|
Post by FWS on Oct 15, 2012 9:49:07 GMT -6
What a horrific way to go. Man dies after accidentally being cookedSANTA FE SPRINGS, Calif., Oct. 14 (UPI) -- An employee at a California seafood plant died after he was cooked in an oven in an industrial accident, authorities said. Jose Melena, a 6-year employee of Bumble Bee Foods, died Thursday when he somehow became stuck in an industrial cooker, the San Gabriel Valley Tribune, West Covina, Calif., reported. The initial investigation of the incident found that, "he was fatally injured when he was cooked in an oven," said California Division of Occupational Safety and Health spokeswoman Erika Monterroza, adding that Melena's death has been labeled an accident. It is so far unclear how Melena ended up inside the industrial cooker. "This is a horrendous tragedy," Monterroza said. Bumble Bee Foods vice president of human resources Pat Menke expressed condolences to Melena's family in a written statement. "The entire Bumble Bee Foods family is saddened by the tragic loss of our colleague, and our thoughts and prayers are with the Melena family," he said. "Operations at Bumble Bee Foods' Santa Fe Springs processing plant have been suspended since yesterday morning to allow for a thorough investigation," Menke said. "We expect to be able to resume operations on Monday." Under OSHA policy, the investigation must be completed within six months, Monterroza said. "Once all of the facts are gathered, at that point, a determination will be made if California health and safety regulations were violated," she said.
|
|
|
Post by FWS on Oct 15, 2012 10:06:33 GMT -6
I got a tour of a cannery years ago and they had these big steam ovens that cooked tuna loins that were wheeled in on racks and pre cooked before being packed in cans and loaded by the 10's of thousands into baskets that were wheeled into a big steam pressure canner. So you can walk in and out of these units.
I can see how it's possible, but somebody has to close the doors to seal them so I'm wondering if somebody offed him.
The tuna I can at home is all packed raw into glass jars and then processed in a pressure canner. Make a huge difference in taste and texture, but it's very labor intensive. Big firm chunks of loin with a little olive oil added, a pinch of kosher salt. Sometimes a slice of jalapeno, some partially smoked.
|
|