According to LBCI, the list of restaurants/hotels/pubs/butchers who bought rotten meat exceeds 190 names. [Link]
I think they should publish the full list in the papers.
Confiscated Rotten Meat (Update)
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Let us wait and see how they will wrap it up this time 🙂
I have just received a list but i am not sure if it is official or not.
Do u want me to send to you Najib?
Yes please do. najib@blogbaladi.com
hello there
i have been looking for the list of establishments who are using rotten meats. i whould like to get it if possible.
thank you for sending it
I’d rather you don’t spread it as it will cause some bad reputation to restaurants and places that don’t deserve it if it turns out to be wrong.
I am just curious to see it because I received something like it yesterday but I won’t be publishing it for sure.
I received one too. Thing is persons circulating it did not do it through a stamped PDF file. It seems that they have a good memory with names… but do not feel the need to attach the source. Weird.
You shouldn’t publish any until a confirmation is received from the gvt.
Cheers.
Hi Hadeel,
If you don’t mind, could you send it to me also please.
It should be officially stamped in order to be official.
Plus, beware of false lists. Do not publish it unless such confirmation is received.
Best regards,
N.
sentinelion_nml@hotmail.com
whats circulating seems to be an old list that was published on sept 28, 2011
I disagree with the statements made here that lists shouldn’t be published because it could harm restaurants if it turns out to be wrong.
There should be plenty of methods for food establishments to prove the source of their food, in fact in some countries this is a requirement. Without regulation of the food industry its not surprising that stuff like this happens
In light of this “discovery”, food outlets should pro actively seek certification by the government to prove their products are safe to eat and that you can clearly identify the line of sourcing.
This needs to be clearly presented to the consumer so he has a choice. Of course your objection here is that some people will just pay the government to get such certification without having to do anything.
In this case, it is imperative that the consumer is empowered. There can be no incentive for the establishments that perform well or differentiate themselves by having clean and healthy meat if, as reported in LBCI, the penalties for this type of violation are effectively cancelled. The fine imposed on Aoun Food (source LBCI) was 25 million LBP later reduced to just $333. ????!!!!
You are never going to get a full list of restaurants from official sources, because industrie are protected more than the consumer in lebanon.
Whoever has a copy needs to post it up asap and share with everyone. by not doing this you are in the most extreme case putting lives at risk. Lets put it another way, do any of the previous commentators have children? If so and they are out and about eating at various places, wouldn’t you want to move heaven and earth to be safer rather than sorry?
As a follow up to the previous comment, consumers should understand more about the food supply chain and how it works
Microbiological contamination of meat supply chains is a continuing challenge, as is the threat of diseases transferring to humans from animals and poultry (including avian influenza).
Most food poisoning is due to microbiological contamination (such as chicken contaminated with Campylobacter bacteria) rather than chemical contamination (like harmful dyes or environmental contaminants). But reducing microbiological contamination of certain foods, particularly poultry, remains a real challenge.
Intensive animal farming makes it difficult to trace food back to its source, distances food manufacturers from the environmental and social impacts of their products, and puts consumers’ health and safety at risk.
By treating meat as a commodity and sourcing bulk processed foods through international supply chains, a mixture of meat or chicken from around the world can end up in one burger or chicken nugget. This can make it virtually impossible to identify the source of a food poisoning outbreak.
To ensure a reduction in food poisoning, food manufacturers must take responsibility for food hygiene practices, from farm to fork, along complex and lengthening supply chains.
Priorities should be:
To ensure public health is protected, government and producers need to stop seeing food as bulk industrial products and enforce welfare, traceability and food safety standards throughout their supply chains.
Consumers should be able to trust that their food is safe. In the absence of that trust, clear and consistent messages from producers and government are needed to help consumers prepare and cook food safely.
We need to look at more “farm to fork” chains, which is producing food locally and delivering that food to consumers, of which Souk el tayeb and Kamal Mouzawak is a large proponent
One report said the Natour brothers had a distribution licence for brazilian meat. In a country where i don’t have 24 hour electricity, the containers are held up at the port, the refrigeration is questionable and the traffic is so congested, these “food miles” and the transportation mechanisms all provide opportunities for spoiling of the meat. Why do i want meat from brazil when i should be able to get a local steak?
These things have to be thought about. The LBCI report says 190 institutions are affected by the distribution of spoiled food, which include
110 butchers
27 supermarkets
1 hospital
31 Restuarants
Luxury hotels (number unknown)
Other shops (number unknown)
As a consumer i need to know the names of these establishments so i can avoid them until such time as they have changed their sourcing policy
TSC Supermarket, Aoun Food, Chopsticks, Yammine Bakery, Toque du Chef, Diwan al Hachem and Ahmad Abdul Jabbar Ali were all fined 25 million LBP (in some cases more than once) but all had their fines drastically reduced
Let us not forget that the issue is not confined to meat, it also includes canned goods and cheese amongst other foodstuffs.
Thank you Alex T for that input.