Working at Oceanogràfic València, Irene was one of 70 people invited to try the applicants’ dishes for the eleventh season of Masterchef. Of these, 44 got drunk. “I had to go to the emergency room to be the next night. Inject Primperan in the ass to stop vomiting. I lost 5 kilos in 3 days“It doesn’t look very hygienic … I was at the restaurant at another edition and was also a regular stomach, I guess cold chains sometimes get lost due to the making of the program and the recording time” One user said, “Yesterday I ran the program for five minutes. ‘Cleaning’ by putting shrimp in the sun and I thought nothing good could come out of it,” said another.
Specifically, the open-air test with Irene as a diner aired last Sunday on TVE. The competitors, who were separated as the red team and the blue team, had to prepare a menu prepared by the chef. Rakel Cernicaro (with Repsol Sun) for Oceanogràfic employees. The idea was to commemorate the 20th anniversary of Europe’s largest aquarium, located within the City of Arts and Sciences complex in Valencia.
The entree was ‘A trip to India with the Valencian clòtxina’, a bivalve mollusk similar to a mussel but smaller and cultured mainly in Valencia. first meal a Valencian molluskIt consists of oysters and oysters, as well as a type of “seaweed-based romesco and pesto.” The second consisted of a Thai sea bass paste and a Japanese cheese and seaweed cake for dessert.
No control on castings
While diners still don’t know what went wrong with the process or the meal, Irene’s thread has sparked a debate as to whether it was. cold chain or processing is respected. One of the participants was Joaquín, who introduced himself to Masterchef about five years ago. After passing the first two stages, she finally reached the cast, who had to bring (or finish the preparation) a meal from home to the present in the chosen city. Seville was his.
“We had about 80 submissions, each with their own plate. There were fish soups, seafood… I had the Wellington sirloin, because the meat in it can’t be wet, it has to be in place. I cooked in Malaga at five in the morning and the judge didn’t try until one in the afternoon.. It’s been a long time,” he said.It’s been at least four and a half hours without refrigeration‘ he assures.
At best, because many people like Joaquín came from other provinces of Andalusia. They were supposed to check in at nine in the morning after getting up early for the trip, but they didn’t start clearing their plates until one in the afternoon. Until then, neither the preparation itself nor the other ingredients that could be used to finish it had sources of heat or cold beyond it. some beach or thermos coolers that appear.
“They didn’t check anything. I was actually worried and mentioned this to a colleague. It felt like you could bring in something poisonous or some kind of component that was in bad shape and make a mess. Nobody even asked you about the products you use.. There were people using eggs that could lead to salmonellosisor fish that may have anisakiler. For example, I ate anchovies in vinegar if they hadn’t been frozen before,” says Noelia, a candidate for the latest edition of Masterchef.
“Likewise, I didn’t bring my plate cold. Some brought a fridge or thermal tupper but I brought a normal tupperware. It’s true that the casting was in December, it wasn’t too hot, but they don’t have any kind of control”, he repeats.
Not cooling problems
However, the Spanish Agency for Food Safety and Nutrition (AESAN) reiterates to the SPANISH NEWSPAPER that “food that needs to be refrigerated should not be kept at room temperature”. “They must cStore in the refrigerator until ready to cook or consume. In addition, those that may pose a greater risk if they are not stored at appropriate temperatures are those that are ready to eat, that is, those that will not be subjected to subsequent cooking, which can remove any microorganisms that may have multiplied if possible. keeping them at unsatisfactory temperatures,” say experts.
They also say that “cooked food should be prepared and served as soon as possible before consumption, unless it has been refrigerated, frozen, or kept at a temperature of 63°C or higher.”
Producer regrets but does not explain
Beyond the castings, it is also seen how some candidates behaved in the tests. manipulating food use several times or unwashed utensils in a chaotic manner for different products. There are also slightly dirty materials and some other unhygienic practices, which are often scolded by the show’s own judges. For example, on more than one occasion a competitor was reprimanded for trying a stew with a spoon, which he then used to stir without going through soap and water. Some are also seen removing the eggshell that has fallen into the bowl along with the yolk or white. “You can do this at your home level, but it’s a risk,” says Joaquín.
AESAN further states that “it is bad practice to mix cooked food with raw food or to use the same cutting tools for different products, because these cross contamination and suppose the bacteria reach the food to be consumed”.
This newspaper tried to contact producer Shine Iberia to talk about the hygiene measures they implemented on the show, but this was limited to sending a statement in which they said it. regretting the discomfort expressed by some of the diners Participants in the recording of the facade in Valencia, where “as they are company personnel, he is always in touch through Oceanogràfic”.
“This is about a Absolutely exceptional in these 11 years of MasterChef in Spain, a program where ensuring food care of the persons concerned. Analyzed outside of Valencia with positive results at the food source and guarantees traceability throughout the processas reported and documented to the competent health authorities when we become aware of the facts,” he continues.
After lunch, Public Health conducted the appropriate contact exercise. As a result, 44 people experienced stomach symptoms, primarily diarrhea and vomiting. Later, the investigation was moved to Madrid, where the production company’s headquarters is located. To this day, they still do not know What could have caused the poisoning?.