European Stars And Stripes (Newspaper) - October 19, 1986, Darmstadt, Hesse Continued from Page in years without problems nol quite without problems in both Japan and the Netherlands where raw herring is an annual event people have become ill from the and Nawasia parasite. So far cd statistics show Only one Case of parasite infestation in the United states but there Are reports of parasites in raw Salmon in the Pacific Northwest and a cd spokesman says More cases Are expected. The acceptance of raw fish helped prepare us Tor rare Lusti. Now the recommendation that fish be cooked until it is opaque is considered out of style. Recently at a Boston restaurant an order of tuna came in a 2-Ineh thick slab charcoal cooked on the surface and translucent by Gray in the Center. Much of the illness caused by fish has been traced to chemical pesticides but or Michael Pariza director of the food research Institute expects to see More bacterial illness As the trend to rare fish grows because he says undercooked and uncooked fish is the ultimate in terms of Opportunity for bacterial even if fish is healthy when it s caught and even ii it s Wen handled All the Way to your Kitchen scientists say that one sneeze will introduce microorganisms that can Causa trouble. That s Why fish like meat should be cooked to an internal temperature of 160 degrees or until the flesh is opaque says Donald matter a chemist with the National Marine fisheries. Raw clams and oysters clams and oysters Are the Only foods we eat alive and raw with the contents of their stomachs. That makes them efficient disease carriers said David Clem of the Fra. The Federal government works with state organizations to Monitor the Waters shellfish come rom. But officials say there have been problems with bootlegging fishermen who work polluted Waters and sell their catch to legitimate dealers. Cookbooks recommend cooking oysters mussels and clams Unta their shells open. But Clem says studies show that viruses survive through steaming frying baking and Slewing cooking has not been shown to be a pre Lection he reports. If you want to eat oysters you hive to assume they re Safe for raw consumption " unpasteurized cheese it s an open secret thai some new Vork cheese stores carry european soft cheeses made with unpasteurized milk. They re illegal but they re on the shelves and the customers who buy them swear the Lack of Pasteur izing makes for truer deeper flavor. Recent illnesses and deaths from milk products tainted with Sterla Monocyte its should put an end to that. Food Scie tial s Are impatient with the Public s carelessness about pasteurization which they say was one of the More Imp Orlan Public health advances of the Century. Fra statistics show that 25 percent of All illness was food borne in 1938, compared with less than 1 percent today a result says Pariza of the widespread acceptance of pasteurization. For a while it was feared that listeria which has been found in mexican Jalisco cheese. French brie and Sorbier and in Kraft Polar b a tee Cream had become resistant to pasteurization. Now it s thought that the cheese was con laminated by handlers alter pasteurization and that the rouble in the ice Cream Plant came from a faulty venting system but the worry underlines the riskiness of using raw milk products. Room temperature food once hot soup was supposed to Blister the Tongue and cold fish to come straight Oil the ice. Bui one of the culinary assumptions of the 1380s is that food tables Best at room temperature. James Beard wrote in the new James Beard that extreme cold blunts the natural zest of Good fish flavors. Tepi Dity is any number of Manhattan restaurants serve fish or meat at room temperature in the belief that flavor is enhanced when foods Are neither hot nor cold. But the agriculture department hotline warns us not to keep food out of the refrigerator for More than two hours. Bacteria thrive at 70 to 98 degrees. They grow even better in half cooked food. In the current fashion. Nothing will spoil from sitting on the table for an hour. Bui to Cool an Melet or warm a poached fish to 75 degrees May Lake several hours during which Micro organisms grow and form spores and toxins that won t be killed by further cooking. That s Why the Fra Saya it s still safest to keep add foods below 40 degrees and hot foods above 140 degrees. Pizza s Home delivery War by Stephen Phillips maw York times it is already being called the pizza hut inc., America s largest pizza Chain has taken on Domino a the biggest deliverer of pies for a share of the lucrative Home delivery Market. After ignoring thai part of the Market for years pizza hut and others have watched As Domino s helped turn Home delivery into the fastest growing sector in last food. Capitalizing on the profile ration of two income households with enough Money to eat out but sometimes not the Lime or inclination Domino s aggressive delivery and takeout operation reported sales of $1.08 billion last year. Only pizza hut with $2.15 billion in restaurant sales is bigger. Leading companies in other last food lines including Kentucky Fried Chicken Burger King and Tony Roma a a Chain that Sells ribs a Aue Atso noted tha Boom and Are Leming delivery operations of their own. The restaurant business is in the doldrums but Homo delivery is booming said Gay 0. Foster an analyst with the . Bradford co., a securities firm in Nashville. In order la grow operators Are going 1o have to Lind ways to take to be sure neighbourhood pizza Parlours which control roughly half of the total pizza Market Are expected to continue to account Tor the bulk of deliveries in sortie parts of the country including Many Urban areas. Yet me jockeying among the chains involves some very High stakes analysis say. Deliveries now account for about a Quarter of the �8 billion pizza business they note. By 1990, that will soar la More than a third of a projected $12 billion Market. Godfather s pizza and pizza inn Are among the Large players that say they Are studying the possibility of Home delivery. The Challenge from pizza hut and the others could a the supreme test to our leadership said Thomas s. Monaghan founder and president of Domino a which had 3,000 outlets in 1985 and which Calls itself the fastest growing major food company in the nation. But there is More to the delivery business than just putting a pizza in a indeed pizza hut a Pepsico subsidiary whose 5,000 restaurants had never offered delivery services Haa committed $75 million so far to its Campaign which was announced earlier this year. Besides an initial $50 million investment to build a separate network of hundreds of specially designed delivery stores. Pizza hut has earmarked a sizable portion of its s60 million annual advertising budget to push the new service. In response Domino s will open 1,000 new stores this year about 60 More than last year. By comparison fast food s giant Mcdonald a plans to open 500 outlets in 1986 about two thirds of the stores which Cost an average of about $100,000 to build Are franchised while the rest Are company owned analysts say that they think Domino s rapid expansion is consuming almost at of its protits but that Monaghan has shown the ability to manage growth Well. Domino s advertising expenditures which stand at about s53 million Are expected to More than double to $ 1 so million in 1987 we want to preempt the Competition by being there first and get them Wilh advertising said the 49-year-old Monaghan who founded the company 25 years ago and who also owns the Detroit tigers based in Ann Arbor mich., Domino s remains privately held. The Challenge being mounted by pizza hut which has its Headquarters in Wichita kan., is by Lar the most ambitious revolving around a delivery operation that has undergone two years of testing in Atlanta. Built for about $150,000 each or one fifth the Cost of an average red roofed pizza hut restaurant the stripped Down delivery outlets Are expected 1o generate about 75 percent of the average restaurant s annual volume of $500,000. Like Domino s outlets the delivery stores will offer takeout services but have no tables. Pizza hut plans to open 400 of the stores this year alone. Demonstrating its Confidence in he new program pizza Hul has opened the stores in direct Competition with Domino s outlets in 19 cities. Including Atlanta now Orleans and Seattle some of the competing stores Are Only blocks apart. So Lar it s been a Friendly rivalry they Buzz by our parking lot and honk their horns said ten bid. A regional marketing manager for Domino s in Columbus. Ohio. We Haven t Ell pizza hut sales Wise yet and we have our fingers aside from crossing their fingers Domino s officials say they will stick to what has put them on top their guarantee to make a delivery within 30 minutes after an order is placed or the meal free. Sunday. October 19, 198e the stars and stripes Page 17
