Now This is Scary: Superbug Resistant to Last-Resort Antibiotics Makes Way to Food Chain

The zombie apocalypse doesn’t need to happen to end civilization. A few of these superbugs swimming around in everyday food would though.

Via Morguefile.

Via Morguefile.

If you’ve read this article: Antibiotic resistance will mean the end of just about everything as we know it (Salon.com) based on the author’s read of this literally terrifying article, Imagining the Post-Antibiotics Future, then this news will set you back on your heels – Carbapenem-resistant bacteria has been found in Canadian squid that was imported from South Korea.

How does this little bit of food industry news become really scary? From Maryn McKenna, “Very Serious Superbugs in Imported Seafood,” Wired.com:

…the concern is that the DNA conferring this resistance passes from this bacterium into the vast colony of diverse bacteria that live in your gut for your entire life, becoming incorporated into your gut flora and posing a risk of drug-resistant illness at some future point when the balance of your immune system slips.

That this was found on seafood—a type of food that we tend to undercook and sometimes eat raw—just increases the risk of transmission. And that’s not even to mention the possibility that bacteria containing the gene spread to other seafood or other foods in that store, or in the kitchens of anyone unlucky enough to bring them home.

Now that’s just plain frightening.

 

Little Italy Recipe: Shrimp and Scallop Ceviche by Chef Deborah Scott

little-italy-san-diego-USER-kirinqueen

Anyone who knows me knows I love Italian food. And when it comes to Italian desserts, well, I’m in heaven (cannolis are a favorite at my house). So, when I was invited to go to the Taste of Little Italy one year I was elated. If you’ve never been there, and you’re in San Diego, Little Italy is an urban neighborhood with a homey feel. You’ll find upscale stores and galleries, specialty markets, fast foods, as well as restaurant after restaurant to sample. The Taste of Little Italy event gives San Diegans a chance to sample the goods from different chefs of the area and experience a little bit of Italy via food in our own backyard.

The 2014  Taste of Little Italy event will be held on Wednesday, June 18, 2014 from 5:00pm to 9:00pm.

This recipe was shared from The Indigo Grill. Located at 1536 India Street, it is in the heart of Little Italy. What way to celebrate our county’s ocean bounty but to make a ceviche with shrimp and scallops? We live in an area known for its fish markets so finding very fresh and plump scallops and shrimp shouldn’t be a hard find. Chef Deborah Scott shared this recipe, and what I love about it is there is very little measuring involved.

Serve chilled with chips, and garnish with ripe avocado and blood orange segments for a little color.

Chef Deborah Scott’s Shrimp and Scallop Ceviche

Shrimp and Scallop Ceviche
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Ingredients
  1. 2 lbs. fresh scallops
  2. 2 lbs. fresh shrimp
  3. 2 large onions, diced
  4. 2 medium jalapeno peppers, stemmed, seeded, and minced
  5. 10 tomatoes, chopped
  6. 10 small cucumbers, peeled, seeded, and chopped
  7. 2 bunches of cilantro, cleaned and chopped
  8. 1 cup fresh squeezed lime juice
  9. 4 tablespoons fresh squeezed orange juice
  10. Salt and pepper to taste
Instructions
  1. Combine and marinate the seafood and vegetables in a non-reactive casserole fitted with a lid. Cover, and marinate in the refrigerator from 30 minutes up to 2 hours. You can check and stir after 30 minutes. The key to ceviche is to marinate the seafood long enough to cook it through by the citrus juice, but if you leave it in the marinade too long it will toughen it.
  2. When it is finished, season with salt and pepper and serve chilled.
Sand & Succotash http://www.sandandsuccotash.com/

Image of the Little Italy San Diego sign – courtesy Flickr and user kirinqueen, through a Creative Commons License.

Recipe courtesy Deborah Scott and Tiffany McCall, Citrus Public Relations