Foul ferns
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Foul ferns
  Canadian    Vegetables  
Last updated 6/12/2012 12:56:25 AM. Recipe ID 18621. Report a problem with this recipe.
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      Title: Foul ferns
 Categories: Info, Canadian, Vegetables
      Yield: 1 Info below
 
      1    Info below
 
                                FOUL FERNS
  
  "Just as undercooked meat or fowl can make a meal sickening, so, too,
  raw or lightly cooked ostrich fern may cause nausea, vomiting, and
  diarrhea. Though harvested commercially for years in the northeastern
  United States and in western Canada as a seasonal delicacy,
  _Matteucia struthiopteris_ seems to be the common element in several
  outbreaks of food poisoning this past May, according to the Centers
  for Disease Control and Prevention (CDC) in Atlanta.
  
  "At one time time, native Americans in eastern North America
  considered this fern a spring vegetable, one adopted by Canadian
  settlers in the 1700s, the CDC notes.
  
  "Nevertheless, in New York, one restaurant received complaints from 40
  people who ate fiddleheads sauteed for 2 minutes, while no one who ate
  similarly harvested ferns cooked 10 minutes at another eatery
  experienced symptoms.  Likewise three outbreaks occurred in western
  Canada, two at restaurants that also cooked the ferns just briefly."
  
  "Health department officials tested uncooked ferns for bacterial and
  pesticide contamination but found neither. Nor did they track any
  other possible causes, the CDC reports in the Step 23 Morbidity and
  Mortality Weekly Report.  They conclude that the ferns may contain a
  toxin that adequate cooking--steaming for 10 minutes or boiling for
       15    minutes-- destroys."
  
  From an article in the October 8, 1994 (vol. 146, no. 15) _Science
  News_. From: bmailman@eyecon.com in rec.food.cooking. Formatted by
  Cathy Harned.
 




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Recipe ID 18621 (Apr 03, 2005)

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