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| Pink duck as bad as undercooked chicken, says food watchdog | Pink duck as bad as undercooked chicken, says food watchdog |
| (about 1 hour later) | |
| Serving duck pink could expose a diner to the same public health risk as undercooked chicken, the Food Standards Agency has said. | Serving duck pink could expose a diner to the same public health risk as undercooked chicken, the Food Standards Agency has said. |
| The food watchdog, which is running a high-profile public awareness campaign around the risk of food poisoning via campylobacter in chicken, said its advice was that all poultry should be cooked through. | The food watchdog, which is running a high-profile public awareness campaign around the risk of food poisoning via campylobacter in chicken, said its advice was that all poultry should be cooked through. |
| The FSA said the advice was not new but there was some concern the general public thought that duck could be eaten safely medium-rare – which they would never ascribe to chicken. Its website recommends any kind of poultry should never be eaten rare. | The FSA said the advice was not new but there was some concern the general public thought that duck could be eaten safely medium-rare – which they would never ascribe to chicken. Its website recommends any kind of poultry should never be eaten rare. |
| Related: Three-quarters of supermarket chickens contaminated with campylobacter | Related: Three-quarters of supermarket chickens contaminated with campylobacter |
| In a damning 2014 report after a year-long investigation, the FSA found the majority of fresh chickens in supermarkets and butchers were contaminated with the potentially deadly bug. | In a damning 2014 report after a year-long investigation, the FSA found the majority of fresh chickens in supermarkets and butchers were contaminated with the potentially deadly bug. |
| In comments from Wednesday’s board meeting, reported in the Telegraph, Kevin Hargin, the FSA’s head of food-borne disease said infections in ducks may also “need looking at in future”. | In comments from Wednesday’s board meeting, reported in the Telegraph, Kevin Hargin, the FSA’s head of food-borne disease said infections in ducks may also “need looking at in future”. |
| Gourmet restaurants often serve duck breasts medium-rare. Many celebrity chefs, including Hugh Fearnley-Whittingstall and Nigel Slater, describe cooking methods that will keep the meat pink. | Gourmet restaurants often serve duck breasts medium-rare. Many celebrity chefs, including Hugh Fearnley-Whittingstall and Nigel Slater, describe cooking methods that will keep the meat pink. |
| Related: Campylobacter: costly problem producers don’t want to tackle | Related: Campylobacter: costly problem producers don’t want to tackle |
| “We recognise that many people choose not to take that advice, but that does lay them open to risks,” Steve Wearne, the FSA’s director of policy, told the Telegraph. | “We recognise that many people choose not to take that advice, but that does lay them open to risks,” Steve Wearne, the FSA’s director of policy, told the Telegraph. |
| Prue Leith, the chef and founder of the renowned Leiths School of Food and Wine, said savvy customers would know that they were taking a slightly greater risk with pinker meat that would taste better. | Prue Leith, the chef and founder of the renowned Leiths School of Food and Wine, said savvy customers would know that they were taking a slightly greater risk with pinker meat that would taste better. |
| “If you’ve got a beautiful piece of duck breast, the last thing you want to do is cook it until it’s tough,” she said. | “If you’ve got a beautiful piece of duck breast, the last thing you want to do is cook it until it’s tough,” she said. |
| “I do think chefs can find this kind of advice disheartening. I have heard some say these constant restrictions can really start to limit creativity, and they consider cooking only the things they know will not cause any controversy.” | “I do think chefs can find this kind of advice disheartening. I have heard some say these constant restrictions can really start to limit creativity, and they consider cooking only the things they know will not cause any controversy.” |
| Campylobacter is the leading cause of food poisoning in the UK, causing illness to 280,000 people a year. In the majority of cases, the illness is attributed to chicken, with the campylobacter bug carried in the guts and faeces. | Campylobacter is the leading cause of food poisoning in the UK, causing illness to 280,000 people a year. In the majority of cases, the illness is attributed to chicken, with the campylobacter bug carried in the guts and faeces. |
| The bacteria are also often found in the skin of poultry, and most duck breasts are currently sold and eaten skin-on, the FSA said. | The bacteria are also often found in the skin of poultry, and most duck breasts are currently sold and eaten skin-on, the FSA said. |
| While the FSA has focused its research exclusively on chicken, because it is the most popular poultry, Public Health England found in 2005 campylobacter was present in 50% of duck meat. | |
| The bug is killed by cooking the meat throughly, but the FSA has also warned people not to wash their chicken at home for fear of spreading the bug around their kitchen surfaces. | |
| “The FSA’s advice is that duck and other poultry should be cooked until steaming hot throughout and until there is no pink meat left,” a spokesman said. “However, for food businesses this is not a legislative requirement. Ultimately it is the responsibility of the business operator to ensure that food placed on the market is safe and fit for human consumption.” | |
| In 2013 a similar row erupted between the Chartered Institute for Environmental Health, which represents food inspectors, and chefs, who were irritated by advice not to serve pork steaks pink to eliminate the risk of hepatitis E. | In 2013 a similar row erupted between the Chartered Institute for Environmental Health, which represents food inspectors, and chefs, who were irritated by advice not to serve pork steaks pink to eliminate the risk of hepatitis E. |
| Nicola Swift, creative director at boutique butchers the Ginger Pig, said pork should never be served as rare as steak, but “a little pinkness in larger roasting joints can make a world of difference to the succulence of the meat”. | Nicola Swift, creative director at boutique butchers the Ginger Pig, said pork should never be served as rare as steak, but “a little pinkness in larger roasting joints can make a world of difference to the succulence of the meat”. |