My cringe beta soy mother is trying to make me eat broccoli.
The interior of the meat doesn’t get contaminated. It’s only the surface area that could be a problem, and that gets pasteurized during cooking.
yeah but the surface gets contaminated once you are done cooking aswell. not “defending” this weirdo but legit wondering about the real risks aside from a bad batch from the factory
I used to work a meat counter at a grocery store and I had a coworker who would sometimes just pop a piece of raw meat into his mouth and eat it. It tastes bad and your stomach might not like it (especially if you’re not used to it) but it’s relatively safe. Ground meat, however, is much bigger danger because now you’re talking about meat that came from a bunch of different animals so the chances of it being contaminated are much higher. But even with steaks and such, you don’t really know what’s come in contact with what during the process of getting it to you, and it’s assumed that you’re going to cook it, so while the risk is low I’d still advise against it.
Lots of good info on this topic here. Long story short, raise the meat to a high enough temperature and all the germs die within seconds. Hold it at a lower temperature for a longer time to do the same.
Well, it shouldn’t…it should be consumed immediately after cooking. That’s pretty much all foods, honestly.
a bad batch from the factory
It arrives at your grocery store in a half a cow sizes. The butcher carves it into pieces.
If anyone gets sick from eating meat it is almost always due to undercooking. Cooking meat does a fantastic job of pasteurization. Sometimes it can get contaminated by the environment, such as being left out for hours on a buffet line or something (see above; consume immediately).
You want to know the really dangerous food? Bean sprouts. More people get sick from that in a year than all meats put together. Why? Raw vegetable (no pasteurization) and lots of cracks and crevices for germs to hide and evade washing.
