why is it OK to eat red meats rare but it is not OK to eat rare pork or chicken?

Answer 1

most everybody above me has the correct reasons as to why you don't eat chicken and pork rare, but no one answered why you can eat red meat rare, so i will.

the main concern with red meat is the pathogenic ecoli bacteria, which has been in the news quite a bit recently. in the messy slaughter/butchering process the bacteria (from the cows digestive tract) is transferred onto the outside of the cuts of meat, but does not penetrate into the middle. that is why as long as you make sure the outside of your steaks are cooked well, a juicy pink center is ok. keep in mind however that when you grind the meat up, such as in hamburgers, the bacteria is ground up throughout the meat too. which is why you should always cook your hamburgers well (no pink!)

Answer 2

Chicken, because of the way it is processed has a greater chance of having Salmonella throughout the bird. The whole chicken is usually cooled in water which disperses the bacteria. With pork it is the concern over the trichinoses parasite. Modern pork where the pigs do not graze in pastures and are very unlikely to be exposed have almost no chance of picking up the parasite. This was much more common when pigs were fed essentially garbage. The most common source for trichinosis in pigs was eating rats. Slightly rare pork is extremely unlikely to make you sick. Rare Bear meat however is risky.

Answer 3

Pork and chicken contain bacteria that can cause food sickness. Chicken contains Salmonella Bacteria which will make you very ill if eaten, but it will all be killed as long as the chicken is properly cooked right through. Use a probe thermometer when cooking any types of meat. Pork can contain worms and bacteria that can cause trichinosis which is another form of food sickness. Pork isn't as dangerous these days for this if it is domestic pork, but wild meats are still at risk of containing it. I would browse the following site for more information:

http://www.ag.ndsu.edu/
pubs/yf/foods/he502w.htm

cut and paste both lines into your browser one after the other with no added spaces

Answer 4

many people eat raw/rare chicken and pork and have no problem but the health dept. in the USA does not recommend such practices, cause if someone gets ill, some will get sued by a retched whiner.
P.S. I happen to enjoy raw meat and like dining in other people's countries who serve such dishes

Answer 5

You can eat pork that has been cooked above 130 degrees I usually pull mine just above 140 and let it rest for mid rare. The white meat of chicken has to be above 160 and dark 170 to kill salmonella.

Answer 6

rare meat is potentially dangerous poultry doesn't contain salmonella naturally its only tainted poultry. but the thing is u never know. there are bacteria that only exist in certain forms of meat etc... there are also bacteria that are common to uncooked meat no mater what kind it is. but no matter if it is healthy and free of bacteria. raw meat no matter what the kind just taste nasty. eating raw meat of any kind puts us on the same level as a wild animal.

Answer 7

Rare pork may carry trichinosis.
Rare poultry may carry salmonella.
Rare beef doesn't present those disease to normally healthy adults.

Answer 8

because of certain bacteria in certain animals.