I guess I must just be an old-fashioned out-of-date cook. Does anyone else shudder at the Masterchef type programmes where cooks/chefs are praised for serving poultry and meat 'pink'? To me it is just not cooked. My DM and her mother were excellent cooks with wide repertoires but serving pork, lamb, or game birds still bloody would have given them the horrors.
Has food hygiene and risk of infection changed so much we don't bother about it any more?
Which makes me wonder why no one ever, in TV kitchen or professional ones shown, washes their hands before cooking or between types of food. They aren't shown washing the produce, either. Outbreaks of food poisoning have been traced to soil on potatoes and vegetables.
I know it isn't riveting television, but surely a second or three here and there would be an investment in food hygiene education?
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