Gourmet Food Store A national donair safety committee has recommended that the spicy fast-food meal be cooked twice to ensure food safety, a practice not always followed in Vancouver restaurants.

The federal-provincial group on food safety started looking into the spiced meat, which is molded into a cone, cooked in a vertical broiler and then sliced and often served in a pita, after major E. coli outbreaks in Alberta.

“One of the issues that had come to light was the fact there had been significant food-borne illnesses associated with donairs,” said Mike Horwich, director of food protection for Nova Scotia Agriculture.

The recommendations, which are left to the discretion of individual jurisdictions, includes that meat should go through a “secondary cooking step” after it is sliced off the cone.

“[It should be] cooked in a fashion that would kill bacteria, just to ensure food safety is maintained,” such as frying or grilling it, Horwich said.

Taki said he doesn’t believe there have been any cases of E. Gourmet Food Store coli due to donair consumption in B.C. and the food is not a serious cause for concern at Vancouver Coastal Health.

“It’s a matter of how everything is prepared and cooked,” Taki said. “In any kind of food preparation, if the raw ingredients are handled properly, right from distributor to the restaurant, and then handled properly in the restaurant, there shouldn’t be any problems.”

Tags: dis, discretion, dl, food preparation, Health

Related posts

• Senate votes to require autism care
• Youd be thinner but possibly sad
• Workplace new frontier for bulge battle
• Watching brief on hospital
• Virus holds potential to shake the globe