From Denis Calnan in the Toronto Star:
CHARLOTTETOWN—There’s something fishy going on in Prince Edward Island.
A professor at Atlantic Veterinary College says the Canadian Food Inspection Agency is trying to discredit his work after tests he conducted showed a virus in British Columbia’s valuable wild salmon population.
Dr. Frederick Kibenge, who found the infectious salmon anemia (ISA) virus in October 2011, is recognized by the World Organisation for Animal Health — known as the OIE — as an expert on the virus.
Despite Kibenge’s results, and a Department of Fisheries and Oceans lab in B.C. that also found ISA, the Canadian Food Inspection Agency has maintained that West Coast salmon is free of the virus, which has never been found in the province before. Continue reading
From Nguyen Dieu Tu Uyen and William Bi at Bloomberg.com
“At Chen Qiang’s tilapia farm in Yangjiang city in China’s Guangdong province, which borders Hong Kong, Chen feeds fish partly with feces from hundreds of pigs and geese. That practice is dangerous for American consumers, says Michael Doyle, director of the University of Georgia’s Center for Food Safety.
“The manure the Chinese use to feed fish is frequently contaminated with microbes like salmonella,” says Doyle, who has studied foodborne diseases in China Continue reading
Raw milk seems decidedly wimpy compared to this. William Gurstelle comments on a London Daily Telegraph story that talks about a company raising a non-poisonous fuga at a fish farm in Japan. His post is titled “Fugu without tetrodoxin is like NASCAR racing without the possibility of crashes“. I wonder if those fish are even legal to sell in Ontario. But if they are, what a precedent for raw milk! Here’s an excerpt, from William’s post today on Boing Boing:
Would you like yours poisonous, or not? Photos: Boing Boing
“….. In my book “Absinthe and Flamethrowers”, there’s quite a bit of rumination upon why people purposefully [eat] dangerous foods. I’m not talking about foods that are just unhealthy like the 1400 calorie Hardee’s Monster Thickburger, but foods that do or might actually contain poison or biological hazards if not handled with precision and experience.
The list is surprisingly long and includes ackee (a Jamaican favorite,) pokeweed (a southern US boiled green,) and casu marsu (the fabled larva-laden cheese of Sardinian sheepherders.) But the tops among all is fugu, the sushi made from the flesh of the tiger pufferfish. Certain internal organs of the fish contains extravagant amounts of ultra powerful nerve poison tetrodotoxin, so one’s first meal with inexpertly prepared fugu sashimi is certainly one’s last. Continue reading