Pamela Byrne remembers the moment she ordered a gourmet burger on her first trip to the US – and was aghast to find it rare pink on the inside. “I couldn’t eat it,” she recalls. “I was brought up in a world where you need to cook burgers right through because we all understand how the bugs can get into the meat. And if you don’t cook them right through, that doesn’t cook out the bugs.”
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