This is the sixteenth installment of "Eat This List" - a semi-regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about.
As Eatocracy's editors, we're (that's Kat Kinsman and Sarah LeTrent) lucky enough to get to travel and eat all over the country, both for work and because it's what we love to do. We've seen some trends popping up in restaurants from coast to coast, and in 2014, here are a few we think stand a chance of catching on in more home and restaurant kitchens across the country.
Salmonellosis is a nasty illness. People infected with Salmonella develop diarrhea, a fever and abdominal cramps that usually last for four to seven days.
The dangerous bacteria is found in the food we eat, usually chicken, beef or eggs that have been contaminated with animal feces. And a new report from Pew Charitable Trusts says the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) isn't doing enough to keep our food Salmonella-free.
"When more than 500 people get sick from two outbreaks associated with chicken that meets federal safety standards, it is clear that those standards are not effectively protecting public health," Sandra Eskin, director of Pew's food safety project, said in a statement.
Every year, approximately 42,000 cases of salmonellosis are reported in the United States, according to the Centers for Disease Control and Prevention, but the actual number of infections may be much higher. The majority of outbreaks over the last two decades have been linked to live poultry.