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Britons who buy raw meat should
assume that it is contaminated with food poisoning bacteria, warns the
British Medical Association. In evidence given to the House of Commons
Agriculture Committee, the BMA says that people should store raw meat below 5
°C and ensure that it is cooked thoroughly before it is eaten. “It is
absolutely vital that we help the public get a better understanding of the very
real dangers,” says Sandy Macara, chairman of the BMA’s council. Reported cases
of food poisoning in Britain rose to record levels last year
(This Week, 3 January, p 4).