Alabama BBQ joint linked to Salmonella illnesses

Growing up in Canada, barbecue was an event, or an outside cooking appliance. In North Carolina barbecue is a food.

And for some, sort of a religion.Pelham-Bottom

North Carolina Barbecue is made by slow cooking pork (often a whole hog) in a smoker for hours until the meat is tender enough to be pulled off of the bones. The kind I like is tossed in a vinegar and pepper sauce (that’s Eastern North Carolina style) and served with a couple of vegetable sides.

According to four cases of S. Enteriditis have been connected to Johnny Ray’s in Pelham, Alabama.

The department confirms that four people tested positive for salmonella after eating at Johnny Ray’s at 309 Huntley Parkway. Two have matching patterns of a rare Salmonella Enteritidis.

Other potential salmonella cases of are being investigated.

As of Friday, the restaurant was closed by emergency order following visits by the Bureau of Environmental Services on Dec. 15 and 22, and on Jan. 6.

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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.