Why Can We Eat Beef Rare
Why is Rare Meat Considered Unsafe?
Mary McMahon 
Many consumers and cooks are warned against eating uncooked or extremely rare meat, because of associated health risks. Meat is often contaminated with bacteria, including salmonella and listeria, which can be killed by cooking at a proper temperature. Meat that is rare may all the same contain living leaner that can crusade infection resulting in intestinal discomfort and in rare cases, death. If prepared safely, some red meat can be eaten rare, while white meat, including poultry and pork, should never exist eaten rare.
Rare meat is meat that has been minimally cooked, leaving the within still ruddy and tender. For beef, lamb, and veal to be considered safe, information technology should generally be heated to at least 145°F (most 62°C). Ground versions of these meats should be cooked to at to the lowest degree 160° F (about 71° C). Meat that is not cooked to this temperature will yet incorporate living bacteria. Cooks should use a meat thermometer to ensure that meat is cooked to a condom temperature. Consumers should avert eating meat that is raw or extremely rare, including steak tartare, considering of the risk of infection.
Since most bacteria accumulate on the outside of meat, searing it will eliminate nigh of the risks. Consumers should be aware that pockets of bacteria may still exist inside, however, and that for true food rubber, the meat should exist evenly cooked all the way through. When cooking for pregnant women and people with compromised immune systems, chefs should e'er cook meat thoroughly.
Basic safety procedures should be used when handling whatsoever meat, peculiarly when information technology'south rare. Meat labels generally indicate what temperature it should be kept at, and meat should exist kept nether proper refrigeration at all times, or frozen if not being used immediately. Meat should always be prepared separately from other foods. The knives and cutting boards used to prepare meat should be done and sterilized thoroughly to prevent cantankerous contamination. Leftover cooked meat should be covered and immediately refrigerated or discarded. Since leftovers generally do not keep more two or iii days, they should exist eaten rapidly. Besides, since meat can collect bacteria if reheated, it should be reheated only once.
Poultry, mixed meats, and pork should never exist eaten rare. In the case of mixed meats, grinding the meat will spread bacteria throughout the mixture. Small areas of bacteria may survive cooking at a low temperature. In the instance of pork and poultry, Toxoplasma and Trichinella are ofttimes present, and will non be killed by depression rut. Pork should be cooked to an internal temperature of at least 145°F (about 62°C), while poultry should be cooked to between 165° and 175°F (about 73° to 79°C). Rare meat can be extremely dangerous, depending on the source and the species, or delicious if handled appropriately. Equally with whatsoever food, if a person is in dubiousness, he or she should throw it out.
Mary McMahon Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of existence a DelightedCooking researcher and author. Mary has a liberal arts caste from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.
Mary McMahon Ever since she began contributing to the site several years ago, Mary has embraced the exciting claiming of being a DelightedCooking researcher and writer. Mary has a liberal arts caste from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.
Source: https://www.delightedcooking.com/why-is-rare-meat-considered-dangerous.htm
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