A TASTE for pink meat could be responsible for record food poisoning figures, safety campaigners fear.
More than two-fifths of people reported having suffered severe stomach upsets after eating under-cooked food – a new high.
The fifth biannual Food in Scotland Consumer Tracking Survey reveals the growing popularity for pinker meat may be putting diners at risk of campylobacter and salmonella poisoning.
The alarming statistics come as more people than ever enjoy a barbecue in Scotland’s good weather.
There has been a rise in the number washing raw meat, which they shouldn’t, and a drop in the number washing utensils during preparation, which they should.
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