Tesco has issued crucial advice for shoppers on the safe cooking, defrosting, and storage of meat, particularly sausages and mince. The supermarket giant warns that meats such as sausages, chicken, turkey, pork, and mince must be cooked thoroughly until piping hot throughout with no pink colour in the centre. Using a temperature probe, the centre should reach 70°C for at least two minutes or 75°C for 30 seconds.
In contrast, whole cuts like steaks, lamb, and venison can be served rare as harmful bacteria are only on the exterior. Expectant mothers are advised to ensure all meat is fully cooked to avoid toxoplasmosis risks.
Tesco also emphasises never to wash raw sausages or meat, as this can splash bacteria like Campylobacter, Salmonella, and E.coli O157 onto surfaces, causing serious infections. Instead, defrost meat in the fridge overnight or use a microwave if cooking immediately, avoiding running water.
Raw sausages should be stored in sealed containers at the bottom of the fridge to prevent juices dripping onto ready-to-eat foods. Clean surfaces before and after preparation, use separate chopping boards and utensils for raw meat, and wash hands thoroughly after handling packaging.
