"Alan S" wrote in message
news:itnd61d6k9h5r1d89s40gv03jh4g5k1nrj@4ax.com...
> On Wed, 20 Apr 2005 12:44:25 -0700, "PTravel"
> wrote:
>
> >Authentic Chinese restaurants in the US (not the westernized ones that
most
> >Americans eat in) usually have running battles with the local health
> >department because Chinese food preparation practices, while perfectly
> >sanitary and healthy (and proven effective in practice over nearly 5,000
> >years) conflict with some specific legal requirements regarding storage
> >temperature, proximity to raw food and other similar issues. As a result
of
> >being forced to comply with US regulations, even the best authentic
Chinese
> >restaurants don't serve food as tasty as that available in China.
>
> Obviously some of the "authentic" Chinese and some other
> Asian restaurants out here must have emigrated from
> different parts of China from those with the "proven
> effective in practice over nearly 5,000 years" food
> preparation and storage practices.
>
> They seem to figure more prominently in the news with more,
> and bigger, salmonella and similar outbreaks compared to
> other restaurants. I'll keep supporting our health
> inspectors, and I'd recommend your locals do the same.
I'm sure there are some sloppy restaurants out there but, at least in Los
Angeles, San Francisco and New York, the restaurants that cater to the
Chinese communities simply don't have this problem. In the US, poorly
cooked beef in fast food restaurants are a much greater salmonella risk.
>
>
> Cheers, Alan, Australia
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