Fine Dining and Fine Hygiene are Negatively Correlated

A recent study shows that restaurants rated highly in food guides are associated with a greater overall risk of foodborne gastrointestinal diseases outbreaks than your run-of-the-mill restaurant.[1] However, the ‘high-end’ restaurants also score more highly on the Food Agency Inspection visits. So why do the posh restaurants generate more GI diseases than their more mundane peers despite better hygiene in the restaurants with the best food? The high disease risk in highly rated restaurants probably comes from the nature of the food served (e.g. oysters) and cooking methods (e.g. low temperatures to produce chicken liver parfait). So the risk is real, but worth running!

— Richard Lilford, CLAHRC WM Director

Reference:

  1. Kanagarajah S, Mook P, Crook P, Awofisayo-Okuyelu A, McCarthy N. Taste and Safety: Is the Exceptional Cuisine Offered by High End Restaurants Paralleled by High Standards of Food Safety? PLoS Curr Outbreaks. 2016.
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