Eating Under-cooked Meats:What you need to Know.
Eating under-cooked meat increase your risk of getting a food-borne illness such as salmonella, E-coli or listeria. When meat are properly cooked at the recommended temperature, it helps limit the risk of food-borne illness mentioned above as it kills the organisms that can cause these food-borne illnesses.
When a person is infected with E-coli ( illness associated with eating under-cooked meat), it can leads to diarrhea, stomach cramps and vomiting.The recommended cooking temperatures for ground meats (Beef, Pork, Lamb) is 160 degrees Fahrenheit while that of Poultry (chicken, turkey, duck etc) is 165 degrees Fahrenheit.
Eating under-cooked meat also increases one’s risk of being infected with Salmonella. Salmonella symptoms include fever, diarrhea and stomach cramps. It usually start within 12 to 72 hours of consuming contaminated food.A severe symptoms of salmonella can cause death if the immune system is compromised.
Under-cooked meat, poultry or seafood also cause listeria. Listeria symptoms include fever nausea, muscle aches and diarrhea.According to a recent study, pregnant women are 20 times more likely to develop listeria than non-pregnant women. It is advisable that pregnant women should be careful to avoid getting listeria as it can cause miscarriage.
Eating under cooked meat can be prevented by cooking meats at the recommended temperature.In addition, We all know when meat are well cooked using our senses for the food sensory analysis, we should therefore abstain from embracing half cooked meat as it is dangerous to our lives.