Bolton mentioned in Press Herald article on curing salts
Jason Bolton, a food safety specialist at University of Maine Cooperative Extension, was mentioned in the Portland Press Herald article, “Burdensome rules prompt chefs to shun curing salts.” Three years after city health officials embargoed hundreds of pounds of cured meats at local restaurants until they could be deemed safe, Portland chefs have stopped using the curing salts that added color and flavor to meat but that the city considers a potential danger to the public, according to the article. Several restaurants had their cured meats embargoed during the crackdown. Once the meat was released back to the restaurants, the owner of Nosh Kitchen Bar had the restaurant’s brisket tested, and the results were sent to Bolton, who declared the meat was safe, the article states. However, if the restaurant wanted to continue curing meat in-house, the cooks would have had to submit a Hazard Analysis Critical Control Point (HACCP) plan outlining the process they use to cure the brisket. The owner decided the regulations were too much for a small restaurant to deal with, and now buys corned beef from a Massachusetts supplier, the Press Herald reported.