Say sayonara to your favourite sushi bar if its tantalising delicacies are not found up to scratch by the Japanese embassy. Don?t choke on the sake, but that?s one of the recommendations served up at the Codex Committee on Food Hygiene, gathered in the Capital for its 39th meeting.
Concerned about the distortion of national image by the improper preparation of ethnic dishes, several countries have called for homogenised culinary preparations in accordance to strict standards. The bottom line: restaurants would have to take clearance from the respective countries before serving their cuisine and adhere to strict practices when those dishes are prepared and served.
If you find that too hard to swallow, remember the last time you swore off raw fish after that suspect slice of sashimi. ?What is the logic of implicating Japan for sushi when it is prepared in a 150 countries in 150 different ways,? a piqued member of the Japanese delegation asked. Thailand, Mexico and several other delegates agreed.
Part of the proposal is to expedite standardisation to deal with vibrio, a bacteria strain known to cause gastroenteritis carried by seafood, and a protocol for leafy green vegetables. ?Fresh produce has a much larger impact in terms of international trade and public health and its harmonisation should be taken on a priority basis,? said a member of the US delegation.
Codex is a UN-backed organisation that encourages fair trade in food and works to protect the health and pocket of consumers. The question on the domestic delegation?s lips: does this signal an end to Indian Chinese?