Why Are Some Meats Eaten Raw And Some Are Not?

Raw meat from certain animals, such as fish, contain fewer pathogens – bacteria, viruses, and parasites – that can infect humans. Eating raw meat depends on several factors, including preparation, hygiene conditions, the source of the meat, and the species of the animal. Raw beef is seldom consumed raw. Because cutting beef provides an easy leeway for pathogens to infest. One such pathogen is beef tapeworm, which causes almost 45 million cases worldwide each year, and is caused by eating the raw or undercooked meat. Another parasite Toxoplasma gondii also can conjure up if beef is consumed raw. Similarly eating a raw pork is also very rare. Besides the risk of pathogens, raw pork doesn’t taste as good as cooked pork. Trichinosis, a parasitic infection of the tissue, as well as worm cysts, infects pigs. Pigs who grow up in pens and don’t have access to a normal omnivorous diet pose a high risk of contracting pathogens that can infect humans. This is concerning since pork is one of the most widely consumed meats in the world.