Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingd...

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Bibliographic Details
Main Authors: Anna K. Jones, Dan Rigby, Michael Burton, Caroline Millman, Nicola J. Williams, Trevor R. Jones, Paul Wigley, Sarah J. O’Brien, Paul Cross
Format: Article
Language:English
Published: Centers for Disease Control and Prevention 2016-07-01
Series:Emerging Infectious Diseases
Subjects:
food poisoning
Campylobacter jejuni
undercooked chicken
restaurant practices
cooking cultures
bacteria
Online Access:https://wwwnc.cdc.gov/eid/article/22/7/15-1775_article

Internet

https://wwwnc.cdc.gov/eid/article/22/7/15-1775_article

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