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Is It Safe to Eat Raw Meat?

Eating raw meat is a common practice in many restaurants around the world.

However, while the practice is widespread, there are safety precautions to take.

This document reviews the safety of eating raw meat.The risk of foodborne illness

Common raw meat dishes

When you eat raw meat, the greatest risk you can get is foodborne illness, which is often referred to as food poisoning.

 

This is caused by eating foods contaminated with germs, germs, parasites, or toxins. Usually, this contamination occurs during slaughter when an animal’s intestines are accidentally attacked and spread potentially harmful to the body.

 

Common germs in raw meat include Salmonella, Clostridium perfringens, E. coli, Listeria monocytogenes, and Campylobacter (1Trusted Source).

 

Symptoms of foodborne illness include nausea, vomiting, diarrhea, constipation, fever, and headache. These symptoms usually appear within 24 hours and can last up to 7 days – or longer in some cases – as time depends on the pathogen (2).

 

In many cases, cooking meat kills potentially harmful bacteria. Bacteria, on the other hand, live in raw meat. Therefore, eating raw meat greatly increases the risk of foodborne illness, and you should continue to be cautious.

 

Some vulnerable people, such as children, pregnant women or nurses, and elderly adults, should avoid eating raw meat completely.

Other raw meat dishes from around the world include:

 

Steak tartare:

raw raw steak mixed with egg yolk, onion and spices

Tuna tartare:

raw cooked tuna mixed with herbs and spices

Carpaccio:

a dish from Italy made with beef or raw fish

Pittsburgh rare steak:

a steak tied on the outside and left green on the inside, also known as the “black and blue steak”

Mett:

a German dish of unripe minced pork seasoned with salt, pepper, garlic or caraway

Other types of sushi: a layered Japanese dish consisting of cooked rice and generally raw fish

Ceviche:

grated raw fish cured with orange juice and spices

Torisashi:

a Japanese dish of small pieces of chicken cooked short on the outside and green on the inside

These dishes are available on most restaurant menus, but this does not mean they are safe.

 

In many cases, raw meat dishes will have a small statement, “Eating meat, poultry, seafood, mussels or eggs may increase the risk of foodborne illness.”

This warns consumers that there are dangers associated with eating raw meat and that it may not be safe.

 

In addition, raw meat dishes can also be prepared at home, although getting the meat right is important.

 

For example, buy your fresh fish from a local retailer that uses the right food safety methods, or buy high quality beef from your local butcher and they will grind it for you directly.

 

These practices can help prevent foodborne illness and disease. There are no proven benefits

Although some say that raw meat is more than just cooked meat in terms of the amount of healthy and healthy food, there is limited evidence to support this view.

No proven benefits

Several anthropologists are promoting the idea that cooking habits, especially meat, allow people to adapt, as cooking breaks down protein and makes it easier to chew and digest (3Trusted Source, 4, 5Trusted Source,).

 

Some studies suggest that cooking meat may reduce its intake of certain vitamins and minerals, including thiamine, riboflavin, niacin, sodium, potassium, calcium, magnesium, and phosphorus (6Trusted Source , 7).

 

However, these studies also note that levels of other minerals, especially copper, zinc, and iron, increase after cooking (6Trusted Source, 7).

 

On the other hand, one study found that cooking lowers iron in certain meats. Finally, more studies are needed to better understand how cooking affects meat nutrition (Reliable Source 8).

 

Any potential benefits of eating raw meat may be offset by a higher risk of developing foodborne illness. However, more data is needed to establish a special difference in healthy eating between raw and cooked meat

While eating raw meat is not guaranteed to be safe, there are a few ways to reduce the risk of illness.

 

When eating raw meat, it may be wise to choose a whole piece of meat, such as steak or minced meat, as opposed to processed meat.

 

This is because pre-digested beef can contain meat from many different breeds, greatly increasing the risk of foodborne illness. On the other hand, steak comes from just one beef. Also, the surface area of ​​pollution is very small.

 

The same principle applies to other types of meat, such as fish, chicken, and pork. Finally, eating any type of raw meat is more dangerous than eating raw meat or a piece of whole meat.

 

Choosing raw fish is another way to reduce your risk. Unripe fish are usually safer than other raw meat species, as they tend to freeze immediately after being caught – a practice that kills many harmful bacteria (9Trusted Source, 10).

 

Chicken, on the other hand, is very dangerous to eat raw.

 

Compared to other meats, chicken is more susceptible to harmful bacteria such as Salmonella. It also has a hollow structure, which allows germs to penetrate deeper into the body. Therefore, even covering the top of a raw chicken does not turn out to kill all germs (11Trusted Source, 12Trusted Source).

 

Finally, the risk of foodborne illness can be completely avoided by cooking pork, beef and fish at a low temperature of 145ºF (63ºC), low meat to 160ºF (71ºC), and poultry at least 165ºF (74ºC) (13).

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