The Food Standards Agency has launched a large investigation about a huge increase in the number of people contracting salmonella from eating mince and chops.
The urgent health warning has been issued to meat eaters across the UK after thousands have fallen ill from salmonella.
The Food Standards Agency is as a result urging people to take care when handling raw and cooked meat such as steaks and chops.
It is also reminding household cooks to ensure they wash their hands thoroughly with soap and warm water when preparing food.
A spokesperson from the Food Standards Agency said:
"We’re quite clear that people can still enjoy their steaks, chops, joints and cutlets pink on the inside but cooked fully on the outside.
"If it’s minced meat, a kebab, sausage or a burger then cook it thoroughly throughout so there’s no pink meat at all, making sure it’s steaming hot and the juices run clear."
Colin Sullivan, FSA chief operating officer, said: 'We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium.
"Our advice is to purchase food as normal but to take care when storing, handling and cooking raw meat.
"People should wash their hands after touching raw meat, avoid contaminating other food in the kitchen by storing it separately in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly."