Foodborne illness also happens in Germany.
The number of campylobacter cases registered with the Robert Koch Institute has risen by nearly 50 per cent over the last 10 years, to reach around 65,700 last year. Of these, around 45 percent occurred between May and August.
“Care should be taken particularly with barbecuing and preparation of poultry.
“As the warm weather tempts people to dust off their barbecues and head for the parks for the Easter break, medics are warning that half-cooked hamburgers and barely-warmed-through bratwursts can cause digestion disaster.”
The Germans are as good as most other public health agencies in making consumers the critical control point and providing lousy advice.
Handle all food like toxic waste; use a thermometer.