If you are aiming to round off the summer holidays with a bank holiday barbecue this weekend, Lincolnshire Today and Food Standards Agency (FSA) have some good advice to help make it a safe success.
With gourmet burgers in restaurants becoming increasingly popular some people may be tempted to serve their guests burgers that are pink in the middle. But a burger is not like a steak. Steak can be served rare because any contamination on the surface of the meat is destroyed when the steak is seared on the outside.
Burgers are made of minced meat, so any bacteria on the outside of the whole piece of meat are mixed up throughout the burgers when the meat is minced. If bacteria are mixed into the middle of the burger and it isn’t cooked all the way through, the bacteria can survive and cause food poisoning. That’s why a burger should be thoroughly cooked all the way through.
So, this barbecue weekend, rain or shine, you are being reminded to:
- Cook burgers so they are steaming hot all the way through, no matter how good quality or expensive the meat
- Check that none of it is pink and that any juices run clear
- Avoid cross-contamination by storing raw meat separately before cooking, using different utensils, plates and chopping boards for raw and cooked food