Government health inspectors in Britain are pressurizing top chefs in the country to serve meat that is thoroughly cooked, popular food critic Prue Leith said.
The government believes that serving pink, or undercooked, meat is leading to a rise in food poisoning cases. According to Food Standards Agency (FSA), poultry, as well as liver and other offal, should be cooked thoroughly and should be served steaming hot all the way through to kill off any bacteria.
AdvertisementHowever Leith said that food poisoning occurs due to lax hygiene standards and not because of rare meat. Adding that the health inspectors are trying to get restaurants to follow the rules that are intended for food manufacturers and fast food chains, Leith added that pretty soon Britons will only be able to get rare meat across the channel in France. "I can see a day when you have to go to France to get a rare steak ... The same for pink duck breasts, liver or kidneys", she said.
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