Salmonella food poisoning is usually something people associate with undercooked chicken or eggs.
But the Food Standards Agency (FSA) reminds the public that eating some types of “pink” lamb or lamb can also pose a risk. Can you eat lamb rare?
Since June. 165 people in England. Have been. Infected with. The bacterium Salmonella typhimurium. Which is. Traced back. To the meat of infected sheep.
The FSA says steak and steak are fine if they are pink. But ground beef is not.
What is it and what does it do?
Salmonella typhimurium is. One of the group of bacteria. That normally live in. The intestines of animals. And are. Eliminated via. The feces.
People can become infected through contaminated water or food and may experience symptoms of “bug stomach” – nausea. Vomiting. Diarrhea. And abdominal cramps.
They can also spread it to other people, although maintaining good hygiene by washing your hands after using the toilet and before eating can reduce this risk.
Is it safe to eat lamb?
The Financial Services Authority says people can still eat mutton and mutton safely. But consumers should be aware of the potential risks of eating it when it is not cooked properly.
Cooking food at the right temperature and for the correct amount of time will ensure that any harmful bacteria are killed. Always check food packaging tips and follow the cooking instructions provided.
How about the pink sheep?
It depends on how the lamb is prepared.
A rare or pink piece of lamb that has been well roasted on the outside should be fine because any bacteria on the outside will be killed by the heat. Can you eat lamb rare?
But mutton. Minced or diced lamb should never be served pink. It should be well cooked and browned.
The same goes for burgers. When meat is minced to make a burger. Any harmful bacteria from the surface of the meat can spread all over the burger. As a result. Rare and undercooked burgers can contain harmful bacteria on the inside and may cause food poisoning if not fully cooked.
Meat that should not be served is rare:
- pork meat
- Offal, including liver
- Rolled meat knuckles
- minced meat
- Wash your hands after touching raw meat and avoid contaminating other foods in the kitchen by storing them separately in the refrigerator and using different cutting boards and knives
- When cooking burgers. Sausages. Chicken and pork. Cut in half to make sure the meat is no longer pink. And the juices are clear and hot all the time.
- When cooking a whole chicken or bird. Pierce the thickest part of the leg (between the thigh and thigh) to check that there is no pink meat and that the juices are no longer pink or red.
- It is safe to serve steaks and other rare whole cuts of beef and lamb inside. As long as they are properly sealed by quickly cooking them over a high temperature on the outside.