However, experts warn that eating uncooked meat can potentially pose a risk of infection and parasites if processed unsafely.
According to the US Centers for Disease Control and Prevention, unstandard raw or fermented meat may contain bacteria such as Salmonella, E. coli or Listeria. These agents can easily cause abdominal pain, diarrhea, fever, vomiting, especially dangerous for people with poor immunity, young children, pregnant women and the elderly.
Experts recommend that people should prioritize using food with clear origins, properly refrigerated and processed in hygienic conditions. For traditional fermented dishes, it is necessary to ensure appropriate fermentation time and fresh and clean ingredients to reduce the risk of infection.
In addition, you should not eat meat with strange odors, discoloration or store it for too long at room temperature. Using knives and cutting boards separately for raw and cooked foods also helps limit cross-contamination during processing.
Experts also note that people with liver disease, digestive disease or weakened immune system should limit eating fermented raw meat because the risk of infection complications may be more serious.
If symptoms such as severe abdominal pain, prolonged diarrhea, fever or frequent vomiting appear after eating, people should go to a medical facility for early check-ups. According to doctors, safe eating is still an important factor in preventing many digestive diseases and food infections.
