhomme (famed New Orleans chef) for pushing it into national prominence "He was Work i ng at Commanders Palace Ella Brennan asked him what he used to eat in the bayous He said they got a skillet hot and put red fish in it with spices" Mrs Wallace suggested the Cajun trend elevated red fish which used to be a giveaway on the New Orleans docks to the category of an endangered species Pasta power will continue in the new forms that appear in almost every restaurant Mrs Wallace said "The only things selling faster than pastas are desserts" Mrs Wallace said in her lecture covering national studies on dining-ou- t habits She equates the increase in dessert eating to the decrease in drinking alcohol away from home" Look on restaurant menus for "Grandma Nouvelle Cuisine" those hearty dishes that take too long to prepare at home for today's busy working women ing food-relate- sen tributors or Single Pack Mrs Wallace sees a decline in Cajun foods She is not disappointed Describing Cajun as the biggest consumer demand particularly the quest for lighter more healthful eat- d 1"1111) JPI air hat" The hamburger is an example of 'how basic foods have changed to fit " fishing boats processing plants and distributors based on strict sanitation storage and handling requirements Intensify federal inspections unannounced spot checks of vessels processing plants and dis- ‘ Mrs Wallace suggested they are not always the answer to light eating "Everyone goes to the salad bar thinking he is eating light but a study done by the University of Mississippi shows that often the salads lavished with dressing are higher in calories than many' main dishes We also forget to count the bacon and eggs we put on the salad" Restaurant customers hoping for fresh foods will see an increase in tropical fruits But if they want more service they won't get it from the next generation the magazine publisher predicted "This is a generation with fewer Mrs Wallace reminded Most would rather her audience work in a video store where they can see their friends - a place where they will not have to wear a funny fork" 1 would: Set federal limits for bacterial arid chemical contaminants in all seafood sold in the US Require federal certification of DC-base- Donna Lou Morgan Tribune Food Editor PORTLAND Ore — Old foods are receiving new attention according to one of America's chief dining guides Spelling it out at a recent food editor's seminar was Jane Wallace vice president and publisher of Restaurant and Institutions Magazine Chicago She suggests restaurants will go back to the future Native American foods will move into public prominence Mrs Wallace predicts She sees cornmeal and beans from the Indian (Let as part of the menu of the '90s "This will be an outgrowth of Southwestern foods" Mrs Wallace said The trend brings into play many peppers and more game Mrs Wallace says diners can expect rabbit to hop onto menus from coast to coast along with other game She qualifies her peeks into the next decade when she turns the final decision over to consumers "We must always keep an eye on consumers They will be deciding if rabbit is a trend" Mrs Wallace said "Changes in the diet do come but slowly" It is a safe prediction that no food sandwill surpass the wich no matter how beautiful flavorful or cunningly marketed —rite hamburger is still the best seller If anything is edging it out it's the cheeseburger' she laughs Hamburgers might have a firmer foothold on the American menu than ever "Sandwiches are ideal for today's lifestyle because we don't have to use a knife and fork" Mrs Wallace said "We have a whole generation that hardly knows how to use a knife and I seafood-inspectio- i ' Dining out will mean going back to future i Nt Garrett said hut they involve jos( a fev types of illnesses and a fe I ypes of fish and shellfish making the problem in The proposal outlined by Ms I laas Is contained in a national bill filed in Congress by The bill Rep Dan Ghckman sory inspection program" Ms llaas said According to estimates made by l'ublic Voice one in 250 people who eat raw shellfish vitt become t I I 'rhe federal Centers for Disease Control have estimated that more than 61000 illnesses a year result front eating raw or partially cooked nuilluscan shellfish Hepatitis gastroenteritis sahnonellosis and paralytic shellfish poison (PSI') associated with the red tide are some of the illnesses linked to shellfish Public Voice for Food and I lealth Policy has spoken out on many issues and has recently made demands for more pesticide control Ms Haas Ito has in agriculture served on several federal ark isory committees related to food issues founded the organization in 1982 She is vice president of the Consumer Federation of America which claims to be the largest consumer or in the nation executive direcVoice NVashingaddressed food needed to ensure safe seafood Public Voice is a Washington consumer group known for its food By Increase sampling Of fish arid shellfish Require better record keeping allowing tracing of sources of contaminated seafood Provide a range of criminal and civil penalties for violations Nis I laas said the program would cost an estimated $75 million to $100 Ill illion a year to operat The current voluntary inspection system is operated jointly by the federal gmsernment the states and the seafood industry A seafood producer may choose to be inspected or not but must abide by the program's sanitation standards if inspection is cho- problems exist Seafood-safet- seafood-inspectio- health December 1990 in safety campaigns Clare Vandebeek vice president of National Fisheries Institute agreed a mandatory inspection system is needed But Ms Vandebeek emphasized it should be based on scientific analysis of the potential health risk from each type of seafood and should be paid for by taxpayers not by the seafood industry as some have proposed Furthermore she said the inspections should be supervised by the US Department of Agriculture which already handles meat and poultry inspections Ms Itaas said Public Voice agrees with these points although it wants the FDA to set standards for contaminants Also agreeing on the need for mandatory inspections was Spencer Garrett director of the National SeaMr food Inspection Laboratory Garrett vho is on special assignment to design a new federal program is to present his final recommendations to Congress safely some items mai nor n available a all locations f a ZISSOCILTED FOOD STORES 00 7:00 THE tNTERMOUNTAIN WEST'S LARGEST GROCERY DiSTRIfilITCM ox"tak 1 Mt1091 ORA"? oftak ?111Lett dgh 41101- - 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