Rare steaks given the all-clear

Rare steak will not cause food poisoning if it is cooked in a clean environment with clean utensils, according to new research.

It means that pub chefs who may be reluctant to serve steak rare because of the fear of food poisoning, can go ahead and give customers what they want.

Researchers at the University of Nottingham spiked steaks with E.coli bacteria then cooked them rare. They discovered the bacteria only survived if the steaks were touched by utensils that had not been cleaned after being used to touch raw meat.

The study concluded it is safe to eat rare steak provided food poisoning bacteria are not reintroduced by contaminated utensils.

The Meat and Livestock Commission says whole cuts of meat, such as steaks (pictured)​ and cutlets, are only ever contaminated on the outside of the meat and any germs are destroyed during cooking even if the middle of the meat is rare.

But minced products such as burgers and sausages have bacteria spread throughout them and should be cooked until they are hot inside with no pink meat inside and any juices running clear.