E. coli in Buitoni pizzas, salmonellosis in Kinder eggs, serial poisonings in canteens, etc. Germs and bacteria seem determined to spoil the pleasure of eating. It was reckoning without Professor Laurent Beaugerie. On the occasion of the release of his book Eat without getting poisoned (Ed. Flammarion), the gastroenterologist and hepatologist enlightens 20 Minutes (and its readers) on the choice of (good) foods, their cooking or their conservation.
Laurent Beaugerie offers concrete reflexes to adopt to eat while taking the slightest risk. Find his three tips in the video at the top of the article.
