New research has revealed that consumers in Scotland are taking risks with food safety at home – with nearly one in three (31%) admitting they eat beef burgers that are pink or have pink juices at least occasionally.
The findings, from the Food Standards Scotland (FSS) Food and You 2 Wave 11 survey, highlight a range of potentially dangerous habits as barbecue season gets underway, and comes shortly after FSS updated its definition of those at higher risk of food poisoning.
The updated definition clarifies that young children, pregnant people and older adults aged 65 and above, as well as people with certain health conditions like diabetes or taking specific medications such as proton pump inhibitors (PPIs), may be more likely to become seriously ill.
FSS is warning that undercooked burgers are particularly risky. Unlike steak, where bacteria are typically found on the surface and can be killed during searing, minced meat products can have bacteria distributed throughout – therefore, when cooking burgers at home, people must fully cook them all the way through to be safe to eat.
People at higher risk of food poisoning – including those with conditions such as diabetes, cancer, or weakened immune systems, and those taking medications like immunosuppressants or certain acid-reducing drugs – are more likely to experience severe illness, particularly if exposed to harmful bacteria through undercooked foods. Risk can increase further if someone falls into more than one of these groups.
The survey found that a fifth of people (20%) say they don’t always cook food until it is steaming hot all the way through, while over a third (37%) defrost meat or fish at room temperature, where harmful bacteria can multiply, instead of in the fridge.
Lower numbers of consumers surveyed reported occasionally eating sausages (6%) or chicken (5%) when they were pink or had pink juices.
The research also found that a third of people (33%) wash raw chicken, despite advice warning this can spread harmful bacteria around the kitchen through splashing.
Louise Crozier, Senior Scientific Adviser at FSS, said: “These findings show that risky habits are still far too common. Eating undercooked burgers or chicken can lead to serious food poisoning, but it’s entirely preventable.
“At barbecues especially, it’s important not to rely on guesswork – make sure food is steaming hot throughout and, if possible, use a meat thermometer to ensure it’s fully cooked before serving”
The data also shows that a quarter of people (25%) eat leftovers after three days or more, despite guidance to consume them within two days.
FSS is urging people to follow simple steps this summer:
- Defrost food in the fridge
- Don’t wash raw chicken
- Cook burgers, sausages and chicken all the way through
- Use a meat thermometer to check your food is fully cooked and safe to eat
- Eat leftovers within 48 hours