This is the best summary I could come up with:

The public are increasingly facing food-related “Russian roulette”, with hospital admissions for three common illnesses linked to food poisoning reaching their highest level in decades.

Lang said: “In the 1980s there was this moment of astonishing action and focus on food issues … There was mad cow disease and all sorts of big scandals … Basically, there was an effort to clean up and tighten up across Europe and Britain was part of that.

We must also address the insufficient numbers entering the profession, which threatens the future pipeline and our ability to protect public health effectively,” she said.

Looch said consumers could reduce their risk of most forms of food poisoning at home by chilling, cleaning, cooking, and avoiding cross-contamination, and by practising good hygiene in general.

Food poisoning can cause vomiting, a high temperature, diarrhoea and other symptoms, with some groups – including young children, pregnant women, adults aged 65 and older , and those with weakened immune systems – at greater risk of serious illness.

A food thermometer can be useful, but if one is not available NHS Inform says a useful rule is that the meat should be cooked until the juices run clear, it is steaming hot throughout, and it is not pink in the middle.

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