Scientific studies from the World Health Organization (WHO) and the US Centers for Disease Control and Prevention (CDC) have shown that consuming undercooked meat can lead to many dangerous diseases.
One of the top risks is parasitic infection.
Rare meat, especially beef and pork, can contain parasites such as tapeworms (Taenia solium, Taenia saginata) and Toxoplasma gondii.
According to the WHO, Toxoplasma gondii causes toxoplasmosis, a disease that is especially dangerous for pregnant women and people with weakened immune systems. The parasite can damage the brain, eyes, and other organs.
Also, rare meat can contain bacteria such as Escherichia coli (E.coli), Salmonella and Listeria monocytogenes.
According to the CDC, these bacteria can cause food poisoning with symptoms of abdominal pain, diarrhea, and high fever. In particular, E.coli O157:H7, often found in rare beef, can cause hemolytic-uremic syndrome, a dangerous condition that can lead to kidney failure.
Research by the International Agency for Research on Cancer (IARC), part of the WHO, indicates that red meat and processed meat are associated with a high risk of colorectal cancer.
When meat is not cooked thoroughly, chemical compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) – formed during cooking at high temperatures – may remain, increasing the risk of cancer.
Raw meat from animals raised on antibiotics may contain antibiotic-resistant bacteria. According to the WHO, regular consumption of these products could contribute to the development of antibiotic resistance, making infections more difficult to treat.
To ensure safety, health experts recommend cooking meat to at least 63-74°C, depending on the type of meat, to kill parasites and bacteria.
Maintaining healthy and safe eating habits not only protects your current health but also reduces your risk of dangerous diseases in the future.
