The Spanish Television cooking show, MasterChef, has returned in style. And not only because of the casting that is causing so much talk on social networks, but also because the program has been involved in various controversies related to food and hygiene.
A few days ago a young woman denounced on social networks that after attending a program test as a diner, she and all her colleagues suffered gastroenteritis that prevented them from going to work the next day. ''The next night I had to go to the emergency room to have Primperan injected into my butt so I could stop vomiting. I lost 5 kilos in three days,'' she explained on her Twitter account.
A controversy that went viral on social networks and caused the producer of the program to apologize for what happened. And just two days later another controversy related to hygiene comes out again.
The digital medium El Periódico published a new piece of news a few hours ago that was going to give people talk about the program. The new controversy deals with whether the cold chain or handling is well respected. For this, Joaquín, an applicant, has told the medium what he experienced in the casting 5 years ago. He passed several tests until arriving at the casting witness in Seville.
''We were about 80 applicants, each one with his plate. There were fish soups, seafood... I had Wellington sirloin, because the meat inside cannot be soggy, it has to be to the point. I cooked it at five in the morning in Malaga and the judge didn't taste it until after one in the afternoon. It's a long time,'' he recounted. The applicant also explained that there was a lady with a Russian salad that was not refrigerated for at least four and a half hours.
''They didn't control anything. In fact, I got worried and told a colleague about it. She gave the feeling that you could bring in something poisoned or some kind of component that was in bad shape and mess her up. Nobody asked you anything, not even about the products you had used. There were people who used eggs, which can lead to salmonellosis, or fish, which can have Anisakis. For example, I had anchovies in vinegar, which if they had not been frozen before they could have it,'' explained Noelia, a candidate for the last edition.
In addition, experts from the Spanish Agency for Food Safety and Nutrition have assured the medium that food must be at the appropriate temperatures before being consumed.
