FSA issues burger cooking advice
Published:  18 March, 2015

As we edge towards the barbecue season, the Food Standards Agency (FSA) has issued advice for the public on how best to prepare home-cooked burgers.

Burgers enjoy inflated sales over the summer months, which prompted the FSA to issue its food hygiene advice. Last year, for example, supermarket Morrisons reported burger sales were up 251% in June,

Steve Wearne, director of food policy at the FSA, told the public: “The most important thing to remember is to cook your burgers, so they are steaming hot all the way through, that none of it is pink and that any juices run clear. The reason we advise people to do this is because, when burgers are produced, any harmful bacteria that may have been on the surface of the raw meat when it is minced will be spread throughout the burger.

“The situation with steak and other whole cuts of beef and lamb is different. These cuts can be served rare because they are only ever contaminated by bacteria on the outside of the meat, which are destroyed during cooking even if the middle of the meat is pink, or rare.

“It’s also important to remember to avoid cross-contamination by storing raw meat separately before cooking and using different utensils, plates and chopping boards for raw and cooked food.”