Raw meat

[libby lou lou]

Iknow the rules about keeping raw and cooked meats seperate, but, when i was younger, i used to eat a lot of raw sausage or bacon,and still have the odd nibble.

When does it become dangerous,? Is it the raw touching cooked ? then eating the cooked?

When we have a barbie, i get a few people complain that when adding extra meat, (fresh) that it catches the cooked meat and that, it's not the way it should be, ? would you say they're right, even if the meat is cooked a little longer

 

[big-all]

ok the basics

chicken and pork can contain harmfull bacteria
other meats can contain bacteria that will give a jippy tummy this is assuming everything has been properly stored and within date

cooking to the correct temperature kills the bacteria 160% for 3 mins [i think]

if you kill all the bacteria then touch it with raw meat or hands that have touched raw meat you will reinfect but at a lower level
the backteria are continualy multiplying this is slowed down by cooling and freezing the colder the conditions the longer the multiplication takes

they are right in what they say about adding freash meat but as you are only talking about cross contamination of the food via the tongs if the food is eaten whilst hot you are possibly talking 3 or4% contamination and possibly 2 or 3 hrs before the bacteria level are dangerous again

 

[joe-90]

when i was younger, i used to eat a lot of raw sausage or bacon,and still have the odd nibble.

No wonder you were sick over Noel Edmunds.

 

[noseall]

as big-all says different meat or poultry has different bacteria and requires differing levels of cooking.

beef for example will only have harmful bacteria on the outer flesh. thus the outside needs searing. hence, the inner meat is harmless and could be eaten raw.

lamb can be eaten rare too.

chicken and pork cannot and needs cooking all the way through.

 

[Adam_151]

Further to what others have said about poultry and pork being the ones to be careful you cook properly, I'm lead to beleive that the risk of infection from bacon is perhaps lower than other kinds of pork due to the curing process (and smoking, if its smoked), whereas sausages could present an even higher risk of lung infections such as flu due to the fact that sauages contain (amongst other things) chopped up bits of pig lungs etc

The good news is that the risk of infection is lower today than it might have been in the past, tighter regulations regarding what can be fed to animals used in food production have helped with that, but i'd certainly not recommend it!

 

[securespark]

http://www.cnn.com/HEALTH/library/DG/00005.html