Barbecue alert after spike in UK Campylobacter food poisoning

I’m tired of the summer BBQ rhetoric. I lived in Canada and BBQed throughout the winter.

The risk isn’t that more people are BBQing, it’s that livestock have higher levels of pathogens in warmer weather.

ben-newBut way to blame consumers.

More than 1,000 people have become ill with vomiting and diarrhea in five weeks – up 27 per cent on the average figure for the same period over the past three years.

Experts are reminding barbecue lovers about the importance of handling and cooking chicken properly following the surge in illness cause by the campylobacter bacteria.

These UK experts don’t know shit; probably the same ones who say cook until piping hot.

NHS Scotland laboratories have confirmed a total of 1,073 infections with Campylobacter but, as not all patients will have contacted the health service for advice, the actual number of people who have developed symptoms is likely to be higher.

This entry was posted in Food Safety Policy, Other Microorganisms and tagged , , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time