Why can beef be eaten raw? And is eating raw beef really not dangerous?
Eating raw meat is common in many cultures. Especially in dishes that include raw beef. Such as Steak Tartare from France or Yukhoe from South Korea. But many people still have questions: Is it really safe to eat raw beef? And why can beef be eaten raw, while other types of meat, such as chicken or pork, are not recommended?
Why can beef be eaten raw?
- Muscle thickness and structure of beef
- Beef has a thick and strong muscle structure, so bacteria tend to live on the outer surface of the beef and cannot easily penetrate the inner layer of the meat. Therefore, eating raw beef is usually safe if the meat is prepared properly, such as by disinfecting the outer surface first.
- In addition, freshly prepared beef tends to be less susceptible to pathogen contamination than pork or chicken, which are more susceptible to contamination by more aggressive bacteria such as Salmonella or Campylobacter, which can more easily enter the meat.
- High quality beef and production control
- Beef used for raw consumption is usually special grade beef that has been strictly monitored during the production process to ensure that it is free from pathogens, such as Japanese Wagyu beef or beef certified by relevant agencies. The sterilization process in the เว็บพนันออนไลน์ UFABET สมัครง่าย โปรโมชั่นมากมาย factory and hygienic transportation play an important role in reducing the risk of contamination.
Is it really safe to eat raw beef?
Although beef can be eaten raw in some situations. It still carries the risk of contamination with pathogens and parasites. Especially if the meat is not prepared properly or does not come from a certified source.
- Harmful bacteria
- E. coli O157 : H7 is one of the bacteria that can be found in raw beef. Although it is usually found on the outside of the meat, if the meat preparation process is not sanitary, such as when there is contamination during cutting or slicing, the bacteria can enter the meat.
- Listeria and Salmonella are two other bacteria that can be found in raw meat, which can cause diarrhea, vomiting, and allergic reactions, especially in people with weakened immune systems, such as young children, the elderly, or pregnant women .
- Parasites in raw meat
- Eating raw beef also carries the risk of contamination with parasites such as Toxoplasma gondii , which can cause neurological infections or infections of the body’s tissues and muscles, especially in people with weakened immune systems.
- Medical research
- A study from the Centers for Disease Control and Prevention (CDC) states that consuming raw or undercooked meat increases the risk of infection with E. coli bacteria, Salmonella , and parasites such as Toxoplasma , which can lead to serious complications such as gastrointestinal infections and neurological infections (CDC, 2019).
- The World Health Organization (WHO) also recommends consuming meat cooked to at least 70°C to prevent bacterial and parasitic infections (WHO, 2020).
How to reduce the risk when eating raw beef
If you are someone who enjoys eating raw or undercooked beef. Choosing the source of your meat and preparing it hygienically is of utmost importance. Here are some tips to reduce your risk:
- Select meat from certified sources and with hygienic management standards.
- Avoid contact of raw beef with other ingredients to reduce contamination.
- Cook food in a clean and hygienic environment.
- Avoid storing raw meat at room temperature for too long. Store in the refrigerator and use freshly purchased meat.
Eating raw beef is okay in some situations. Especially when the meat is prepared hygienically and comes from a reliable source. However, eating raw meat still carries the risk of contamination with bacteria and parasites, which can affect health. Especially in people with weakened immune systems. Therefore, choosing a standard meat source and cooking. It safely are important to reduce the risk of disease from consuming raw meat.