FSS Survey Finds One in Three People Still Eat Pink Burgers

Food Standards Scotland (FSS) is urging home cooks to take extra care with burgers this summer after new research found that nearly one in three people in Scotland sometimes eat beef burgers that are pink or contain pink juices.

The figure comes from the Food Standards Scotland Food and You 2 Wave 11 findings, published on 17 June 2026. The survey found that 31% of respondents admitted eating undercooked beef burgers at least occasionally. Because this is a survey, the result reflects what people reported doing rather than an observation of every kitchen, but it still points to a common and preventable food-safety risk.

FSS also found that 20% of respondents do not always cook food until it is steaming hot throughout. Other reported habits included thawing meat or fish at room temperature, washing raw chicken and keeping leftovers for longer than recommended.

Why burgers need to be cooked through

A rare steak and a pink burger are not equivalent. With an intact steak, harmful bacteria are generally found on the outside, where thorough searing can destroy them. Minced meat is different: grinding can distribute bacteria throughout the mixture. That means the centre of a burger may still be unsafe even when the outside looks well browned.

FSS specifically includes burgers, sausages and kebabs among minced-meat products that should be cooked thoroughly all the way through. Its official cooking guidance recommends using a food thermometer and checking that the thickest part reaches at least 75°C. It also says the middle should be steaming hot, with no pink meat and clear juices when a thermometer is not available.

A safer barbecue routine

Thaw meat in the fridge. FSS found that 37% of people sometimes defrost meat or fish at room temperature. Move frozen food into the refrigerator instead, allowing enough time for it to thaw safely. Do not leave raw mince on the counter while preparing the rest of the meal.
Keep raw and ready-to-eat foods apart. Use a clean plate and clean utensils for cooked burgers. A plate or spatula that has touched raw mince can transfer bacteria back onto food that is ready to eat.
Check the centre, not just the surface. Insert the thermometer into the thickest part of the burger. For thick or uneven patties, check more than one point. The reading should reach 75°C or above before serving.
Do not rely on colour alone. A burger can brown quickly on a hot grill while the centre remains undercooked. If you do not have a thermometer, cut into the thickest part and check that it is steaming hot throughout, with no pink meat and clear juices.
Wash hands and clean equipment after handling mince. Wash hands with soap and water after touching raw meat, and clean boards, trays and utensils before they are used for salad, bread or cooked food.
Cool leftovers promptly. FSS advises cooling cooked food as quickly as possible, ideally within one to two hours, then storing it in a refrigerator kept between 0°C and 5°C. Keep leftovers for no longer than two days and reheat them only once, until steaming hot throughout.

The other habits FSS wants to change

Burgers were not the only concern in the survey. Six percent of respondents said they sometimes eat sausages when they are pink or have pink juices, while 5% said the same about chicken. These foods should also be cooked thoroughly.

FSS found that 33% of people wash raw chicken. The agency warns that washing can spread harmful bacteria through splashes onto sinks, worktops, utensils and nearby food. Cooking chicken thoroughly is the safer way to deal with bacteria; washing it first does not make it safer.

Leftovers were another weak point. One quarter of respondents said they eat leftovers after three days or more, even though FSS recommends keeping them for no longer than 48 hours. The two-day limit is especially important for dishes containing meat, poultry, rice or other foods that can support bacterial growth if they are cooled or stored incorrectly.

Who should take extra care?

FSS has also updated its guidance on people who may be more likely to become seriously ill from food poisoning. This includes young children, pregnant people and adults aged 65 and over, as well as people with certain conditions or treatments that affect immunity or stomach acid. The agency’s updated higher-risk guidance specifically discusses conditions such as diabetes, cancer, HIV/AIDS, liver or kidney disease, and medicines including proton pump inhibitors.

For a summer barbecue, the practical message is straightforward: thaw food in the refrigerator, keep raw meat away from ready-to-eat dishes, cook burgers fully through, and use a thermometer whenever possible. These small checks address the exact habits highlighted by FSS and help make outdoor meals safer for everyone at the table.