TV chefs blamed for rise in campylobacteriosis

A steep rise in campylobacteriosis from undercooked chicken liver is being blamed on celebrity chefs promoting the consumption of rare, ‘pink’ meat.

In what public health experts are calling the “gourmet-fication” of foodborne disease, public demand for pinker chicken livers in pates, parfaits and salads, driven by what they see on TV, has been identified as a factor in the rise in campylobacter infections in the UK.

A survey of 143 restaurant chefs found that most knew the appropriate way to cook livers to prevent campylobacteriosis

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