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New research has revealed that one in three people admits to eating undercooked burgers, which could be putting them at risk of food poisoning.
Eating burgers that are still pink inside or release pink juices carries significant health risks because the mincing process spreads harmful, surface-level bacteria like E. coli and salmonella throughout the meat.
Unlike a solid steak, where outside bacteria are killed during searing, undercooked mince leaves live pathogens inside.
While some restaurants serve pink burgers safely, they typically use carefully monitored processes and high-quality, trusted meat sources.
Research consistently shows that there are more cases of foodborne illness in the summer, when people may undercook meat on the BBQ or transport picnic food around at warmer temperatures, which can encourage bacteria to grow.
The latest survey, which comes from Food Standards Scotland, found that a fifth of people don’t always cook food until it is steaming hot all the way through.
What’s more, over a third admitted defrosting 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 or chicken when they were pink or had pink juices.
Eating burgers that are still pink inside or have pink juices carries significant health risks
The research found that a third of people wash raw chicken, despite advice warning this can spread harmful bacteria around the kitchen through splashes.
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.
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‘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 eat leftovers after three days or more, despite guidance to consume them within two days.
The findings will likely resonate with people in England, where official statistics revealed that the number of food poisoning cases is on the rise.
The UK Health Security Agency (UKHSA) and the Food Standards Agency (FSA) said that last year there were 10,406 recorded cases of salmonella – a bacterial infection found in chicken, meat, eggs, raw fruit or vegetables – the most for a decade.
Cases of campylobacter, a bug largely linked with chicken and pork, also remained high, at 69,394, while listeriosis from chilled foods and soft cheeses – which can cause serious illness, miscarriage and stillbirth – was linked to 181 cases.
Separate data published last year revealed cases of E.coli had risen by 26 per cent, driven by one of the country’s largest ever outbreaks which was linked to contaminated salad leaves. That resulted in 293 people being infected, 126 hospitalisations and two deaths.
Experts warn these figures are just the tip of the iceberg as, for most people, food poisoning is a relatively simple illness which they brave out at home – meaning they are not tested for specific bugs or recorded in official data.
People at higher risk of food poisoning – including those with weakened immune systems – are more likely to experience severe illness, particularly if exposed to harmful bacteria through undercooked foods.
Experts recommend using a food thermometer to ensure food is cooked all the way through, promptly storing perishable foods in the fridge and not consuming food which is past its use-by date.
CHICKEN
The UK’s biggest culprit, mainly due to campylobacter, which is present in around half of supermarket chickens. Salmonella is also a risk.
EGGS
Linked to salmonella, especially imported eggs from hens which may not be vaccinated. Raw egg dishes (desserts, mayonnaise) increase risk.
SANDWICHES
In 2019 listeria-contaminated hospital sandwiches caused seven deaths. In 2024 two deaths were traced to lettuce in sandwiches.
SMOKED FISH
Listeria risk in products such as smoked salmon and trout. Pregnant women are advised to avoid.
SOFT CHEESE
Can carry listeria. Baronet, a French-inspired soft cheese from Wiltshire, caused a death in 2023.
BAGGED SALAD
Packaging can promote bacterial growth. Rocket is linked to E. coli.
FRESH FRUIT
In 2025, salmonella in pre-cut watermelon affected 25 people in the US. Ready-to-eat fruit packs have been recalled due to contamination.
