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Dangerously delicious: What pathogenic bacteria are hidden in raw meat?
Raw meat generally refers to any type of fresh animal muscle tissue that is commercially available as food. However, the consumption of raw meat raises many concerns about hygiene and safety. A variety of traditional dishes, such as sashimi, beef tartar, raw meat wrapped in rice, etc., all contain raw meat ingredients. While many people enjoy these traditional delicacies, we must be aware that while raw meat provides great taste, it can also be a breeding ground for pathogenic bacteria.
Risks of raw meat consumption
While most meats are cooked before eating, some traditional foods still use raw or underheated meats. Depending on moderate cooking times, the consumption of raw meat can significantly increase the risk of exposure to pathogenic bacteria. These pathogens can enter during the processing of raw meat, including from cutting the meat to cross-contamination of food in the refrigerator. This can lead to increased health risks.
Each year, approximately 76 million cases of foodborne illness are diagnosed in the United States, resulting in 325,000 hospitalizations and 5,000 deaths.
Diseases that may be caused by raw meat
According to U.S. studies, annual medical costs and lost productivity due to food-borne illness are estimated to be between $9.3 billion and $12.9 billion. Most of these diseases come from contamination of raw meat, but an increasing number of diseases are also spread through other foods, such as lettuce, juice, raw milk, etc. Pathogens and their amounts in various types of meat also vary depending on the animal's origin.
Pathogens in beef, poultry and seafood
Raw meat from different sources can carry a variety of pathogens. For example, common pathogens found in beef include:
E. coli, Salmonella, Shigella, Staphylococcus aureus and Listeria monocytogenes.
The pathogens that often appear in poultry are mainly various types of Salmonella. In terms of seafood, the common pathogen in oysters is Vibrio, while in raw shrimp Salmonella or Plesimonas shigelloides may be detected. These pathogens can cause symptoms that often involve intestinal damage and can lead to potentially fatal consequences in those at risk.
Safety precautions for raw meat
Contamination of meat can occur at any stage of production or cooking, especially food handling in the home. According to a study on consumer food handling and awareness, most foodborne illness outbreaks result from contaminated raw foods, cross-contamination and inadequate cooking.
The research survey showed that 14% of participants did not wash utensils between raw and cooked food, and 75% were not aware of the risks of storing raw meat on the upper shelf of the refrigerator.
The history of raw meat inspections and regulations in the United States
Federal regulations for raw meat inspections in the United States date back to 1890. At that time, the quality of American beef was questioned by the European market. Since then, with the publication of the book "The Jungle", society has paid attention to the hygienic conditions of meat processing and promoted legislation.
Current Meat Safety Regulations in the United States
The United States currently has multiple laws and policies dedicated to reducing the risk of foodborne infections, ranging from meat production regulations to public education. Regulations implementing HACCP (Hazard Analysis and Critical Control Point systems) are also designed to further ensure food safety.
Detection methods of pathogens
To detect and destroy pathogens, the most effective method is to cook meat to a sufficient temperature. However, meat presents different risks of cross-contamination during food production, and its importance to consumers cannot be ignored.
According to research, many work processes within the industry and inappropriate consumer behavior can increase the risk of spreading pathogenic germs.
With the rapid changes in the global market, food cross-contamination is becoming more frequent. Consumers continue to need to update their knowledge and strengthen their awareness of the safety of raw meat handling and cooking. If this trend cannot be changed, is it possible that our health will face greater threats?
