In this short article, we will provide an answer to the question “Can you get sick from eating rare steak?” and information on storing meat properly.
Can you get sick from eating rare steak?
Yes, you can get sick from eating rare steak. While eating rare meat does not guarantee that you will not become ill, it does increase your risks of developing a food-borne infection such as E. coli, salmonella, or listeria by a significant margin. It is advised that you cook your meat to an internal temperature of 145 degrees Fahrenheit for beef, lamb, or hog chop or steak; 160 degrees Fahrenheit for ground red meat; and 165 degrees Fahrenheit for poultry to limit the risk of food-borne disease.
Undercooked ground beef is one of the most prevalent causes of E. coli infection, which can result in symptoms such as diarrhea, vomiting, and stomach discomfort. These symptoms usually emerge between two and eight days after ingesting infected food and can last for up to a week the following consumption.
Because E.coli is more commonly found on the surface of the meat, burning the exterior can occasionally eradicate enough germs to allow you to consume undercooked beef without fear of contracting food poisoning. Some meat served in restaurants and supermarkets, on the other hand, has been mechanically tenderized, allowing germs to penetrate farther into the meat. Mechanically tenderized meat must be cooked to a core temperature of at least 145 degrees Fahrenheit to destroy all germs and prevent the transmission of disease.
If you ingest undercooked or raw chicken or red meat, you are more prone to contract salmonella. When swallowing contaminated food, abdominal aches, fever, and diarrhea are frequent symptoms that manifest themselves 12 to 72 hours after ingestion. It is estimated that these symptoms might last up to a week and can be severe enough to cause death if you have a compromised immune system. According to the United States Department of Agriculture,
While listeria is most commonly transmitted through undercooked meat, poultry, or shellfish, it may also be transmitted through contaminated ready-to-eat meats or raw chicken. Fever and muscle aches are the most common signs of listeria infection, while the bacteria can also cause diarrhea and nausea in certain cases. Women who are pregnant are 20 times more likely than non-pregnant women to get listeria, which can result in miscarriage or other significant complications.
What are Other Illnesses Caused by the Consumption of raw meat?
The infections of trichinosis and toxoplasmosis can also be caught by the consumption of raw meat or poultry. According to an article on Epicurious.com, trichinosis is caused by a parasite that is occasionally discovered in pigs; however, most pork in the United States is no longer contaminated with this parasite due to government regulations.
CDC recorded only 90 instances between 2008 and 2012, down from 400 cases each year in the 1940s, according to the Centers for Disease Control and Prevention. Toxoplasmosis is a parasite illness that is most typically seen in sheep, pigs, and venison, among other animals. When exposed to these parasites, healthy people seldom have any symptoms, but those with compromised immune systems may get flu-like symptoms as a result of the exposure.
What are some pointers for handling and storing meat?
Following are some tips to store and handle meat properly:
- Food should be stored at temperatures of no more than 40 degrees Fahrenheit at all times. Between 40 and 140 degrees Fahrenheit, bacterial development is increased, thus it is preferable to keep your meat at a lower temperature to preserve its freshness and quality for as long as possible after it has been cooked.
- If you’re going to keep meat out for more than 2 hours, do it right away. Meat has a shelf life of approximately 2 hours when kept at room temperature. In part since bacterial proliferation happens more quickly between 40°F and 140°F, meat that has been left out for more than 2 hours at room temperature is more likely to become infected with germs.
- When storing meat in the refrigerator, it is advised that it be put on a shelf rather than on the door, because there may be a lot of temperature changes near the door, which can reduce the quality of the meat.
- To prevent spilling onto other meals, raw meat should be stored at the bottom of the refrigerator on the lowest shelf.
- Cook your steak until it reaches an internal temperature of 145 degrees Fahrenheit, according to the United States Department of Agriculture.
- The meat should be wrapped in heavy-duty aluminum foil or thick plastic wrap before being placed in a plastic freezer bag if you plan to freeze it. You will avoid freezer burns on your meat if you follow these instructions.
In this short article, we provided an answer to the question “Can you get sick from eating rare steak?” and information on storing meat properly.