Why is it ok to eat rare beef, but chicken and pork must be fully cooked to avoid salmonella poisoning? Does beef not harbor this bacteria? If so, why?
2007-03-24 06:42:24 · 5 answers · asked by SweetKarma 4 in Food & Drink ➔ Cooking & Recipes
The difference is the preference in the flesh that one prefers.....Beef is raised and HUMANELY slaughtered (don't get on me, Veggies, I eat meat and if you don't, I don't care!!!)
At any rate, the post slaughtering process for beef, chicken and pork are entirely different......Chicken and pork are NOT aged as beef is.....And, to the people that think you MUST cook beef to 166 degrees are incorrect....That temperature is for GROUND beef......like the industry standards for fast food restaurants to cook hamburgers to an internal temperature of 166 to kill any potential Escherichia coli 0527 (the E. coli that was killing people a while back)Steak Tar tare, anyone???? Not these days, Steak Tar-tare is ground raw sirloin, ground, with a raw egg broken into the middle of it and criss-crossed with anchovies....YUK...........BTW, the USDA has rescinded it's temperature for pork "doneness" by quite a bit.....Porcine husbandry (raising pigs) has radically changed since the early part of the last century, and there was never an issue with Salmonella with pork (Salmonella is most inherent in poultry) as the culprit with pork was trichinosis, a very nasty intestinal parasite........Pork can be removed from the oven at 145 degrees and the "carry over cooking" while it rests will insure that the pork will continue cooking and indeed reach a safe temperature to be consumed.......Good question, BTW....
Enjoy!!
Christopher
2007-03-24 07:29:08 · answer #1 · answered by ? 7 · 0⤊ 0⤋
Actually, I read that beef must be cooked to an internal temperature of 160 F degrees while chicken and pork must be cooked to 170 F. But salmonella is natrally found in chicken, as well as ecoli becase chickens usually wallow in their own fecal matter which is where the majority of ecoli is found.
As for pork, it usually contains worms that can kill you if the pork is not fully cooked. This is why pork is typically sold pre-cooked.
Beef is the healthiest of all meats and the fat that you find in top cuts is actually good for you. It is healthier to eat beef medium rare to rare as the blood contains necessary nutrients and is loaded with protein.
Hope this clears things up somewhat.
2007-03-24 07:11:19 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Ok the person if the answer on all the disgusting stuff about meat.....ewwwww.... First off. I would fully cook anything anyways. I have never had a cut of beef that was rare and nor would I ever eat it. My father is from Texas and they do that all the time back there. Not for me!! I do believe that Beef has that bacteria. As of why well I'm not sure I'm not all that smart in this category
2007-03-24 07:09:10 · answer #3 · answered by Amanda 2 · 0⤊ 0⤋
1 - Beef 2 - Bacon 3 - Chicken 4 - Fried Chicken 5 - Turkey 6 - Pork
2016-03-29 02:20:08 · answer #4 · answered by Anonymous · 0⤊ 0⤋
its not just about killing salmonella, but other bacteria and parasites. ALL meat has parasites and bacteria that must be cooked at certain temps to kill it off. To me, it makes no more sense to eat dead bacteria and parasites, then it does live ones. Meat also has blood, pus, mucous, and other not so pleasant things that are made more digestable by cooking. Meat is nasty. Its really just decaying dead animal flesh when you think about it
2007-03-24 07:02:08 · answer #5 · answered by beebs 6 · 0⤊ 0⤋