Restaurant cooking trends and increased risk for Campylobacter infection

JONES, A.K., RIGBY, D., BURTON, M., MILLMAN, C, WILLIAMS, N.J., JONES, T.R., WIGLEY, P., O’BRIEN, S.J. and CROSS, P. (2016). Restaurant cooking trends and increased risk for Campylobacter infection. Emerging Infectious Diseases, 22 (7), 1208-1215.

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In the United Kingdom, outbreaks of Campylobacter infection are increasingly attributed to undercooked chicken livers, yet many recipes, including those of top chefs, advocate short cooking times and serving livers pink. During 2015, we studied preferences of chefs and the public in the United Kingdom and investigated the link between liver rareness and survival of Campylobacter. We used photographs to assess chefs’ ability to identify chicken livers meeting safe cooking guidelines. To investigate the microbiological safety of livers chefs preferred to serve, we modeled Campylobacter survival in infected chicken livers cooked to various temperatures. Most chefs correctly identified safely cooked livers but overestimated the public’s preference for rareness and thus preferred to serve them more rare. We estimated that 19%-52% of livers served commercially in the United Kingdom fail to reach 70°C and that predicted Campylobacter survival rates are 48%-98%. These findings indicate that cooking trends are linked to increasing Campylobacter infections.

Item Type: Article
Uncontrolled Keywords: Campylobacter jejuni; bacteria; campylobacteriosis; cooking cultures; food poisoning; restaurant practices; undercooked chicken; Animals; Campylobacter; Campylobacter Infections; Chickens; Cooking; Disease Outbreaks; Food Microbiology; Humans; Liver; Poultry Diseases; Restaurants; United Kingdom; ENIGMA Consortium; Liver; Animals; Chickens; Humans; Campylobacter; Campylobacter Infections; Poultry Diseases; Food Microbiology; Disease Outbreaks; Restaurants; Cooking; United Kingdom; 1108 Medical Microbiology; 1117 Public Health And Health Services; 1103 Clinical Sciences; Microbiology
Departments - Does NOT include content added after October 2018: Sheffield Business School > Department of Service Sector Management
Identification Number:
Page Range: 1208-1215
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 26 Oct 2018 11:21
Last Modified: 17 Mar 2021 20:17

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