There are ways to handle and prepare most meats so that they’re reasonably safe. And even the “safe temperature” people generally see are the instantaneous temperature (if they hit that, the most common sources of food borne illness they carry are dead), but you can achieve the same results if you can keep the internal temperature at a lower temperature for longer.
The guidelines for cooking are assuming some potential for exposure to contamination somewhere in the process.
Beef isn’t too bad to be eaten raw, but pork has bacteria and parasites that are much more dangerous to humans. That’s why some religions ban eating pork. It keeps their followers alive.
Yes, healthy people hardly ever notice the disease. However, the infection can have serious consequences for them if their immune system is weakened, for example if they have an organ transplant or if they contract AIDS. The parasite can then become active again and cause brain inflammation.
If the mother becomes infected with this pathogen during pregnancy, it can be transmitted to the unborn child, and the unborn child also becomes infected and suffers developmental disorders. This leads to the unborn child being born deformed or a miscarriage occurring.
For beef you’re generally fine if you kill surface germs. You can serve steaks rare because it’s not really a risk.
Ground beef is not because the surface germs get mixed in.
We eat raw ground pork and pork/beef mix in Germany (called Mett), and ground pork is also eaten in France (Tartar)
There are ways to handle and prepare most meats so that they’re reasonably safe. And even the “safe temperature” people generally see are the instantaneous temperature (if they hit that, the most common sources of food borne illness they carry are dead), but you can achieve the same results if you can keep the internal temperature at a lower temperature for longer.
The guidelines for cooking are assuming some potential for exposure to contamination somewhere in the process.
For beef and everything else I’m fine either way. Otherwise how would I make tartare, carpaccio and mett?
You wouldn’t.
Beef isn’t too bad to be eaten raw, but pork has bacteria and parasites that are much more dangerous to humans. That’s why some religions ban eating pork. It keeps their followers alive.
What do you mean I wouldn’t? I eat raw pork regularly. Just like everybody else in Europe.
Some people in Germany regularly eat raw pork. The rest of Europe cook their pork thoroughly.
I had raw pork in Italy, UK and Spain.
No-one will stop you eating raw pork in Italy, UK and Spain.
No-one will join you either.
Wow. Half of Germans have the parasite Toxoplasma gondii
25% of the world’s population has toxoplasmosis. The main distribution vector is cats. That’s why we all love cats!
Do Germans love cats twice as much, or can we assume raw pork is also a factor?
It doesn’t matter as it doesn’t hurt anyone in any way, shape or form.
Incorrect.
Yes, healthy people hardly ever notice the disease. However, the infection can have serious consequences for them if their immune system is weakened, for example if they have an organ transplant or if they contract AIDS. The parasite can then become active again and cause brain inflammation.
If the mother becomes infected with this pathogen during pregnancy, it can be transmitted to the unborn child, and the unborn child also becomes infected and suffers developmental disorders. This leads to the unborn child being born deformed or a miscarriage occurring.