Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term "meat" refers specifically to mammalian flesh, while the words "poultry" and "seafood" are used to differentiate between the tissue of birds and aquatic creatures. While raw meat is sometimes washed before cooking, it is generally not encouraged as cross-contamination can spread bacteria from raw meat and poultry juices to other foods, utensils and surfaces.
Consumption of raw meat
While the majority of meat is cooked before eating, some traditional dishes such as crudos, steak tartare, Mett, kibbeh nayyeh, sushi/sashimi, raw oysters, Carpaccio or other delicacies can call for uncooked meat. The risk of disease from ingesting pathogens found in raw meat is significantly higher than cooked meat, although both can be contaminated. Meat can be incorrectly or insufficiently cooked, allowing disease-carrying pathogens to be ingested. Also, meat can be contaminated during the production process at any time, from the slicing of prepared meats to cross-contamination of food in a refrigerator. All of these situations lead to a greater risk of disease.
Raw meat diseases Every year in the United States, an estimated 76 million cases of foodborne diseases are diagnosed, resulting in 325,000 hospitalizations and 5,000 deaths. According to a multi-state study published in the America Journal of Preventative Medicine, the annual cost of disease caused by food-borne pathogens is estimated to be anywhere from 9.3 to 12.9 billion dollars in "medical costs and productivity losses." Most of these diseases come from contact with contaminated raw meat, although other "vehicles of transmission" are becoming more and more frequent due to global travel. Other sources of disease-causing pathogens can include, but are not limited to: lettuce, sprouts, fruit juices, vegetables, raw milk, and water. However, the main source of disease caused by microbial pathogens is usually raw meat. The type of pathogen present varies depending on the type of meat eaten.
Beef, poultry and seafood There are many disease-carrying pathogens found in raw meats, and they differ according to the source, whether it be mammalian, poultry, or seafood. Some disease-carrying pathogens found in beef are Salmonellas, Escherichia coli, Shigella, Staphylococcus aureus, and Listeria monocytogenes. Different varieties of Salmonellas are often found in contaminated poultry. Seafood itself can also contain a wide variety of pathogens. The most common pathogen in raw oysters is Vibrio gastroenteritis, while Salmonella, Plesiomonsas shielloides, and staphylococcus are found in contaminated raw shrimp, and Vibrio cholerae has been found in raw crabmeat. Many of the symptoms that result from these diseases involve intestinal damage and can have potentially fatal effects for those at risk. The symptoms of an E. coli infection include bloody diarrhea, severe abdominal pain, and possible complications for the immune-compromised, elderly or children. These complications can include Haemolytic uraemic syndrome (HUS) and neurological problems. The symptoms of Vibrio gastroenteritis include frequent fevers, bloody diarrhea, long duration of illness, and hospitalization. While most of these diseases are still most commonly found in raw meat, the instances of detection in other mediums are increasing. For instance, Salmonella is most commonly found in poultry, but has been recently identified in sources such as eggs, dairy, meat, and fresh vegetables and fruits. E. coli has also been found in beef, lamb, lettuce, sprouts, fruit juices, vegetables, raw milk, and water. Possible reasons for the increase are the globalization of the food market, improper handling, and leakage.
Common bacteria
Beef "E. coli O157:H7" Salmonella serovars Shigella Staphylococcus aureus Listeria monocytogenes
Poultry Salmonellas Campylobacter
Shellfish Vibrio gastroenteritis Salmonellas Paragonimus Plesiomonas shigelloides Staphylococcus Bacillus cereus
Parasites Anisakis Diphyllobothrium Sarcocystis Toxoplasma gondii Toxocara Taenia Trichinella
Safety precautions Food can be contaminated at any step of production or cooking, especially those that occur at home before consumption. According to a study published in the Journal of Food Safety on consumer attitudes and awareness of disease, most outbreaks of food borne illnesses result from "contaminated raw foods, cross-contamination, insufficient cooking, inadequate cooling or a lapse of more than 12 hours between preparing and eating." The study focused on habits of consumers in the kitchen with preparing raw meat. According to the results, 14% did not wash utensils or dishes between using them for raw and cooked foods, and 75% were unaware of the risks of storing raw meat on upper levels of refrigerators and the risk of cross-contamination below. The instances of salmonellosis and campylobacteriosis have increased in the past decade, according to the study, most frequently because of the "improper handling of foods by consumers and food service workers." Data gathered in a multi-state survey in 1999 found that out of 19,356 adults interviewed: 19% did not wash hands or cutting boards after handling raw meat, 20% ate pink hamburgers often, 50% ate undercooked eggs on a regular basis, 8% had raw oysters habitually, and 1% drank unpasteurized milk. These behaviors increase the risk of acquiring Salmonellas, Vibrio vulnificus, Vibrio gastroenteritis, and Escherichia coli.
Washing meat
Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked. Neither the U.S. Food and Drug Administration nor the United States Department of Agriculture recommend washing or cleaning meats, as cross-contamination can likely spread bacteria from raw meat and poultry juices to other foods, utensils and surfaces. While it might have been appropriate at one time in order to remove impurities due to self-slaughtered meats, according to the USDA, in modern times, no further washing is needed as meat and poultry are cleaned during processing.
Meat inspection/regulation
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