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首页> 外文期刊>Emerging Infectious Diseases >Restaurant Cooking Trends and Increased Risk for Campylobacter Infection
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Restaurant Cooking Trends and Increased Risk for Campylobacter Infection

机译：餐厅的烹饪趋势和弯曲杆菌感染的风险增加

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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.
机译：在英国，弯曲杆菌感染的爆发越来越多地归因于未煮熟的鸡肝，但是许多食谱，包括顶级厨师的食谱，都主张烹饪时间短并且将肝脏粉红色。在2015年，我们研究了英国厨师和公众的喜好，并研究了肝脏稀有性与弯曲杆菌存活之间的联系。我们使用照片来评估厨师识别符合安全烹饪准则的鸡肝的能力。为了调查首选的厨师肝脏的微生物学安全性，我们对在不同温度下烹煮的受感染鸡肝中弯曲杆菌的存活进行了建模。大多数厨师正确地识别出可以安全烹饪的肝脏，但是高估了公众对稀有食品的偏爱，因此更愿意为他们提供稀有食品。我们估计在英国商业化服务的肝脏中有19％–52％无法达到70°C，而弯曲杆菌的存活率预计为48％–98％。这些发现表明，烹饪趋势与弯曲杆菌感染的增加有关。

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