As the number of cases of E. coli O157 linked to burgers sold at Glasgow’s SSE Hydro stadium rose to 15, the only statement from operators remains, “We wish to assure the public that at this time we have no significant concerns in relation to catering for our patrons.”

Maybe instead of hiding behind public health, the food service types at the stadium could provide a public accounting of where their hamburgers are sourced, how they are prepared, whether burgers are occasionally temped to verify standard operating procedures, or do they go with the UK standard of, piping hot?