Food scandals strike us at home once again! The Shanghai FDA doled out sentences and hefty fines to five food figures involved in a number of scandals, including using swill oil and serving illegal, disease-breeding blood clams. West Nanjing Road’s Shanghai Yanyu Restaurant Co was one of the businesses implicated. ECNS reports:
Jing’an District’s food and drug administration received a tip last August that Shanghai Yanyu Restaurant Management Co on Nanjing Road W. was serving food that was cooked with swill oil. The FDA’s investigation confirmed the tip was accurate.
Xu Zhiguo, Xu Zaihua and Wu Chaohong, cooks at the restaurant, were responsible for using swill oil to prepare dishes, according to the FDA. The company’s business license was revoked and it was fined 1 million yuan (US$160,975).
On December 16, Xu Zhiguo was sentenced to two years in prison. Xu Zaihua and Wu were each handed one-year sentences the same day for producing or selling poisonous and harmful food.
Another perpetrator was favorite Pingliang seafood spot, Chang Jiao Hai Xian:
In another case, Yangpu District?s FDA received complaints last August that a group of 11 people had food poisoning symptoms like diarrhea and stomachache after having dinner at Changjiao Seafood Restaurant on Pingliang Road.
The FDA’s investigation found the restaurant was unlicensed and owned by Zhou Shinian, who along with Zhou Shilai purchased banned blood clams from Li Peng. Blood clams can absorb harmful bacteria and viruses like hepatitis, dysentery or typhoid from seawater. They are banned in China after they were found to cause a hepatitis outbreak.
Zhou Shinian’s restaurant also served drunken shrimp, a dish banned annually between May 1 and October 31 due to health risks. Chefs make it by soaking fresh shrimp in rice wine for several hours.
Chang Jiao’s address is 429 Pingliang Lu, Tongbei Lu (平凉429路, 近通北路), for those of you who want to avoid a bad case of the Shanghai squirts.
We hope this move, combined with the new traceability law, marks a substantial move towards culling the ‘dead wood’ from the Shanghai’s food fabric.
Unfortunately, the recent discovery that Shanghai’s ‘crayfishermen‘ can apparently use unlimited pesticides proves this may just be another ‘bop’ in the game of food safety ‘Whac-A-Mole’ that seems to plague China on a national level. No doubt, another show-stopping scandal will rear it’s melamine-encrusted head in the near future.