New research from Food Standards Scotland reveals that one in three individuals admits to eating undercooked burgers, a practice that significantly increases the risk of food poisoning. The mincing process can spread surface bacteria, such as E. coli and salmonella, throughout the meat, posing a health hazard that is not mitigated by searing the outside alone.
Unlike solid cuts of meat, where external bacteria are destroyed by heat, undercooked ground meat can retain live pathogens internally. While some restaurants serve burgers cooked to a pink interior, these establishments typically employ stringent safety protocols and source high-quality meat. The survey also found that a fifth of people do not consistently cook food until it is steaming hot throughout, and over a third admit to defrosting meat or fish at room temperature, allowing bacteria to multiply.
Lower proportions of consumers reported occasionally eating undercooked sausages or chicken. Furthermore, a third of those surveyed admitted to washing raw chicken, a practice health authorities caution against as it can spread bacteria around the kitchen via splashes.
"These findings show that risky habits are still far too common," stated Louise Crozier, Senior Scientific Adviser at Food Standards Scotland. "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 research also highlighted issues with leftover consumption, with a quarter of people eating leftovers after three days or more, exceeding recommended guidelines of within two days.
These findings align with rising food poisoning statistics in the UK. Official data from the UK Health Security Agency and the Food Standards Agency show that salmonella cases reached 10,406 last year, the highest in a decade. Cases of campylobacter remained high at 69,394, and listeriosis cases numbered 181. A separate report indicated a 26 percent increase in E. coli cases, partly due to a large outbreak linked to contaminated salad leaves that resulted in hospitalizations and deaths.
Experts emphasize that these recorded figures likely represent only a fraction of actual food poisoning incidents, as many mild cases are managed at home without testing. Individuals with weakened immune systems are particularly vulnerable to severe illness from foodborne pathogens found in undercooked foods.
To mitigate these risks, experts recommend using a food thermometer to confirm food is cooked thoroughly, refrigerating perishable items promptly, and discarding food past its use-by date. Common culprits for food poisoning include chicken, eggs, sandwiches, smoked fish, soft cheese, bagged salad, and fresh fruit, all of which can harbor dangerous bacteria if not handled and cooked properly.