Color is a lousy indicator.
But that doesn’t stop the taxpayer-funded UK Food Standards Agency from issuing nonsensical advice.
I’ve asked the UK food safety types why they don’t recommend that people use thermometers – as is the advice in the U.S., Canada and Australia – and the response is usually along the lines of, people can’t handle such complicated information.
A colleague received similar advice yesterday from the UK FSA.
And not science-based.
The Telegraph reported today that duck should never be served pink as diners could be poisoned by a potential deadly bug more commonly associated with chicken, food officials have said.
While many upmarket restaurants recommend their duck dishes medium-rare, the Food Standards Agency said the poultry should always be cooked “thoroughly” at home.
It warned that the prevalence of the campylobacter bug among ducks was “not dissimilar” to the levels among chickens, where seven in 10 birds are infected.
The bacterium, which makes 280,000 ill every year, is only killed when meat is fully cooked.
On Wednesday the food watchdog said it was concerned that there was a public misconception that duck was different to chicken in that it could safely be served pink.
There’s a public misconception because the bureaucrats are not offering clear, evidence-based information.
Stick it in.